(Crockpot) Lentil Dal

ONE
1 onion, chopped

TWO
1 1/2 t fresh minced ginger
1 t ground cumin
1 t ground coriander
1/2 t turmeric
1/2 t dry mustard
1/4 t cardamom
1/4 t cayenne pepper

 THREE
1 cup red lentils, rinsed
1 cup brown/green lentils, rinsed
4 cups water
 salt and pepper, to taste

FOUR
1/4 cup fresh chopped cilantro

In a saucepan, saute the ingredients in ONE with a few tablespoons of water, covered, over low heat, until the onions are translucent. Add the ingredients in TWO and cook, stirring constantly, until fragrant. Add a little more water if needed. Transfer to the slow cooker and add the ingredients in THREE. Cook on low for 8 hours or on high for 5. Add the cilantro and serve over rice and roasted veggies.

From Fresh from the Vegan Slowcooker

Fat-Free Cardamom Cocoa Cookies

ONE
2 cups flour
1/4 cup baking cocoa powder
2 t baking powder
1/2 t salt
1/2 t cardamom

TWO
1 cup sugar
1/2 cup fat-free Greek yogurt
1/4 cup + 2 T water
1 t vanilla extract

Preheat the oven to 325F. Lightly grease three cookie sheets. In a bowl, combine the ingredients in ONE. In a different bowl, combine the ingredients in TWO. Fold the wet into the dry ingredients and mix. Drop tablespoons of the batter onto the prepared pans, leaving enough space between them. Bake from 10 minutes, take them out and flatten them with a spoon. Bake for 5 more minutes. Remove from the oven, allow to cool for a few minutes, and transfer to a cooling rack.

Original in http://cardamomhq.com

Crockpot Ethiopian Seitan and Lentil Stew

ONE
One onion, chopped
6 cloves garlic, pressed

TWO
2 T tomato paste
1 t ground cumin
1 t  ground coriander
1 t ground fenugreek
1 t sweet paprika
1/2 t ground cayenne pepper
1/4 t ground cardamom
1/4 t ground ginger

THREE
28oz canned chopped tomatoes with their juices
1 package seitan, chopped
1 cup dried red lentils
3 cups vegetable broth
salt and pepper, to taste

In a saucepan, cook the ingredients in ONE with a little bit of water, covered, over low heat. WHen the onions are translucent, add the ingredients in TWO and cook until fragrant. Transfer to a slow cooker and add the ingredients in THREE. Cook on low for 7 hours (on high for 4hrs). Taste and adjust seasonings. Serve over rice.

Original in Fresh from the Vegan Slow Cooker

Potato Chickpea Curry

3 large potatoes, peeled, chopped, and boiled till soft

ONE
1 tsp olive oil
1 onion, chopped
6 cloves garlic, pressed or minced

TWO
10oz spinach (fresh or, if frozen, thawed first)

THREE
30oz cooked chickpeas (drained and rinsed). Puree half of the chickpeas in a blender with a bit of water
1 tbsp fresh grated ginger
2 tsp curry powder
2 tsp ground coriander
1/4 tsp ground cardamom
1/4 tsp ground cloves

FOUR
15oz stewed tomatoes (drained and pureed with 1/4 tsp cayenne pepper)

In a large saucepan, saute the ingredients in ONE, covered, until onions are translucent.  Add the ingredients in TWO and simmer, covered, until wilted. Add the ingredients in THREE and simmer, covered, adding a bit of water if needed, for about 5 minutes. Preheat the oven at 375F. In a casserole, pour half of the curry mixture, smoothing it into a layer. Pour the tomatoes on top creating another layer. Spread the reminder of the curry on top and smooth it out. Cover and bake for about 45 minutes. Serve with rice or by itself with a dollop of fat-free Greek yogurt.

Adapted from fatfree.com

Sweet potato, carrot, and red lentil soup

Delicious!!!!!

ONE
1 onion, chopped,
3 garlic cloves, minced or pressed
1 tsp olive oil

TWO
1/2 tsp ground cardamom
1/4 tsp ground turmeric
1 tsp fresh grated ginger
1/4 tsp red pepper flakes
1/4 tsp cinnamon

THREE
16oz vegetable broth
2 cups water (extra, if needed)
2 large sweet potatoes, chopped
3 large carrots, chopped
1/2 cup red lentils
salt and pepper, to taste

In a large pot, sauté the ingredients in ONE, covered, over low heat, until translucent. Add the ingredients in TWO and cook until fragrant, about 3 minutes. Add the ingredients in THREE and cook, covered, over medium/low heat, until all vegetables are tender. Blend using a blender or mixer. Add more water if you want it more "soupy" (I like purees more).

Original in Allrecipes.com

Vegan No-oil Blackberry and Cardamom Cake

ONE

1 cup apple sauce

1 cup superfine sugar

2 egg replacers

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TWO

2 cups self-rising flour

2 tsp ground cardamom

_________________

1/2 cup skim milk

_________________

6oz blackberries or raspberries or both

_________________

1/4 cup honey

1/4 cup water

1 tbs superfine sugar

_________________

Preheat the oven to 350F. Lightly grease an 8inch round spring-form tin and line the base with baking paper.

In a bowl, mix the ingredients in ONE. In another bowl, shift together the ingredients in TWO. Using a metal spoon fold the flour into the wet mixture alternately with the milk, starting with flour and ending with flour. Lightly fold the blackberries into the mixture. Pour the batter into the tin and smooth the surface. Bake for around 30 minutes or until a skewer inserted in the middle comes out clean. Remove the cake from the oven.

In a saucepan, heat up the water, honey, and sugar until the sugar dissolves. pour the syrup over the cake. Let it cool down and turn the cake out. Serve warm with soy ice-cream or a dollop of fat-free Greek yogurt!!