Category: Gluten-Free

Categories
Curry Gluten-Free Recipes Vegan Vegetarian

Low-Calorie Tofu and Peas Curry

Low-Calorie Tofu and Peas Curry is a take on ‘paneer matar’. The cheese has been substituted with tofu for a dairy-free version. You can eat this with rice or flat bread.

Ingredients
  • 1 package firm tofu, well drained and cubed
  • 1 cup green peas, canned or frozen
  • ½ cup tomato basil sauce
  • ½ tsp cumin seeds
  • 1 tsp curry powder
  • 1/8 tsp salt
  • 2 tsp canola /olive oil
  • 1 cup water
Directions

1. Drizzle tofu with oil, sprinkle salt and broil for about 10 minutes until brown.

2. Heat oil and cumin in a pan for about 30 seconds.

3. Add tofu, peas, tomato sauce, curry powder, water and heat for 5 minutes.

Categories
Gluten-Free Recipes Vegan Vegetarian

Hearty Lentil Soup

Hearty Lentil Soup is a version of Tadka Dhal that is quick and easy to make! This can be eaten with rice or any flat bread.

Ingredients
  • 1 cup lentils (recommend masoor dhal)
  • 1 tsp cumin seeds
  • 1 tsp canola oil
  • ½ tsp turmeric
  • 1 slice jalapeno
  • 1 clove garlic, grated (or 1/2 tsp garlic powder)
  • 1/8 tsp salt
  • 1 tsp lime juice
  • 3 cups water
  • ¼ inch root ginger, grated (optional)
  • ¼ cup cilantro leaves (optional)
Directions
  1. Cook lentils in a pot with water for about 10 minutes until soft and mushy. Set aside.  
  2. Heat oil and cumin seeds in a clean pot for 30 seconds.
  3. Then add the jalapeno, lentils, turmeric, garlic, ginger and heat for about 5 minutes. Add additional water if the soup is too thick.
  4. Turn off heat, stir in lime juice and top with cilantro.