Vindaloo Veggies with Wild Rice - Jon and Julieanna in the kitchen

Easy, delicious, fast!

Recipe:

Bag frozen organic veggie mix
Basu's Homestyle Vegan Vindaloo Sauce

Saute in a pan together for a few minutes...

Add about 2 cups cooked rice (we used a mix of wild and brown rice)

By the way..did you know that wild rice is not rice? It is a grass! And SOOO delicious! My favorite whole grain!

Let simmer for a few more minutes...

Voila! Presto! Dinner is served...could it be any easier???

Enjoy! Cheers!

Veggie Peanut Pasta Masala

Here is a very quick and easy meal that can be made in literally 15 minutes, including cooking time with absolutely no chopping, washing or mess. Jon Ham and I boiled brown rice pasta (but any type of whole grain pasta will be great). When it was about 4-5 minutes before being cooked, we added a bag of frozen organic mixed Thai vegetables to the pasta. Then, we let the water re-heat to boiling and let it sit for a couple minutes to make sure everything was cooked through. After straining the water out of the veggies/pasta mix, we placed it in a wok and added Basu's Homestyle Peanut Masala Sauce. It simmered for less than 4 minutes. Presto! A delicious, healthy Indian-flavored meal that was made in barely enough time to get your pajamas on and pour a glass of wine after a long day at work! Cheers!

Vegan Mattar "Paneer" Masala

This was our third recipe using Basu's Homestyle Vegan Indian Sauces. This particular sauce was a Masala sauce and was incredibly well-spiced. I wanted to make a veganized Mattar "Paneer" dish.

We pressed the tofu beforehand by drying the extra-firm block really well and squeezing it between two paper towels with our hands. Then we cut it into paneer-like mini-rectangles and sauteed them in a wok with vegetable broth until they browned slightly. Then we added a can of chopped tomatoes and a bag of organic frozen peas. We let that simmer for a few minutes. Finally, we added the Basu Masala Sauce and let it heat up for a minute. And, voila! We had an incredibly flavorful, savory meal in less than 10 minutes. The pressed tofu really tasted like paneer and I am thrilled to be able to eat one of my all-time favorite Indian dishes again, but veganized and health-ified!!!

My First Cooking Demo with Jon Ham...Vindaloo Veggie Stirfry

My all-time favorite type of cuisine is Indian. My husband and I have very close friends who make us delicious, homestyle, vegan Indian recipes. The problem is that every time I try to make the dishes myself or try recipes, they taste nothing like the authentic dishes. The reason for this is the complex, diverse and vast amount of spices and herbs that create the magic. I often wish I was born in India just so I could have a natural understanding of how to use these spices to create the delectable flavors and fragrances that I have come to adore.

When Jon Ham of Fitness on the Run told me he has a client named Basu who makes homestyle Indian sauces and sells them at Whole Foods, I got so excited...I had to try them all!

And we did. This is the first one we tried...a vindaloo sauce. I decided to make a veggie stirfry served on a bed of brown rice. We used scallions, red pepper, broccoli, mushrooms and a bit of vegetable broth to saute the veggies in. So easy and the sauce makes it incredibly delicious! Plus, it is filled with phytochemicals, antioxidants, vitamins, minerals and fiber! Cheers!