Cumin Asparagus & Tamarind Chutney

APPROX 10 STALKS ASPARAGUS, CUT IN HALF
1/4 ONION, CHOPPED
LOTS OF CUMIN

A DASH OF TAMARIND (PASTE/CHUTNEY)

GARLIC (POWDERED OR FRESHLY MINCED)
SALT & PEPPER

FRY IN OIL UNTIL COOKED AS DESIRED

SERVE OVER RED OR WHITE QUINOA, RICE, LENTILS OR POTATOES

WITH A SPOONFUL OF TAHINI, CHUTNEY, CHIMICHURRI ON THE SIDE!

Creamy, Lentil and Vegan!

Creamy, Lentil, and Vegan!
with tamarind chutney and za'atar

In a skillet with grapeseed or olive oil:

1 cup previously cooked lentils
2 med. sized carrots, chopped into disks
5-6 large radishes, grated
1/2 onion or 2 tsp onion powder
1-2 lare garlic cloves, chopped
1/2 tsp fresh ginger, chopped
1/4 tsp nutritional yeast
1/4 tsp nutmeg
1/2 tsp paprika
1/2 tsp cumin
1/2 tsp curry paste
1-2 tbsp tahini
1-2 tbsp almond (or rice) milk
juice of one lemon wedge

garnish with Za'atar and (tamarind) chutney!

Zatoun Za'atar Ingredients: Traditional Palestinian recipe made in Jenin

• Ground Dried Thyme
• Roasted Sesame Seeds
• Sumac
• Sea Salt