• 1 3/4 cups chana dal
• 2 tablespoons mustard or canola oil
• 3 cloves garlic, crushed
• 1 1/2 inches ginger, grated
• 3 medium, ripe tomatoes, chopped
• 1 1/4 teaspoons nice red chili powder
• 1/2 teaspoon turmeric
• 1 1/2 teaspoons ground cinnamon
• 1/3 teaspoon ground cloves
• 1/2 teaspoon ground cardamom
• 1 1/4 teaspoons salt
• 1 teaspoon sugar
• One 14-ounce can coconut milk

1. Wash the chana dal in a few changes of cold water until the water runs clear, then cover with twice the amount of water and boil for around 45 minutes, or until cooked through and tender then leave to one side.
2. Heat the oil in a large frying pan over a medium heat and, when hot, add the garlic and ginger. Stir-fry until the garlic starts to brown, then add the tomatoes and cook the tomatoes for around 5 to 8 minutes, or until they reduce and become quite paste-like.
3. Add the turmeric, cinnamon, cloves, cardamom, salt, and sugar to the tomatoes. Stir-fry for a couple of minutes, then add the tomato mixture and the coconut milk into the chana dal and stir to mix.
4. Bring the dal to the boil, then turn the heat down and simmer for 5 to 7 minutes to bring all the flavors together. Taste your dal, adjusting salt as need be and topping up with hot water until it’s the perfect consistency for rice. Scatter with the toasted coconut and serve with hot steamed basmati rice.

• 2 cans black beans, drained, rinsed, and patted dry
• 1 tbsp. extra virgin olive oil
• 3/4 cup finely chopped bell pepper
• 1 cup finely chopped yellow onion
• 1 tbsp. minced garlic
• 1.5 tsp. ground cumin
• 1 tsp. chili powder
• 1/2 tsp. garlic powder
• 1/4 tsp. paprika
• 1/2 cup bread crumbs
• 1/2 cup feta cheese
• 2 large eggs
• 1 tbsp. Worcestershire sauce
• 2 tbsp. ketchup, mayo, or BBQ sauce

• Preheat oven to 325°F (163°C). Spread beans evenly onto a lined baking sheet and bake for 15 minutes until slightly dried out.
• Meanwhile, sauté olive oil, chopped pepper, onion, and garlic over medium heat until peppers and onions are soft, about 5-6 minutes. Gently blot some of the moisture out. Place in a large bowl or in a food processor with the remaining ingredients (cumin, chili powder, garlic powder, smoked paprika, bread crumbs, cheese, eggs, worcestershire, ketchup, salt, and pepper). Stir or pulse everything together, then add the black beans. Mash with a fork or pulse the mixture, leaving some larger chunks of beans.
• Form into patties– about 1/3 cup of mixture in each.
• To bake: Place patties on a parchment paper lined baking sheet and bake at 375°F (191°C) for 10 minutes on each side, 20 minutes total. To grill: Place patties on greased aluminum foil and grill 8 minutes on each side. Heat temperature is personal preference as all grills differ. Generally, black bean burgers should grill on medium-high heat about 350°F (177°C) – 400°F (204°C).

For the bowl
1 cup dried rice or another cooking grain of your choice
1 to 2 sweet potatoes (about 1.5 pounds)
1 large bundle broccoli (about 1 pound)
1 to 2 tablespoons olive oil
Coarse or kosher salt
Freshly ground black pepper
1 teaspoon white sesame seeds
1 teaspoon black sesame seeds

For the miso-sesame dressing
1 tablespoon minced fresh ginger
1 small garlic clove, minced
2 tablespoons white miso (the mildest kind)
2 tablespoons tahini (other nut butters can work in a pinch)
1 tablespoon honey
1/4 cup rice vinegar
2 tablespoons toasted sesame oil
2 tablespoons olive oil

Heat oven to 400 degrees. Place rice or grain and cooking liquid in a rice cooker or on the stove. Cook according to package directions.

Peel sweet potatoes and cut into 1-inch cubes. Cut tops off broccoli and separate into bite-sized florets. If your broccoli stems feel especially woody, I like to peel them (with the same vegetable peeler), then cut them into 1/2- to 1-inch segments.

Coat one large or two smaller trays with a thin slick of olive oil. Layer sweet potatoes on tray(s) and sprinkle with salt and pepper. Roast for 20 minutes, until browning underneath. Flip and toss chunks around, then add broccoli to the tray(s), season again with salt and pepper, and roast for another 10 to 20 minutes, until broccoli is lightly charred at edges and sweet potato is fully bronzed and tender. Toss chunks around one more time if it looks like they’re cooking unevenly.

In a small skillet, toast black and white sesame seeds until fragrant. (You can do this in the oven if using an oven-proof skillet.) Let cool.

While vegetables roast, prepare sesame-miso dressing: Combine everything in a blender and run until smooth, scraping down sides once. Taste and adjust ingredients if needed, but try to resist adding more honey if it tastes salty, as that extra pop of saltiness is exactly what I think sweet potato needs.

Assemble bowls: Scoop some rice/grains into each, then pile on the roasted sweet potatoes and broccoli. Coat lightly with sesame-miso dressing and finish with toasted sesame seed duo. Serve with extra dressing on the side.

Heat oven to 400 degrees. Place rice or grain and cooking liquid in a rice cooker or on the stove. Cook according to package directions.

Peel sweet potatoes and cut into 1-inch cubes. Cut tops off broccoli and separate into bite-sized florets. If your broccoli stems feel especially woody, I like to peel them (with the same vegetable peeler), then cut them into 1/2- to 1-inch segments.

Coat one large or two smaller trays with a thin slick of olive oil. Layer sweet potatoes on tray(s) and sprinkle with salt and pepper. Roast for 20 minutes, until browning underneath. Flip and toss chunks around, then add broccoli to the tray(s), season again with salt and pepper, and roast for another 10 to 20 minutes, until broccoli is lightly charred at edges and sweet potato is fully bronzed and tender. Toss chunks around one more time if it looks like they’re cooking unevenly.

In a small skillet, toast black and white sesame seeds until fragrant. (You can do this in the oven if using an oven-proof skillet.) Let cool.

While vegetables roast, prepare sesame-miso dressing: Combine everything in a blender and run until smooth, scraping down sides once. Taste and adjust ingredients if needed, but try to resist adding more honey if it tastes salty, as that extra pop of saltiness is exactly what I think sweet potato needs.

Assemble bowls: Scoop some rice/grains into each, then pile on the roasted sweet potatoes and broccoli. Coat lightly with sesame-miso dressing and finish with toasted sesame seed duo. Serve with extra dressing on the side.

• 1 cup cooked brown rice
• 2 cups broccoli florets, fresh or frozen
• 2 to 3 teaspoons Dijon mustard
• 1 ½ teaspoons low-sodium soy sauce
• ¼ to ½ teaspoon hot sauce
• Agave nectar or sugar, to taste (optional)

1. Steam broccoli or, if frozen, microwave as directed.
2. Meanwhile, whisk 2 teaspoons of Dijon mustard, low-sodium soy sauce and hot sauce together.
3. Taste, adding more hot sauce and Dijon mustard if needed. (Chef Lindsay Nixon says she usually adds up to 1 1/2 teaspoons of hot sauce and 3 to 4 teaspoons of Dijon.) If the Dijon is too strong for your liking, add a few drops of agave nectar or a pinch of sugar to help cut the bite.
4. Mix with cooked rice (if using leftover rice, add a splash of broth or water before reheating it).
5. Then mix in cooked broccoli, season with salt and pepper, and serve.

• A 14-ounce block of organic extra-firm tofu (find one that is not too dry), cut into 8 slices
• 3 tablespoons soy sauce
• 1 tablespoon minced ginger
• 1 garlic clove, minced
• ⅛ teaspoon of cayenne (optional)
• 1 tablespoon honey or agave nectar
• 2 teaspoons lime juice
• 2 tablespoons light miso
• 2 tablespoon mirin
• 1 tablespoon dark sesame oil
• 3 tablespoons grapeseed oil or sunflower oil
• 1 large red bell pepper, sliced
• 3 cups cooked brown rice
• 1 cup (8 ounces) cabbage kimchi

1. Preheat the oven to 375 degrees. Line a sheet pan with parchment. Pat each slice of tofu dry with paper towels.
2. Whisk together the soy sauce, ginger, garlic, cayenne, honey or agave nectar, lime juice, miso, mirin, and oils. Pour into a dish that can accommodate all of the tofu slices in a single layer (such as a baking dish). Place the tofu slices in the marinade and turn them over. Leave to marinate for 15 minutes, turning once or twice. Transfer to the baking sheet. Add the peppers to the dish with the marinade and toss to coat thoroughly, then place on the baking sheet in a single layer.
3. Place the baking sheet in the oven and roast for 15 to 20 minutes, turning the peppers once with tongs, until the edges of the tofu are just beginning to color and the marinade sets on the surface, and the peppers are sizzling and beginning to color on the edges. Remove from the heat.
4. If desired, heat the kimchi in a small pan or saucepan. Spoon rice into 4 wide bowls or onto plates. Top with kimchi, tofu, and peppers. If desired, douse the rice with some of the remaining marinade from the tofu, and serve.

1. cook diced carrot, onion and red pepper in coconut oil
2. add a can of chick peas, a clove of garlic, some minced ginger
3. add your sauce:
   1. add a few teaspoons of rice vinegar
   2. a few tablespoons chili sauce
   3. a few tablespoons teriyaki sauce
   4. a few teaspoons soy sauce
   5. a few tablespoons of either honey or real maple syrup
   6. a teaspoon of sesame oil
   7. a few drops of liquid smoke
   8. and a teaspoon of your favorite hot sauce
4. cook until sauce thickens and reduces
5. top with chopped peanuts, red onion, green onion, cilantro
6. squeeze of lime on top when served