The team at CSB want to give a huge shout out to one of our instagram friends Kyra_Hauck for posting recipes on her page cooking with Cooper's Small Batch hot sauce (recipe credited to insta. Kyra_Hauck)
We have shared two #vegan, #plantbase #veganrecipes #veganindianfood #glutenfreerecipes
Plant Based Green Lentil Tadka Dal with Coconut Milk Rice (Leche Diablesa White Coconut Milk hot sauce)
First tempering: onion, garlic, ginger, spices fried in oil, add some water to deglaze as you go.
Then add cooked lentils, water, and chopped chili's bring to boil, test salt and spice level. Adjust if necessary.
Second Tempering: separately fry garlic, onion ginger, chopped chili's, spices, salt in oil
Mix in with lentils. Cook to desire thickness, then add spinach and fresh coriander to wilt.
Spices Used: ground cumin, cumin seeds, coriander seeds, mustard seeds, garam masala, curry powder
Rice:
Thai brown rice. Rinse twice, add a can of coconut milk, water and Leche Diablesa hot sauce (white coconut milk hot sauce and tossed a dash in the dal too. Soak at least 30 min. then steam
Top with Fresh coriander and Enjoy!
Green gazpacho!
Fresh peas, cucumber, kohlrabi greens, spinach, mint, coconut milk and a few shakes of @cooperssmallbatch Tsunami Point Break. #gazpacho #rawfood #rawvegan
