Tasty and Easy Recipes

Ingredients:
3 cups broccoli florets, cut into ½-inch pieces
1 large red bell pepper, cut into 1-inch squares
1 ½ cups (1/2 medium) red onion, peeled and cut into ¼-inch slices
6 tablespoons soybean oil, divided (vegetable oil)
½ teaspoon ground black pepper, divided
½ teaspoon salt, divided
3 cups cooked couscous
2 tablespoon balsamic vinegar

Method:
Toss broccoli, red pepper and onions with 2 tablespoons soybean oil and ¼ teaspoon salt and ¼ teaspoon pepper.  Place on foil-lined baking sheet.  Bake at 425 degrees for 15 minutes until veggies are tender and lightly browned.

Meanwhile, cook couscous according to package directions.  Place cooked couscous and roasted vegetables in large bowl.  Pour vinegar and remaining soybean oil over salad and sprinkle with remaining salt and pepper; toss lightly until combined.  Serve warm or chilled.

Ingredients:
1 cup Cabbage (shredded)
1/4 cup Chickpea Flour/Besan
2 tbsp Rice Flour
1 tsp Red Chili Powder (or to taste)
1/4 tsp Turmeric Powder
1/2 tsp Cumin Seeds
1/2 tsp grated Ginger
4-5 tbsp Water
Salt to taste
Oil for deep frying

Method:
1. Combine cabbage, the flours, the powders, ginger and salt in a mixing bowl.
2. Add enough water to bind the ingredients and mix well. The consistency of the batter should be thick, just enough to coat the cabbage.
3. Heat oil.
4. With a spoon, scoop the batter and drop in hot oil.
5. Fry until the edges are crisp, about 1-2 minutes. Then turn them over to fry on the other side, for another minute or so.
6. Remove with slotted spoon and drain on a paper towel.
7. Option – Serve with mint and coriander chutney

Ingredients:
1 pizza dough
1-2 tablespoons semolina
1 teaspoon olive oil
1 bell pepper, thinly sliced
1 onion, thinly sliced
1 zucchini, thinly sliced
2-3 cloves garlic, minced
1 teaspoon garlic infused olive oil
1-2 teaspoons mustard or pizza sauce
2 cups grated soft cheese (any type you like)
2-3 fresh mushrooms, thinly sliced
1 chopped fresh tomato, or 1/2 cup chopped Pomi
sea salt
freshly ground pepper
1 tablespoon minced herbs, such as Italian or Herbes de Provence
1/2 cup pitted black olives
fresh basil sprigs for garnish

Method:
Place crust on pizza peel, liberally sprinkled with semolina. Heat oven with pizza stone in it to 450-500 degrees. In meantime, slice and cook pepper, onion, zucchini, and garlic in olive oil a few minutes to soften and to start to brown just a little. Brush the crust all over with the garlic olive oil, and then spread with a very thin layer of mustard. Top with the grated cheese. Distribute the cooked vegetable mixture over the cheese, top with mushrooms, tomatoes, salt, pepper and herbs. Sprinkle with the olives. Transfer crust to the hot pizza stone and bake until the crust is crisp the the topping is bubbly, about 12-15 minutes. Garnish with basil and serve.