Jivamukti Yoga Toronto 

Vani's Cabbage Pasta

• 8 oz long, wide pasta (I like Tagliatelle best but pappardelle, fetuccine, etc)
• 1 TBSP olive oil
• 1 large onion, sliced
• 2-4 garlic cloves, sliced
• ½ head of cabbage, quartered, cored and sliced (8 cups)
• 1 cup vegetable broth
• Salt and pepper
• 2 TBSP non-dairy butter
• 1 Tbsp thyme
• nutmeg
• vegan parmessan (optional)

 Directions:

1. Heat the oil in a large skillet over medium high heat. Add the onion and ¼ tsp salt. Cook, stirring occasionally until softened, about 4 – 6 minutes.
2. Add garlic and stir until fragrant.
3. Add the cabbage and mix with onion and garlic. Drizzle a little olive oil and salt and stir until cabbage starts to wilt and release some water.
4. Add a quarter of the broth and cover reducing heat to med-low. Stirring occasionally and check the broth - until cooked there should be a small amount of liquid in bottom of pan. Cook until tender to taset - green cabbage about 20 minutes, napa about 10.
5. Stir in the non-dairy butter, herba and pepper and cook until “butter” has melted (grate some nutmeg in at the end).

6. Cook the pasta according to package directions until al dente or to taste.

7. Mix with pasta and serve.

8. Top with vegan parmessan, fresh herbs, drizzle of oil.

Vani’s Veg Chili

• ½ cup TVP (textured vegetable protein)
• ½ cup brown lentils
• 1 large carrot, chopped
• 1 stalk celery, chopped
• 1 red pepper, chopped
• 1 onion, chopped
• 3-4 garlic cloves, sliced
• 2 tbsp tomato paste
• 1 tbsp chili powder
• 1 tsp cumin powder
• ½ tsp paprika
• ½ tsp turmeric
• Pinch of red pepper flakes
• Salt and pepper to taste
• 2 ½ cups weak veg stock (or 1 ½ cups stock mixed with 1 cup extra water)
• Olive or vegetable oil
• Can of diced tomatoes
• Can of tomato sauce
• 2 cans of beans such as kidney and black (or your favourites)

1. Mix TVP in bowl with ½ cup hot water. Stir with a fork. Let sit for 10 minutes.
   (Can also use 1 cup of lentils and skip TVP.)
2. Heat pot over medium-high heat, cover bottom in thin layer of oil.
   Add onions, stirring regularly until softened. Add garlic and stir until fragrant.
3. Add celery, carrot and red pepper. Sauté until slightly tender and starting to loose excess water.
4. Make a hole in centre of vegetables. Add tomato paste and stir cooking through; mix through vegetables.
5. Add spices and stir 30 seconds to 1 minute until fragrant.
6. Add TV and lentils, stir to coat with oil and seasoning.
7. Add tomatoes, sauce, beans, ½ tsp salt, and 1 ¾ cups of stock. Bring to a boil, turn down and simmer for 20 minutes. Check liquid level and add stock as needed. Check lentils.
8. Check in 15 minute intervals until lentils tender. Season with salt and pepper as necessary.
9. Serve on its own, with rice or pasta, with a baked potato, on an english muffin, or wrapped in a tortilla or taco shell.