Vegan Turmeric Pumpkin Soup & Tandoori Chicken Wings
Vegan Turmeric Pumpkin Soup
Ingredients
2 tsp ground coriander
2 tsp turmeric powder
2 tsp ground cumin
1/4 tsp cayenne pepper
1/4 tsp cinnamon
2 tbsp. coconut oil
1 large onion chopped
1 carrot peeled and chopped*
2 cloves garlic minced
1 tbsp. grated fresh ginger
2 tsp salt
4 cups vegetable broth
1 can coconut milk
1 can E.D.SMITH Pumpkin Puree*
1/4 cup honey
2 tbsp. lime juice
1 cup cooked lentils
1/2 cup tahini paste, at room temperature
1/4 cup chopped fresh parsley
Lime wedges
Directions
In small bowl, combine coriander, turmeric, cumin, cayenne, and cinnamon.
Pumpkin Soup with Tahini: Heat oil in large saucepan or Dutch oven set over medium heat; cook onion and carrot for 5 minutes. Add garlic, ginger, salt, and prepared spice mix; cook for 1 to 2 minutes or until fragrant.
Stir in broth, coconut milk and pumpkin. Simmer for 30 minutes; using immersion blender, blend until smooth. Stir in honey and lime juice.
Ladle soup into serving bowls; top with dollop of lentils in centre. Drizzle with tahini and sprinkle with parsley. Serve with lime wedges.
Photo & Recipe Credit: ED Smith
*In flyer October 3-9, 2021
Tandoori Chicken Wings
Ingredients
3 lb. chicken wings & drumettes*
Kosher salt
4 medium Fresno chilies, stems removed, coarsely chopped (sub with Jalapeno)
1 3”-piece ginger, peeled, finely grated
5 garlic cloves
2 Tbsp. garam masala
1 Tbsp. plus 1½ tsp. smoked paprika
2 1/4 cups cilantro leaves with tender stems, divided
3/4 cup plain Greek yogurt
1/4 cup fresh lemon juice
Vegetable oil (for grill)
Lemon wedges (for serving)
Directions
Season chicken wings generously with salt and place in a one-gallon resealable plastic bag.
Pulse chilis, ginger, garlic, garam masala, paprika, and 2 cups cilantro in a food processor until finely chopped. Add yogurt and lemon juice and pulse, scraping down sides as necessary, until smooth and well combined. Pour marinade into bag with chicken. Seal bag and turn to evenly coat chicken with marinade. Chill at least 2 hours and up to 8.
Let chicken sit at room temperature 1 hour before grilling.
Prepare a grill for medium heat, oil grate. Remove chicken from marinade, letting excess drip back into bag, and grill, turning every 3–4 minutes, until charred in spots and cooked through, 10–12 minutes total. Transfer to a platter and let rest 5 minutes.
Chop remaining ¼ cup cilantro and sprinkle over wings. Serve with lemon wedges alongside.
Photo & Recipe Credit: Bon Appetit
*In flyer October 3-9, 2021