Red Lentil Curry

 Chicken pieces, diced (opt.)

1 T. oil

2 med. onions, chopped

1 1/2 T. curry powder

1 c. dried red lentils, rinsed

2-3 c. chicken broth

1 c. fresh spinach

natural yogurt (opt.)

Fry onions (and chicken, if using) in oil. Add curry powder and cook for another minute. Then stir in the lentils and broth. Cook until the lentils are soft, adding more liquid as needed for desired consistency.  Remove from heat and add spinach, allowing it to wilt just before serving. Stir in yogurt, if desired. Serve over basmati rice.

Rice Flour Bread

1 c. white rice flour

1 c. brown rice flour

1 c. tapioca starch

4 T. psyllium husk

2 tsp. salt

4 T. honey

1 1/2 c. lukewarm water

2 T. yeast

2 T. oil

2 eggs

Combine the dry ingredients thoroughly. Then add in the wet ingredients and stir until it forms a thick dough. Pour into a parchment-lined bread pan. Cover and let rise 20-30 mins. or until doubled in size. Bake at 350 degrees for 40 mins. Remove from pan to cool.

Falafel

These are addictive; you just don't want to stop eating them they're so good!

2 c. dried chickpeas
1/2 c. fresh parsley
1 c. fresh cilantro
1 small onion
3-4 T. garlic, minced
1/2 T. salt
1 T. pepper
1 T. cumin
1 T. coriander
olive oil

Soak the dried chickpeas in water overnight. (I like to change the water out in the morning and continue letting them soak until I'm ready to use them in the evening.)

Place the soaked chickpeas and all the other ingredients into a food processor. Pulse until a fine grainy mixture is achieved. (Pieces should not be too big nor too small: just right.)

Heat a thin layer of oil in a large skillet until it shimmers. Drop falafel dough onto the skillet and quickly shape with your spoon or spatula. Allow each piece to fry until golden around the edges, then flip. When both sides are golden and crispy, transfer to a serving dish and enjoy!

Oat Flour Brownies

3/4 cup unsalted butter
1 cups sugar
1 cup cocoa powder
1 tsp kosher salt
1 Tbsp vanilla extract
3 large eggs

1 c. oat flour
3/4 tsp baking soda
1 cup chocolate chips

Preheat the oven to 350 F, and lightly grease a large cookie tray.

In the microwave, melt the butter, then add the sugar, cocoa and salt. Stir to combine. Add the vanilla, and then the eggs one at a time. 

Add dry ingredients to the wet ingredients, mixing until just combined. Stir in the chocolate chips.

Spread the mixture into the prepared pan and bake for 30-35 minutes – the top should have a thin crust, but the center will still be quite moist.

Let cool 20 minutes before cutting and serving.

Based on https://thekitchenpaper.com/oat-flour-brownies-gluten-free/