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Turmeric Masala

Prep:  10 min     Cook: 15 min    Total:  25 min

 Original Author | honestlyhealthyfood

Recipe type:  Vegan & Dairy Free
Cuisine: Dinner
Serves: 4

Ingredients

  • 1 tbsp coconut oil
  • 1 white onion diced
  • 1 clove garlic diced
  • 1 tbsp turmeric powder
  • ½ tsp cumin
  • 1 tbsp garam masala
  • 2-inch ginger diced
  • 400ml coconut milk
  • 400g tomatoes quartered
  • 300g sweet potato 2-inch cubes
  • 100g green beans
  • 100g broccoli
  • 100g frozen peas
  • 15g fresh coriander

Optional – Can be made with your favourite protein as well.

Instructions

  1. In a deep pan add the coconut oil, white onion, garlic, turmeric, cumin, garam masala and ginger and sauté on a medium heat for 3-4 minutes until the spices are completely coating the rest and starting to dry out.
  2. Add the coconut milk, chopped tomatoes, and leave on a medium heat with the lid on for 5 minutes.
  3. Add the sweet potato and leave with the lid on for another 7 minutes.
  4. Take the lid off and add the green beans, broccoli, and peas and leave for 3 minutes until they become soft.
  5. Take off the heat when all vegetables are soft and stir in the fresh coriander.
  6. Serve with brown rice and garnish with coriander.

 

Sunshine Stew

Prep time: 15 mins          Cook time: 30 mins         Total time: 45 mins        

Original Author: irishtimes

Recipe Type: Vegan-friendly
Cuisine: Dinner
Serves: 4


Ingredients

  • 2 tbsp olive oil
  • 1 large onion finely chopped
  • 3 garlic cloves finely chopped
  • 1 red chilli finely chopped
  • 1 tsp ground turmeric (or a thumb-sized piece of fresh turmeric, finely chopped)
  • 1 tbsp curry powder
  • 2 large sweet potatoes diced
  • 400ml vegetable stock
  • 1 x 400ml tin coconut milk
  • 1 x 400g tin chickpeas, rinsed and drained
  • Juice of ½ lime
  • Large handful of fresh coriander roughly chopped
  • Sea salt and freshly ground black pepper

Additional vegetables can be added 😊

Instructions

  1. Place a large pan over a medium heat and add the oil. Add the onion, season with salt and pepper and fry for 6-8 minutes until tender.
  2. Add the garlic, chilli, turmeric and curry powder and fry for a further 2 minutes until the spices release their aroma.
  3. Add the sweet potato chunks and stir until coated in the spices, then pour in the vegetable stock, coconut milk and chickpeas. Bring back to a steady simmer and cook for 15 minutes or until the sweet potato is just tender.
  4. Check the seasoning and stir through the lime juice and coriander.
  5. Serve in deep bowls.

 

 

Prep time: 5 mins            Cook time: 15 mins         Total time: 20 mins        

Original Author: amuseyourbouche

Recipe Type: Vegan-friendly
Cuisine: Snack
Serves: 8-10 handfuls


Ingredients

  • 1 cup dehydrated edamame beans (or chickpeas)
  • ½ cup cashew nuts
  • ½ cup almonds
  • ¼ cup pumpkin seeds
  • ¼ cup sunflower seeds
  • 1 cup coarsely crushed tortilla chips
  • ½ tbsp peanut oil
  • 1 tsp smoked paprika
  • ½ tsp cayenne pepper
  • ½ tsp garlic powder
  • ¼ tsp crushed chilli flakes
  • ¼ tsp ground cumin
  • ¼ tsp ground black pepper
  • ¼ tsp turmeric powder
  • ¼ cup raisins
  • ¼ cup dried cranberries

 

Instructions

  1. In a large mixing bowl, mix edamame beans, nuts, seeds, and chips together. Add the oil and spices and mix thoroughly. You shouldn’t need to add any salt, as the tortilla chips will be salty enough.
  2. Spread the mixture out on a large baking tray, and roast at 190°C for around 25-20 minutes, or until the nuts are lightly browned. Make sure you stir the mixture regularly to ensure it cooks evenly.
  3. Allow mixture to cool completely then add dried fruits.
  4. Store in an air-tight container.

 

 

Prep time: 5 mins            Cook time: 25 mins         Total time: 30 mins

Original Author: avirtualvegan

Recipe Type: Vegan-Friendly & Gluten Free
Cuisine: Side or Main
Serves: 4


Ingredients

  • 1 tbsp olive oil 
  • 1 medium onion, chopped finely
  • 3 medium carrots, chopped into small pieces
  • 4 cloves garlic, chopped finely
  • 2 large capsicums cut into large chunks, (red, yellow or orange are best in this)
  • 150g | 1 cup frozen peas (or chopped green beans)
  • 150g | 1 cup cherry tomatoes
  • 2 tsp Organic Turmeric powder
  • 1½ tsp salt
  • 1 tsp chilli flakes, or a small fresh or dried chilli chopped
  • 1 tsp smoked paprika 
  • 250g | 1 ¼ uncooked rice, white or brown
  • 600mls | 2½ cups water, plus more if needed

 

Instructions

  1. Heat the olive oil in a large pan over a medium heat.
  2. Sauté the onions until translucent.
  3. Add the carrots, garlic and bell peppers and continue cooking for a few minutes.
  4. Add the rice, tomatoes, peas, spices, seasoning and water.
  5. Cook until the liquid starts to bubble, give it a really good stir, turn down low, cover with a lid and cook until the rice is tender, and the liquid has been absorbed, stirring occasionally. If it gets to the stage where the water is absorbed, and the rice isn’t quite tender, you can boil a kettle and add another ¼ cup or so of water to finish it off. 
  6. Serve immediately.

 

 

Prep: 15 mins     Cook time: 2 hours     Total time: 2.15 hour

Original Author: taste.com

Cuisine: Soup
Serves: 4

Ingredients

  • 1.5kg organic chicken
  • 1 small head garlic, sliced horizontally, plus 3 garlic cloves, finely chopped, extra
  • 5cm-piece ginger, peeled, chopped, plus 1 tbs finely chopped, extra
  • 1 tsp white peppercorns
  • 1 tbsp coconut oil or olive oil
  • 1 long fresh red chilli, finely chopped
  • 2 tsps turmeric
  • 270ml can coconut milk
  • 200g pkt fresh sweet potato zoodles (see notes)
  • 1-2 tbsp tamari, to taste
  • 1 lime, juiced, plus wedges, extra, to serve
  • Fresh coriander sprigs, to serve

 

Instructions

  1. Place the chicken in a stockpot. Add 4L (16 cups) water to cover. Bring to the boil, over high heat, skimming and discarding any fat that comes to the surface. Reduce heat to low. Add the garlic, ginger, and peppercorns. Simmer, skimming occasionally, for 1½ hours or until the chicken is very tender. Transfer chicken to a plate and set aside to cool. Coarsely shred the meat and discard the skin and bones. Strain the chicken stock, discarding the solids and reserving the liquid.
  2. Heat the coconut oil in a large saucepan. Add the chilli, extra garlic and extra ginger. Cook, stirring, for 2 minutes or until aromatic. Stir in the turmeric. Cook, stirring, for 1 minute or until aromatic. Slowly pour in the reserved chicken stock. Add the coconut milk. Simmer for 20 minutes or until reduced slightly. Add the zoodles and shredded chicken and simmer for 5 minutes or until zoodles are tender. Stir in the tamari and lime juice. Season to taste. Divide among serving bowls. Top with coriander and serve with extra lime wedges.

 

Recipe Notes:

If you’re time-poor, use ready-made chicken stock. You will need 1.125L (5 cups).

You can purchase packets of spiralised sweet potato at specialty grocers. If you can’t find them, use a spiraliser to cut 200g peeled, sweet potato into noodles. Alternatively, peel the sweet potato into ribbons, then use a knife to cut each piece of sweet potato into thin strips.

 

 

Prep: 20 mins    Cook Time: 30 mins       Total time: 40 mins

Original image| yuppiechef

Cuisine: Lunch or Dinner
Serves: 4 mini pizzas

 

Ingredients

 For Chicken Marinade

  • ¼ cup honey
    3 tbsp whole grain mustard
  • 2 tbsp smooth Dijon mustard
  • 2 tbsp olive oil
  • 1 tbsp turmeric
  • 1 tsp minced garlic
  • Salt to season
  • 2 chicken breasts, sliced

For Base

  • 2 cups chickpea flour
  • 1 cup water
  • 1 tbsp olive oil
  • Pinch of salt

 

Instructions

For Base

  1. Preheat oven to 180°C.
  2. Line a baking tray with baking paper.
  3. In a medium bowl, stir together the chickpea flour, water, olive oil and salt until well mixed.
  4. Spread mixture out into rounds (depending on size of base desired).
  5. Bake for 5–10 minutes or until crust is slightly crispy.
  6. Remove from the oven, turn over and peel paper away from the base.

For Chicken Marinade

  1. In a small bowl, whisk together all the marinade ingredients (honey through salt).
  2. Pour marinade into a large zip lock bag and ass chicken to the bag and shake to ensure all the chicken is coated in the marinade. If time allows, place bag of chicken in the refrigerator to marinate for at least 2 hours.
  3. Heat a non-stick pan, or outdoor grill over medium heat with about a teaspoon of oil and cook/grill chicken on each side until golden, crispy, and cooked through.

 

Cover bases with your favourite toppings and bake for another 2-3 minutes or until cheese has melted.

 

Prep: 5 mins     Cook time: 5 mins     Total time: 10 mins

Original Author: skinnytaste

Recipe type:  Gluten Free
Cuisine: Lunch or Dinner
Serves: 4

Ingredients 

  • 1 tbsp plus 1 tsp olive oil
  • 2 limes, divided
  • 1 tsp salt
  • pinch ground black pepper
  • ½ head red cabbage, shredded (12 oz total)
  • 1 mango, julienned
  • ¼ small red onion, sliced into thin strips
  • 2 tbsp fresh chopped coriander, divided
  • 28 large prawns, peeled & cleaned
  • 2 garlic cloves, crushed
  • ¾ tsp turmeric
  • ¼ tsp cumin
  • pinch crushed red pepper flakes

Instructions

  1. Combine 1 tbsp olive oil, juice of 1 lime, 3/4 tsp of the salt and pepper. Toss with the cabbage, red onion, mango and 1 tbsp fresh coriander.
  2. Combine prawns with the remaining salt, turmeric, crushed red pepper flakes and cumin.
  1. In a large deep non-stick pan over medium-high heat, add ½ tsp of olive oil, and cook half of the prawns 1 ½ to 2 minutes on each side, until prawns are cooked through and opaque. Set aside, add the remaining ½ tsp of oil and remaining prawns and cook until prawns are cooked through and opaque.
  2. Return all the prawns to the pan, stir in crushed garlic. Remove from heat, squeeze lime over prawns and toss with coriander.
  3. Divide the salad (about 1 ¼ cups) and prawns between 4 plates.

Can be served with a creamy Turmeric Tahini dressing:

  • ½ cup tahini
  • ½ cup olive oil
  • 2 tbsp lemon juice
  • 1-2 tsp honey
  • 1 tbsp turmeric powder
  • several grinds of fresh black pepper
  • salt to taste

Prep: 2 mins     Cook time: 15 mins     Total time: 17 mins

Original Author: simplyquino

 Recipe type:  Vegan Friendly
Cuisine: Side 
Serves: 4

Ingredients

  • 3 cups cooked quinoa (from 1 cup uncooked)
  • 1 tsp coconut oil
  • Juice and zest of ½ a lemon (about 1 tblsp juice, 1 tsp zest)
  • 1 ½ tsp turmeric powder
  • ¼ – ½ tsp salt

optional add-ins:

  • chopped green onions
  • thai basil
  • ground black pepper
  • cashews, etc.

Instructions

  1. Cook quinoa until light and fluffy, about 10 – 15 minutes
  2. Allow the quinoa to cool until it’s warm to the touch, then stir in the remaining ingredients. Taste and adjust salt as needed.
  3. If using, stir in add-ins and serve with your favourite dish!

 

Prep time: 5 mins           Cook time: 10 mins        Total time: 15 mins

Images from | viktoriastable

Recipe type: Vegan
Cuisine: Salad
Serves: 2

Ingredients

  • 5-6 medium carrots (rainbow if possible)
  • 3 beetroots
  • 1 large cucumber
  • 1 can chickpeas (drained)
  • 1/4 cup toasted almonds
  • a bunch of fresh coriander

Dressing

  • 2 tbs turmeric powder (or 35ml Original Bio-Fermented Turmeric liquid)
  • 1 tsp freshly grated ginger
  • 1 garlic clove – finely chopped
  • 1/4 tsp black pepper
  • 1/2 tsp cinnamon
  • 1 tsp honey
  • 1 tbs coconut oil
  • 1/2 cup coconut milk
  • pinch of salt
  • splash of fresh lemon juice

Instructions

  1. Mix the dressing ingredients (minus the lemon juice) and set to the side
  2. Use a veggie peeler to create thin ribbons of carrot, beetroot, and cucumber
  3. Toast and roughly chop the almonds.
  4. Assemble the salad, by mixing vegetable ribbons, chickpeas, and a handful of chopped coriander, drizzle the dressing generously on top and sprinkle with the toasted almonds.
  5. Add a splash of fresh lemon juice and salt if necessary.
Nature’s Help 500ml Bio-Fermented Turmeric Liquid Original Flavour on Turmeric Australian online shop

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Prep: 10 mins    Total time: 10 mins

Original Author: Lisa Lin | healthynibblesandbits

Recipe Type: Vegan Friendly
Cuisine: Snack
Serves: 8 to 10

Ingredients

  • 440g can of chickpeas, drained with liquid reserved
  • 3 tablespoons olive oil
  • 2 tablespoons reserved liquid from chickpeas
  • 2 tablespoons lemon juice
  • 1 tablespoon tahini
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon grated nutmeg
  • 1 large clove of garlic

 

Instructions

  1. Add all the ingredients to a food processor and blend until smooth. You may need to scrape down the sides of the bowl to blend those few pesky chickpeas that get stuck to the sides. If you want a lighter hummus, add another tablespoon or two of reserved liquid from the chickpeas.
  2. Serve with your favorited vegetables and crackers!

 

This hummus develops even more flavour the next day!