Cuisine Eric

This is a delicious vegetarian stew, very low in gut-wrenching lectins. So full of flavors and satisfying while very easy to digest. Its done quickly in a pressure cooker so its great for a meatless weeknight dinner. 1 cup puy lentils 1/4 cup millet 1 large onion, diced 2 stalks celery, diced 1 large carrot, peeled and diced 1 purple turnip, peeled and diced, 1/2-inch 2 cups kale, chopped 1 tsp ground fenugreek   1 tsp ground turmeric   1 tsp mild Kashmiri chili powder 1/2 tsp cumin powder 1 tsp salt 1/2 tsp Trader Joe’s Umami spice 2 cloves garlic, pressed through mill 2Tbsp roasted kizami nori, crumbled in hand 1 quart water 2 Tbsp cider vinegar 2 tsp Dijon mustard Sauté the onion, celery and carrot for about 5 minutes in a pressure cooker. Add the turnip and the kale and season with salt and pepper.    Add spices, garlic lentils and millet.    Add the water and nori and cover pressure cooker. Bring to high pressure and then adjust heat to maintain high pressure.   Cook for 10 minute

A super simple vegetarian dish, powerfully delicious and nutritious. You could substitute other beans or tofu for the chickpeas, and other greens like spinach for the kale. Don't be put off by the complexity of the spice mix - you could just use your favorite curry powder. Lots of Indian dishes are enriched with ground cashews.  Using cashew (or other nut) butter is so much easier. 1 onion, diced 2 Tbsp ghee or butter 1 red Fresno chili (or jalapeño), diced 2 cloves garlic, peeled and minced 1-inch fresh ginger, peeled and minced 2 tsp Panchpuran Bengali 5-seed mix (see note) Curry masala mix (see note): 1/2 tsp powdered turmeric 1/2 tsp powdered fenugreek 1/2 tsp powdered coriander 1/2 tsp powdered cardamom 1 tsp red mild Kashmiri chili powder 1 can coconut cream (I used Trader Joe’s) 2 Tbsp cashew (or almond) butter 1 can chickpeas, lightly drained 2 cups butternut squash, cubed about 1/2-inch 2 cups fresh kale, chopped 1/2 tsp salt Sauté the onion in a medium pot in the ghee or