VEGGIE SLOPPY JOE

Who says if you give up meat you cannot enjoy a Sloppy Joe? Perfect for a quick go to American classic with a kick. A blend of veggies and spices put a healthy twist on the regular Joe.  Flavor in every bite! You will never go back to the meaty counterpart.

SPICE MIX
3 Tablespoons Cumin Seeds, dry roasted 
1 Tablespoon Coriander Seeds, dry roasted
1 Tablespoon Cloves, dry roasted
1 Tablespoon Cinnamon, powdered
1 Tablespoon Cayenne Pepper
1 Tablespoon Freeze Dried Mango, powdered (optional)
1/4 Teaspoon Black Pepper, powdered



INGREDIENTS
4 Large Potatoes (mashed)
1 Large Onion, diced finely
2-3 Tomatoes, diced finely
2 Green peppers, seeded and diced
1 Cup Green Peas, shelled
4 Cloves of Garlic, paste
1/4 Cup Cilantro, chopped

1/2 Tablespoon Sugar
6 Crusty Buns
1-2 Lemons, sliced
1 Stick Organic Butter
Salt to taste

PROCESS
1. Grind together the spices in a spice grinder/processor. Set aside.
2. In a large skillet, add the stick of the Organic Butter and Garlic paste.
3. Add the diced Onions and let sweat.
4. Add the tomatoes and turn the heat down to low. Cover with a lid and stir often. You want the tomatoes to get soft and almost close to a puree form, from sweating them.
5. Meanwhile, in another container add water and bring the Green Peppers and Green Peas to a boil. They need to be only par-cooked at this point.
6. Once the peppers and peas are par-cooked, puree them coarsely.
7. Add this pureed mixture to the tomatoes, onion, garlic that has been simmering. 
8. Add the mashed potatoes and mix. Keep the heat on low to avoid any splattering. 
9. Add salt, sugar, and spice mix. Let simmer so the flavor from the spices blends well with the veggies.
10. Preheat the broiler on high.
11. Slice the Crusty Buns and place on a baking sheet. Lightly butter them and place under the broiler. 
12. Once toasted, spoon equal portions of the veggie mixture on the bottom portion of the buns. 
13. Garnish with cilantro and a squeeze of lemon and place the top of the bun on it and enjoy. 


TIP: Replace the tomatoes with unsalted organic tomato puree for shorter cooking time.
        Freeze dried mango powder can be found in ethnic stores and is also know as amchoor.

CHICKPEA KABOBS

Happy 4th of July! Warm weather, fireworks, and backyard bbq - nothing says summer quite like it. And best of all is getting to celebrate our freedom, our independence with family and friends. These chickpea kabobs are like a cherry on top of all the celebration on 4th of July. Spicy, savory, hint of sweet all at once...umm umm umm!! So healthy too! I do have to give my husband credit for these. It is he who inspired me to take the recipe we came up with together, and kick it up a notch. My little one has been eating these up everytime I have me made them. Equally enjoyed by adults too. Anyway, I hope you all have a wonderful and safe 4th of July! Enjoy the fireworks. Do let me know how these work out for you.

SPICE MIX
3 Tablespoons Cumin Seeds, dry roasted
1 Tablespoon Coriander Seeds, dry roasted
1 Tablespoon Cloves, dry roasted
1 Tablespoon Cinnamon, powdered
1 Tablespoon Cayenne Pepper
1 Tablespoon Turmeric
1 Tablespoon Mace, powdered
Salt to taste

OTHER INGREDIENTS
1 Cups Chickpeas, (canned-no salt added)
2 Slices of Bread
1 Ripe Banana, sliced
1/2 Cup Carrots, diced
1/2 Cup Green peas, shelled
1/2 Cup Edamame, shelled
1/2 Cup Corn kernels
2 Cloves Garlic, paste
1 Green Chili, diced
1 Tablespoon Ginger, paste
1/2 Cup Cilantro, chopped
1/2 Cup Flaxseed, ground meal

GARNISH
1-2 Tablespoons Cilantro, chopped
1-2 Lemons, sliced

METHOD
1. Combine all the spices and grind them together in a spice grinder/food processor, and set aside.
2. Toast the 2 slices of bread and grind into crumbs in a food processor immediately after.
3. Add the chickpeas to the food processor, coarse grind.
4. Add the flaxseed, banana, cilantro, garlic, ginger, and green chili to the food processor.
5. Add 2 Tablespoons of the spice mixture to the food processor and mix.
6. Remove the above mixture into a mixing bowl and add all the remaining veggies and mix with hand.
7. Form small rounds by hand place on a baking sheet and refrigerate for a few hours.
8. Liberally apply olive oil to both sides of the kabobs and throw it on the grill or under your broiler (if you don't have an outdoor grill)
9. Let both sides brown slightly.
10. Serve it sprinkled with the cilantro and a squeeze of lemon.
11. Enjoy with a cold beer or any drink of choice. It is sure to please everyone.