Hoisin-Peanut Dipping Sauce

100g Hoisin
150g Peanut Butter


120g Soy Sauce
40g Rice Vinegar


1 garlic clove, minced


1 teaspoon Sriracha

~100g Water (to desired consistency)

~500g

Massaman Curry

300g Jasmine or Basmati Rice (600g cooked)
300g Water


200g Peanut Butter
Garlic
1 tsp Cayenne
2 Tbsp Ginger
1 Tbsp Cumin
1 tsp Coriander
1 tsp Cayenne

1/2 tsp Nutmeg
1/2 tsp Cinnamon
1/4 tsp Clove
1/4 tsp Allspice

3 Tbsp Soy Sauce
1 Tbsp Lime Juice
1 Tbsp Sugar

200g Onion
300g Potato or Butternut Squash

540g Tofu

200g Coconut Milk

Salt and Pepper to taste

Fruit Chutney

300g Fruit (Apples, Mango, etc)
100g Onion
1/2c Vinegar
50g Sugar
Orange Zest
1T Ginger
1T Cinnamon
1t Allspice
1t Nutmeg

Optional: Raisins

Nasi Goreng

350g Jasmine or Basmati Rice (700g cooked)
350g Water

150g Leeks
4 Cloves Garlic

200g Carrot
150g Kale

540g Tofu
225g Bean Sprouts



75g Soy Sauce
20g Sriracha
25g Rice Vinegar
30g Hoisin Sauce

1 tsp Coriander
1 tsp Cumin

Salt and Pepper to taste

Shiro Wat

350g Jasmine or Basmati Rice (700g cooked)
350g Water

150g Onions
4 Cloves Garlic
4 tsp Berbere

200g Butternut Squash
200g Corn

540g Tofu
200g Tomato
150g Peanut Butter

Salt and Pepper to taste

Prepare Rice. Heat oil in a wok. Cook onions and garlic until soft. Add berbere and cook a minute until aromatic. Add squash and cook until soft. Add corn and tofu and cook a few more minutes. Add tomato and peanut butter and stir to fully combine. Cook a few minutes until it begins to simmer. Mix in rice.

Yield: Approx. 2150g

Spicy Beet and Carrot Curry

250g Jasmine or Basmati Rice (500g cooked)
250g Water

100g Onions
2 Cloves Garlic
125g Carrots
1 tsp Mustard Seeds
1 tsp Turmeric
1 tsp Paprika
1 tsp Cumin
1 tsp Coriander
1 tsp Garam Masala

300g Beets

540g Tofu
75g Coconut or Almond Milk

Prepare rice. Heat oil in a wok. Cook onion, garlic, and carrots until soft. Add all spices and cook a minute until aromatic. Add beets and tofu and stir fry a few minutes. Add milk and cook a few minutes until it begins to thicken and reduce. Mix in rice.

Yield: Approx. 1650g

Pumpkin, Banana, and Chick Pea Curry

250g Jasmine or Basmati Rice (500g cooked)
250g Water

100g Onions
2 Cloves Garlic
1 tsp Fresh Ginger
1 tsp Coriander
1 tsp Cumin
1 tsp Turmeric
0.5 tsp Cinnamon

400g Pumpkin or other Winter Squash
200g Tomatoes
250g Chick Pea
250g Banana

Prepare rice. Heat oil in a wok. Cook onion and garlic until soft. Add ginger and all spices and cook a minute until aromatic. Add pumpkin and stir fry a few minutes. Add tomatoes, chick peas, and banana. Cook for five minutes until fully cooked and vegetables are soft. Serve over rice.

Yield: Approx. 1700g