Roasted Asparagus

• Bunch of fresh asparagus staulks
  
• Olive oil
• Pepper
• Salt

Preheat oven to ? 

Wash asparagus in cold water.

Trim hard parts off the ends of the asparagus staulks.

Lay asparagus on a baking sheet.

Drizzle a bit of olive oil over the asparagus. Just enough to thinly coat -- too much and it will splatter and fry in the oven.  So, start with less oil.  Roll the asparagus around to coat with oil.

Add cracked black pepper to taste.

Back in oven until browned.

Remove and add salt to taste.

Dal Using Bob's Red Mill Whole Grains and Beans Soup Mix

Adapted from various recipes in Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking by Yamuna Devi.

Combine in a soup pot:

• 2 cups Bob's Red Mill Whole Grains and Beans Soup Mix
• 8 cups water
• 3 tsp chopped ginger
• 4 tsp ground coriander seeds
• 2 tsp ground turmeric (or chopped fresh)
• 2 dried red peppers
• 2 or more fresh hot peppers, chopped

Bring to the boil and then reduce to simmer and cook until soft, an hour or so.

Mash as desired (or not).
Add:

• 4 ounces fresh spinach
• Salt to taste
• 1/2 Tbs fresh cilantro, chopped

Cook over low heat as desired.
Now, we make the chaunk.
Heat to medium high heat in a small frying pan or kadhai:

• 3 Tbs oil

Add:

• 1 1/2 tsp cumin seeds
• 1/2 tsp fenugreek, slightly crushed
• 1/2 tsp black mustard seeds
• 1 1/2 Tbs sugar or brown sugar or jaggery
• 4 or more dried red peppers, whole

Stir fry until sugar caramelizes to a deep red brown.
Add:

• Pinch of asefetida
• 6-8 curry leaves or a few bay leaves

Within a few seconds, remove from heat and add chaunk to the dal.
Add to dal:

• 1 Tbs fresh lime or lemon juice
• 1/2 Tbs fresh cilantro, chopped

Let stand a while so the ingredients get to know each other before serving.

Spicy Skewered Vegetable Kebabs

Adapted from Vegan Fire and Spice by Robin Robertson

3 garlic cloves, minced
1/3 cup canola oil
1/4 cup fresh lime juice
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp salt
1/3 tsp hot pepper powder
1 medium onion quartered
1 red or yellow bell pepper cut into 1 inch pieces
1 medium zucchini cut into 1 inch chunks
2 cups mushrooms cut to a size you like
1 pint cherry tomatoes

Whisk the garlic, oil, lime juice, cumin, coriander, salt and hot pepper powder in a big bowl or casserole dish until well blended.

Add all the other ingredients and toss until coated.

Let stand about 30 minutes.

Preheat broiler or grill.  Thread the vegetables onto skewers, ending with a tomato on each skewer.

Broil or grill, turning once or twice until browned.

Hash Browns

Ingredients:

1-2 Tbs Olive oil
Potatoes, grated
1/4 lemon, squeeze
Black pepper, cracked
Any, none or all of the following, chopped, sliced, diced or...:
Onion
Bell pepper
Hot pepper (like jalapeno)
Celery
Parsley
Garlic

Heat olive oil in black iron skillet to medium heat.
Mix all other ingredients in a bowl.
Add in a flat layer onto skillet and cover.
Cook until browned.
Remove cover, turn and cook until browned.