Serves 6

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In large Dutch oven or pot, heat oil over medium heat. Add onion, celery, and garlic and sauteu0301 until onion is translucent, about 5 minutes.

Add tempeh, garam masala, chili powder, salt, and chipotle or paprika and sauteu0301 until spices are fragrant, about 2 minutes. Stir in black beans, tomato passata, water, and tomato paste. Bring mixture to a boil, reduce to a simmer, cover, and cook, stirring occasionally, for 30 minutes.

Taste and season with additional salt, if desired, and add more water if you prefer a thinner chili.

Ladle chili into bowls and garnish with avocado, green onion, vegan sour cream or cashew cream, and fresh chili.

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Garam Masala Tempeh Chili

Serves 5

Make the harissa paste: In small skillet, toast caraway, cumin, and coriander over medium heat, stirring constantly, until fragrant, about 2 minutes. Watch carefully, as they can burn in a flash. Transfer toasted seeds to food processor and pulse until ground. To food processor, add garlic and pulse to finely chop, followed by remaining harissa paste ingredients. Puree until smooth. Transfer to airtight glass jar and store in refrigerator for up to 2 weeks or freeze for up to 3 months.

Make the pasta: Bring large pot of water to a boil and salt well. Cook pasta according to package directions. Reserve 1 cup pasta water before draining.

Make the harissa tomato sauce: Meanwhile, in large high-sided skillet, heat harissa paste over medium heat and cook for 30 seconds to 1 minute, until fragrant. Add tomatoes, olives, and vinegar. Bring to a boil and cook, uncovered, for 10 minutes, breaking up tomatoes as you stir occasionally.

Assemble the dish: Add cooked pasta to sauce and toss over medium heat until sauce and pasta come together. Add a splash of reserved pasta water to loosen sauce as you go, if necessary. Divide pasta among bowls, top with fresh basil, and serve.

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Stew

Curried Winter Stew

Ayurveda focuses on balance, and there’s no better way to eat in equilibrium than with this warming blend of textures and flavors.

Serves 4

For roasted vegetables, arrange oven racks to accommodate 2 large baking sheets with good airflow. Preheat oven to 375 F. Add carrots to 1 baking sheet and asparagus to the other. Coat vegetables on each tray with 1 1/2 Tbsp olive oil, 1 tsp nigella or sesame seeds, and 1/4 tsp salt. Roast carrots for 10 minutes and then add asparagus to oven. Roast vegetables for a further 10 to 15 minutes, until tender and beginning to caramelize.

Meanwhile, prepare tamarind chickpeas. Heat oil over medium heat in large high-sided skillet. Add onion, chili, and mustard seeds and sauteu0301 until onion is translucent, about 5 minutes. Stir in turmeric and coriander and sauteu0301 for another minute, until mixture is fragrant. Add chickpeas, water or broth, tamarind paste, and tamari. Bring to a boil, reduce to a simmer, and cook, uncovered, for 10 minutes, mashing chickpeas a touch with the back of your spoon to thicken the stew. Stir in lemon juice.

To serve, add bed of cooked grains to shallow serving bowls and top with chickpeas, roasted vegetables, herbs, vegan yogurt, and additional lemon juice.

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Comfort Foods

Garam Masala Tempeh Chili

Spaghetti with Harissa Tomato Sauce

Curried Winter Stew

Warming Ayurveda Bowls

Saag Tofu

Ayurvedic Comfort Foods

A New Kind of Healthy

Decadent Classics Made Healthy

You Won’t Believe It’s Not Beef

Plant-Powered Comfort Food

Scrumptious Scandinavian

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Vegan Comfort Foods

International Stews

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