Recipes to tackle healthy cooking on a budget

sponsored Take Root Organics KUTV — As a new year begins you may feel inspired by “Veganuary” challenges and eating healthier. Chef Priyanka Naik shared her New Year’s guide to healthy cooking on a budget with Kari. Priyanka Niak X TRO Tofu Shakshuka Serves: 3 Prep Time: 15 minutes […]

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KUTV — As a new year begins you may feel inspired by "Veganuary" challenges and eating healthier.

Chef Priyanka Naik shared her New Year's guide to healthy cooking on a budget with Kari.

Priyanka Niak X TRO Tofu Shakshuka

Serves: 3

Prep Time: 15 minutes

Cook Time: 35 minutes

Ingredient List:

• 1 14.5oz can Take Root Organics™Diced Tomatoes
• 1 tbsp Take Root Organics™Tomato Paste
• 1 Red Bell Pepper diced
• 1/2 large Yellow Onion - diced
• 4 cloves Garlic minced
• 2 Fresno Chilies minced
• 2 tbsp extra virgin olive oil
• 1/2 tsp Cumin Seeds
• 1/2 tsp Smoked Paprika
• 1/2 tsp Kashmiri Red Chili Powder (optional)
• 1-2 Whole Dried Chilies (optional)
• 1/2 tsp Dried Thyme
• Kosher Salt to taste
• 1 tbsp Raw Cane Sugar
• 1/2 bunch each Fresh Parsley & Cilantro chopped
• Baguette to serve

Tofu “Egg” White:

• 1/2 block Silken Tofu
• 1 tbsp Non Dairy Milk
• 1/2 tsp Nutritional Yeast
• Pinch of Black Salt
• Pinch of Kosher Salt

1. Heat oil in a large non-stick skillet over medium heat. Once hot, add in cumin seeds, onion, garlic and salt. Saute 2-4 mins. Add in bell peppers and fresno chilies. Saute another 2-4 mins until everything is sweating. Add in paprika, chili powder, thyme and more salt.
2. Create a well in the center and add in Take Root Organics™ Tomato Paste and heat through. Next add in Take Root Organics Diced Tomatoes, sugar, whole dried chili and some water. Mix and cover to cook for 15 minutes. Make Egg in the meantime.
3. For the “egg”, Blend together everything until smooth. Divide among 3 microwave safe ramekins. Microwave 2-3 mins on high until slightly set.
4. When veggies are tender, mix in half of the chopped fresh herbs. Then gently add in tofu egg and top each with a dollop of “yolk” cover and cook another 10 mins until tofu is set and cooked through.
5. Serve hot with baguette and more fresh herbs.

Priyanka’s Pav Bhaji

Weeknight One Pot Skillet Lasagna

Serves: 4

Prep Time: 15

Cook Time: 30

Ingredients:

• 1 14.5 oz can Take Root Organics™ Diced Tomatoes
• 2 tbsp Take Root Organics™ Tomato Paste
• 1 inch knob Ginger minced
• 4-5 cloves Garlic minced
• 2 serrano chilies minced
• 1 small red Onion
• 1 scallion - minced
• 2 tbsp store bought Pav Bhaji Masala Blend (or homemade) Sub with Garam Masala
• 1 tsp turmeric
• 1 tsp red chili powder
• 1 cup Frozen mixed vegetables - parboiled
• 2 russet potatoes - peeled and boiled
• 4 tbsp Vegan butter
• 1 tbsp Neutral cooking oil (coconut or grapeseed)
• 1/2 cup Water
• 1 tbsp Sugar
• 1/2 cup Fresh coriander
• 1 tsp fresh lime juice
• Salt and black pepper
• Toasted Pav (Bread) or any preferred bun to serve it with (burger buns or ciabatta)
• pomegranate and sev to serve (optional)

Directions:

1. Saute ginger, garlic, chili, scallion whites and red onion with 1 tbsp oil in a large nonstick pan for about 4 minutes.
2. Add in the Take Root Organics™ Tomato Paste and cook into the aromatics for 2 minutes.
3. Add in pav bhaji masala blend, turmeric, chili powder, salt and pepper and mix.
4. Next add in Take Root Organics™ Diced Tomatoes, veggies and potatoes. Mix, add water and cover to simmer for 5-10 minutes until everything is softened.
5. Uncover, mash until all broken down and add in lime juice and fresh coriander. Taste to adjust for salt.
6. Simmer for another 3-4 minutes.
7. Remove from heat and add in vegan butter to top.
8. Serve with toasted bread, fresh lime, pomegranate, coriander and sev (optional)

For more information and recipe ideas head to takerootorganics.com

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