Aloo Paratha (Potato-Stuffed Flatbread) 2 cups whole-wheat flour 1 cup white flour 1 tsp. salt 1 TBS oil or ghee 1 cup warm water 3 large potatoes, peeled and cut into cubes ½ yellow onion, diced 1 jalapeno or serrano pepper, minced (optional) 1 tsp. garam masala Ghee or high-heat cooking fat/oil In a large bowl or mixer bowl, mix together all of the flour, water, oil, and salt. Knead thoroughly until the dough forms a smooth, slightly sticky ball. Cover the bowl with plastic wrap and let stand for about 30 minutes (enough time to prepare the potatoes). Put the peeled, cubed potatoes in enough salted water to cover and bring to a boil. Cook until the potatoes are soft enough to smash easily with a fork. While the potatoes are cooking, saute the onions and peppers (if using) until the onions are nicely browned and a little crispy around the edges. Salt to taste. Mash the potatoes and vegetables together, adding the garam masala and mixing well until the mixture is fairly smooth (it’ll be a little chunky from the onions and peppers, though). Preheat a large pan or griddle to medium-high heat. Divide the dough into 12 equal pieces (about 50g each). Dust a surface with flour and pat a little flour on a ball of the dough, then roll out until about as thin as a tortilla. Take a generous spoonful of the potato mixture (about ¼ cup) and place in the middle of the rolled-out dough, then bring the edges up and over, gather them together like a drawstring purse, and pat into a ball. Roll out again, just slightly thicker than before. If some of the filling peeks out, it’s not a problem. Spread some ghee on the griddle (or spray with cooking spray) and place the paratha on it. You’ll have just enough time for the first rolling-out of your next bread, about 45 seconds, before using a pastry brush to spread ghee on the uncooked side of the paratha on the griddle (or spraying it) and flipping it over. Then you’ll have about enough time to fill and roll out that next one before transferring the cooked paratha to a parchment-lined plate. Keep a layer of parchment in between each one so they don’t stick to each other. Makes 12. Tandoori Tofu 1 pound extra-firm tofu, pressed and cut into cubes 1 cup plain plant-based yogurt (make sure it’s unsweetened!) 2 TBS lemon juice 2 cloves garlic, minced finely 1 tsp. fresh ginger, minced finely 2 tsp. garam masala ½ tsp. turmeric 1 tsp. chili powder (or to taste) 1 tsp. salt In a medium-sized bowl, mix all of the above ingredients except for the cubed tofu and whisk until well-blended. Add the tofu cubes and marinate for at least 2 hours (or up to 8 hours). When ready to cook, bring the marinated tofu out of the fridge and let come to room temperature while the oven heats to 400*. Place the cubed tofu on a cooking rack and bake for 25 minutes, then run under a broiler for a slight char on top. Serve with rice, farro, couscous, the parathas from the above recipe… Vegetable Curry 2 TBS olive oil or ghee 1 yellow onion, finely diced 4 cloves garlic, minced 1 TBS fresh grated ginger 1 TBS ground coriander 1 ½ tsp ground cumin 3/4 tsp ground turmeric ½ tsp chili powder 1 TBS tomato paste 2 cups vegetable broth 1 cup light coconut milk 1 teaspoon cinnamon Salt to taste 1 cauliflower, separated into florets 3 sweet potatoes, peeled and diced 1 cup canned diced tomatoes (or canned whole tomatoes crushed with the hands) 1 cup frozen peas 1 bag fresh spinach Juice of one lime In a large pot, heat the oil or ghee over medium-high heat. Add the onion and stir/cook, until golden brown. Reduce heat to medium, add the garlic and ginger; cook, stirring, for 1 minute. Add the coriander, cumin, turmeric, and cayenne; stir for 30 seconds. Add the tomato paste and stir until even distributed throughout the spices, about 1 minute. Add the broth, coconut milk, and cinnamon and bring to a boil. Reduce the heat and simmer for 10 minutes. Add the cauliflower, potatoes, tomatoes, and peas. Bring back to a boil for two minutes, then reduce the heat, cover, and simmer until the vegetables are tender, 20 to 25 minutes. Stir in the lime juice and cook about 3 minutes more. Season to taste with salt. Remove from heat and add the spinach, stirring to mix thoroughly. Serve with basmati rice and extra limes. .