Socially Distant Cuisine

Serves 4 Cabbage Curry 1/4 cup dry red lentils 2 tsp vegetable oil 1 tsp cumin seeds 1 tsp yellow or black mustard seed 1 tsp curry leaf 3-4 green chilis, minced (more or less to taste) 2 cloves garlic, minced 100 gm onion 1/2 tsp salt 1/2 tsp ground turmeric 700 gm green cabbage Rinse the lentils and pick out the duds. Thinly slice the cabbage and onion (I use a mandoline). To begin, fry the cumin seed, mustard seed, chili, garlic and curry leaf in oil until the seeds begin to pop. Add the drained lentils and onion and cook until the onion is soft. Add salt, turmeric and cabbage plus 2 Tbsp water (it's easiest to add the cabbage in batches) and stir fry until the cabbage is tender, about 10 minutes. Serve with raita to cut the heat. Cucumber Raita 135 g cucumber 20 g red onion 230 g (1 cup) plain nonfat yogurt Juice of half a lemon 1/4 tsp salt 1/4 tsp cumin 2 Tbsp cilantro (if desired) Grate or thinly slice the cucumber and onion.

Delicious either warm or cold, mixed with quinoa or brown rice. Serves 4. 2 tsp olive oil 1 cup uncooked scallion(s) 1/2 cup cilantro 1 tsp ground coriander 1 tsp table salt 1/2 tsp garlic powder 1/4 tsp black pepper 1/4 tsp cayenne pepper 1/4 tsp ground turmeric 16 oz chopped frozen spinach 16 oz extra firm tofu Instructions Heat oil in pan. Add finely chopped onion and cilantro, and all spices. Cook unil onions are wilted. Add frozen chopped spinach and 1/2 cup water. Cook until begins to thaw. Add chopped tofu, stir to combine and cook until heated through.