Description
October 2020 email: joyofcolorfulcooking@gmail.com facebook.com/joyofcolorfulcooking. Recipes: Cabbage/Spinach Lentil Masala Soup 6 cups veggie broth 1 cup red lentils 1/2 sweet onion ,chopped 2 cloves garlic, minced 1 tsp cumin seeds 1 tsp grated ginger 1 tsp garam masala 1/8 tsp turmeric 1/8 tsp black pepper 1 can salt free diced tomatoes 1/4 head shredded cabbage 1/2 lb spinach 1/2 TBS salt free seasoning 1 TBS lemon juice Put veggie broth and red lentils in pot to simmer until soft. Put cumin seeds in frying pan to toast. Watch carefully so seeds start to brown. Add onion, garlic, ginger and cook til onion softens and flavors blend. Put tomatoes in the blender with garam masala, turmeric, and black pepper. Add to the onions, ginger,garlic mixture. Add above to lentils. Add salt free seasons. Cook for 5 minutes. Add in cabbage for about 15 minutes. Add in lemon and spinach. Adjust spices. Creamy Cucumber, White Beans, and Onion Salad- Dr Furhman 1/2 cup plant milk 1/2 cup cashews 2 TBS hemp seeds 1/4 cup white vinegar 1 tsp mustard 1 minced clove of garlic 1/2 cup white beans 2 TBS fresh dill Combine plant milk, cashews, hemp seeds, vinegar, mustard, garlic in a blender. Combine cucumbers with dill and dressing. Refrigerate for 1 hour Black Bean Mango 1 cup cut mango or frozen mango 2 TBS cilantro 4-6 chopped scallions 1 chopped jalepeno 1 chopped red pepper 1/2 cup corn 3 cups black beans 3 TBS lime juice 1 tsp garlic 1 tsp oregano 1 tsp cumin Chili powder to taste. Mix all together. This can be put on top of lettuce www.actontv.org
