


Chickpea Salad with Shivani's Ready to Use Vegan Curry Sauce

Spinach Tofu with Shivani's Garam Masala Spice
Spiced Tofu
- 2 tsp of oil
- 7 ounce of firm tofu block
- ¼ tsp salt to taste
- ½ tsp Shivani’s Garam Masala Spice
Spinach curry
- 3 cups packed spinach
- 1 cup water
- 4 cloves of garlic , minced
- 1 inch ginger
- 1 medium tomato chopped
- ½ tsp Shivani’s Garam Masala Spice
- 2 thai green chillies (optional to make it spicy)
- 1 tbsp oil
- Salt to taste
Instructions
- In a pan, add oil, and let it heat up. Chop up the tofu and add to the oil. Add the spices to the oil and let the tofu get tossed and coated with the spices. Do everything on medium flame .
- Meanwhile wash the spinach and green chillies (with the seeds) boil it in an open pot in an open pot with 1 cup of water for 2-3 minutes.
- Remove it from boil and then let it cool down and put it in a blender and make it a paste.
- On other side take a pot add the oil, add grated ginger and minced garlic to the hot oil. Let it fry for 30 seconds.
- Add the chopped tomatoes, and let it cook for 8- 10 mins on a medium flame. The water from the tomatoes should be all dried up and the tomatoes should be mushy.
- Add salt and garam masala spice.
- Add tofu to this mixture and then the spinach paste.
- Cook covered for 15 mins on low-medium heat. Taste and adjust the salt and spice.
- Add cashew cream if you like at the end. Enjoy!
All of our Spice blends can be found on the following shelves at these locations.
All Shivani's Kitchen Spice blends are salt-free and gluten-free! Made in Nova Scotia.

Carrot Soup (Vegan and GF) with Shivani's Garam Masala Spice
A soup that is so creamy! You will want to make it over and over. This recipe is Vegan and Gluten Free!
Ingredients
- 1 tbsp oil (sunflower or extra virgin)
- 1 medium sized onion chopped
- ½ tsp garlic minced
- 500 gms of carrot
- 2 tbsp celery chopped
- Salt to taste
- 5 cups of water or vegetable stock
- ½ tsp Shivani’s Garam Masala Spice
- 2 tsp chopped parsley or cilantro
- ¼ tsp lemon juice
For garnish
- 1/3 cup croutons
Instructions - Let's make it!
- In a thick bottom pan heat the oil, add onions and garlic to it.
- Saute on medium flame until the onions soften.
- Add chopped carrots, celery, and salt with Garam Masala Spice. Mix it
- Pour the water or vegetable stock and cover with lid. Simmer on low to medium flame unless the carrots become soft.
- Make sure that liquid is not dried off. If it gets dry add ½ cup more water.
- After the carrots are cooked. We're ready to blend the carrots with the left over liquid.’
- Blend to a smooth puree, while blending add more ½ cup water depending on the consistency you like.
- Place the entire pureed carrot to the same pot and turn on the flame.
- Keep on stirring the soup and once boiling add parsley or cilantro.
- Switch off the flame and add your ¼ tsp lemon juice.
Serve carrot soup in a bowl or cup and garnish it with croutons and enjoy your SOUP! Delicious!!
All of our spice blends can be found at the following: locations or order online here.
All Shivani's Kitchen Spice blends are salt-free and gluten-free! Made in Nova Scotia.

Tofu Keema (Vegan) with Shivani's Curry Masala Spice
Scrambled Tofu Kheema
Ingredients
- 3 tablespoons Canola oil/vegetable oil
- 1 cup chopped onion
- 1 clove garlic, minced
- 1 pound ground tofu
- 2 tomatoes, chopped
- 1 cup frozen peas
- 1 tablespoon Shivani's Kitchen Curry Masala Spice
- 1 1/2 teaspoons salt
- 1 dash ground black pepper
- 1/4 cup flaked coconut, or to taste (optional)
Directions
- Pour oil in a skillet over medium heat. Stir in onion and garlic; cook until onion is translucent, 3 to 5 minutes.
- Stir tofu into onion mixture; cook until crumbly, 5 to 10 minutes.
- Stir tomatoes, peas, Curry Masala Spice, salt, and black pepper into tofu mixture; cook until thickened, about 20 minutes. Garnish with coconut.
All of our Spice blends can be found at the following: locations or order online here.
All Shivani's Kitchen Spice blends are salt-free and gluten-free! Made in Nova Scotia.

Creamy Vegan Fettucinne with Shivani's Garam Masala Spice
The stuff memories are made of…..

Matar Paneer with Shivani's Curry Masala Spice

Chana Masala with Shivani's Garam Masala and Curry Masala Spice Blends
Let's make it!
Ingredients
- 1 tablespoon Vegetable oil/ Butter/ Canola Oil
- 1 large onion, chopped
- 2 to 3 garlic cloves, minced
- One can chickpeas, drained and rinsed
- ½ tsp Shivani's Kitchen Garam Masala Spice
- 1 ½ teaspoon Shivani's Kitchen Curry Masala Spice
- 2 teaspoons grated fresh or jarred ginger
- 2 large tomatoes, diced
- 1 tablespoon lemon juice
- 1/4 cup minced fresh cilantro, or to taste (optional)
- Salt to taste
Preparation
- Heat the oil in a wide skillet. Add ginger and garlic sauté it till they start turning brown
- Add the onion and sauté until translucent.
- Time to add tomatoes and Shivani's Kitchen Curry Masala Spice.
- Sauté the onion tomato paste until it becomes totally mushy and starts oozing butter from sides.
- Add the chickpeas then cook over medium-low heat for 10 minutes, stirring frequently.
- This should be moist and stew-like, but not soupy; add a little more water, if needed.
- Stir in the cilantro and season with salt. Serve on its own in shallow bowl or over a hot cooked grain, if desired.
All of our spice blends can be found at the following: locations or order online here.
All Shivani's Kitchen Spice blends are salt-free and gluten-free! Made in Nova Scotia, Canada.