• In a large bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for10 minutes to an hour.
• Heat oil in a large skillet over medium-high heat. Whensizzling, add chicken pieces in batches , making surenot to crowd the pan. Between each batches, re-oilthe pan. Cook until browned, about 3 minutes on each side. Set aside and keep warm.
• In the same pan, melt the butter. Cook the onions until soft.
• Add garlic and ginger, and sauté for 1 minute until fragrant, then add garam masala, cumin, turmeric, chili powder, salt, and coriander. Cook for about 20seconds, while stirring occasionally.
• Pour in the tomato puree. Let simmer on medium-low for about 5 minutes, stirring occasionally until sauce thickens and becomes a deep red-brown color.
• Stir the cream and brown sugar through the sauce. Add the chicken back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling. If needed, pour in water to thin out the sauce.
• Let cool for a few minutes and enjoy! Top with cilantroand serve with brown rice and naan.

• In a bowl, mix mayo and sriracha. Set aside.
• In another bowl, combine cooked rice and rice vinegar. Cover and set aside.
• In a third bowl, drain tuna of all water and combine with half of the sriracha mayo. Leave the remainder for drizzling at the end.
• To assemble, take a 1/2 cup measuring cup and sprinkle sesame seeds into the bottom if desired. Next, layer 1/3 of the cumber, carrot, and avocado. spread 1/3 of the tuna on top and press down evenly with a spoon or spatula. Lastly, add 1/3 cup of sushi rice.
• Flip the cup onto a plate and tap to loosen, slowly pulling the cup straight up to release stack.
• Drizzle with remaining sriracha mayo and sprinkle with more sesame seeds.

Mousse Instructions

• Place the chopped chocolate in a large bowl. Set aside.
• In a large bowl beat the egg yolks and granulated sugar with hand mixer on medium-high speed until the mixture is thick and smooth.
• In a medium saucepan warm 1 cup of cream over medium-heat until it simmers.
• Remove the pan from heat and slowly whisk half of the hot cream (1/2 cup) into the egg yolk/sugar mixture, whisking constantly and adding it very gradually, to temper the mixture. Slowly add another 1/4 cup of hot cream. Leave remaining cream in pan.
• Transfer the mixture back to the saucepan and cook over medium-heat, stirring constantly, (until mixture is thick enough to easily coat the back of a spoon), about 5minutes.
• Add the warm mixture over chopped chocolate. Stir until the chocolate is smooth and melted, then whisk in the vanilla, espresso powder, and salt. Cover and chill for 1-2hrs.
• Once chilled, beat the remaining 3/4 cups of heavy cream until stiff peaks form.
• Gently fold the whipped cream into the chocolate mixture, until evenly combined.
• Spoon the mousse into dessert cups, top with whipped topping and chocolate shavings and enjoy

Whipped Topping Instructions

• In a large bowl, use hand mixer to beat the heavy cream and powdered sugar together until medium-stiff peaks form

• Heat olive oil in a pan on medium high heat. Add onion, garlic, salt and pepper and cook until fragrant and onion is translucent.
• Add carrot, cumin, coriander, chili powder, and cayenne pepper. Continue cooking until carrot is tender. Remove from heat and set aside.
• In a bowl, mash black beans. Add onion-carrot mixture, soy sauce, and oats. Mix well. Form mixture into 8slider-sized patties.
• Freeze patties for 10 minutes to set.
• Coat a clean pan with oil and heat over medium heat. Remove patties from freezer and place in pan. Cook patties, flipping halfway through.
• Top slider bun with desired toppings

• Mix all ingredients in bowl.
• Shape into golf ball size balls.
• Store in fridge or freezer.