This meal is a tasty blend of different cultures. Includes the dahl (Indian), couscous (Moroccan), and tempeh (Asian).
Timing
| :00 | DAHL | Start sautéing onion, garlic, and ginger |
| :03 | COUSCOUS | Prepare couscous and set aside to cook |
| :05 | DAHL | Add spices, lentils, and water to the pot |
| :08 | SALAD | Cook tempeh, make dressing, and assemble other ingredients |
| :12 | ASPARAGUS | Prepare and cook in boiling water |
| :16 | COUSCOUS | Flake with a fork, add remaining ingredients |
| :19 | DAHL | Add remaining ingredients |
| :22 | SMOOTHIE | Blend ingredients and pour into glasses |
| :26 | COUSCOUS | Garnish |
| :27 | DAHL | Garnish with cilantro |
| :29 | ASPARAGUS | Plate up |
| :30 | FINISH | Serve and enjoy! |
Tarka Dahl
MAKES 5 1-CUP SERVINGS
Step 1—Sauté Onion
1 onion, finely chopped
2 cloves garlic, crushed
1 tablespoon oil
4 tablespoons ginger puree
In a large pan, sauté the onion, garlic, oil, and ginger for 5 minutes or until the onions are soft.
Step 2—Add Spices & Lentils
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons ground turmeric
1 cup dried red lentils
3½ cups boiling water
Add spices to the onion mix and stir briefly.
Add the lentils and water, stir, and simmer for 12-15 minutes or until the lentils are soft.
Step 3—Finish & Garnish
1 teaspoon salt
2 tablespoons honey
14-oz. (400 g.) can chickpeas (garbanzo beans), drained
2 cups frozen green peas
6 fl. oz. (200 ml.) coconut cream (optional)
garnish: cilantro (fresh coriander)
Stir in remaining ingredients.
Heat through but do not bring to boil.
Garnish with finely chopped cilantro.
MAKES 6 1-CUP SERVINGS
1½ cup couscous (wholemeal)
¼ teaspoon turmeric
½ teaspoon salt
1½ cups boiling water
¼ cup finely chopped parsley
4 tablespoons lemon juice
zest of 1 lemon
2 teaspoons olive oil
Pour couscous into a medium-sized mixing bowl.
Add turmeric and salt, then stir to distribute evenly.
Pour boiling water over the couscous and stir quickly to avoid clumping.
Immediately cover with a plate. Set aside to cook for 10 minutes. You do not have to cook on the stove; the boiling water will be sufficient.
Check couscous. Ensure all water is absorbed. Fluff gently with a fork.
Add the parsley and lemon juice and stir through.
Plate up and garnish with lemon zest and drizzle with olive oil.
I love the fresh tomatoes and spinach combined with the nutty tempeh and tahini dressing in this salad. MAKES 4 1-CUP SERVINGS
9-oz. (250 g.) pack tempeh
1 tablespoon oil
¼ teaspoon salt
4 cups baby spinach
20 cherry tomatoes, halved
TAHINI DRESSING
4 tablespoons tahini
2 tablespoons lemon juice
¼ teaspoon salt
1 tablespoon liquid honey
4 tablespoons water
Cut the tempeh into ½-in. (1 cm.) cubes.
Pan fry the tempeh, oil, and salt for around 7 minutes or until golden. Toss or stir often.
Mix tahini dressing ingredients in a small bowl. Stir until smooth. Add a little more water if needed. The dressing should be thick yet pourable.
Place the spinach in a serving bowl and top with tomatoes and tempeh.
Toss salad and drizzle some dressing over the top.
Pan-Fried Asparagus with Sesame Seeds
A lovely, quick side dish—a must during asparagus season.
MAKES 2 CUPS
14-oz. (400 g.) bunch of asparagus, fresh, untrimmed
1 teaspoon oil
¼ teaspoon salt
2 tablespoons sesame seeds
Snap off and discard the woody base from the asparagus spears.
Lightly pan fry the asparagus and oil in a small frying pan.
Sprinkle with salt and sesame seeds.
MAKES 4¾-CUP SERVINGS
3 bananas
1 cup almond, soy, oat, or rice milk
3 cups frozen peaches
¼ teaspoon turmeric
1 tablespoon honey
½ teaspoon vanilla
garnish: slivered almonds
Use a blender to blend all ingredients together.
Pour into glasses and garnish with slivered almonds.
Serve immediately.
