Vegan

These tender, creamy Anasazi beans cook effortlessly in a slow cooker with no pre-soaking required. The beautiful speckled beans break down into a rich, flavorful dish that works equally well as a hearty side or protein-packed main course. This family recipe from Rachael delivers consistent results with minimal hands-on time. Source Family recipe from sister, Rachael. Equipment 6-quart slow cooker (Crock Pot) Measuring cups and spoons Fine-mesh strainer Ingredients For 1 Cup Dried Beans (serves 4) 1 cup (200g) dried Anasazi beans 1 teaspoon (6g) fine sea salt 1 teaspoon (5g) baking soda 1 tablespoon (15ml) olive oil 3 cups (720ml) water Instructions Preparation (10 minutes) Sort the beans: Spread beans on a light-colored surface and pick through them carefully, removing any rocks, debris, or damaged beans. ...

Punjabi Potato Curry (Punjabi Dum Aloo) GF | DF | VE Every state in India has its own potato curry. We Gujaratis have our own “batata nu shaak,” but I’ll happily move it to one side to make room for a plate of Punjabi “dum aloo.” In this dish, baby new potatoes are fried until they color, then mixed with a happy congregation of cashews, onions, and tomatoes. This is comfort food that never gets dull. ...

Makes 16 (enough for 4 people) Ingredients 3¼ cups chapati flour, or 1¾ cups whole-wheat and 1¾ cups all-purpose white flour (plus extra to dust) ½ teaspoon salt canola oil 1 cup plus 2 tablespoons hot water Instructions Put the flour into a bowl, add the salt, and mix together. Make a well in the middle, add 3 tablespoons of oil, and mix, using your fingers, until it resembles fine breadcrumbs. Pour in 1 cup of the water, then add the rest little by little—you may not need it all—until you can knead the mixture into a soft and pliable dough, which will take 6 to 8 minutes. ...

When I got back from my honeymoon, I spoke to my grandma. “Are you happily married?” she asked. “Yes, Grandma.” “What have you eaten today?” “Eggplant and pea curry and chapatis.” “Good. If you’re eating properly, you must be happy.” Serves 4 as a main course Ingredients 5 tablespoons canola oil 1 teaspoon cumin seeds 2 large onions, finely chopped 6 cloves of garlic, crushed 4 large ripe tomatoes, chopped 1½ tablespoons tomato paste 1½ level teaspoons salt 1¼ teaspoons ground red chile ½ teaspoon ground turmeric 1 teaspoon sugar 4 medium eggplants (2¼ pounds), chopped into 1½-inch cubes ½ cup peas (fresh or defrosted) Instructions Put the oil into a wide-bottomed lidded pan over medium heat. Once hot, add the cumin seeds, stir for 30 seconds, then add the onions. ...

In England, the vindaloo is an ear-tinglingly hot curry, but it wasn’t always that way. It started life as vinho e alhos, a popular Portuguese dish that made its way over to Goa with Portuguese explorers in the 1500s. Traditionally a wine and garlic stew, it was transformed into the modern-day dish using white wine vinegar and garlic, combined with a warming garam masala of pepper, cloves, and cinnamon. In this recipe, the sweet potato works really well with the spices and tomato to make a sweet, sour, and pungent curry. And yes, it’s hot, but not mind-blowingly so. ...