​This is a variation of Chole - a north Indian chickpea dish that is available in most restaurants.  
This recipe serves 8. 

​Ingredients:

• 4 1/2 Cups  cooked chickpeas (if using canned chickpeas - approx 3 cans drained and rinsed)
• 2 Tbsp light cooking oil (I use grapeseed oil)
• 1 can coconut milk
• 1 large onion, diced small
• ½ cup  crushed tomatoes
• 4 garlic cloves, minced
• 1 tsp ginger, minced
• 1 tsp cumin seeds
• 1 ½ tsp garam masala
• 1 tsp cumin powder
• 2 tsp coriander powder
• 1 tsp turmeric
• ½ to 1 tsp cayenne powder
• ½ cup cilantro chopped
• Salt to taste

 
Directions:
Heat oil in a pan on medium heat.  Add onions, cumin seeds and a pinch of salt.  Stir until onions start to soften and cumin seeds start to slightly darken.  Add garlic, ground, cumin, coriander, turmeric, garam masala and cayenne.  Stir until fragrant.  Add chickpeas, a little water and salt.  Mix well to ensure that the chickpeas are coated with the spices.  Cover and cook for 5 minutes.  Add tomatoes and a little more water to ensure that the spices aren’t sticking to the bottom.  Cook for 10 minutes.  Add the coconut milk, stir and simmer uncovered for 10 minutes.  Taste, if more salt needed, this is a good time to add it.   Stir in ½ the cilantro and simmer for 2 more minutes.   Add the rest of the cilantro right before serving. 
I served it on top of Jasmine rice.
 
Enjoy!   

Ingredients: 
2 ½ tsp dry yeast
1/3 cup warm water (between 105 and 110 degrees)
3 tbsps sugar
2 cups 1% milk
1 cup unsweetened coconut milk
½ cup cold pressed unrefined coconut oil(melted)
1 tsp vanilla
3 Eggs separated
3 cups flour
1/3 tsp salt
1 ½ cups blueberries
​
Directions:
Pour the warm water in a large bowl(make sure it’s not too hot), add yeast and 1 tbsp sugar.  Let stand.  Gently heat the coconut oil until melted.  Once the yeast has bloomed, add milk, coconut milk, egg yolks and vanilla.  Whisk until incorporated.  Sift in flour 1/3 of the flour, whisk until combined, add the melted coconut oil and sift in the rest of the flour and salt.  Gently whisk it all in.   Take the Egg whites and using a mixer(hand held electric or stand mixer) and whip the eggs until they are almost stiff.  Fold the whites in to the batter.  Gently mix in the blueberries.  Let stand for 30 minutes.   Heat your Belgian waffle Iron and pour just enough batter in that it fills the corners without overflowing after closed. 

Note: Each waffle iron varies, so you’ll have to play around a little bit.  For these blueberry waffles,  I lightly wipe a little butter or coconut oil on the iron before adding the batter, keeps them from sticking. 

About This Recipe
"I wanted to make a soup at Thanksgiving which celebrated my Indian Heritage as well as my life in America. Being a vegetarian myself, I know how hard it is to find soups which are friendly to vegetarians and vegans. This is a great soup for Vegans as it uses coconut milk instead of cream. It is a sweet and spicy soup."
​
Ingredients
3 tablespoons grapeseed oil or 3 tablespoons canola oil
1 medium butternut squash, peeled, seeded and cubed
1 1/4 cups onions, chopped
1 1/4 cups carrots, chopped
4 celery ribs, peeled and chopped
2 garlic cloves, minced
3 scallions, chopped
32 ounces vegetable stock ( unsalted)
2/3 cup coconut milk
1 teaspoon turmeric
1/2 teaspoon ground cumin
1/2 teaspoon cumin seed, Toasted and ground
1/2 teaspoon cayenne ( add more or less depending on spice preference)
1 teaspoon ground coriander
1/3 teaspoon garam masala
salt
pepper
 
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Directions
 
1.Heat oven to 400 degrees.
2.Place butternut squash in a cookie sheet, drizzle with 2 tbsp of oil, sprinkle 1/4 tsp of salt and pepper.
Roast until squash is tender but not mushy. Stir the squash during the roasting process for even cooking.
3.While the squash is roasting, heat 1 tbsp of oil in a large pot over medium heat. Add onion, carrots and celery.
Once the onion is translucent, add garlic and green onion, stir and cook for 1 minute. Turn the heat on low, add all the spices to the pot, stir and cook for 2 minutes. Add roasted squash and stock. Cover and simmer for 15 to 20 minutes. Turn off heat. Puree soup using a stick blender or in a blender. (If using a blender, pour soup back in pot).  Stir in coconut milk. Salt and pepper to taste. Turn heat on low and warm through.