Originally published in the Winter + Spring 2019 issue. 

Carrot Soup

Ingredients

1 lb carrots

3 dates

3 cups organic cashew pieces

6 cups alkaline water

2 tsp turmeric powder

4 tbsp fresh or dried curry leaf

2 tbsp salt

3 tsp black pepper

1/4 cup ghee or olive oil

Directions

Cut carrots into small or half inch size pieces.

Bring a large pot to medium heat. Add ghee or olive oil. Add carrots and cook on low heat 15-20 minutes or until completely tender.

In a blender, add cashews, dates, and water. Blend until smooth.

Add cashew mixture to pot. Bring the liquid to a simmer. Add turmeric, curry leaf, salt, and pepper. Laddle soup into blender. Blend on high until smooth. Taste and add more salt/pepper to your preference.

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Jackfruit Tacos

Ingredients

1 jackfruit

1/2 red cabbage

2 carrots

4 cups alkaline water

4 limes

3 tsp salt

Tamarind Sauce

1 package sweet tamarind

1 guajillo chili

3 cups alkaline water

1 tbsp cumin seed

1 tbsp black pepper

2 tsp salt

Corn tortillas

Directions

Cut jackfruit in half lengthwise. Pullout pulp and seeds. Remove as much pulp from fruit as possible. In a large pot, add jackfruit, juice of two limes, and 4 cups water. Bring to a boil and reduce to a simmer. Cook the jackfruit slowly for 30 minutes.

In a small pot, add tamarind, chili, water, and spices. Bring to a boil, reduce to a simmer and cook for 15 minutes or until sauce is nice and thick. Strain sauce through a fine mesh strainer and blend till smooth in a blender. Taste and adjust seasoning as necessary.

Shred cabbage and carrots using a cheese grater or food processor. Add juice of two limes and salt. Massage cabbage and carrots using hands until they become soft.

To assemble, char corn tortillas using a gas flame on high. Cook tortillas for 5 seconds on both sides. Add tamarind sauce to jackfruit and plate on top of tortillas. Use cilantro to garnish.

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Cauliflower Curry

Ingredients

2 heads assorted cauliflower

2 tbsp ghee

1 cup whole milk

1 tbsp turmeric powder

1 tsp ground cumin

1 tsp ground coriander

1 tsp black mustard seed

2 tsp salt

1 tsp black pepper

Jasmine Rice

2 cups organic jasmine rice

1 cup alkaline water

1/2 cup cilantro

2 tbsp salt

2 tsp black pepper

1 lime juiced

Directions

Cut ends off of cauliflower and separate into small pieces using hands. In large sauté pan, add ghee and cauliflower. Cook on medium heat until cauliflower becomes tender. Add spices and milk. Cook for another 3 minutes to incorporate all of the flavors.

In a heavy pot with lid or rice cooker, add water. Bring to a boil, add rice, reduce to low heat. Cook rice for 15 minutes or until all the water has evaporated. Season with chopped cilantro, lime, and spices.

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Roasted Beet Salad with Fresh Paneer

Ingredients

Roasted Beets

8 medium size beets

1/4 olive oil

1 tbsp salt

1 tsp pepper

Garnish

1/2 cup roasted pine nuts

1 oz frisée lettuce or greens of choice

Black Pepper to taste

Paneer

2 quarts whole milk

2 tbsp lime juice

1 tsp salt

Directions

In a large bowl, toss beets in oil, sprinkle salt and pepper, coat evenly. Roast beets on sheet tray in oven at 375 F for 20-30 minutes. Pull beets out of oven. Test with toothpick to ensure beets are cooked and soft.

Place pine nuts on sheet tray and bake in same oven for 5 minutes or until golden brown.

In medium saucepot, bring milk just to a boil and turn off heat. Add lime juice to milk and stir with spoon. If milk curdles, strain through a cheesecloth or fine strainer. If milk still looks the same, add more lime juice. Salt to taste.

After Beets have cooked, peel and cut to preferred shape. Toss frisée or other greens in oil and lime juice. Season with salt and pepper. Plate beets, cheese, and greens.

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Golden Milk

Ingredients

2 cups whole milk or nut milk

2 tsp turmeric powder

1/4 tsp cinnamon

1/4 tsp black pepper

1/4 tsp salt

1tbsp succanant

Directions

In small saucepan, add milk and bring to a simmer. Add spices of choice and stir in succananf to taste.

Photos courtesy of Jeff Jepsen.