Recipe Index

1 bay leaf 1 can (14 oz) crushed tomatoes 1 clove garlic 1 cup almond flour 1 cup dried lentils, rinsed and drained 1 cup ginger ale or lemon-lime soda 1 cup orange slices 1 cup pineapple chunks (fresh or canned) 1 cup raw almonds, soaked overnight and peeled 1 fresh lemon 1 glass of water 1 large onion, finely chopped 1 tablespoon balsamic vinegar 1 tablespoon lemon juice 1 tablespoon nutritional yeast 1 tablespoon of chia seeds 1 tablespoon soy sauce or tamari 1 teaspoon dried thyme 1 tsp ground allspice 1 tsp ground cinnamon 1/4 cup butter (or plant-based alternative) 1/4 cup fresh lime juice 1/4 cup grated Parmesan cheese (optional for a vegetarian, not vegan version) 1/4 cup water 1/4 tsp nutmeg 2 cloves garlic, minced 2 cups milk (can use plant-based) 2 cups orange juice 2 large eggplants, sliced into 1/4-inch rounds 2 tbsp tomato paste 3 cloves garlic, minced 3 large potatoes, peeled and sliced into 1/4 inch rounds 4 cups pineapple juice 4 large yellow onions, thinly sliced 4 tablespoons olive oil 4 tbsp flour 4 tbsp olive oil 6 cups vegetable broth A pinch of salt Fresh mint leaves for garnish (optional) Ice cubes Optional: Chaat masala for extra tang (sprinkle at the end) Optional: Honey or stevia for sweetness Salt and pepper to taste Salt, to taste chilli powder cooked chickpeas (canned or dried) coriander powder cup finely chopped apples cup maple syrup cup of coconut oil, melted garam masala ground cumin salt teaspoon baking powder teaspoon cinnamon (optional) teaspoon vanilla extract turmeric powder vegetable oil