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Printable Version to fold like the below instructions

Print at 8.5 x 11

I saved some dough from baking bread the day before, so we could make a pizza with some veg from the fridge and some violife shred.

Sauce was home made also.

I baked a cup of brown lentils and cup brown rice with grated carrots, some onions, cubed potatoes and left over canned tomatoes and 4.5 cups of water with nutritional yeast, dill, and curry powder mix in the oven at 175c for like an hour and a half

The raita is cucumber, cilantro, silken tofu, water, salt, pepper, lemon juice and a bit of water blended up.

I didn't use an USA imperial measurement "cup", I used a literal coffee cup lol

Delicious!

I volunteer at a food bank, they give the volunteers food for our time. I was given a large bag of limes. I am looking for recipes to use them!

The only real recipes I have are for cilantro lime rice, and corn and lime salsa.

ETA: I am looking meal ideas more than desserts.

This may look like idli, but it's only the shape, it's actually Dhokla. We had an idli stand so we just repurposed it.

Here's how it is made...

First the water/liquid:

• heat mustard oil in a pan
• add black mustard seeds, green clillies and curry leaves

• after a few seconds pour water, and add salt and sugar to taste
• let it boil once, and add some lemon juice

That's it, the water is done, let it cool down.

Then for the actual dhokla:

• take some besan, that is, split gram flour
• add some vegan curd/yogurt, we used my home made soy curd

• add water and give it this consistency (watch video).

• let it sit for a while, and add some baking power and baking soda (we actually used Eno which is a combination of sodium bicarbonate, citric acid, anhydrous sodium carbonate and some flavours. It is easy to get a hold of.)

• immediately after that prepare it for steam cooking. We used out microwave. They were done in 10 minutes.
• give them a minute or two to cool down and then pour over the liquid we just made.

You can either enjoy it right now, of refrigerate it for an hour or two.

For exact measurements, please look up online, we just winged it.

We don't eat a ton of analogs, but this weekend we went for veggie bacon, vegan eggs and vegan hollandiase, and some sides.

Bacon was LightLife, and eggs are the Yo brand.

https://veganhomecooks.online/bean-board/

Every time someone joins our Discord, we ask the one question that really matters: what’s your favorite bean? This is the leaderboard of everyone who’s answered so far.

Join the discord and let us know to join the ranks of the bean board!

Lemony, garlicky, and yummy

::: spoiler Recipe

Ingredients:
1 medium sized ripe Avocado, pitted
1/2 lemon, juiced + lemon zest to garnish
1-3 garlic cloves, to taste (depending on how garlicky you like it)
1/2 tsp kosher salt, or to taste
~1/4 cup Fresh Basil, (probably optional, I never use it)
2 tbsp extra virgin olive oil
2 servings/6 oz of your choice of pasta (I like angel hair or vermicelli)
Freshly ground black pepper, to taste

Directions:

1. Bring several cups of water to a boil in a medium sized pot. Add in your pasta, reduce heat to medium, and cook until Al Dente, about 8-10 minutes.
2. Meanwhile, make the sauce by placing the garlic cloves, lemon juice, and olive oil into a food processor. Process until smooth. Now add in the pitted avocado, basil, and salt. Process until smooth and creamy.
3. When pasta is done cooking, drain in a strainer, reserving some pasta water to add if sauce is too thick, and place pasta into a large bowl. Pour on sauce and toss until fully combined. Garnish with lemon zest and black pepper. Serve immediately. Makes 2 servings. Please note: This dish does not reheat well due to the avocado in the sauce. Please serve immediately. I have found that if you save enough pasta water you can boil that and add it to the leftovers to reheat it, but it is better fresh.

:::

I am very proud of my exactly 1 properly executed Juneteenth red, white, and blue swirl cookie.

Used the DoctorChef method, consult the holy texts https://www.youtube.com/watch?v=oJPdlCx07G0 (The technique starts at 2 min and 50ish seconds)

Thai Curry Stew, with chikrnless strips.

My wife potted Cilantro and Basil, so it was tasty with some fresh herbs cooked in.

South Asian Lentil Sambar, and some mixed veg, for lunch.