Brewer’s yeast adds a boost of B vitamins, extra protein and a pleasant bitter-sweetness to the cookies. If bitter is not your thing, cut the amount  in half.


2 cups brown rice flour

¼ cup wheat germ

2 tablespoons powdered brewer’s yeast

1 teaspoon salt

1 teaspoon baking soda

4 ounces unsalted butter, softened

1  cup turbinado sugar

2 large eggs

1 teaspoon pure vanilla extract

12 ounces semisweet chocolate chips



Preheat the oven to 375 degrees Fahrenheit. Line a cookie sheet with parchment paper.

Combine the brown rice flour, wheat germ, brewer’s yeast, salt, and baking soda in a large bowl.

In a separate bowl, cream the butter and sugar. Whisk in the eggs and vanilla, and pour over the flour mixture. Combine well and fold in the chocolate chips. Cover with plastic wrap and refrigerate for 20 minutes until the dough is firmer.

Drop small balls of dough the size of two tablespoons on the cookie sheet, about two inches apart. Bake them until golden but still soft in the center, 11 to 13 minutes. Transfer to a rack and let cool.

Makes about 18 cookies


12 oz dried black beans, presoaked for a few hours
4 cups water
1/4 cup olive oil
1 medium red onion, sliced
2 garlic cloves
2 tablespoons ground cumin
1 tablespoon chili powder
1 tablespoon dried oregano
Salt, to taste

8 oz. cream cheese
3 tablespoons chopped cilantro

Place all the ingredients except the cream cheese and cilantro in a slow cooker. Stir.

Cover and cook on high for 1 hour. Lower the heat to low and cook for 4 to 5 hours.

Transfer to a blender. Add the cream cheese and cilantro. Puree until velvety.

Let cool slightly, 5 minutes. Serve.

Serves 4 to 6


1 teaspoon turmeric
½ teaspoon cayenne
¼ cup olive oil
12 ounces paneer
3 cups spinach leaves
1 medium yellow onion, finely chopped
1 inch ginger, peeled and minced
4 cloves garlic, minced
1 Serrano chile, seeded and minced
2 teaspoons ground coriander
1 teaspoon ground cumin
½ teaspoon garam masala
1 teaspoon salt
½ cup plain yogurt

Cut the paneer into bite sized cubes. Whisk the turmeric and cayenne in a large bowl. Add the cubes of paneer and gently toss.

Heat a large skillet over medium heat. Add half the olive oil and all the paneer cubes. Toss the pan after a few minutes. Each piece of paneer should be browned on one side. Fry for another minute or two. Transfer the paneer to a plate and set aside.

Add the rest of the olive oil to the pan. Add the onion, ginger, garlic and serrano pepper. sauté until the onions are lightly browned, 10 minutes.

Add the coriander, cumin, garam masala, salt and two tablespoons of water. Cook, stirring often, until the spices are fragrant, 2 to 3 minutes.

Add the spinach and stir well, incorporating the spiced onion mixture into the spinach. Add 1/2 cup of water, stir, and cook 5 minutes with the lid off. Transfer to a food processor and puree.

Place the pureed mixture back in the pan. Taste and season with more salt, if necessary.

Turn the heat off. Add the yogurt, a little at a time to keep it from curdling. Stir to combine the spicach with the yogurt. Add the paneer cubes. Turn the heat back on, cover and cook until everything is warmed through, 5 minutes. Serve with naan or cooked rice.

Serves 4

Adapted from a recipe by Aarti Sequeira