Bandh Gobi Subji / Punjabi Cabbage Dish (vegan, gluten-free)

1 Tbsp coconut oil
1/2 tsp mustard seed
6-8 curry leaves
1 small onion, diced small
1 to 2 small jalapeno (depending on heat desired), diced small
3 cloves garlic, diced small
1 small head green cabbage, diced small
1/2 tsp tumeric
1/2 tsp cumin powder
1/2 tsp coriander powder
1/2 to 3/4 cup frozen peas
1/4 tsp garam masala (optional)
sea salt to taste

Heat the coconut oil over medium high heat. Add mustard seed and cover pan, allowing mustard seeds to pop (but not escape!). Remove cover as seeds finish popping, lower heat to medium and add onion and curry leaves; saute until onion begins to brown. Add jalapeno, garlic, cabbage and about 1/4 tsp salt, stir to mix well; cover and cook for 5 minutes. Add tumeric, cumin, and coriander; stir well, cover and cook for 5 minutes. Add frozen peas; stir well and cook another 5 minutes or until any water from cabbage and peas has cooked off. Add garam masala and saute an additional 3 minutes. Test salt and add more as needed. Serve with roti (Indian flat bread) or rice.

*soy and gluten free if served with rice

Cheese Sandwich (vegan, can be gluten-free)

1/2 cup Pepper Jack Daiya Cheese

1 Tbsp finely chopped onion

4-5 slices nacho slice jalapenos

Earth Balance Soy-Free Buttery Spread

2 slices vegan bread of choice (gluten free is available in some stores)

Heat a dry skillet or flat grill/griddle to medium heat. Butter one side of each slice of bread and place butter side down in skillet. Add onion, jalapeno slices and Daiya cheese to the dry side of each bread slice as they grill. After about 3 minutes or when bread is beginning to turn a light golden-brown (watch closely!), place the cheesy sides of the bread together to form your sandwich, lower the flame to low heat and turn after every two minutes until cheese is meltified. Do you need instructions on what to do next...? EAT IT BEFORE SOMEONE ELSE DOES! Enjoy. :)

Note for Daiya: use this product within 7 days of opening. I find the pepper jack has more moisture content and last only about 5 days. The good news is this product freezes VERY well, so I usually freeze half the package upon opening.

*soy free as posted, gluten free if choosing a gluten free bread for sandwich

Zesty Garlic Tomato Soup (vegan, gluten-free)

6 cups peeled, chopped tomatoes
1 small head garlic, roasted (I recommend roasting a whole batch while you are at it and storing for future use)
2 Tbsp coconut oil
1 tsp cumin seed, whole
1/2 - 1 tsp crushed red pepper, depend on desired heat
1 tsp raw sugar
1 tsp sea salt, or to taste

Cook tomatoes on medium heat 10-15 minutes until falling apart. Puree tomatoes in a blender or food processor and press through a sieve to remove all seeds. Place about a cup of tomato puree back in the food processor, add roasted garlic (removed from skins) and puree. Heat canola oil over medium-high heat; add whole cumin seeds to the hot oil and saute about 1 minute or until a light brown/aromatic. Add crushed red pepper and saute 1 minute more. Add tomato puree, roasted garlic puree, sugar, and sea salt and heat to just boiling and lower heat to lowest flame and simmer for 10-15 minutes. Add additional sea salt to taste if needed and serve with a dollop of vegan sour cream and a grilled Daiya cheese sandwich (their pepper jack is amazing)!

*gluten and soy free as posted (soup only)