Khichdi

1/2 cup (92.5 g) long grain white basmati rice
1/2 cup (96 g) quick cooking lentils such as split Red lentils (masoor dal) or (petite yellow lentils) Mung Dal or both
1 tsp oil
1/3 tsp cumin seeds or 1/2 tsp mustard seeds
1/2 onion finely chopped
2 cloves of garlic finely chopped
1 inch (7 g) ginger finely chopped
1 green Chili, chopped serrano or birds eye, or use half a jalapeño
1 bay leaf or 6 curry leaves , optional
1 tsp coriander powder
1/2 tsp ground cumin
1/2 tsp garam masala , optional
1/2 tsp turmeric
1/4 tsp cayenne optional
1 tomato chopped
1 to 2 cups chopped vegetables
1/2 tsp salt
2 cups (473.18 ml) water 2.5 for saucier

Wash the lentils and rice then soak in hot water for 15 minutes.

Heat the Instant Pot on saute. Add oil and let it heat up. Add cumin or mustard seeds and cook for half a minute.

Add the onion, chile, garlic, ginger and a pinch of salt (and bay leaves or curry leaves) and cook for 2 mins.

Add ginger and spices and mix in.

Add tomato and cook for 3 mins. Mash the larger pieces. Add 2 tbsp water to deglaze mid way.
Drain and add the lentils and rice. Add water, salt, veggies and mix well to pick up any stuck bits.
Close the lid and pressure cook one of the following times. Low pressure for 3 mins for pictured version. High pressure for 3 to 6 minutes for a porridge and if using mung dal. Once the cooking cycle is done, quick release the pressure after 5 mins.

Fold in a few tbsp chopped cilantro and lemon juice to taste and fluff. Taste and adjust salt and flavor.

Store refrigerated for upto 3 days. For brown rice kitchari, try this.

Notes:
To make it in a saucepan: follow steps 1 to 5 in a saucepan over medium heat. Add the lentils and rice and 3 cups water. Bring to a boil then reduce heat to low-medium and continue to cook for 15-20 minutes or until desired consistency. You can add any blend of veggies! Think carrots, zucchini, cauliflower, and spinach. Use any blend you like.

Make sure not to burn the spices or your kitchari will be bitter.

White basmati rice can be substituted for other quick cooking whole grains such as quinoa, and amaranth.

Feel free to play around with the spices and vegetables, according to what you enjoy and what’s in season.

Navratan Pulao

1 1/2 cups basmati rice
2 tbsp vegetable oil
4 green cardamoms
4 cloves
1-inch stick cinnamon
1 tsp cumin seeds
2 bay leaves
2 medium potatoes (cut into a fine dice)
2 medium carrots (cut into a fine dice)
2 cups green beans (chopped into small bits)
1/2 small head cauliflower (separated into small florets)
1 cup green peas (frozen)
16 oz baked tofu (use my recipe linked here or use storebought)
1/2 tsp saffron strands
1/2 cup nondairy milk (I use almond)
1/4 cup raw cashews
2 tbsp sliced almonds
2 tbsp golden raisins

Bring a large pot of water to boil, lightly salt it, then add the rice and cook until the rice grains are almost tender but not fully cooked. Drain and set aside.

Mix the saffron with the nondairy milk and set aside.

Heat 1 1/2 tbsp oil. Add the cardamoms, cloves, cinnamon, bay leaf and cumin seeds. Stir-fry until the spices release their fragrance and begin to turn color.

Add the potatoes, saute for 2-3 minutes, then add the carrots and saute for another 2-3 minutes. Add the cauliflower and green beans and saute for a couple of minutes. Add green peas, then add some salt, cover the pot and let the veggies cook over a medium-low flame for about five minutes. Stir a couple of times to ensure they do not stick. You don’t want the veggies to brown.

When the potatoes are almost cooked and the cauliflower is al dente, mix in the rice, tofu cubes and the saffron in milk. Cover and let the rice continue cooking over low heat for 10 more minutes.
Meanwhile, heat the remaining 1/2 tbsp oil in a small saucepan. Add the cashews and raisins to it, and finally the blanched, sliced almonds. Cook until the nuts are a light gold, then pour over the rice and mix.

Serve hot.

NOTES
To make this recipe soy-free, leave out the tofu.

To make this recipe nut-free, leave out the nuts. You can use apricots or another dry fruit along with the raisins. Also use a nondairy milk that’s nut-free.

Vegetable Tehri

1 1/2 cups basmati rice (covered in water and soaked for at least 30 minutes. Drain before using)
1 tsp vegetable oil
2 tsp cumin seeds
4 cloves
4 green cardamom pods (whole)
1 bay leaf
2-inch stick cinnamon
2 tsp fennel seeds (saunf)
1 large onion (thinly sliced)
1 green chili pepper (like japeno or serrano. Leave whole with just a slit down the middle, or, for less heat, split into half, deseed, and then use. You can fish out the peppers before serving)
1 tbsp ginger garlic paste
1/2 tsp turmeric
2 medium tomatoes (pureed. Or use 1 cup canned tomato puree)
3 medium potatoes (cut in a 1-inch dice)
1 large carrot (cut into chunky 1 1/2 inch slivers)
1/2 head cauliflower (separated into chunky but bite-sized florets)
1 cup green peas (I used frozen, but fresh work too)
2 1/2 cups vegetable stock (or water)
Salt to taste

Heat the vegetable oil in a large pot. Add the cumin first, then the cloves, cardamom, bay leaf and cinnamon. Stir until fragrant, about 30 seconds, then add in the fennel seeds and stir quickly.
Add the onions and saute until they are soft but not brown. You can add a little salt to help this process go faster. Stir in the ginger garlic paste, green chili peppers and turmeric and saute another minute over low heat so the ginger and garlic don’t stick to the bottom.

Add the potatoes to the pot along with the carrots. Add a cup of the water or vegetable stock and bring to a boil. Cover the pot and let the potatoes and carrots cook about five minutes or until fairly tender but not quite done.

Add the cauliflower and tomato puree and continue cooking the veggies for a couple more minutes. Add the green peas and stir them in.

Add the remaining water or stock, followed by the drained rice, mix everything well and bring it all back to a boil. Once it looks like the rice has absorbed most of the water, give it all a good stir, cover with a tight-fitting lid, turn the heat to low, and set the timer for 15 minutes.

Avoid peeking while the rice is cooking, and let it stand, undisturbed, for 10 minutes after cooking. After 10 minutes, open the lid and fluff the grains of rice with a fork before serving.

Coconut Curry

1 tsp vegetable oil
1 tsp cumin seeds
1 medium onion (thinly sliced)
3 medium tomatoes (finely chopped)
1/2 to 1 tsp cayenne
1/2 tsp turmeric
2 medium potatoes (boiled and diced)
14 oz coconut milk (canned or freshly made are both fine)
Salt to taste
2 tbsp cilantro (or scallions, for garnish)

Heat the oil. Add cumin seeds and as they start to darken, add the onions and a pinch of salt. Saute for a couple of minutes until the onions start to soften.

Add the tomatoes, cayenne and turmeric and continue to saute for a few more minutes until the onions are soft and pulpy.

Add the potatoes along with half the coconut milk and bring to a boil. Let the curry cook another minute for the flavors to meld, then turn the heat to low and add the remaining coconut milk. Check for salt. If the curry is too thick for your liking, you can add some water or vegetable stock to thin it out. Turn off the heat as soon as the curry has warmed through but before it returns to a boil.

Garnish, if you like, with cilantro. I love this curry with the carrot rice and a garnish of scallions.

Carrot Rice

1 tsp vegetable oil
2-inch piece cinnamon
5 pods green cardamom
5 cloves
1 bay leaf
1 medium onion (thinly sliced)
2 tbsp raw cashew pieces (optional)
2 cups carrots (grated. Approx 2 carrots)
2 cups basmati rice
4 cups water (or vegetable stock)
Salt to taste

Heat the oil. Add the whole spices–cinnamon, cardamom, cloves and bay leaf–and stir for a minute until fragrant.

Add the onions and cashews, if using, and a pinch of salt and saute, stirring frequently, until the onions become translucent but not brown.

Stir in the carrots and saute for another couple of minutes until they start to cook. Stir in the rice along with salt to taste and mix well. As soon as the rice starts to turn opaque, add the water and salt. Give everything a good stir and let it come to a boil.

Reduce heat to low, cover, and cook the rice 10 minutes. At the 10-minute point, open, give the rice a good stir, and cover and cook another 10 minutes.

Let the rice stand another 10 minutes before opening. Serve hot with any basic coconut curry.

TIPS FOR MAKING CARROT RICE:

Use the largest holes on your hand grater or food processor to grate the carrots. You want the carrots and the rice to be approximately the same size when they cook. Keep in mind the carrots will shrink as they express their juices, and the rice will expand as it absorbs them.
For the same reasons, slice the onions really thin. If the onion you use is big, cut the slices in half.

You don’t need to soak the rice for this recipe, which makes it come together even more quickly, since there’s no prep ahead of time.

Usually, when I share a rice recipe with you, I ask you not to stir the rice as it cooks. I will make an exception in this case. About halfway through the 20-minute mark when the rice is covered and cooked, give the rice a stir. This will help the carrots and rice mix better and cook more evenly.
I like adding a few cashew pieces to this recipe, but they are completely optional if you want it to be nut-free.

Masala Bhath

2 cups basmati rice (washed under running water or in several changes of water)
1 tbsp coconut oil
5 pods green cardamom (crushed slightly but left whole)
5 cloves
2 bay leaves
1 large potato (cut into 1/2-inch dice)
1 large carrot (cut into 1/2-inch dice)
1/2 small head cauliflower (separated into small florets)
1 medium zucchini (cut into 1-inch strips)
1 tbsp coriander powder
1/2 tsp turmeric
1/2 tsp cayenne (optional –the goda masala has some heat)
2 tbsp goda masala (you can substitute with garam masala; see my recipe tips above for details on how to do that)
1 heaping tbsp coconut sugar (or jaggery, or regular sugar. Piloncillo, if you have some, is a fine replacement for jaggery)
1/4 cup coconut (grated. I don’t mean the dry shredded coconut you use for baking, but either freshly grated coconut, or grated coconut available in frozen packets. The coconut shreds have to be juicy, not dry)
1/4 cup cilantro (minced)
Salt to taste

Heat the oil. Add the cardamom, cloves and bay leaves and saute until the bay leaves start to change color and become lightly golden.

Add the potatoes and carrots and saute, stirring frequently, until the potatoes have a light brown crust.

Add the cauliflower and zucchini and continue sauteeing another couple of minutes.

Add the powdered spices–turmeric, coriander powder, cumin and goda masala–and saute for a minute to coat the spices with the oil and toast them.

Add the washed rice and stir until the rice begins to turn opaque.

Add 4 cups water to the rice, and add enough salt to make the water a bit saltier than you’d like your final dish to be.

Stir well, bring to a boil, then cover the rice with a tight-fitting lid. Let the rice cook over medium heat for five minutes, then lower the heat and continue cooking for 10 more minutes, never opening the lid once during cooking.

Turn off the heat and let the rice stand another 10 minutes. Open and sprinkle on the coconut and cilantro.

Serve hot or warm.

Pickled Red Onions (with Variations)

1/2 red onion, very thinly sliced
1/2 cup white vinegar, or use apple cider or red wine vinegar
1/2 cup water
3/4 teaspoon kosher salt
1 1/2 –2 tablespoons sugar (or honey or other substitute)
1–2 teaspoons whole spices (optional- one or any combination of peppercorns, fennel seed, cumin, coriander, peppercorns, caraway, star anise, juniper, allspice.)
optional additions:
1–2 garlic cloves, cut in half
a couple bay leaves
a teaspoon dried or fresh oregano ( if using on Mexican food)

Thinly slice 1/2 red onion. (Feel free to double the batch).

Place the onion along with the vinegar, water, salt, sugar and whole spices and any optional additions in a small pot on the stove and bring to a simmer. Simmer 1 minute, stirring.

Remove from the stove and let cool.

Place onions and liquid in a clean jar and store in the fridge.

Add fresh herbs if you like.

This will last 2-3 weeks in the fridge.

notes:

For a Mexican version of pickled onions, add sliced jalapeno and whole cumin and coriander seeds plus Mexican oregano to the pickling liquid.

For a Nordic version of pickled red onions, add fresh dill, caraway and peppercorns.

For an Indian version of pickled onions add fennel seeds, coriander and either fenugreek or cilantro!

Black Rice Pilaf

2 tablespoons olive oil ( or butter)
1 shallot – chopped
1 1/2 cups forbidden black rice
1 Tablespoon fresh thyme ( or 1 teaspoon dry)
2 1/2 cups plus 1 tablespoon broth or stock ( veggie or chicken)
1 teaspoon granulated garlic powder
1 bay leaf
pinch salt and pepper
1/3 cup slivered almonds ( save 2 tablespoons for garnish)
Garnish: 1-2 tablespoons Italian parsley

Heat oil in a 10-inch skillet over medium heat and add the shallots, stirring until golden and fragrant, about 4 -5 minutes.

Add rice and thyme and saute 3-4 minutes.

Add stock, garlic, bay leaf, salt and pepper and 1/2 the almonds. Bring to a simmer, stirring. Cover, turn heat to low and cook 25-30 minutes or until all the liquid has evaporated and rice is tender.
Garnish with remaining almonds and parsley.

Asian Peanut Chili Crunch (Seroendeng)

6–10 dried Thai red chiles, crushed (or sub 2–4 tablespoons chili flakes)
1/2 cup roasted peanuts (skinless)
1/2 cup crispy shallots (available at Asian markets, or see notes)
1/2 teaspoon salt

Optional additions: toasted coconut, coconut or palm sugar, dried shrimp or anchovy powder, dried lemongrass or kefir lime leaf, dried mushroom powder – remember to start conservatively and add more to taste. Play around and have fun!

Remove chili stems and crumble chilies and dry fry over medium heat until toasted, about 3-4 minutes.

Place in a food processor (or chop) and pulse. Add roasted peanuts and pulse a few times. ( or chop)

Place in a bowl with the crispy shallots and salt. Feel free to embellish to your taste.

notes

To make homemade crispy shallots, heat 1 cup vegetable or peanut oil in a small saucepan.
Slice 3 shallots into thin 1/8 inch rings and cook them over medium heat for about 15 minutes lowering heat if they seem to be getting too dark.

Using a strainer over a bowl, strain well, and spread out on a paper towel-lined plate, blot, sprinkle with salt and let cool. They will crisp more as they cool. Feel free to reuse the flavorful shallot-infused oil!

You could also use dehydrated shallots with no oil.

Crunchy Asian Slaw

1 lb shredded veggies (your choice of cabbage, carrots, bell pepper, snow peas, broccoli slaw, brussel sprouts, etc) roughly 6-7 cups.
3 scallions, sliced
1 cup cilantro ( or Italian parsley or mint) chopped

Asian Slaw Dressing:

3 tablespoons olive oil
1 tablespoon toasted sesame oil
1/4 cup rice wine vinegar
3 tablespoons brown rice syrup, agave or honey
1 tablespoon soy sauce (or GF alternative like Braggs or Coconut Aminos)
1 garlic clove, finely minced ( use a garlic press)
1 tablespoon ginger, finely chopped
1/2-teaspoon salt
1/2-teaspoon chili flakes or chili paste ( optional)

Optional toppings:

Toasted sesame seeds
roasted, crushed peanuts or cashews

Toss slaw ingredients together in a large bowl. Add cilantro and scallions.

Whisk Asian Slaw Dressing ingredients together in a small bowl.

Pour dressing into slaw and toss well.

Garnish with sesame seeds and/ or nuts.

notes

Salad will keep up to 3-4 days in the fridge.

Sheet Pan Roasted Miso Tofu and Carrot Bowl (with Chicken Variation)

4 large carrots- peeled or scrubbed ( or sub sweet potato, yam, parsnips or other veggies)
8 ounces tofu – extra firm ( or add salmon or chicken breast…see notes)
salt and pepper and optional chili flakes to taste
Garnish- Orange zest ( optional) toasted sesame seeds, nuts, ¼ cup cilantro or scallions
Marinade:

2 tablespoons toasted sesame oil
2 tablespoons soy sauce
2 tablespoons miso paste ( any color)
1 tablespoon fresh ginger
2 garlic cloves
1 tablespoon rice vinegar
2 tablespoon honey or maple

Preheat oven to 425F

Make the marinade, blending all ingredients in a blender until smooth.

Slice carrots at an angle into ? -½ inch disks, then half-moons.

Blot tofu with paper towels and slice into ¾- 1 inch slices, blot again.

Line a sheet pan with parchment.

Place carrots in single layer on the sheet pan, and beside them add the tofu.

Season the tofu (or salmon chicken) with salt and pepper – and if you like, add chili flakes.
Spoon or brush on the honey–miso marinade generously over the tofu and drizzle an remaining over the carrots. If carrots seem dry, drizzle with a little more oil. Give a quick toss, spread out, and place in the oven for 30 minutes.

Divide carrots among two bowls, top with tofu. Garnish with fresh orange zest ( optional) , toasted sesame seeds and some fresh cilantro ( or scallions).

notes

If using salmon, it will cook much faster than the carrots. Depending on how thick, it may only need 10-15 in the oven, so either take it out early, or put it in later. Chicken breast ( boneless) will cook relatively the same amount of time as carrots ( give or take) but always check as thicker or larger breasts will obviously take longer, and smaller may take less time.

Sheet Pan Tandoori Chicken with Vegetable (with Tofu Variation)

Marinade:

1/2 cup plain yogurt whole milk yogurt
2 tablespoons olive oil
1 tablespoon lime juice
6 fat garlic cloves
1 tablespoon fresh ginger, sliced
1 tablespoon ground coriander
1 tablespoon ground cumin
2 teaspoons garam masala
2 teaspoons paprika (not smoked)
1/2 teaspoon turmeric powder
1/4 teaspoon cayenne
2 teaspoons kosher salt
1 teaspoon pepper
——
1 1/2- 2 pounds chicken thighs (boneless, skinless) OR tofu “filets” about 1 inch thick

1 layer of vegetables, sliced or diced 1/2 inch thick (carrots, winter squash, sweet potato,onion, cauliflower, zucchini, peppers, potatoes, eggplant, parsnips …etc.)

olive oil
salt
pepper

Garnish: cilantro, scallions.

Serve over: basmati rice, with Cucumber Raita and Indian Naan Bread.

Preheat oven to 425F.

Place all marinade ingredients together in a blender. Blend until smooth. Set 1/4 cup aside.
Place chicken or tofu in a bowl ( if using both, use separate bowls) and pour remaining marinade over top reserving the 1/4 cup for basting. Set chicken/ tofu aside.

Cut veggies to roughly 1/2 inch and place on a parchment lined sheet-pan. You want them fairly similar in thickness so they cook in about the same amount of time. Toss veggies with olive oil, salt and pepper and spread out.

Place marinated chicken/tofu over the veggies, spooning a couple teaspoons of the marinade over the veggies if you like. Go light.

Bake 25 minutes in the middle of the oven.

Baste the chicken and tofu with a little more of the remaining marinade. Bake 10 -12 more minutes or until chicken is done and veggies are tender.

notes

Serve over fluffy basmati rice, or with naan bread with a side of raita!

If using chicken breasts, cooking time will shorten- baste at 20 minutes, and these should be done at 25 mins depending on size.

Pressure Cooker Peanut Chicken

1 1/2 lbs chicken breast, cut into 1 inch cubes, sprinkled with pinch of salt
3 fat cloves garlic, rough chopped
1 tablespoon fresh ginger, chopped ( or use ginger paste)
1 teaspoon oil
13 ounce can coconut milk (liquid and solids) DIVIDED, (do not use light- too watery)
3 tablespoons soy sauce (or use GF liquid amino acids)
3 tablespoons honey (or coconut sugar or brown sugar)
2 tablespoons fresh lime juice, more to taste
1 tablespoon chili garlic paste (or sriracha, or sambal olek)
—–
1/2 cup peanut butter (or sub almond butter)
optional additions : 1 tablespoon lemongrass, 4-5 kefir lime leaves

Chili Cucumber Salad

3 Turkish cucumbers, cut into ½ inch thick, diagonal half-moons
2 tablespoon rice vinegar
1 tablespoon chili garlic paste
pinch salt and sugar (optional)
optional – basil ribbons, scallions, or cilantro

Serve over rice or a bed of spinach (either raw or wilted) or both, with the optional Chili Cucumber Salad

Sprinkle with the optional Peanut Chili Crunch, or even just roasted peanuts.

Cut the chicken into 1 inch cubes, sprinkle with salt and set aside.

If using an Instant Pot, set it to the sauté function, and sauté the ginger and garlic in a teaspoon of oil for 1-2 minutes, until fragrant. Add lemongrass if using. Stir the can of coconut milk with a fork- then and add 1 cup of the coconut milk, (you’ll add the rest after). Stir in the soy sauce, honey, lime juice, chili paste and the chicken ( optional kafir lime leaves) everything except the peanut butter in the pot, and stir. Drop the peanut butter in spoonfuls over top of the chicken (don’t stir it in).

Set to HIGH Pressure, for 8 minutes. Naturally release. See notes. (If using thigh meat pressure cook for 12 minutes.)

Once chicken is done cooking, taste a spoonful of the sauce. Adjust salt, lime, sweetness and spice level according to your taste. Stir in the remaining coconut milk if you like. Some of you will want it sweeter. I usually add more chili paste and lime. Sauce will thicken slightly as it cools.

(Alternately, if cooking on the stove top, cook the lightly salted chicken cubes in a dutch oven or large skillet in a little oil, until golden. Toss in the garlic and ginger and sauté until fragrant, 1-2 minutes, then add the remaining ingredients, all except peanut butter, stirring to combine. Cover and let simmer very gently on low heat, 8-10 minutes or until chicken is cooked through, then stir in the peanut butter. )

If the sauce seems too thin, reduce a bit using the sauté function while constantly stirring, to prevent burning the bottom. See notes.

Serve over a bed of rice or baby spinach – or both and the Chili Cucumber Salad. Top with optional Peanut Chili Crunch

To make the refreshing Chili Cucumber Salad, just place everything in a medium bowl and toss. It only takes a few minutes and you can do this while the Peanut Chicken is cooking.

notes

Stirring in the peanut butter after the chicken is cooked, or dropping it on the top of the chicken will prevent the sauce from getting too thick at the bottom of the instant pot which can cause a mild scorching. So drop it on top, or add it after you release the pressure.

The sauce will start off a bit watery, but will thicken as it cools.

This will become more and more delicious over the next couple days. When cooking chicken breast in a pressure cooker, the meat seems to “contract”. If you allow the pressure-cooked chicken time to “rest” (keeping in on the “warm” setting for a while) it will expand and absorb some of the sauce -the sauce will thicken and the chicken will relax a bit and become more tender and flavorful. That’s why dishes like this usually taste better the next day. A great one to make ahead!

If making or prepping ahead, I would just cook it ahead and refrigerate, allowing the flavors to meld.

To prep this ahead, and cook it later- blend all sauce ingredients (except peanut butter) in a blender. Pour over the raw chicken (in a ziplock bag) and store in the fridge for up to 3 days. Then pour it in the Instant Pot. Drop peanut butter on the top of the chicken or stir it in after it is cooked. Follow the rest of the directions above.

Chicken Breast cooking Times:
6-ounce chicken breasts- 6 minutes on high pressure for fresh ( 10 minutes on high pressure for frozen)
8 ounce chicken breasts -7 minutes on high pressure for fresh (11 minutes on high pressure for frozen)
10 ounce chicken breasts- 8 minutes on high pressure for fresh (12 minutes on high pressure for frozen)

Tandoori Bowl with Sheet Pan Roasted Cauliflower (with Chicken Variation)

1/2 head cauliflower, cut into florets ( or feel free to cook the whole thing and use leftovers for lunch)
1 can chickpeas, drained, rinsed, patted dry
1–2 boneless, skinless, chicken breast (optional)
1/2 red onion, sliced into ½ inch thick rings or wedges
2–3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon cracked pepper
1 – 2 tablespoons Tandoori spice ( see below)

Serve with cooked rice or grain ( both optional) and optional Green Harissa Sauce, fresh Italian parsley leaves ( or cilantro). Slivered almonds, pomegranate seeds, would be nice too.

Homemade Tandoori Spice ( mix in a bowl, use 1-2 tablespoons, save the rest in an airtight jar)

2 tablespoons sweet paprika
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon granulated garlic
1 teaspoon sugar
1/2 teaspoon cayenne pepper ( optional)
1/4 teaspoon ground cinnamon
1/2 teaspoon salt

GREEN HARISSA SAUCE

Pre heat oven to 425F. If serving with rice, set it to boil on the stove. Add a cinnamon stick for added aroma.

Cut cauliflower and onion and place them along with chickpeas, on a parchment lined sheet-pan, along with the chicken breast if using.

Drizzle all with olive oil. Sprinkle everything generously with salt and pepper and generously with the tandoori spice. Give things a little toss. Drizzle a little more oil on the chicken breast to coat, rubbing it in a bit ( to prevent it from getting dry.) Place in the oven for 20 minutes. Check, toss, cook 5 more minutes if you need to. See notes.

Serve over rice or grain (or go grain- free) with optional Green harissa yogurt.

To make Green Harissa Sauce, see recipe.

notes

Small chicken breasts will cook in about 20 minutes at 425F. If they are big, they will take longer. Thighs will take longer still, especially bone-in, skin on. …and you may want to cook them in a separate baking dish, so you can pull the veggies out sooner.

To make this more festive looking add pomegranate seeds! If you like a bit of sweetness, try adding dried golden raisins or dried chopped apricots to the rice. Slivered almonds are nice too as a garnish.

Tuna (or Tofu) Poke Bowl

BASE – 1-2 cups of your choice of:

cooked brown rice
soba noodles
kelp noodles or seaweed salad
cucumber or zucchini noodles
baby spinach or mixed greens
Shredded cabbage and carrots

Marinated Ahi Poke Recipe:

8 ounces ahi tuna ( or extra firm or baked tofu), cut into ¾ inch cubes
3 scallions, sliced thinly at a diagonal
1/2 cup chopped cilantro
1 garlic clove, finely minced ( use a garlic press)
1 teaspoon grated ginger, or use ginger paste
1 teaspoon toasted sesame seeds
2 tablespoon shoyu or soy sauce (or if GF Braggs Liquid amino, go lighter, it’s more salty)
1 tablespoon toasted sesame oil
2 teaspoons honey or agave
1–2 tablespoon hijiki seaweed (optional)
for spicy, add a teaspoon garlic chili paste, or chili flakes.

Optional BOWL TOPPINGS: avocado, sprouts, edamame, roe, grated carrots, grated beets, cucumber, fresh sliced, mango, radishes, crispy shallots, shredded cabbage, nori ( sliced thin), seaweed salad, pickled ginger, shiso leaves, furikake (Japanese sesame seaweed spice mix), kimchi, chili threads, Sriracha

QUICK PONZU SAUCE ( optional- make this if making the whole bowl)

1 1/2 teaspoons rice wine vinegar
1/8 cup mirin
1/8 cup soy sauce or GF Braggs Liquid Aminos
1/8 cup fresh squeezed orange juice (half an orange)
1 tablespoon fresh lime juice

If cooking rice or noodles,start and cook according to directions on the stove.

Cut fish (or tofu- blotting extra well first) into 1/2 inch cubes. Place in a bowl. Add scallions, garlic, ginger and sesame seeds.

Mix sesame oil, soy sauce and honey in a small bowl, then very gently mix with ahi to coat evenly. (If using tofu, you may need to add more soy and sesame oil -in equal portions- because tofu tends to soak the liquid up like a sponge.)

Make the quick ponzu sauce, combining ingredients in a small bowl.

Assemble bowls – Divide rice (or other base) among two bowls. Pile poke salad high in the center, and surround with your additional toppings (avocado, cucumber, radish, sprouts, etc).

Spoon the fresh ponzu sauce over the veggies and sprinkle with sesame seeds and chili threads (or flakes).

Serve with chop sticks and Sriracha.

notes

You can simply just make the poke itself ( with either ahi or tofu) or create the whole Bowl, loaded up with veggies, rice and the ponzu sauce

Poke Bowl

Pick a base for the bowl:

brown rice or try jade rice
kelp noodles or seaweed salad
zucchini noodles
kale, baby spinach or mixed greens
shredded cabbage, jicama or carrots
Pick a Protein:

ahi tuna
wild salmon
albacore tuna
scallops or cooked shrimp
tofu

Pick “mix-ins”:

scallions, red onions, pickled onions
cilantro, dill, basil, shiso
toasted sesame seeds
kimchi
nuts- almonds, macadamia, cashew, peanuts, pine nuts
seaweed- like hijiki
fresh chilies
fresh ginger

Pick Bowl Toppings:

avocado
sprouts
edamame
roe
grated carrots, beets
cucumber
fresh mango
radishes
crispy shallots
shredded cabbage
nori
pickled ginger
shiso leaves
pomegranate
furikake seasoning
kimchi
chili threads

Noodle Bowl with Seared Ahi and Ponzu (with Tofu Variation)

4 ounces dry soba noodles ( or rice, rice noodles, GF noodles, or cooked zucchini noodles)
6 ounces ahi tuna or tofu ( see notes)
1–2 tablespoons coconut or high temp cooking oil
2 radishes ( watermelon radishes are pretty)
1 Turkish cucumber, sliced ( or carrot, shredded)
1/2 avocado, sliced
garnish- scallions, chives, chive blossoms
handful sprouts- sunflower or daikon are nice
other options: grated veggies like carrots, cabbage, kohlrabi, beets, snow or snap peas, edamame, fresh peas, daikon, baby spinach or greens.
Sesame crust

2 teaspoons sesame seeds
1/2 teaspoon kosher salt
1/2 teaspoon granulated onion or garlic
1/4 teaspoon sugar ( optional, helps caramelize)
1/4 teaspoon chili flakes

Ponzu Dressing:

1/4 cup orange juice ( juice from 1/2 an orange)
1/8 cup soy sauce or GF Liquid Aminos or coconut aminos. ( Smoked shoyu is nice too)
1/4 cup mirin ( or sub a mix of 2 teaspoons honey and 3 tablespoons water)
1 tablespoon rice wine vinegar
1/8 cup toasted sesame oil
1/4 teaspoon hondashi granules ( optional- adds a nice smoky depth, but not vegan)
pinch salt and pepper

Cook noodles according to directions, drain and set aside.

While noodles are cooking, pat dry tuna. Mix the Sesame Crust ingredients together on a small plate and coat all sides of tuna, pressing it firmly into the flesh. See notes for tofu.

Make the dressing, set aside.

Heat the oil in a cast iron skillet until smoking hot. You want the pan to be very hot- in order to create the golden crust, without cooking the ahi all the way through. Sear all sides of the tuna for 45-60 seconds on each side, or until the crust is golden. Remove from heat and place on paper towel. Let stand 5 minutes. With a sharp chefs knife, slice across grain into 6-8 thin pieces. The goal is to have the inside nice and rare and but the outside seared and crispy. The secret is the very hot pan.

Divide the noodles among two bowls. Divide the ahi, cucumber, radishes, avocado and sprouts among the two bowls. Sprinkle veggies and noodles with a little salt. Top with scallions or chives or chive blossoms.

Spoon a generous amount of Ponzu dressing over top and serve ( you most likely won’t need all the dressing)

notes

If keeping this vegan, serve it up with Sesame Ginger Baked Tofu or simple pan-seared tofu, seasoned with salt and pepper.

Bahn Mi Noodle Bowl with Tofu (Bun Chay)

2 ounces dry rice noodles (or use zucchini noodles)
Boiling water

Quick pickled veggies:

1/3 cup rice wine vinegar
1/3 cup water
1 cup matchstick carrots (or grated)
1/2 cup sliced radishes (or try daikon or watermelon radish-like in the photos)
1 teaspoon sugar (or alternative equivalent, honey, maple, coconut sugar)
1/4 teaspoon salt

Creamy Sriracha Dressing:

4 tablespoons Veganaise or vegan mayo (or use regular)
1 tablespoon water
1 tablespoon rice wine vinegar
1 tablespoon sriracha sauce (or Sambal, or Chili Garlic Sauce)
1 teaspoon sugar or alternative sweetener
1/4 teaspoon salt
1 teaspoon soy sauce or vegan fish sauce (or regular fish sauce)

Bowl ingredients:

6 ounces tofu, patted dry, cut into 1/2 inch cubes (or chicken, see notes)
1 cup thinly sliced cucumber
1 cup thinly sliced cabbage
1/2 a red bell pepper, thinly sliced
1/4 cup fresh torn mint leaves
1/2 a jalapeno, very thinly sliced
lime wedges
optional additions- sprouts, avocado, daikon, grated beet, cilantro

Cook the Noodles: Pour boiling water over rice noodles and let sit 5-6 minutes, or until softened, drain, rinse and set aside. (I use a shallow baking dish for this)

Make the Pickles (don’t skip!) At the same time heat 1/3 cup water and 1/3 cup vinegar on the stove in a small pot, add sugar, salt, radishes, and carrots and bring to a simmer, and toss to coat well. Turn heat off. Place them in a bowl and chill.

Make the Creamy Sriracha Dressing: place ingredients in a small bowl and whisk.

Make the Crispy Tofu: Heat oil in a skillet, and season the oil with salt and pepper. Add the tofu and sear over medium heat until all sides are crispy. Stir in a little sriracha for heat at the end.
Prep your veggies. Slice the cucumber, bell pepper and cabbage (using a mandolin is nice, or just very thinly slice).

Assemble the Bowls: divide the noodles and arrange all the veggies around it. Grab the chilling pickled veggies and divide. Add the tofu to the bowls and Spoon the flavorful dressing overtop.
Garnish the bowls with fresh mint, jalapeño slices and lime wedges.

Bali Bowls with Sheet Pan Peanut Tofu

14 ounces tofu ( non gmo, organic and sprouted if possible- our use firm or extra firm)
1 large yam or sweet potato, cut into 3/4 inch cubes
drizzle of olive oil
3/4 cup uncooked black rice ( or other rice or grain- both optional)
Peanut Sauce Ingredients:

3 thin slices ginger- cut across the grain, about the size of a quarter.
1 fat clove garlic
1/4 cup peanut butter (or sub almond butter!)
1/4 cup fresh orange juice (roughly ½ an orange)
2 tablespoons soy sauce or GF Braggs Liquid Amino Acids (Note: Tamari will turn this unpleasantly dark)
3 tablespoons maple syrup, honey, agave or sugar substitute
3 tablespoons toasted sesame oil
1/2 –1 teaspoon cayenne pepper ( or a squirt of sriracha sauce)
3/4 teaspoon salt

Bowl Veggie Options:

1–2 cups shredded cabbage (or use a mandolin)
1–2 cups shredded carrots
1–2 cups shredded beets
1 cup sliced snap peas
1/2 cup thinly sliced radishes ( or watermelon radishes)
1 avocado
fresh sunflower sprouts

Preheat oven to 425 F.

Blot dry, then cut the tofu into 2 inch squares or 2-3 inch long strips ( that are ¾ inch thick). Place on a parchment-lined sheet pan. Sprinkle lightly with salt.

Cut the yam into 3/4 inch cubes and place on the other side of the sheet pan ( or another pan). Drizzle lightly with olive oil and sprinkle with salt. Toss and spread out.

Make the peanut sauce, placing every thing in a blender, and blend until smooth. Reserve ½ of the peanut sauce for the bowls. Use the remaing to coat the tofu. Pour over tofu and brush tops and sides and lather them up. I like to leave a very generous amount on the top of each piece. Place in the hot oven for 25-30 minutes.

Cook the rice like you would pasta – using this basmati rice method . See notes.

Prep all your veggies. And FYI, these are just options for you, feel free to use what you like, adding or subtracting from the list.

When the tofu is caramelized and the sweet potatoes are fork tender, assemble your bowls.

Drizzle with the remaining peanut sauce. Or place the peanut sauce in a little dish on each bowl.

Notes:

This would be a delicious meal prep option for healthy lunches. Totally fine served cold!
Boil rice in 6 cups lightly salted water until tender, about 20 minutes. Drain and let stand in strainer for five minutes. Fluff with fork. See Basmati Rice method – very similar to cooking pasta.

Pressure Cooker Teiyaki Chicken

Teriyaki Sauce:

1/2 cup low sodium soy sauce or Braggs Liquid Aminos
1/4 cup rice vinegar
1/4 cup honey or maple syrup
2 tablespoons sesame oil
2 garlic cloves, minced or use a garlic press
1 tablespoon ginger, minced
1/2 teaspoon red pepper flakes, more or less to taste
1 1/2 lbs chicken thighs (boneless, skinless)- left whole for shredding, or cut into 1-inch cubes.

1/4 cup cold water
3 tablespoons cornstarch
Optional additions: quick cooking veggies- broccolini, asparagus, snow peas, green beans, bell pepper, etc.

Garnish: scallions, sesame seeds, chives, cashews, etc.

Serve with: rice, black rice, in tortillas with Asian Slaw (see related recipe) in a Pineapple

Place Teriyaki Sauce ingredients in the Instant Pot: Soy Sauce (or Braggs), rice vinegar, honey, sesame oil, garlic, ginger and red pepper flakes.

Place chicken thighs in the pot (either cubed or whole).

Close and seal the instant pot, set to HIGH pressure for 10 minutes. ( 9 minutes if cubed).
Let pressure release naturally for 5 minutes, then vent. If shredding, remove chicken and shred the using two forks and place back into the pot. If cubed, leave chicken in the pot. Set the instant pot to SAUTE. Add veggies if you like and saute until tender, about 3-5 minutes.

In a small bowl, mix ¼ cup of water with 3 tablespoons of cornstarch and when veggies are tender, whisk into the simmering sauce. Stir until smooth and thickened, about 1 to 2 minutes.

Serve over rice, or in tortillas with Asian Slaw, garnish with sesame seeds and scallions.

Make the Teriyaki Sauce and set aside.

Make the cornstarch slurry and set aside i a separate bowl.

In a wok or large skillet, heat 1-2 tablespoons high heat oil and sear cubed chicken on all sides over medium heat, until nice and golden and slightly crispy. Take your time here.
Pour the teriyaki sauce over the browned chicken and lower heat letting the chicken cook all the way through.

Once the chicken is cooked through, stir in the cornstarch slurry. Stir until thickened and turn off heat.

Leftovers will keep 3-4 days in the fridge. This recipe can easily be doubled in a 6 quart instant pot.