Vegan Red Veggie Curry

I’ve been going through full fat coconut milk like it’s water, except it’s anything like water because it’s unbelievably rich and creamy and everything I’ve ever aspired to be. I guess. Anyway, here’s yet another cozy bowl for this season of comfort because I literally don’t have enough in my arsenal. Inspired by my undying love for Indian food and my excitement when I found tandoori seasoning at Whole Foods yesterday.

Vegan Red Veggie Curry

  • 1 onion, chopped
  • 1 cup diced carrots
  • 1/2 cup broccoli florets
  • 1 bag frozen peas
  • 1 can rinsed and drained chickpeas
  • 1 can full fat coconut milk
  • 1/2 vegetable stock
  • 2 tablespoons red curry paste (i used thai kitchen brand)
  • sea salt
  • cumin
  • turmeric
  • ginger
  • punjab red tandoori seasoning (i used urban accents brand)

Sauté the onion in olive oil and spices. One soft toss in carrots and cook until soft. After a few minutes add in the red curry paste and mix around. Pour in the coconut milk, vegetable stock, peas, broccoli, and chickpeas. Bring heat to high and bring to a boil. Once boiling lower to a simmer and cook for about 30-40 minutes half covered with stirring every 10 minutes (you’re cooking down the liquid until i’ts mostly absorbed. Cook until thick and continue to add spices as needed!

Vegan Chocolate Chip Hazelnut Cookies

I’m not big into boxed mixes, but this chocolate chip cookie mix from Simple Mills is quite literally everything I’d throw into a homemade batter, plus it saves time, AND it’s delicious. That’s the content I’m here for. I threw in some goodies of my own and in under 20 minutes, these cookies were in front of me. And in under 10, more than half were gone…Being that I made these pretty large (not a bite-sized kinda person), I got 8 cookies from this batter. If you want more for the same amount of ingredients roll the batter smaller before baking!

Vegan Chocolate Chip Hazelnut Cookies:

1 box of Simple Mills chocolate chip cookie mix (linked above)

2 tablespoons nut milk (mix calls for this)

2 tablespoons vanilla (mix calls for this)

3 tablespoons ghee (mix calls for oil or butter)

1/2 cup crushed hazelnuts

Follow instructions on the box and fold in hazelnuts at the end. Roll into balls and place on a parchment paper lined cookie sheet. Bake for 10-12 minutes at 350.

Chocolate Coating:

1 cup chocolate chunks

1/3 cup coconut oil

Melt these two together over stovetop until thick and smooth. Once cookies have cooled, dunk half in the mixture or drizzle over top (I did both). Let harden in the fridge for at least a half hour until set!

 

Plant-Based Quinoa Granola and Chia Pudding Bowl

For this loaded bowl I used my personal protein blend from gainful (which was customized for me after completing a questionnaire about my intended uses for protein, intolerances, etc). I used it to make a batch of homemade granola with quinoa instead of oats and it came out so yummy! Piled high on the thickest chia pudding, this bowl kept me energized and full for hours! Use the code “healthful” for 20% off your first order with gainful!

 

Plant-Based Protein Packed Granola:

  • 1 cup steamed quinoa 
  • 1/2 cup chopped raw nuts (almonds / hazelnuts)
  • 2 tablespoons chia seeds
  • sea salt
  • 1/2 cup maple syrup
  • 1 scoop @gainful vegan protein blend 

toss the quinoa, nuts, chia seeds, and salt together. then sprinkle the protein powder over. pour the maple syrup onto the mix and toss around. spread mix onto a parchment paper lined cookie sheet, forming some clusters. bake at 300 for 20 minutes!

 

Thick Chia Seed Pudding:

  • 1/4 cup chia seeds
  • 1/4 cup full fat coconut milk
  • 2 tablespoons maple syrup
  • sea salt
  • vanilla

mix everything together and let sit overnight!

 

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Hearty Lentil Healing Stew

I’m crushing on all things hearty, filling, and healing lately. Drinking ginger tea every night has my stomach singing with digestive joy, and it’s inspired me to incorporate more  gut-loving spices to my meals. And thus, a stew was born.

Hearty Lentl Healing stew

1 cup steamed lentils 

1 red bell pepper, chopped into small pieces

1/2 cup chopped carrots

1 onion

1 can full fat coconut milk

1/2 cup vegetable broth 

1/4 cup leeks 

olive oil

sea salt

spices (turmeric, ginger, cumin, curry powder, black pepper)

1/4 cup maplesyrup

sautee chopped onion and leeks in olive oil, sea salt, and spices until soft. toss in peppers and carrots with a splash more oil and cook down until soft. add in lentils, coconut milk, and vegetable broth. turn heat to high until mix boils, then turn down to medium low and let simmer, stirring every 10 minutes for about a half hour. 

 

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Blueberry Yogurt Breakfast Bread

When I was little my mall had a Bananas smoothie booth in the food court and my mom would go every week to buy their yogurt chocolate chip muffins. I used to think it was such a strange concept. Then I made my paleo bread with blueberry yogurt and shut up because it is, in fact, not strange at all. It’s delicious.

Blueberry Yogurt Breakfast Bread 

dry ingredients: 

1 1/2 cups almond flour

1/4 cup ground flax 

2 tablespoons coconut flour

sea salt 

baking soda 

3 eggs

1 container blueberry Lavva yogurt

1/4 cup pure maple syrup

1/2 cup blueberries

handful of pumpkin seeds 

mix the dry and wet ingredients separately then combine the two batters, adding half of the blueberries in at the end. line a loaf pan with parchment paper and pour batter into the pan. top with the rest of the blueberries and pumpkin seeds and bake at 375 for about 40 minutes

Butternut Squash and White Bean Chili

 

Yet another instance of me throwing all of the food I have into a pot with tomato sauce and calling it a night. This time I barely had any fresh veggies to work with (bless that zucchini!), but I found comfort in the cupboards (canned goods don’t get enough love). I wanted to use pumpkin here but all I had was canned butternut squash puree, which turned out so delicious!

 

Butternut Squash and White Bean Chili

1 can butternut squash puree
1 can rinsed and drained white beans
1 onion
1/2 cup chopped mushrooms
1 zucchini
Olive oil
Cumin
Sea salt
2 tablespoons maple syrup
2 cups vegetable broth
1 can tomato puree
1 can filtered water

Sauté the onion in olive oil, cumin, and sea salt until fragrant and browned. Toss in diced zucchini and mushrooms and cook until tender. add white beans, tomato puree, butternut squash puree, vegetable broth, and water to the pot. Turn heat to high and cook until boiling, then reduce to low heat and partially cover with a lid. Now you’re cooking the sauce down until the liquid is absorbed and a thick mixture forms (I stir every 10 minutes for about 40 minutes). At the very end I stirred in the maple syrup! Once the liquid is mostly absorbed it’s done.