Sunday, June 10, 2018

vegan curry

This easy to make Creamy Coconut Lentil Curry takes less than an hour to make (mostly hands off time) and is packed full of delicious Indian flavors. It’s a healthy vegan recipe that makes a perfect meatless Monday dinner recipe. Make extras any you’ll have a giant smile on your face at lunch the next day.


  • 2 tablespoons coconut oil
  • 1 tablespoon each: cumin seeds and coriander seeds
  • 1 head of garlic, chopped
  • 1 – 28-ounce can of crushed tomatoes
  • 2 tablespoons ginger, chopped
  • 1 tablespoon turmeric
  • 2 teaspoons sea salt
  • 1 cup dried brown lentils
  • Optional: 1-2 teaspoons cayenne powder
  • 1 – 15-ounce can coconut milk
  • A few handfuls of cherry tomatoes
  • 1 cup chopped cilantro


  1. Heat the coconut oil in a large pot or skillet over medium-high heat. Add the cumin and coriander seeds and toast until they start to brown, about 45 seconds. Add the garlic to the pot and let it brown, about 2 minutes.
  2. Add the can of crushed tomatoes, ginger, turmeric, and sea salt to the pot and cook, stirring the pot a few times, for 5 minutes. Add the lentils and, if using, the cayenne powder, and 3 cups of water to the pot and bring it to a boil. Reduce the heat to low, cover the pot, and let it simmer for 35-40 minutes, or until the lentils are soft. Stir the pot a few times to prevent the lentils from sticking to the bottom. If the curry starts to look dry, add an extra 1/2 – 1 cup of water.
  3. Once the lentils are soft, add the coconut milk and cherry tomatoes and bring the pot back to a simmer. Remove the pot from the heat and stir in the cilantro.

Friday, May 18, 2018

Whipped Oats

  • 3/4 Cup(s) Quick Oats 
  • 1 1/2 Cup(s) Water
  • 4 egg whites, beaten with a fork until frothy
  • 1/2 Tablespoon(s) salted butter
  • 1/2 Teaspoon(s) Pure vanilla extract

Cooking Instructions
Begin cooking oats as usual on the stove top. After oats have absorbed most of the water, pour in egg whites and vanilla and whip vigorously with a fork until mixture is well blended. Raise the heat to medium and stir in the butter. Continue to cook for 4 more minutes, bringing oats back to a simmer and stirring frequently. When all the water is absorbed and the egg whites have caused the oats to puff and appear creamy, cover the pot and remove from the heat. Let the oats sit, covered, for 5 minutes. Stir oatmeal, add toppings, and enjoy!

Friday, May 11, 2018

Banana Bread Breakfast Bowl

From Bravo for Paleo

1 ripe medium banana
2 eggs
1 teaspoon vanilla bean powder
1/4 green apple, sliced
1-2 Tablespoons almond butter
1-2 Tablespoons dried coconut flakes
1 Teaspoon cinnamon
Coconut oil, for cooking

  1. Using a fork, mash the ripe banana and mix it with the eggs and vanilla in a small bowl. The batter will be lumpy.
  2. Grease a skillet with coconut oil and turn stove to medium heat. Add the lumpy batter and with a spatula, continue to mash and stir the mixture.
  3. Once cooked, remove from skillet and place into a bowl. Top with apple, almond butter, coconut flakes, and cinnamon
  4. Vanilla bean powder may be hard to find. If you don't find it, don't worry! The meal will still taste delicious, but liquid vanilla will change the colour of the bowl.

Saturday, January 21, 2017

Chicken Tiki Masala

From Amy Scott
This is best when prepared with whole-milk yogurt, but low-fat yogurt can be substituted. For a spicier dish, do not remove the ribs and seeds from the chile. If you prefer, substitute 2 teaspoons ground coriander, 1/4 teaspoon ground cardamom, 1/4 teaspoon ground cinnamon, and 1/2 teaspoon ground black pepper for the garam masala. The sauce can be made ahead, refrigerated for up to 4 days in an airtight container, and gently reheated before adding the hot chicken. Serve with basmati rice.

Serves 4 to 6 
Chicken Tikka
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp cayenne pepper
1 tsp salt
2 lbs boneless, skinless chicken breasts
1 cup plain whole-milk yogurt
2 Tbsp vegetable oil
2 medium garlic cloves, minced (2 tsp)
1 Tbsp grated fresh ginger

Masala Sauce
3 Tbsp vegetable oil
1 medium onion, diced fine
2 garlic cloves, minced
2 tsp grated fresh ginger
1 serrano chile, seeds and ribs removed, minced
1 Tbsp tomato paste
1 Tbsp garam masala
1 (28-oz) can crushed tomatoes
2 tsp sugar
1/2 tsp salt
2/3 c heavy cream
1/4 c fresh cilantro leaves, chopped
1. FOR THE CHICKEN: Combine cumin, coriander, cayenne, and salt in small bowl. Sprinkle both sides of chicken with spice mixture, pressing gently so mixture adheres. Place chicken on plate, cover with plastic wrap, and refrigerate for 30 to 60 minutes. In large bowl, whisk together yogurt, oil, garlic, and ginger; set aside.
2. FOR THE SAUCE: Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes. Add garlic, ginger, chile, tomato paste, and garam masala; cook, stirring frequently, until fragrant, about 3 minutes. Add crushed tomatoes, sugar, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm.
3. While sauce simmers, adjust oven rack to upper-middle position (about 6 inches from heating element) and heat broiler. Using tongs, dip chicken into yogurt mixture (chicken should be coated with thick layer of yogurt) and arrange on wire rack set in foil-lined rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Broil chicken until thickest parts register 160 degrees on instant-read thermometer and exterior is lightly charred in spots, 10 to 18 minutes, flipping chicken halfway through cooking.
4. Let chicken rest 5 minutes, then cut into 1-inch chunks and stir into warm sauce (do not simmer chicken in sauce). Stir in cilantro, adjust seasoning with salt, and serve.

Saturday, January 14, 2017

Sunday Salad

1 bunch parsley, chopped
1 cup cooked brown rice
1 can chickpeas, rinsed, tossed with olive oil, toasted under broiler
Pecans or pistachios
Feta cheese, crumbled
Strawberries, chopped
3 marinated artichoke hearts, chopped
1 avocado, chopped
½ red onion, chopped

2 T strawberry balsamic vinegar
3 T basil infused olive oil

Monday, January 9, 2017

Cuban Quesadillas

  • tortillas
  • ⅓ pound black forest ham
  • ⅓ pound Genoa salami
  • ⅓ pound Swiss cheese
  • 3 tbs yellow mustard
  • 1 cup sliced pickles
  • pulled pork
  • 1½ red onion, julienned

Roasted Potatoes with Avocado Ailoli

Spicy Roasted Creamer Potatoes
  • 1 lb little potatoes quartered
  • 1 Tbsp olive oil
  • ½ tsp paprika
  • ¼ tsp chipotle powder
  • ½ tsp garlic powder
  • ¼ tsp salt
  • ½ tsp onion
  • parsley, minced for garnish
Garlic Lemon Avocado Ailoli (Dip or Dressing)
  • ½ cup vegan mayo
  • 1 small avocado
  • ½ - 1 lemon, juiced
  • 1 tbsp parsley, minced
  • ¼ tsp salt
  • ½ tsp garlic powder
  • black peppercorn, to taste
Spicy Roasted Creamer Potatoes
  1. Preheat oven to 425 F.
  2. Combine potatoes with olive oil and spices. Line a baking sheet with parchment paper and spread the potatoes out, cut side down.
  3. Bake for 10-15 minutes, flip, and cook for another 10-15 minutes, or until crispy, golden-brown, and tender when poked with a fork.
Garlic Lemon Avocado Ailoli (Dip or Dressing)
  1. In a blender or food processor, combine all ingredients and blend until smooth.
  2. Optional: Add a splash of unsweetened non-dairy milk to thin to your desired consistency, from a thick dip to a thin dressing.
  3. Taste and adjust the amount of salt, pepper, and lemon juice, if needed.
  1. Serve potatoes plain with a side of dip, or serve drizzled with thinned dressing, and a sprinkle of fresh parsley.

From I Love Vegan