In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice.
Reduce heat to medium-low and simmer, partially covered, for 40-45 minutes.
Do not boil away all of the liquid and do not stir the rice.
When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes before serving.
Place a large roasting pan in the oven and preheat to 375°F.
When the oven is hot, add the ginger, garlic, serrano pepper, coriander, turmeric, cumin, salt, onion, cauliflower, and potatoes to the pan.
Stir well and return the pan to the oven.
Roast for 35 minutes, stirring occasionally.
Add the water and pepper to the pan, stir, and return the pan to the oven for 5 minutes.
Remove and add the cilantro leaves.
Toss well and serve.
Place a medium-sized skillet in the oven and preheat to 325F.
Mix the oil, salt, pepper, curry powder, turmeric, and cardamom together in a medium bowl.
Add the cauliflower and toss to coat.
Place the cauliflower in the preheated pan and roast for 20 to 25 minutes. Stir occasionally.
Serve.
Preheat the oven to 325°F. Place a large skillet in the oven.
When the pan is hot, place the olive oil in the skillet and then add the squash, cut side down.
Place the pan in the oven and roast for about twenty minutes. Shake the pan occasionally to keep the squash from sticking.
Turn the squash over and sprinkle the salt, curry powder and pepper over the top. Return the pan to the oven and cook for another 5 to 7 minutes. Serve.
Place the olive oil in a small sauce pan over medium heat.
Add the ginger, shallots and curry powder. Cook, stirring frequently, for about 5 minutes until the shallots are slightly soft.
Add the peas, water, salt and pepper. Cook for about 5 minutes stirring frequently.
Remove from the heat and let stand for one minute. Add the yogurt and stir in until well blended.
Serve.
Place the water in a medium stock pot fitted with a steamer basket over high heat.
Place the cauliflower in the steamer basket and steam for about 20 – 25 minutes until soft.
Using a blender or a stick blender puree until smooth. Add the light coconut milk, salt, pepper and curry powder
Pureé until smooth.
Reheat gently and serve.
Preheat the oven to 425°F.
Place the eggplant, peppers and garlic on baking sheet lined with aluminum foil. Roast for about 30 minutes.
Turn occasionally.
Remove from the oven and place the vegetables in a large brown paper bag.
When cool peel the skins away.
Place the vegetables in a food processor with the lemon juice, olive oil, salt, pepper and paprika.
Process until smooth.
Fold in the parsley and chill before serving.
Place the water and squash in a large stock pot over high heat.
When the water begins to boil, reduce the heat to a simmer.
Cook for 35 minutes. Remove the squash from the pot and let cool about 20 minutes.
Place the olive oil in a large skillet over medium high heat.
Add the onion and cook for 4 minutes. Stir frequently.
Reduce the heat to medium and add the curry powder, garam masala, cumin and cardamom.
Cook for one minute. Stir frequently.
Add the shrimp and cook for about 5 minutes. Toss frequently until the shrimp are pink through.
Place the warm onions and shrimp in the bowl with the goat cheese and vinegar.
Add the frozen peas and carrots to the bowl.
Add the carrots to the bowl with the peas, shrimp, onions, and peas.
Fold together gently until well blended.
When the squash is cooled for 20 minutes, cut it in half lengthwise, then scoop out the seeds and discard them.
Scoop the strands of squash into the bowl with the other ingredients and discard the rind.
Fold the ingredients together gently until well blended.
Chill well before serving.
Place the water, coconut milk and 1/8 teaspoon salt in a medium pan over high heat.
When the water boils add the rice.
Reduce the heat to a simmer and boil slowly until all the water has evaporated.
When the rice is cooked place it in a large mixing bowl.
While the rice is cooking, place the oil in a large skillet over medium heat.
Add the minced shallot and cook for about 2 minutes. Stir frequently.
Add the cinnamon, curry powder and red pepper flakes. Cook for about 2 minutes and stir frequently.
Add the shrimp and cook for about 7 to 10 minutes until the shrimp are pink and just cooked through.
Place the cooked shrimp and shallots in the bowl with the rice.
While the salad and rice are still warm, add the peanut butter and mix well.
Add the raisins, celery, peppers, peas and 1/4 teaspoon salt to the bowl and fold together gently.
Chill well before serving.
Place the water in a large sauce pan over high heat. When it is boiling add the lentils. Cook about 20 minutes until tender.
Drain, rinse and put into the refrigerator to chill.
Place the olive oil in a large skillet over medium high heat. When the oil is hot, add the lamb cubes.
Cook, tossing frequently, for about ten minutes until well browned. Remove to a plate and place in the refrigerator to chill.
Mix the cumin, curry powder, mayonnaise, salt and pepper together until well blended, and place the dressing in the bowl with the lentils. Add the lamb and fold together until blended.
Add the green onions, carrots, celery, bell pepper, pistachios, raisins and spinach. Fold together until well blended.
Chill until ready to serve.
