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

Baingan Bharta

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

1 tsp Mustard Seeds
1 tsp Cumin
1 tsp Coriander
1 tsp Turmeric
0.5 tsp Cayenne
0.5 tsp Garam Masala
Salt and Pepper to taste

500g Eggplant
150g Onions
100g Peppers
2 Cloves Garlic
1" Fresh Ginger
200g Tomato
125g Yogurt

Prepare rice. Roast eggplant for about 20 minutes. Heat oil in a wok. Splutter mustard seeds. Add onions, pepper, and garlic and stir fry until soft. Add ginger and spices and cook a few minutes. Add eggplant and tomatoes and cook a few more minutes. Stir in yogurt and cook a few more minutes until heated through and all ingredients are incorporated. Serve over rice.

Yield: Approx. 1675g

Vegetable Kansiyé

160g Dried Lentils (400g cooked)
360g Water

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

400g Mixed Vegetables
3 Cloves Garlic
1 tsp Thyme
0.5 tsp Clove
0.5 tsp Coriander
0.5 tsp Cayenne

225g Tomatoes
100g Peanut Butter

Salt and Pepper to taste

Yield: Approx. 1650g

Cook lentils and rice.  Heat oil in a wok. Saute garlic until translucent. Add thyme, clove, coriander, and cayenne and saute a minute until aromatic. Add vegetables and cook through. Add tomatoes and peanut butter and and cook for a few more minutes. Mix in lentils and rice. Season with salt and pepper to taste.

Ethiopian Lentils with Sweet Potatoes

120g Dried Lentils (300g cooked)
270g Water

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

225g Sweet Potato
125g Onion
3 Cloves Garlic
125g Peppers
125g Green Beans
225g Tomatoes

2 tsp Berbere
1 tsp Ground Ginger
1 tsp Paprika

Salt and Pepper to taste

Yield: Approx. 1650g

Cook lentils and rice. Prepare sweet potatoes as desired. Heat oil in a wok. Saute onions and garlic until translucent. Add berbere, ginger, and paprika and saute a few minutes until aromatic. Add peppers and green beans and cook a few more minutes. Add tomatoes and and cook for a few more minutes. Mix in lentils and rice. Season with salt and pepper to taste.

Berbere

1 tsp Ginger
0.5 tsp Coriander
0.5 tsp Cardamom
0.5 tsp Fenugreek
0.5 tsp Cinnamon
0.5 tsp Nutmeg
0.25 tsp Allspice
0.25 tsp Cloves

2 Tbsp Paprika
1 Tbsp Cayenne
1 tsp Salt
1 tsp Black Pepper

In a saucepan, combine ginger, coriander, cardamom, fenugreek, cinnamon, nutmeg, allspice, and cloves. Toast spices on low heat for 5 minutes, stirring occasionally. Add Paprika, cayenne, salt, and pepper and continue toasting for another 5-10 minutes. Cool completely.

Yemiser W'et

160g Dried Lentils (400g cooked)
360g Water

275g Jasmine or Basmati Rice (550g cooked)
275g Water

200g Onion
3 Cloves Garlic

2 tsp Berbere
1 tsp Cumin
1 tsp Paprika

300g Tomatoes
200g Peas

Salt and Pepper to taste
Yogurt for topping

Yield: Approx. 1650g

Cook lentils and rice. Heat oil in a wok. Saute onions and garlic until translucent. Add berbere, cumin, and paprika and saute a few minutes until aromatic. Add tomatoes and peas and cook for a few more minutes. Mix in lentils. Season with salt and pepper to taste. Serve over rice and top with yogurt if desired.

Kao Pad Fried Rice

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

100g Onion
4 Cloves Garlic
150g Tomatoes
225g Bean Sprouts (1 can drained)

540g Tofu

50g Soy Sauce
50g Lime Juice
25g Sriracha
Salt and Pepper to taste

Yield: Approx. 1640g

Prepare rice. Saute onions and garlic. Add tomatoes and cook a few minutes. Add bean sprouts. Add rice, tofu, soy sauce, lime juice, Sriracha, salt, and pepper to the wok and combine all ingredients. Cook another couple minutes until all ingredients are heated through.

Mushroom and Tofu Masala

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

1 tsp Mustard Seeds
100g Onions
5 Cloves Garlic
1" Fresh Ginger
225g Tomatoes

1 Tbsp Coriander
1 tsp Turmeric
1 tsp Garam Masala
0.5 tsp Cayenne
Salt and Pepper to taste

300g Mushrooms
540g Tofu

Prepare rice. Heat oil in a wok. Splutter mustard seeds. Add spices. Add onion and stir fry until soft. Add garlic and ginger, and cook until soft. Add tomatoes and cook a few minutes. Add spices and cook for a minute until aromatic.. Add mushrooms and tofu and cook a few more minutes until heated through and all ingredients are incorporated..Serve over rice.

Yield: Approx.1650g

Sweet Potato Muffins

2 Eggs
30g Sugar

125g AP Flour
125g Whole Wheat Flour
1 Tbsp Baking Powder
1 tsp Baking Soda
1 Tbsp Cinnamon
1 tsp Nutmeg
0.5 tsp Salt

150g Yogurt
30g Canola Oil
1 tsp Vanilla Extract

300g Sweet Potato (cooked)
300g Banana, Applesauce, or Zucchini

Bake at 375 for about 25 minutes.

Yield: Approx. 1275g

Bibimbap

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

3 Cloves Garlic
200g Carrots
200g Zucchini
150g Mushrooms
200g Spinach

250g Bean Sprouts (1 can, drained)
540g Tofu

100g Soy Sauce
1 Tbsp Sesame Seeds
Salt and Pepper to taste

Prepare rice. Heat oil in a wok and saute garlic and carrots. Add zucchini, then mushroom,s then spinach. Stir fry until vegetables are cooked. Add bean sprouts and tofu. Add soy sauce, sesame seeds, salt, and pepper, and stir fry until all ingredients are heated through.

Yield: Approx.  2250g

Beet Bread

2 Eggs
30g Sugar

160g AP Flour
120g Whole Wheat Flour
1 Tbsp Baking Powder
1 tsp Baking Soda
1 tsp Cinnamon
0.5 tsp Nutmeg
0.5 tsp Allspice
0.25 tsp Clove
0.5 tsp Salt

150g Yogurt
30g Canola Oil
1 tsp Vanilla Extract

400g Beets

Bake at 375 for about 20 minutes.

Yield: Approx. 1000g

Morning Glory Muffins

2 Eggs
30g Sugar

150g AP Flour
125g Whole Wheat Flour
100g Rolled Oats
1 Tbsp Baking Powder
1 tsp Baking Soda
1 Tbsp Cinnamon
1 tsp Nutmeg
1 tsp Ginger
0.5 tsp Salt

30g Canola Oil
1 Tbsp Vanilla Extract

150g Applesauce
100g Yogurt
200g Carrots
200g Pineapple
125g Raisins

Bake at 375 for about 25 minutes.

Yield: Approx. 1325g

Rajma Saagwala

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

2 tsp Mustard Seeds
2 tsp Turmeric
1.5 tsp Cumin
1 tsp Coriander
0.5 tsp Cayenne or 1-2 fresh chiles
Salt and Pepper to taste

150g Onions
200g Carrots
4 Cloves Garlic
1" Fresh Ginger
250g Spinach
250g Kidney Beans
150g Yogurt

Prepare rice. Heat oil in a wok. Splutter mustard seeds. Add spices. Cook a few seconds until aromatic, adding a little water to avoid sticking. Add onion and stir fry until soft. Add garlic, ginger, and carrots and cook until carrots soften. Add spinach and cook a few minutes. Add beans and yogurt. Cook a few more minutes until heated through and all ingredients are incorporated. Serve over rice.

Yield: Approx. 1600g

Tropical Fruit Muffins

2 Eggs
30g Sugar

200g AP Flour
100g Whole Wheat Flour
1 Tbsp Baking Powder
1 tsp Baking Soda
0.5 tsp Cinnamon
0.5 tsp Ginger
0.5 tsp Salt

30g Canola Oil
100g Yogurt
1 tsp Vanilla Extract

200g Banana
200g Pineapple
60g Lime Juice
1 tsp Cornstarch

Bake at 375 for about 20 minutes.

Yield: Approx. 1030g

Pineapple Fried Rice

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

150g Onions
4 Cloves Garlic
100g Peas

540g Tofu
200g Pineapple
75g Raisins

75g Soy Sauce
25g Lime Juice
1 tsp Ginger
0.5 tsp Cumin
0.5 tsp Paprika

Salt and Pepper to taste

Yield: Approx. 1650g

Prepare rice. Saute onions and garlic until soft. Add peas and cook a few minutes. Add tofu, pineapple, raisins, soy sauce, lime juice, salt, and pepper to the wok and combine all ingredients. Cook another couple minutes until all ingredients are heated through. Stir in rice.

Strawberry Daiquiri Muffins

2 Eggs
30g Sugar

150g AP Flour
150g Whole Wheat Flour
1 Tbsp Baking Powder
1 tsp Baking Soda
0.5 tsp Salt
Zest of 1 Lime or 2 packets TrueLime

150g Yogurt
60g Lime Juice
30g Canola Oil

350g Strawberries
1.5 tsp Cornstarch

Bake at 375 for about 25 minutes.

Yield: Approx. 1030g

Sweet Banana and Tofu Curry

280g Jasmine or Basmati Rice (600g cooked)
320g Water

2 Tbsp Cinnamon
1 Tbsp Sugar
1 tsp Turmeric
0.5 tsp Clove
0.5 tsp Allspice
0.5 tsp Cumin
0.5 tsp Cardamom
50g Lemon Juice
50g Water

400g Bananas, sliced
400g Tofu
150g Yogurt

Prepare rice. Heat oil in a wok. Add sugar and spices and stir fry lightly for 30 seconds or so until a paste forms. Add lemon juice and water and mix with the paste, adjusting water level as necessary. Add banana and cook for a few minutes. Add tofu and yogurt. Stir to combine all ingredients and cook a couple minutes until completely warmed through. Serve over rice.

Yield: Approx. 1650g

Noodles and Vegetables with Yogurt Sauce

260g Noodles (650g cooked)

4 Cloves Garlic
300g Yogurt
60g Lemon Juice
1 tsp Cornstarch
2 tsp Paprika
0.5 tsp Cumin
Salt and Pepper to taste

400g Mixed Vegetables

240g Chick Peas or Cannelini Beans, drained, rinsed

Yield: Approx. 1650g

Prepare noodles. Combine garlic, yogurt, lemon juice, cornstarch, paprika, salt, and pepper in a saucepan and cook over low heat. Cook vegetables. Combine noodles, vegetables, beans and sauce. Omit cornstarch for a thin sauce.

Middle Eastern Rice with Black Beans and Chick Peas

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

3 Cloves Garlic
4 tsp Cumin
1 Tbsp Coriander
2 tsp Turmeric
1 tsp Cayenne

450g Mixed Vegetables

240g (1 can) Chick Peas, drained, rinsed
240g (1 can) Black Beans, drained, rinsed
Salt and Pepper to taste
Cilantro to garnish

Yield: Approx. 1650g

Prepare rice. Heat oil in a wok or pan. Cook garlic until translucent. Add spices and cook for a minute or two until aromatic. Add vegetables and cook completely. Combine rice, vegetables and spices and beans. Adjust seasoning as needed.

Chahan Fried Rice

300g Short Grain Rice (600g cooked)
300g Water

200g Carrots
4 Cloves Garlic
125g Peas
75g Green Onions

540g Tofu
100g Soy Sauce
30g Rice Vinegar
Salt and Pepper to taste

Yield: Approx. 1650g

Prepare rice. Saute carrots and garlic until soft. Add peas and cook a few minutes. Add  tofu, green onions, soy sauce, rice vinegar, salt, and pepper to the wok. Cook another couple minutes. Add rice and cook another minute or two until all ingredients are heated through and combined.

Apricot Muffins

2 Eggs
30g Sugar

200g AP Flour
125g Whole Wheat Flour
1 Tbsp Baking Powder
1 tsp Baking Soda

1 tsp Ginger
0.5 tsp Cardamom
0.5 tsp Salt

100g Yogurt
30g Canola Oil

1 can (approx. 400g) Apricots in Pear Juice Concentrate
2 tsp Cornstarch

Bake at 375 for about 20 minutes.

Yield: Approx. 1000g

Moist Gingerbread

100g Butter, softened
100g Sugar

1 Egg
200g Molasses

300g AP Flour
2 tsp Baking Soda
1 Tbsp Ground Ginger
1 tsp Cinnamon
0.5 tsp Cloves
0.5 tsp Salt

225g Hot Water

Cream butter and sugar. Add egg and molasses. Add the dry ingredients. Stir in water.
Bake at 350 for 45 minutes.

Singapore Noodles

220g Noodles (550g cooked)

150g Onion
150g Carrots
2 tsp Fresh Ginger
3 Cloves Garlic
2 Tbsp Curry Powder
2 tsp Turmeric
150g Bell Peppers
300g Napa Cabbage
200g Bean Sprouts
4 Tbsp Soy Sauce
1 Tbsp Rice Vinegar

Prepare noodles. Heat oil in a wok. Stir fry onions and carrots until soft. Add ginger, garlic, curry powder, and turmeric and stir fry 30 seconds until aromatic. Add peppers and stir fry another couple minutes. Add napa cabbage, bean sprouts, soy sauce, and rice vinegar and stir fry a few minutes until cabbage is crisp. Season with salt and pepper and mix in noodles.

Yield: Approx. 1600g

Aloo Chana Curry

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

400g Potatoes
1 tsp Mustard Seeds
150g Onion
3 Cloves Garlic
2 Tbsp Coriander
1 tsp Cumin
1 tsp Cayenne
1 Tbsp Lemon Juice
225g Chick Peas
200g Tomatoes

Prepare rice. Cook potatoes as desired. Heat oil in a wok. Splutter mustard seeds. Add onion and garlic and stir fry until soft. Add coriander, cumin, cayenne, and lemon juice and cook for about a minute until spices are aromatic. Add chick peas, tomatoes, and potatoes. Reduce heat and cook a few minutes until curry begins to thicken and all ingredients are incorporated. Serve over rice.


Yield: Approx. 1600g

Pad Thai

180g Noodles (450g cooked)

2 Tbsp Lime Juice
55g Soy Sauce
2 tsp Chili Sauce
1 Tbsp Sugar


4 Cloves Garlic
150g Onion
200g Bok Choy
200g Bean Sprouts
540g Tofu

Prepare noodles. Combine lime juice, soy sauce, chili sauce, and brown sugar in a bowl. Stir to combine until sugar is dissolved. Heat oil in a wok. Stir fry onion and garlic until soft. Add bok choy and cook until crisp. Add sauce, noodles, tofu, and bean sprouts to the wok. Stir to combine all ingredients. Garnish with cilantro, ground peanuts, and/or green onion.

Yield: Approx. 1650g

Sabzi Bhaji

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

300g Potatoes
150g Carrots
150g Onion
1 Tbsp Coriander
1 Tbsp Lime Juice
1 Tbsp Lemon Juice
1 tsp Salt
1 tsp Fresh Ginger
1 tsp Cumin
1 tsp Turmeric
0.5 tsp Cayenne
120g Peas
150g Tomato
175g Yogurt

Cook potatoes as desired. Heat oil in a wok. Stir fry onions and carrots until soft. Add coriander, lime juice, lemon juice, salt, ginger, cumin, turmeric, and cayenne. Cook a couple minutes until aromatic. Add peas and tomato and cook for a few minutes. Add yogurt and stir to combine all ingredients. Serve over rice.

Yield: Approx. 1600g

Tofu Chop Suey

225g Short Grain Rice (450g cooked)
225g Water

400g Tofu
250g Bok Choy, shredded
150g Peppers
110g Mushrooms
140g Water Chestnuts
2 Cloves Garlic
55g Soy Sauce
55g Water
1 Tbsp Rice Vinegar
1 Tbsp Cornstarch
1 tsp Chili Sauce
1 tsp Ground Ginger

Heat oil in a wok. Stir fry garlic for 30 seconds until it begins to get aromatic. Add peppers and cook through. Add mushrooms, water chestnuts, and bok choy. Cook until bok choy is crisp. Mix cornstarch with soy sauce and rice vinegar in a bowl until dissolved. Add mixture, chili sauce, and ginger to the wok. Add tofu and stir to incorporate all ingredients. Reduce heat to low and cook a few minutes until liquid thickens. Serve over rice.

Yield: About 1650g

Saag Paneer

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

540g Paneer, or substitute Cottage Cheese or Tofu
150g Onion
4 Cloves Garlic
1 tsp Fresh Ginger
2 tsp Coriander
1 tsp Turmeric
1 tsp Cumin
1 tsp Salt
0.5 tsp Cayenne
0.5 tsp Garam Masala
300g Spinach
110g Yogurt

Heat oil in a wok. Stir fry onion until soft. Add garlic and ginger and stir fry until aromatic. Add coriander, turmeric, cumin, salt, cayenne, and garam masala. Stir fry 30 seconds until aromatic. Add spinach and cook a few minutes until soft. Turn heat down and add yogurt, stirring to incorporate. Remove from heat and mix in paneer. Serve over rice.

Yield: Approx 1600g

Sweet Potato Curry with Chick Peas and Spinach

250g Jasmine or Basmati Rice (500g cooked)
200g Water

150g Onion
1 Tbsp Curry Powder
1 Tbsp Cinnamon
1 tsp Coriander
1 tsp Cumin
1 tsp Turmeric
400g Sweet Potatoes

200g Chick Peas
200g Diced Tomatoes
150g Spinach

Prepare sweet potatoes as desired. Heat oil in a wok. Stir fry onion until soft. Add curry powder, cinnamon, coriander, cumin, and turmeric and stir fry about 30 seconds until aromatic. Add tomato, chick peas, and spinach. Cook 2-3 minutes, until spinach is slightly wilted. Add potatoes and fully mix all ingredients. Serve over rice.

Yield: Approx. 1600g

Sweet Potato Gnocchi

650g Sweet Potatoes
1 Tbsp Cinnamon
0.5 tsp Salt
1 Egg
200g Whole Wheat Flour

Bake sweet potatoes at 400 F for one hour, until soft. Let cool. Scrape flesh from skins. Add cinnamon, salt, and egg, and fully incorporate. Incorporate flour. Turn dough onto a floured surface and knead into a ball, adding flour as necessary. Cut the ball into four quarters. Roll a quarter into a long tube. Cut into small pieces. Add to boiling water, cooking about 5 minutes until the dumplings float then remove from the water. Repeat until all dough is used and dumplings are cooked. Serve with desired sauce and vegetables.

Yakisoba

180g Noodles (450g cooked)
150g Onion
150g Carrots, grated
3 Cloves Garlic
1 Tbsp Fresh Ginger
80g Soy Sauce
80g Rice Wine
1 Tbsp Sugar
540g Tofu
200g Napa Cabbage

Combine soy sauce, rice wine, and sugar. Marinate tofu in the mixture. Prepare noodles. Heat Oil in a wok. Stir fry onions until translucent. Add carrots, garlic, and ginger and stir fry for a few minutes. Add cabbage and cook until crisp. Add tofu with the sauce and noodles. Stir to incorporate all ingredients.

Yield: Approx. 1650g

Bombay Aloo

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

400g Potatoes
150g Onions
100g Peppers
4 Cloves Garlic
2 tsp Fresh Ginger
2 tsp Curry Powder
1 tsp Cumin
1 tsp Chili Powder
1 tsp Turmeric

150g Tomatoes
1 Tbsp Soy Sauce
2 Tbsp Coriander

Prepare rice. Cook potatoes as desired. Heat oil in a wok and saute onion and peppers until soft. Cook garlic and ginger until aromatic. Add curry powder, cumin, chili powder, and turmeric and cook for about two minutes. Add tomatoes and soy sauce and stir fry for two minutes. Add prepared potato and coriander and incorporate all ingredients. Serve over rice.

Yield: About 1550g

Pad Korat

200g Rice Noodles (or substitute other noodles) (500g cooked)

4 Cloves Garlic
2 Tbsp Sugar
5 Tbsp Soy Sauce
2 Tbsp Rice Vinegar
1 Tbsp Chili Sauce

540g Tofu
200g Bean Sprouts
300g Bok Choy

Prepare noodles. Heat oil in a wok. Saute garlic until aromatic. Add sugar, stirring until dissolved. Add soy sauce, rice vinegar, and chili sauce and bring to a simmer. Add vegetables and stir fry until crisp. Add tofu and noodles, mixing to incorporate all ingredients.

Yield: Approx. 1650g

Spicy Soba Noodles with Cabbage

Sauce:
75g Water
75g Soy Sauce
1 Tbsp Chili Sauce
1 Tbsp Brown Sugar

200g Soba Noodles (or substitute other noodles) (500g cooked)
500g Napa Cabbage or Bok Choy, shredded
225g Shelled Edamame
110g Mushrooms
2 Tbsp Sesame Seeds
1 Tbsp Sesame Oil
2 Tbsp Fresh Ginger
3 Cloves Garlic

Combine all ingredients for the sauce in a bowl and set aside. Prepare noodles and edamame in same pot. Toast sesame seeds until golden brown and set aside. Heat oil in a wok. Stir fry garlic and ginger until fragrant. Add mushrooms and cabbage and stir fry until crisp and tender. Add sauce and simmer for a few minutes. Combine with noodles, edamame, and sesame seeds.

Yield: Approx. 1600g

Sesame Noodles

180g Noodles (450g cooked)
3 Cloves Garlic
3 Tbsp Rice Vinegar
3 Tbsp Soy Sauce
2 Tbsp Sugar
2 Tbsp Sesame Oil
2 tsp Chili Sauce
1 Tbsp Sesame Seeds

450g Assorted Vegetables

Prepare Noodles. Toast sesame seeds in a wok until lightly browned and set aside. Stir fry vegetables until done. Combine garlic, vinegar, soy sauce, sugar, oil, and chili sauce in a bowl. Mix completely then add to the vegetables. Cook until sauce begins to boil. Add noodles and stir to combine.

Yield: Approx. 1050g

Simple Tomato Sauce

410g (1 can) Diced Tomatoes
100g Onion
1 Tbsp Tomato Paste
3 Cloves Garlic
1 Tbsp Lemon Juice
1 Tbsp Italian Seasoning
1 tsp Cayenne or Hot Sauce
0.5 tsp Salt
0.5 tsp Pepper

Combine all ingredients in a food processor, or add all ingredients directly to a pot if chunky sauce is desired. Cook on medium-high until it begins to bubble, stirring frequently to avoid burning. Reduce heat and cook for a few minutes until heated through and fragrant.

Yield: Approx. 550g, about 1.25 pints

Sweet and Sour Sauce

75g Rice Vinegar
50g Sugar
28g Soy Sauce
14g Ketchup

2 tsp Cornstarch
2 tsp Cold Water

Combine vinegar, sugar, soy sauce, and ketchup in a pot and bring to a boil. Mix together cornstarch and water and add to the pot. Reduce heat and stir until thickened. Increase cornstarch to 4 tsp if thicker sauce is desired.

Yield: Approx. 175g, about 0.75 cup

Banana Peanut Butter

350g Bananas
100g Peanut Butter

1 tsp Cinnamon
0.5 tsp Nutmeg

0.5 tsp Cornstarch
2 Tbsp Cold Water

Puree bananas and peanut butter in a food processor. Transfer to a pot over low heat. Mix in spices. Dissolve cornstarch in water and add to the pot. Stir frequently to avoid burning, until thickened.

Yield: Approx 475g, about 0.75 pint

Apple Butter

450g Apples

21g Honey
1 tsp Cinnamon
0.5 tsp Nutmeg
0.25 tsp Cloves

55g Cider Vinegar
55g Apple Juice, Cider, or Water

Chop apples into small pieces. Heat in a pot with cider vinegar and juice. Bring to a boil then reduce to a simmer and cook until apples are soft. Run apples through a food mill or food processor and return to the pot. Add honey and spices and mix to combine. Allow to cook until sufficiently thickened, stirring occasionally.

Yield: Approx. 575g, about one pint

Chap Chae Noodles

180g Starch Noodles (or substitute other noodles) (450g cooked)

150g Onion
5 Cloves Garlic
150g Carrots

200g Spinach
120g Mushrooms

540g Tofu

8 Green Onions
4 Tbsp Soy Sauce
2 Tbsp Sugar
2 Tbsp Sesame Oil
2 Tbsp Sesame Seeds

Prepare noodles. Heat oil in a wok. Stir fry carrots, onion, and garlic until soft. Add mushrooms and spinach and cook through. Add green onions. Add soy sauce, sugar, sesame oil, and sesame seeds. Mix in noodles and tofu.

Yield: Approx. 1650g

Basic Mei Fun

250g Rice Noodles (or substitute other noodles) (625g cooked)
150g Carrots, julienned
150g Onions
120g Mushrooms
250g Cabbage, thinly sliced
200g Bean Sprouts
Salt, to taste

Optional:
Soy Sauce
Rice Vinegar
Sweet and Sour Sauce

Prepare noodles. Heat oil in a wok and stir fry onions and carrots. Once soft, add mushrooms, cabbage, and bean sprouts. Stir fry until cooked and mix in noodles. Season with salt and add desired condiments.

Yield: Approx. 1550g

Apple Cinnamon Muffins

2 Eggs
30g Sugar

200g AP Flour
100g Whole Wheat Flour
1 Tbsp Baking Powder
1 tsp Baking Soda
2 Tbsp Cinnamon
0.5 tsp Nutmeg
0.5 tsp Cornstarch
0.25 tsp Cloves
0.5 tsp Salt

30g Canola Oil
100g Yogurt
350g Applesauce
1 tsp Vanilla Extract

Bake at 375 for about 20 minutes.

Yield: Approx. 950g

Saag Matar

375g Jasmine or Basmati Rice (750g cooked)
375g Water

150g Onion
3 Cloves Garlic, minced

200g Diced Tomatoes
1.5 tsp Cumin
1 tsp Turmeric
1 tsp Garam Masala
1 tsp Coriander
1 tsp Ginger
0.5 tsp Paprika
0.5 tsp Salt

250g Spinach
250g Peas

Heat oil in a wok. Saute onion and garlic until soft. Add tomatoes and spices and saute 3-5 minutes. Add spinach and peas. Saute until cooked through. If too thick, add water as necessary. Serve over rice.


Yield: Approx. 1600g

Indian Spiced Tofu with Rice

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

1 tsp Mustard Seeds
150g Onion
150g Carrots, shredded
1.5 tsp Cumin
1.5 tsp Coriander
1 tsp Turmeric
1 tsp Paprika
1 tsp Pepper
0.5 tsp Salt
2 Tbsp Lemon Juice
150g Peas
540g Tofu

Heat some oil in a pan. Splutter mustard seeds. Saute onions and carrots until soft. Add remaining spices and lemon juice and mix all ingredients together. Add peas and crumble tofu into pan. Mix to combine and cook until all vegetables are cooked. Mix in rice.

Yield: Approx. 1550g

Berry Muffins

2 Eggs
30g Sugar

220g AP Flour
100g Whole Wheat Flour
1 Tbsp Baking Powder
1 tsp Baking Soda
0.5 tsp Salt

100g Yogurt
30g Canola Oil

350g Berries
0.5 tsp Cornstarch

Bake at 375 for about 20 minutes.

Yield: Approx. 950g

Whole Wheat Pizza Dough

250g AP Flour
125g Whole Wheat Flour
265g Water
7g Active Dry Yeast (or 5g Instant Yeast)
6g Salt
6g Olive Oil
6g Honey

Mix all ingredients using a paddle attachment (not dough hook) for one minute. Rest 5 minutes. Mix another minute.

With lightly oiled hands, shape into a smooth, tacky ball. Refrigerate immediately. The dough can be used after 6 hours, up to 3 days.

Pull from refrigerator 2 hours before use and divide accordingly. Form into tight balls, cover, and proof for 90 minutes. Unused dough can be returned to the refrigerator for 3 days, or frozen for 3 months.

Yield: Three pizza doughs, approx. 220g each

Chocolate Chip Cookies

160g Brown Sugar
80g Sugar
140g Butter, softened

2 Eggs
1 Tbsp Vanilla Extract

250 AP Flour
1 tsp Baking Soda
0.5 tsp Salt

225g Semisweet Chocolate Chips

Cream together butter and sugars. Add eggs and vanilla extract and continue mixing until light. Sift together dry ingredients and add to the wet. Stir in chocolate chips. Chill dough until firm.

Drop teaspoons of dough onto baking sheets. Bake at 325 for about 15 minutes.

Noodles and Vegetables with Peanut Ginger Sauce

150g Peanut Butter
75g Water
50g Soy Milk
50g Soy Sauce
30g Lime Juice
15g Hot Sauce
3 Cloves Garlic
8g Fresh Ginger
4 tsp Ground Ginger
1 tsp Garlic Powder
0.5 tsp Cayenne
4 tsp Cilantro
Pepper to Taste

280g Whole Wheat Noodles (yields 700g cooked)

500g Assorted Vegetables

Combine all sauce ingredients in a food processor. Heat over low heat. Serve over noodles and stir-fried vegetables.

Yield: Approx. 1600g