Our Cookbook

Recipes table of contents

Tomato Garlic Chutney

Tomato Garlic Chutney

Makes 4 meals worth

Ingredients:

• 1 box peeled garlic (20)
• 1 small bulb ginger
• 6 medium onions (or 3 giant onions)
• 10 tomatoes (or 3 boxes compari)
• 10 dry red chilli
• 20 curry leaves
• 2 ts salt
• 2 ts red chilli powder
• 1 ts tumeric powder
• 1 ts cumin powder
• 2 ts coriander powder
• 1 ts mustard seed
• olive oil

1. 100 ml olive oil into the pan
2. Once hot add musard seed
3. Add onion, diced, saute
4. Add garlic and ginger paste
5. Add curry leaves and red chillis, saute
6. add tomatoes
7. boil until water has dissapeared
8. add spices
9. continue saute until oil separates

CALI BURRITO

with umami fries, eggs, quick pickled jicama, watermelon radish, avocado, vegan chorizo, cheese, salsa rojo on the side

bastilla moroccan dish

Sambar dish recipe

Pressure cook for 5 mins

• 1/2 cup soaked and washed toor dal (soak for 30 mins)
• 2 green chillies
• 2 garlic cloves
• A spring of curry leaves
• 2 tomatoes
• Pinch or turmeric
• 3/4 cup water

Dry roast

• 1/4 tsp fenugreek seeds
• 1/4 tsp zeera seeds
• 1/4 tsp pepper
• 1 1/4 tbsp coriander seeds
• 3 red chillies
• 1/4 cup grated coconut
• water + grind to a paste

Stir fry

• mustard seed
• 10-20 shallots
• curry leaves
• 2-3 red chiles

put in the pressure cooked stuff into the stir fry

king trumpet mushrooms

just stir fry em wit salt and oil

lions mane mushrooms

just stir fry em wit salt and oil

beet hummus

1 can chicpea 1 beet 2 spoons tahini 3 cloves garlic quarter cup oil and a lemon blend it

green rice

Green rice

garlic roast chinese eggplant

https://omnivorescookbook.com/chinese-eggplant-with-garlic-sauce/

chickpea salad

1 can Chickpea Quarter cup tahini 15 cherry tomatoes Half raw onion 2 cloves raw garlic Curry powder Paprika / cayenne pepper Salt Maple syrup Lime

Chickpea chard

1 15 oz. can chickpeas, rinsed and drained (about 1.5 cups) 4 tbsp olive oil (or butter) 4 garlic cloves, thinly sliced 1 28-32 oz jar favorite marinara sauce 2 tsp smoked paprika (optional) 2 cups finely chopped chard or kale

kabocha squash

• 1/2 kg pumpkin
• 3–4 tsp mustard oil
• 1/4 tsp hing
• 1 bay leaf
• 2 dry red chillies
• 1 tsp cumin seeds
• 1/2 tsp fennel seeds
• 1/2 tsp mustard seeds
• 1/2 tsp fenugreek seeds
• 1/3 tsp coriander seeds
• 1 tsp Kashmiri red chilli powder
• 1/2 tsp turmeric powder
• 2 tbsp coriander powder
• 1 inch ginger, finely chopped
• 2 green chillies, finely chopped
• 1 tsp salt
• 1/2 tsp black salt
• 2 tsp jaggery powder
• 1 tsp Kasturi methi
• 1 tsp amchoor powder
• 1/2 tsp garam masala
• Fresh coriander leaves (for garnish)

Cook red chili, bay leaf, hing, cumin, fennel seed, fenugreek, mustard seeds.

Then mix, tumeric, coriander, red chili powder, make it a paste by adding water, put in water.

Add garlic and red chili.

Add pumpkin and cook, covering the top

After 10m add fenugreek leaves and brown sugar

Cook

Add dried mango powder Add garam masala

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Veggie Orzo A cozy one-pot orzo with chickpeas, kale, and cheese Ingredients 1 tbsp olive oil 3 piece garlic cloves, minced 1/2 tsp chili flakes 1 piece onion, diced 1 piece bell pepper, diced 1 tbsp tomato paste 2 piece fresh tomatoes, chopped 6.0 oz orzo 2 cup water 1 tsp veggie bouillon paste 7.1 oz canned chickpeas, drained 2 cup kale, roughly chopped 1 3/4 oz cheese (feta or parmesan) 1/2 tsp salt Steps

1. Heat 1 tbsp olive oil over medium heat. Add 3 piece garlic cloves, minced, 1/2 tsp chili flakes, and 1 piece onion, diced. Cook until the onion is soft and translucent. (5m)
2. Add 1 piece bell pepper, diced and 1 tbsp tomato paste. Stir and cook for a couple of minutes until fragrant. (2m)
3. Add 2 piece fresh tomatoes, chopped and cook until they break down and get liquidy. Stir in 6.0 oz orzo and let it toast for a minute or two. (3m)
4. Pour in 2 cup water and stir in 1 tsp veggie bouillon paste. Add 7.1 oz canned chickpeas, drained and 1/2 tsp salt. Stir everything together, bring to a simmer, and cook until the orzo is tender. Stir occasionally and add a splash more water if it gets too dry. (12m)
5. When the orzo is nearly done, fold in 2 cup kale, roughly chopped and let it wilt. Crumble or grate 1 3/4 oz cheese (feta or parmesan) on top. Taste and adjust salt and chili flakes as needed. Notes The orzo absorbs a lot of liquid — keep an eye on it and add more water if needed. About half a can of chickpeas works perfectly for 2 people. Feta crumbled on top is great; parmesan stirred in makes it creamier.