Homemade Curry Powder

If you cook with curry powder a lot or enjoy Indian or Thai flavors, it’s worth it to make your own curry powder. I’ve always bought the generic stuff in the spice aisle of the regular grocery store, but not anymore! Think of this recipe as a starting point. There is no right or wrong way to make curry. Curry literally means “sauce,” so you can’t really go wrong. Play around with what flavors you prefer and you’re bound to come out with something great. I happen to cook a lot of Indian food (Vegan Richa is my favorite!), so I always have jars of whole spices ready for the mixin’! Cumin is one of my favorites, as is fenugreek (which happens to be the base for most curry powders at the store!). When I ran out of my normal curry powder this week, I figured that instead of buying more at the store, I’d just blend my own. This

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Tangy Lemon Tahini Dressing

This is possibly my new favorite salad dressing. I drizzle it all over my vegan Buddha Bowls too! The ratio is 1:1:1 for the acid: water: tahini. This ratio is important to maintain because it gives it a nice tang that complements any bitter vegetables or greens you are dressing. TANGY LEMON TAHINI DRESSING Mix all the following in your blender. This recipe makes 4 cups! 1 cup Raw Apple Cider Vinegar (I like Bragg) 1 1/4 cup filtered water 1 1/4 cup organic tahini 1/4 cup extra virgin olive oil 1/4 cup fresh lemon juice 1 T cumin 2 t pink Himalayan salt (or other salt of choice) 1/2 t cayenne Store in a glass jar and enjoy! This never lasts long enough to go bad, so I do not know how long it keeps. However, all the individual ingredients last quite a while and vinegar acts as a preservative, so I imagine it could stay good for a

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