Hooray! I'm delighted to see that so many people share my desire for an online resource that posts simple streamlined recipes.

However, I don't want to be the only one sharing. Now that we've made it past 100 subs, please consider posting more recipes. Some of what I've posted has been family recipes, but most of it is taken from recipe websites and stripped down to the basics. You can do it to! Post your own recipes or take them from cookbooks and websites that you've liked.

• 1 tablespoon coconut oil
• 4 cloves garlic, minced
• 2 inch piece of fresh ginger, peeled and minced or grated
• 1 tablespoon minced fresh turmeric, or 1 teaspoon ground turmeric
• 1-2 serrano peppers, diced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon red chili powder
• 2 teaspoons curry powder
• 1 teaspoon garam masala
• salt to taste
• Freshly cracked black pepper to taste
• 1 cup (180-190g) red lentils
• 2 cups (480 mL) low-sodium vegetable broth
• 1 (14-ounce / 400g) can crushed tomatoes
• 1 (13.5-ounce/400 mL) can full-fat coconut milk
• 3 tablespoons unsweetened creamy almond butter
• 1/2 a small lemon, juiced
• 1/2 cup (~8g) fresh cilantro, roughly chopped
• For serving: Basmati or Jasmine rice and Indian flatbread

1. Rinse the lentils in cold water until the water runs clear.

2. Heat a large saucepan over medium-high heat and add the coconut oil. Once the oil is shimmering, add the garlic, ginger, turmeric, and Serrano pepper and cook for 2 minutes, stirring frequently to prevent garlic from burning.

3. Add the cumin, coriander, chili powder, curry powder, garam masala, salt, and black pepper to taste, and cook for 30 to 60 seconds until fragrant, tossing frequently to prevent burning.

4. Pour in the vegetable broth, and use a wooden spoon or spatula to scrape up any browned bits on the bottom of the pot. Add in the lentils and the crushed tomatoes and mix well. Reduce the heat to low and cover the pan with a lid. Simmer for 20 - 25 minutes, or until the lentils are cooked through and have mostly softened.

5. Remove the lid and stir in the coconut milk, almond butter, along with salt and pepper to taste Continue cooking on low heat, uncovered for 5 - 8 minutes, until the curry is thick and creamy.

6. Finally, stir in the lemon juice and cilantro, and turn off the heat. If you want your lentils to be even creamier and more on the puréed side, use an immersion blender to lightly purée the curry.

7. Serve the curry with rice and/or Indian flatbread and garnish with additional cilantro. Store leftovers in the fridge for 3-4 days.

• 2 cups tomato puree, (not crushed tomatoes)
• 3/4 cups apple cider vinegar
• 1/2 cup + 2 Tablespoons molasses
• 1 1/2 Tablespoons tamari
• 1 Tablespoon dijon mustard
• 1 Tablespoon chili powder
• 2 teaspoons liquid smoke
• 1 1/2 teaspoons onion powder
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon ground clove
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt

1. In a 4 quart crockpot, stir together the tomato puree, vinegar, molasses, tamari and mustard until combined.
2. Whisk in the remaining ingredients.
3. Cook, uncovered, on high for 3 1/2 - 4 hours until thickened and darkened in color.
4. Store in an airtight container in the fridge for up to a month, or freeze for up to 6 months.

• 1 Tbsp. olive oil
• 1 onion, diced
• 2 red bell peppers, diced
• 2 jalapeño peppers (1 minced, 1sliced)
• 1 tsp. ground cumin
• 2 tsp. garlic powder
• 1 tsp. kosher salt
• 4 cups vegetable broth
• 1 (15-oz.) can red enchilada sauce
• 1 cup frozen corn
• 1 (15-oz.) can diced tomatoes
• 1 (15-oz.) can black beans, drained and rinsed
• 1 (15-oz.) can pinto beans, drained and rinsed
• tortilla chips
• 1 cup shredded Mexican cheese blend
• Black pepper
• Sour cream and avocado, for topping

1. In a pot, heat the olive oil over medium-high heat. Add the onion, bell peppers, minced jalapeño, cumin, garlic powder, & salt. Cook, stirring, until vegetables begin to char in spots, 7 - 8 minutes.

2. Add the broth, enchilada sauce, corn, tomatoes, black beans, & pinto beans. Bring to a boil over high heat, then reduce the heat to medium and simmer until the soup is thickened, 10 - 12 minutes.

3. Preheat the broiler. Spread the tortilla chips in a single layer on a baking sheet and top with the cheese. Broil until the cheese is melted, 2 - 3 minutes, rotate the baking sheet as needed to avoid burning.

4. Season the soup with salt and pepper to taste. Serve and top with the chips, sour cream, avocado, and sliced jalapeño.

• 2 cups dried chickpeas
• 1/2 tsp baking soda
• 1 cup fresh parsley leaves, stems removed
• 3/4 cup fresh cilantro leaves, stems removed
• 1/2 cup fresh dill, stems removed
• 1 small onion, quartered
• 7–8 garlic cloves, peeled
• Salt to taste
• 1 tbsp ground black pepper
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp cayenne pepper
• 1 tsp baking powder
• 2 tbsp toasted sesame seeds
• Oil for frying

1. 1DAY AHEAD OF TIME. Soak the dried chickpeas and baking soda in a large bowl filled. Cover the dried chickpeas with two inches over top. The chickpeas will expand as they soak. Soak overnight for at least 18 hours. When ready, drain the chickpeas completely and pat them dry.

2. Add the chickpeas, herbs, onions, garlic and spices to the large bowl of a food processor fitted with a blade. Bend into a paste.

3. Transfer the falafel mixture to a container and cover tightly. Refrigerate for at least 1 hour or overnight until ready to cook.

4. Before frying, add the baking powder and sesame seeds to the falafel mixture and stir together.

5. Scoop tablespoonfuls of the falafel mixture and form into patties Wet your hands as you form the patties.

6. Fill a medium saucepan 3 inches up with oil. Heat the oil on medium-high until it bubbles softly. Carefully drop the falafel patties in the oil, let them fry for about 3 to 5 minutes or so until crispy and medium brown on the outside. Avoid crowding the falafel in the saucepan, fry them in batches if necessary.

7. Place the fried falafel patties in a colander or plate lined with paper towels to drain.

8. Serve falafel hot next to other small plates; or assemble the falafel patties in pita bread with tahini or hummus, arugula, tomato and cucumbers. Enjoy!

• 4 cups bread, cubed
• 2 eggs, beaten
• 2 cups milk
• 1⁄4 cup butter, melted
• 1⁄2 cup sugar
• 1 teaspoon cinnamon

1. place bread cubes in a 1-1/2 qt casserole dish.
2. Mix together remaining ingredients and pour over bread.
3. Bake at 350 for 40-45 minutes.

• 6 cups broccoli, chopped
• 10 strips bacon, fried crisp & crumbled
• 1 cup toasted shelled sunflower seeds
• 2 cups red grapes, halved
• 1 red onion, diced
• 1 c. mayonnaise
• 1/3 c. sugar
• 2 tbsp. apple cider vinegar

1. Mix mayonnaise, sugar and vinegar for dressing.
2. Combine broccoli, sunflower seeds, grapes and red onion.
3. Toss with the dressing and refrigerate.
4. Add bacon just before serving.

• Vegetable Oil
• Cooked and Chilled Rice (prepared beforehand)
• Fresh Garlic
• Fresh Ginger
• Mixed Frozen Vegetables
• Cashews
• 2 Eggs (beaten)
• Oyster Sauce
• Soy Sauce
• Green Onion
• Salt & Pepper

1. Heat a large wok or skillet over medium-high heat. Add one tablespoon of vegetable oil.
2. Add the minced garlic and ginger, saute for about 30 seconds.
3. Add the cooked rice and stir fry for about 1 - 2 minutes.
4. Push rice to the sides of the skillet or wok. Add another tablespoon oil if need, then add the frozen vegetables and stir fry for a moment until they start to warm through. Mix the vegetables together with the rice and continue to stir fry for 2-3 minutes.
5. Add the sauce to the rice mixture. Coat the rice well with the sauce.
6. Push the rice and vegetable mixture to the side again and add the cashews to the middle of the pan. Stir fry for another minute or two while the cashews toast slightly.
7. Push everything to the side one more time and add the beaten eggs to the middle of the pan. Scramble the egg.
8. Mix everything together. Taste and adjust the seasoning with salt and pepper if desired. ​9. Remove the pan from the heat and garnish with sliced green onions.

• 1 can cream of mushroom soup
• 1/2 cup 2% milk
• 1 teaspoon soy sauce
• 4 cups fresh green beans, cut
• 1 1/3 cup fried onions

1. Boil a large pot of water. Cook the beans for 5 minutes and then drain.
2. Heat the oven to 350°F
3. Mix soup, milk, soy sauce, beans and 2/3 cup onions an oven safe casserole until all ingredients are combined. Season with salt & pepper.
4. Bake for 25 minutes or until bubbling.
5. Stir the bean mixture. Sprinkle with the remaining 2/3 cup onions.
6. Bake for another 5 minutes. Let green beans rest a few minutes before serving to help the flavors meld and the casserole settle.

• 6 tablespoons butter, divided
• 8 ounces cremini mushrooms, cleaned and sliced
• 1 tsp Worcestershire sauce
• 1 cup yellow onion, diced
• 1 heaping cup chopped celery
• 1 heaping cup carrot, chopped
• 2 teaspoons minced garlic
• 1 tablespoon fresh thyme leaves
• 1 teaspoon rubbed sage
• 1 teaspoon smoked paprika
• 1 teaspoon fine ground sea salt, plus additional if needed
• ½ teaspoon freshly ground black pepper, plus additional if needed
• ⅓ cup all-purpose flour
• 1 cup uncooked long grain wild rice
• 6 cups vegetable broth
• 1 can full fat coconut milk
• 1 teaspoon fresh thyme leaves, for garnish

1. Add 2 tablespoons butter to a large pot and place over MEDIUM-HIGH heat.
2. Add the mushrooms and cook, stirring, occasionally, until they are tender and browned, about 5 to 6 minutes.
3. Add Worcestershire and cook 1 to 2 minutes more. Remove from heat and transfer the mushrooms to a plate and set aside.
4. Melt the remaining butter in the same pot over MEDIUM-HIGH HEAT. Add the onion, celery, and carrot and cook, stirring occasionally for about 5 minutes, or until veggies have softened. Add the garlic, thyme leaves, rubbed sage, smoked paprika, salt and pepper, and cook for another minute or two, stirring the mixture well to coat the veggies with the spices.
5. Reduce the heat to MEDIUM and sprinkle the flour over the vegetables. Cook, stirring for 2 to 3 minutes. Slowly pour in the vegetable broth, stirring as you add it to ensure the mixture is smooth. 6. Add the uncooked rice and return the mushrooms to the pot. Increase the heat as needed to bring the soup to a boil, stirring occasionally. Cover, turn the heat down to LOW and simmer for 45 to 50 minutes or until the rice is tender.
6. Add the full fat coconut milk. Stir until it is well incorporated and remove from the heat. Taste and season with additional salt and pepper, if needed.
7. Garnish with additional thyme leaves and serve.