Gingerbread Pancakes By Jacob CaseOriginally posted on the Message magazine website https://www.messagemagazine.com/articles/gingerbread-pancakes-by-cooking-with-jacob/. Print Recipe Dry IngredientsIngredients Wet IngredientsIngredients ToppingsIngredients Instructions Pour wet ingredients unto dry ingredients and mix with a wooden spoon until fully blended in and no evidence of dry flour. On medium or low heat coat skillet with butter or cooking spray and pour ¼ cup batter onto the skillet/pan. Cook pancakes on each side for about 2 minutes on medium [...]
Ginger-Tahini Sauce By Gemalli Austin, DrPH, RD Print Recipe Ingredients Instructions Blend all ingredients until smooth, adding water as needed to reach desired consistency. This sauce pairs well with salads, bowls etc.
Somosas By Gemalli Austin, DrPH, RD Print Recipe Samosa Dough Ingredients Vegetable Curry Ingredients Instructions Samosa Dough: In a bowl sift together the flours and salt. Cut the coconut oil or margarine with a pastry cutter or with a fork or knife until the mixture resembles sand. Pour water into flour a little at a time, mixing. Knead with your hands until dough has formed. Cover with plastic wrap and set aside for 30 minutes Vegetable Curry: [...]
Veggie Stir Fry By Gemalli Austin, DrPH, RD Print Recipe Soy Curl Ingredients Sauce Ingredients Vegetables Ingredients Instructions If using soy curls, soak soy curls in boiling vegetable broth or water with Bragg liquid amino and herbs for 10 minutes. If using tofu or eggplant, add seasonings in and let it marinate for 10 minutes. Mix all the ingredients for the sauce with exception of the cornstarch or arrowroot. After Soaking the [...]
Vegetable Curry By Gemalli Austin, DrPH, RD Print Recipe Ingredients Instructions In a pot cook onions, ginger, garlic and saute for 3 minutes. Add cumin, turmeric, coriander, red peppers and curry paste Let spices absorb for a minute then add bragg, chicken season, and water Bring to simmer and add vegetables in order of required cooking time: potatoes (12-15 minutes), carrots (5-7 minutes), asparagus & broccoli (4-5 minutes), spinach or kale (add after removing from heat) At the end of cooking add [...]
Cranberry Relish By Lucia Tiffany, MPH, RN, CLC For more from Lucia, visit The Harvest Cook website. Print Recipe Ingredients Instructions Zest the orange and save the zest. Peel the white off the orange and discard. Cut the orange into quarters. Put the cranberries, ginger, and orange into a food processor till ground up. Turn out into glass dish with cover. Stir in the sugar, cover tightly, and allow to sit in the refrigerator at least overnight. [...]
Indian Red Lentil Dhal By Emily Rogers, RDN This recipe is a great source of low-fat plant-based protein. Rich in flavor and nutrients and easy to make. It also provides about 1/3 of the dietary fiber needs for the day. It can be served with whole wheat bread, a more traditional Indian bread, brown rice, quinoa, or any other whole grains. Or, it can be eaten by itself. Print Recipe Ingredients Instructions Combine cumin, mustard, and fennel seeds into a large sauce [...]