Vegetable Curry with Lentils

Ingredients: quinoa, baby spinach, sweet onion, garlic, yams, carrots, vegetable broth, coconut milk, curry powder, garlic powder, cumin, salt, cayenne, orange lentils, and cane sugar.

Saute 1 sweet onion (chopped), 6 cloves of garlic (minced), 2 yams (peeled, cubed), and 2 carrots (peeled, diced) in a large wok until onions are translucent. In a blender, combine 1 cup vegetable broth, a 14oz can of coconut milk, 1 TBSP orange Indian curry powder, 1/2 TBSP cane sugar, 1 TSP garlic powder, 1/2 TSP cumin, 1/2 TSP salt, and 1/4 TSP cayenne. Add to vegetables with 1 cup orange lentils; simmer, covered, for 20 minutes.

Serve vegetables and lentils over cooked quinoa and top with raw baby spinach. For home made flatbread follow this recipe: Mix 2 cups whole wheat flour with 1 TSP salt, add 1/3 cup oil and about 1/3 cup water. Shape dough into walnut-size balls and roll out on wax paper. Cook on lightly greased hot griddle until lightly browned. You can make these ahead of time and refrigerate to use as needed.

Vegan Carob Chip Cookies

Ingredients: rolled oats, all-purpose flour, baking soda, salt, vegan butter, coconut oil, canola oil, raw sugar, agave, banana, vanilla, carob chips, ground flaxseed, and water.

Preheat oven to 350 degrees.

Start by grounding 1 1/2 cups oats, then transfer to a large bowl. Add 2 cups flour, 1 TSP. baking soda, and 1 TSP. salt.

In a blender, beat 1/4 cup vegan butter (I used SmartBalance) with 1/4 cup coconut oil, 1/2 cup canola oil, 1 cup raw sugar, 1/3 cup agave, 2 TBSP. ground flaxseed mixed with 6 TBSP. water (as egg substitute), 1/2 mashed banana, and 2 TSP. vanilla extract until smooth. While mixer is running, add dry ingredients and mix until just combined. Stir in carob chips.

Place by the spoonful onto greased cookie sheets and bake for 10-15 minutes.