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.