Chickpea Tikka Masala

 I love Indian food and this recipe from The Simple Veganista is so quick and easy.  It's one of our family favorites.  Once you get your food simmering gently you can leave it for a bit if you need to, so it's very hands off.

Start your rice cooking before you start your tikka masala- whatever amount your family typically eats.  I like to cook 2 cups brown rice in a pressure cooker with 4 cups water for my family of 6 eaters.

https://simple-veganista.com/chickpea-tikka-masala/#tasty-recipes-29370

Dairy-free Pesto

Most pestos are made with lots of basil and yummy feta cheese.  My version is by necessity dairy-free and still has lots of yummy flavor.  I've found that kale also makes a great pesto base.  Measurements are loose guidelines - feel free to play around.


1/2 chopped nuts (I usually use pecans or almonds as we typically have those)
2 tsp lemon juice (add more for taste)
1/2 tsp salt
1/2 cup nutritional yeast
2-3 cups packed greens - spinach, basil, kale, lettuce, or some combination of those

Add all ingredients in food processor with a small drizzle of olive or avocado oil.  Blend together, adding water to thin to your preference.

Serve with pasta, on a salad, pizza, etc.

Here's a link to another version of this recipe that I like:  https://minimalistbaker.com/easy-vegan-pesto-5-minutes/