Ingredients (use vegan versions):

• 1 cup of whole wheat bulgur
• 4 green onions
• 1 Roma tomato or equivalent of sun dried tomato
• 3 garlic cloves
• 2 teaspoon curry powder
• chili powder to taste
• water

Directions:

Bring 2-3 cups of water to a boil, add
the bulgur stir and return to boil. Let boil for 10 minutes, reduce heat
to low.

Chop green onions and garlic, add to
bulgur, stir well. Turn up heat to
medium for 5-8 minutes. You may need to add a little more
water during this time, so watch the
pot!!

Chop tomatoes, do not remove seeds,
and add to bulgur mixture.

Reduce heat again and let simmer until
water has almost cooked out.

Serve warm or cold.

Serves: 4

Preparation time: 15 minutes

Ingredients (use vegan versions):

• 1 cup red lentils (Masoor Dahl)
• 1 cup tomato sauce
• 4 cloves garlic, chopped OR 2 tablespoons garlic paste
• 2 teaspoon curry powder
• 2 teaspoon ground cumin
• 4 tablespoon peanut oil
• 2 tablespoon lemon juice
• 2 teaspoon salt

Directions:

This recipe is quick and very simple. I made a double batch of it for
Thanksgiving and it was a big hit with carnivores and vegetarians
alike.

Heat the oil in the bottom of a pot (preferably non-stick). It is
important not to overheat peanut oil, as it may start to smoke. Add
your garlic and fry it until golden brown. Add curry and cumin. Add
tomato sauce to oil and allow to simmer for about 5 minutes. Add your
lentils and 2 1/2 cups of warm water. Cover and simmer for about 25
minutes.

When lentils have finished cooking, stir in salt and lemon juice to taste.

Optional: Substitute all or part of the water in this dish for
vegetable or mushroom broth.

Serves:

Ingredients (use vegan versions):

• 2 large potatoes(peeled and cubed into 1/2 inch pieces)
• 1 head on fresh spinach (Wash and cut into small pieces)
• 2 pieces of Solid Spicy Curry
• 3 tablespoon of olive oil
• salt and pepper
• dried oregano

Directions:

Peel and cube potatoes, and then boil. When done, set aside.

In a large sauce pan, place olive oil and when hot, add
spinach, and curry. Cook for 10 minutes, and add salt,
pepper and oregano to taste. (Only a pinch of oregano to
bring out flavor).

When spinach is soft, add potatoes. If it
looks to dry, add a bit more oil. It should have a thick,
yet moist consistancy.

Enjoy with rice and other Indian
dishes.

Serves: 4

Preparation time: 30 Mins

Ingredients (use vegan versions):

• 5 to 6 cups potatoes, peeled and cubed
• 3 to 4 celery stalks, diced
• 2 to 3 medium carrots, diced
• 1 large onion, chopped finely
• 1 to 2 cups green beans, chopped
• 1 cup mushrooms, chopped finely
• 2 cartons of organic vegetable stock
• 2 cans of coconut milk
• olive oil
• curry powder, lots
• red pepper glakes
• parsley
• sea salt and black pepper
• garnish – few green onions finely chopped

Directions:

I start by cutting the onions and potatoes first
and while those are doing their thing I dice the
rest of the veggies, just how I do it. Once
onions and potatoes are cut, heat a large soup
pot and add a couple tablespoons of olive oil
to the bottom. Once it is hot, add onions and
let them sauté in pot until they are nice and
caramelized, then add the potatoes and stir it
all together. Let the flavors saturate for a
couple minutes and then pour one carton of
veggie stock and one of the cans of coconut
milk in. While potatoes are getting almost
tender, cut the rest of the veggies and add
them to the mix. I used dehydrated
mushrooms the first time and really liked the
results, any domestic fresh will do though.
Once the remaining veggies have been added I
dump in the second carton of stock and can of
coconut milk. At this point you want to start
heaving in the curry powder, I usually put a lot
in, just taste it until you like the flavor, add
red pepper to reach desired hotness, and also
add few huge tablespoons of dried parsley.

Once all the of the vegetables are tender, I
take about half of the soup and as many of the
green beans out as possible and put it all in
the blender. Once pureed, return to pot and
give it a final taste. Season accordingly with
sea salt and black pepper. I love the way this
looks when it is garnished with finely cut
green onions.

I haven’t tallied up the nutritional facts on this
but from the two cans of coconut milk it is
easy to see that this is a rather indulgent
soup. Sooooo good though!!!

You can also use a light coconut milk to
reduce some of the fat… Hope you like!

Serves: makes big pot

Preparation time: 20 minutes

Ingredients (use vegan versions):

• 1/2 cup basmati rice
• 1 quirt stewed tomatoes
• 1 10 fl oz can of mushrooms
• 4 cups cleaned chopped leek
• 2 diced stalks celery
• 2 tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 tablespoon crushed garlic
• 1/2 teaspoon tarragon
• 1/2 teaspoon rosemary
• 1/2 teaspoon oregano
• 1/2 teaspoon curry
• 1 cup white vegan wine (oppositional)

Directions:

On med. heat add all ingredients to a
large pot, cover with a lid and bring to
a low boil. After 10 min uncover.
Stirring occasionally for the remaining
20 mins.

Serves: 4

Preparation time: 30 min