Dal Vindaloo

Ingredients:

• 1/3 c. urad dal
• 1 cup water
• 1 cup basmati rice
• 1 1/2 c. water
• 1 cup each chopped fresh broccoli and cauliflower
• 1/2 cup fresh spinach leaves
• 1 medium sweet potato, baked, cooled, then cut into cubes.
• 1/4 c. Patak's Vindaloo Sauce Paste
• 1 cup water
• 1 tbsp. peanut oil

Rinse urad dal. Combine dal with water in small saucepan. Bring to boil, then reduce heat to low and simmer for 20-25 min. until tender, but not mushy. Drain, set aside.

Combine basmati rice and water. Bring to boil, reduce heat to low and simmer for 20 min. until water is absorbed.

Combine Vindaloo paste with 1 cup water in small bowl, set aside.

Meanwhile, heat oil over medium-high heat in frypan. Add Cauliflower and broccoli, stir fry for 3 min. Then add sweet potato, fry for additional 2 min. Next, stir in urad dal and spinach.

Slowly stir in Vindaloo sauce with vegetables. Reduce heat to low, and simmer for 2 more minutes. Serve immediately with basmati rice. Serves 2-3.

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why vegan how to's links contact	Vegan Chocolate Chip Cookies Ingredients: 2 1/4 cups all-purpose flour, or 1 cup whole wheat flour and 1 1/4 c. white flour 1 teaspoon baking soda 1 teaspoon salt 1 cup Earth Balance Buttery Sticks or soy margarine 3/4 cup granulated sugar 3/4 cup packed brown sugar 1 teaspoon vanilla extract 2 tablespoons flax meal 1/3 cup warm water 2 cups (12-oz. pkg.) dairy-free chocolate chips 1 cup chopped nuts Preheat oven to 375 F. Mix together flour, baking soda, and salt. In another bowl combine soy margarine, vanilla, and sugars until creamy. Mix flax meal with warm water in small separate bowl. Let set until viscous, like an egg. (about 5-10 min.) Stir flax into sugar mixture, then gradually add dry ingredients. Fold in chocolate chips and nuts. Drop batter by teaspoonfuls on greased cookie sheet approx. 2" apart. Bake until lightly brown, about 10-12 min.
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