Coconut curry lentils

 1 onion- diced

2 cloves minced garlic

1 sweet potato- cubed

2 carrots- sliced

2 cups lentils

2 T curry powder

1 can diced tomatoes

1 can tomato sauce

4 cups of vegetable broth

Put in a slow cooker and cook for 8 hours.

Add 1 can coconut milk at the end.  A great freezer meal as well!

Brown Rice "Enchiladas"

This is really more like taco filling and is great as a freezer meal that can be put in the crock pot.

1 can black beans

1 cup corn

1 can enchilada sauce

1 can tomatoes with green chiles

1 cup brown rice

1/2 cup water

Cook 8 hours on low.  Add in 1/2 cup of cream cheese and and handful of shredded cheese at the end.

Crispy Tofu

 

Cut tofu to desired sizes, and add to a bowl of boiling salt water for 3 minutes.

Blot with paper towels until dry to the touch.

Toss in a bowl with equal parts soy sauce and olive oil (about 1 T of each)

Add about 1 T cornstarch and toss.

Place on a baking sheet with parchment.

Bake at 400 degrees for 20-30- minutes

"Restaurant Style" Chicken Tikka Masala

 

From 40aprons.com

Ingredients

• 2 large boneless, skinless chicken breasts diced, about 1 ½ pounds

For the Marinade

• 1 cup plain full-fat yogurt See Notes for alternate diets
• 1 teaspoon turmeric
• 2 teaspoons garam masala
• 1 tablespoon lemon juice about half a lemon
• 2 teaspoons black pepper
• ¼ teaspoon dried ginger

For the Sauce

• 4 tablespoons ghee or butter, ¼ cup
• 1 medium white onion diced
• 1-2 serrano chiles minced, see Notes for heat level
• 5 garlic cloves minced
• 1 ½ tablespoons fresh ginger grated
• 3 ½ teaspoons garam masala
• 1 teaspoon paprika
• 1 15-ounce can tomato sauce
• 1 green bell pepper deseeded and sliced into strips
• 1 tablespoon dried fenugreek leaves
• lots of salt to taste
• 2 cups heavy cream or half-and-half, See Notes for alternate diets

For Serving

• basmati rice See Notes for alternate diets
• naan
• fresh cilantro chopped

Instructions

Marinate the Chicken

• Combine all marinade ingredients besides chicken in a medium bowl and stir well. Add chicken and toss to coat. Cover and refrigerate at least 1 hour, up to overnight.

Make the Sauce

• Heat the ghee in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add serrano chiles, garlic, ginger, and reduce heat to medium-low. Cook, stirring occasionally, until a nice toffee color, about 20 minutes, adding a few drops of water here and there if drying out and sticking. Add garam masala and paprika and stir well. Cook until fragrant, a few minutes, adding a couple of tablespoons of water if necessary to reduce sticking.
• Stir in the tomato sauce then transfer to a blender and blend until smooth. Return the sauce to your skillet. Add sliced bell pepper, fenugreek, and salt.
• Meanwhile, cook the chicken. Preheat broiler and place a wire rack over a baking sheet. Place chicken pieces on top of the rack. Broil, turning occasionally until browned in spots and cooked through, about 8 minutes total.
• Simmer for 30 minutes on medium-low heat or until thick and more like a paste than a sauce. Add the heavy cream and stir until very smooth. Taste and correct seasonings. Add chicken, stir well, and serve over basmati or cauliflower rice and naan. Top with plenty of chopped cilantro.