Chickpea, yogurt and tomato chutney - Humus

Instant Humus

Ingredients
Tomato Paste			1 tbsp
Chick pea (canned)			1/2 cup
Greek Yogurt			1/4 cup
Chili powder			1/4 tea spoon
Salt			To taste
Turmeric			1/4 tsp
olive oil			1 tbsp
Cilantro			Garnish
Method

Combine oil, chili powder and turmeric.
Fry on medium flame till oil separates.
Cool the fried mixture.
Blend the Chickpea, Greek yogurt and fried tomato mixture.
Add salt to taste.
Drizzle olive oil.
Garnish with cilantro.

Coconut Rice with Black eyed peas

Coconut Rice with Black eyed peas

Ingredients
Rice			1/3 cup
Black Eyes peas (canned or soaked)			1/3 cup
Coconut Oil (Divided)			1 tsp
Coconut Milk			1 tbsp
Salt			To taste
Coconut Milk			1 tbsp
Split Urad Dal			1/2 tsp
Cashew nuts			4-5 pieces
Curry leaves			2-3 nos
Grated coconut (fresh or frozen)			1 tbsp
Method

Wash and rinse rice until water runs clear.
Add a cup of water.
Add Black eyed peas.
Add Coconut milk.
Add half teaspoon of coconut oil.
Add salt to taste.
Cook till rice is cooked through.

Optional Flavor topping:
Heat 1/2 tsp of Coconut oil and fry urad dal till golden.
Add Cashew and Curry leaves.
Add grated coconut.
Mix well with cooked rice and beans.

Soy Yogurt Recipe

Soy Yogurt
Fortified Soy Milk			1 cup
Culture			2 tbsp
Boil one cup of Soy milk till it is about to boil over. Cool till it is warm. Add culture and mix well. Set it overnight to ferment.

Buckwheat Dosa

Buckwheat Dosa
Buckwheat			1 cup
Whole Urad Dal			1 tbsp
Rice - short grain raw rice			1/4 cup
salt			To Taste
Soak Buckwheat, Rice and Urad dal in water for about 4 hours. Grind the soaked Buckwheat , dal and rice to a paste. You could use a blender. Ferment for 8 hours in a warm place. Add salt and mix well.

Make crepes or pancakes on a griddle.

Coconut date cookies

	Coconut date Cookies
			Makes 25
Margerine		cup	4/5
Brown Sugar		cup	3/4
pastry flour (sifted)		cup	2
Baking soda (sifted)		tsp	1
salt		tsp	1/2
water		cup	1/4
dates		cup	2
shredded coconuts		cup	1
Preheat oven to 350.
Hand chop dates into 1/4" pieces.
Beat Margerine and Sugar untill lightly fluffy.
Add flour and salt, mix well.
Boil the water; add baking soda to boiling water.
Add water/baking soda mix to butter/sugar mix.
Stir in date and shredded coconut.
Roll cookie dough into 1" diameter balls. Place on baking sheet on parchment paper.
Flatten the balls with fork.
Bake till slightly brown aprox 8-10 min

Sunflower Dressing

Sunflower Dressing
	advance prep		Makes 1 qrt
Sunflower seed		cup	3/4
salt		Tbsp	1
Apple cider vinegar		cup	1/4
canola oil		cup	1 1/2
water		cup	3
Blend sunflower seed and half the water till smooth.
Add all ingredients and blend to mix thoroughly.

Day 10 - Vegetarian Chili

Day 10	Vegetarian Chili
	advance prep		for 125 servings
Olive oil		Tbsp	20
onion	1/2" pieces	cup	10
celery	bite size pieces	cup	10
carrot	sliced	cup	10
garlic (minced)		cup	2 1/2
Bay leaves		pcs	30
cumin (ground)		Tbsp	5
Oregano		Tbsp	20
salt to taste		Tbsp	7
Pepper to taste		Tbsp	5
chili powder		Tbsp	5
Tomato diced (canned)		can	5
Kidney Beans	soak overnight	cup	5
Navy Beans	soak overnight	cup	5
Black Beans	soak overnight	cup	5
corn (frozen)		cup	10
Cook Beans seperately. Canned beans can be used as well.
Heat oil in a large pan. Add onions, carrot, celery. Coool till onions are transclucent.
Add garlic and bay leaves, cook for 5 min.
Add tomatoes, beans , corn and spices. Reduce heat and simmer.
Add water if needed to achieve chili consistancy.