Recipe of the Week

Ingredients:

1. 1 can of chickpeas, drained and rinsed
2. 1 can of coconut milk
3. 1 onion, diced
4. 2 cloves of garlic, minced
5. 2 tablespoons of curry powder

Instructions:

1. In a large skillet or pot, sauté the diced onion and minced garlic in a little bit of oil over medium heat until they become translucent and fragrant.
2. Add the curry powder to the skillet and cook for an additional minute, stirring constantly to coat the onions and garlic.
3. Add the drained chickpeas to the skillet and stir to combine them with the onion, garlic, and curry mixture.
4. Pour in the can of coconut milk and bring the mixture to a simmer. Reduce the heat to low and let it cook for about 10-15 minutes, allowing the flavors to meld together and the sauce to thicken slightly.
5. Serve the vegan chickpea curry over cooked rice or with naan bread. You can also garnish it with fresh cilantro or a squeeze of lime juice if desired.

Enjoy your vegan chickpea curry!

Ingredients:

• 200g (7oz) spaghetti or your preferred pasta
• 300g (10.5oz) large shrimp, peeled and deveined
• 3 tbsp olive oil
• 4 cloves garlic, minced
• Zest and juice of 1 lemon
• Red pepper flakes (optional, for a little kick)
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Grated Parmesan cheese (optional)

Instructions:

1. Pasta Cooking: Start by boiling a pot of salted water. Once boiling, add your pasta and cook according to the package instructions or until al dente. Reserve 1 cup of pasta water before draining. Set aside.
2. Shrimp Preparation: While the pasta is cooking, season the shrimp with salt, pepper, and a pinch of red pepper flakes if you like a little heat.
3. Cooking Shrimp: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once the oil is hot, add the shrimp in a single layer. Cook for 1-2 minutes on each side or until they turn pink. Remove them from the skillet and set aside.
4. Garlic Lemon Sauce: In the same skillet, add the remaining 1 tablespoon of olive oil and minced garlic. Sauté for about 1 minute or until fragrant. Be careful not to burn the garlic. Add lemon zest and juice to the skillet. If the sauce is too thick, add a bit of the reserved pasta water to reach your desired consistency.
5. Combine: Return the cooked shrimp to the skillet. Toss to coat with the garlic lemon sauce. Then add the cooked pasta to the skillet. Toss everything together until well combined. If needed, add a little bit more pasta water to help the sauce coat the pasta.
6. Serve: Plate your pasta and shrimp, garnish with fresh parsley, and optionally sprinkle with grated Parmesan cheese.

Tip: If you have white wine on hand, you can deglaze the pan with a splash after sautéing the garlic and before adding the lemon zest and juice. It adds a lovely depth of flavor.

Enjoy your meal!