Dave Aspin

Ingredients – 1 cup mixed lentils (like red and yellow) – ½ cup rice – 1 teaspoon salt – 1 teaspoon cumin seeds – 1 green chili, chopped – 1 small onion, finely chopped – 2 tablespoons coriander leaves, chopped – Oil for cooking Method 1. Rinse the mixed lentils and rice in water. Soak […]

Ingredients – 3 medium potatoes, peeled and cut into cubes – 1 cup dried wadi (spiced lentil dumplings) – 2 tablespoons vegetable oil – 1 teaspoon cumin seeds – 1 teaspoon mustard seeds – 1 teaspoon ginger paste – 1 teaspoon garlic paste – 1 teaspoon turmeric powder – 1 teaspoon red chili powder –

Ingredients – 1 cup grated fresh coconut – 1 cup finely chopped pineapple – 1 cup condensed milk – 1 cup almond meal – ½ tsp cardamom powder – 1 tbsp ghee (clarified butter) – Grated coconut for coating Method 1. In a pan, heat ghee over medium heat. 2. Add the grated coconut and

Ingredients 400 g firm tofu 2 tablespoons soy sauce 1 tablespoon sesame oil 1 tablespoon fresh ginger, grated 2 cloves garlic, minced 1 tablespoon rice vinegar 1 tablespoon maple syrup 1 tablespoon cornstarch 2 cups mixed vegetables (like bell peppers, broccoli, and snap peas) 2 green onions, chopped Method Press the tofu to remove excess

Ingredients – 250 g vegan tortellini – 1 cup cherry tomatoes, halved – 1 cup cucumber, diced – 1 cup bell pepper, chopped – 1/4 cup red onion, finely chopped – 1/4 cup fresh basil, chopped – 1/4 cup olive oil – 2 tbsp balsamic vinegar – Salt to taste – Pepper to taste Method

Ingredients – 2 medium aubergines (eggplants) – 1 tablespoon olive oil – 1 medium onion, chopped – 2 garlic cloves, minced – 1 can (400g) diced tomatoes – 1 cup raw cashews, soaked in water for 4 hours – 1 cup water – 2 tablespoons nutritional yeast – Salt and pepper to taste – Fresh

Ingredients – 1 red bell pepper, chopped – 1 green bell pepper, chopped – 1 medium onion, diced – 2 cloves garlic, minced – 400 g canned chickpeas, drained and rinsed – 400 g canned tomatoes, crushed – 1 teaspoon smoked paprika – 1 teaspoon dried oregano – 1 tablespoon olive oil – Salt, to

Ingredients – 2 cups of rolled oats – 1 cup of plain flour – 1 cup of brown sugar – 1 teaspoon of baking powder – 1 cup of unsalted butter, melted – 2 cups of blackberries, fresh or frozen – 2 tablespoons of honey – 1 tablespoon of lemon juice – A pinch of

Ingredients – 400 g asparagus – 2 tablespoons oil – 1 teaspoon mustard seeds – 1 teaspoon urad dal (split black gram) – 1 teaspoon cumin seeds – 1-2 green chilies (chopped) – 1 tablespoon grated coconut – Salt (to taste) – 1/4 teaspoon turmeric powder – Lemon juice (to taste) Method 1. Start by

Ingredients – 1 cup of rice – 2 cups of water – 1 cup of mixed vegetables (like carrots, peas, and beans) – 1 tablespoon of oil – 1 teaspoon of mustard seeds – 1 teaspoon of turmeric powder – 1 teaspoon of salt – 1 tablespoon of grated coconut – 2 green chilies (optional)

Ingredients – 1 cup broccoli florets – 1 medium onion, chopped – 2 tomatoes, chopped – 1 tablespoon ginger-garlic paste – 1 teaspoon cumin seeds – 1 teaspoon chili powder – 1 teaspoon turmeric powder – 1 tablespoon oil – 200 ml water – Salt to taste Method 1. Heat oil in a pan over

Ingredients – 2 cups of rice – 1 cup of mixed vegetables (carrots, peas, and beans) – 1 onion, chopped – 2 tomatoes, chopped – 1 teaspoon of ginger-garlic paste – 1 teaspoon of mustard seeds – 1 teaspoon of cumin seeds – 1-2 green chilies, slit – 500 ml of water – Salt to