Sassy Spice Vegetarian Mixture Recipe

This sauce works wonders; try using it while cooking with other foods.

Ingredients

• 3 tbsp toasted coriander seeds
• 3 tbsp toasted cumin seeds
• 1 tsp toasted whole cloves
• 1 tsp toasted fennel seeds
• 1 tbsp chilli flakes
• ¼ tsp turmeric

1. Pre-heat oven to medium heat. Take a fennel and place in toasted coriander seeds, cumin seeds, cloves and fennel seeds. Heat for 2 minutes over stove. When time is up add in chilli flakes and stir together with other ingredients.
2. Transfer toasted seeds and spices, into a spice grinder and grind.
3. Once grinded, stir turmeric in with mixture.

Makes ¾ cup

Snacks

If you are throwing a party, having some people over or just wanna watch some TV on the couch and snack on something without feeling bad about eating too much junk later on. This is the part of the book that’s for you…

NOTE: This is not exactly the healthiest part of this guide, but I think you’ll agree that it’s ok to spoil yourself once in a while J 

Tortilla Chips with Black Bean Salsa

The chips will keep on a baking sheet in a 220°F oven for up to 2 hours before serving.
Ingredients

• 6 flour tortillas (each 7½ inches)
• Cooking spray for spraying onto chips

1. Preheat broiler. Arrange tortillas onto a cutting board and cut each one into 8 wedges.
2. Place wedges onto a baking sheet and spray with cooking spray until coated. Place baking sheet into the oven under broiler. Bake chips until they are crisp and turn a golden brown colour, which shouldn’t take more than 2 minutes per side.
3. Once chips are baked transfer onto a wire rack to cool. Pour salsa into a small serving dish and then place dish onto a large plate. Arrange cooled tortilla chips onto the plate around the salsa dish.

Makes 48 chips