Coconut Curry Soup for Velupillai Prabhakaran and LTTE

As close an approximation I could get to Sri Lankin cuisine with the things I had in the kitchen. Make it with seasonal veggies (e.g. the first asparagus of the season!).

1. onion

2. carrot

3. asparagus

4. small red potato (roasted)

5. coconut milk

6. veg stock

7. red chili paste (red chile pepper + rice vinegar + lime + garlic + cumin + coriander + turmeric + food processor)

sauté 1, add 2. add 5-7, simmer. add 3-4. 

garnish with cilantro or mint. serve with a side of basmati rice. 

The Return of Plantains+Black Beans

1. plantain

2. onion

3. rep pepper

4. garlic

5. corn

6. green olives

7. black beans

sauté 1-4, then 5-7. 

+ lime, cumin, coriander, thyme, paprika, cayenne pepper

top with chreezy sauce made from cashew butter + nutritional yeast + honey (opt.)

serve over quinoa

Sweets 'n Beets Bake

1. sweet potato (between a julienne and a shred)

2. golden beets (likewise)

3. corn (frozen's fine)

4. cherries (dried, sweet or tart)

5. seitan (spiced with fennel, paprika, oregano, mustard)

6. quinoa

7. onion

8. red pepper

9. beet greens

10. garlic

bake 1-6 (+ broth, tahini, mustard, garlic, paprika, fennel, rice vinegar, sugar or honey), covered, 40 minutes, then uncovered, 20 minutes

sauté 7-10 + cumin, garlic, lemon juice

serve bake over greens, top with crushed cashews, enjoy!