Quick Chickpea and Potato Curry

After 7 hours of driving back from the beach in on and off pouring rain, I was ready to be home! It was hard to get myself unpacked and back out of the door to the grocery store but I wanted a quick and healthy home cooked meal after eating out more than usual. I picked up a few things for tonight and tomorrow’s meals while rice was cooking in my rice cooker and then got started on this quick chickpea curry. This morning I was thinking of what I have in my pantry that I could use tonight without having to get too many extra things. I thought of rice, chickpeas, kale, and tomato sauce so thought this curry would be simple and tasty and it certainly was. I didn’t feel like following a recipe so I threw whatever I wanted in there and it hit the spot. It’s unlike what I ate at the beach this week and definitely different than what I’ll eat in Italy next week. It made enough for my next few meals and I really enjoyed its complexity of flavor without a lot of effort.

Quick Chickpea Curry

1 can chickpeas, rinsed and drained

4 cups long grain brown rice, cooked

2 gold potatoes, diced

1/2 yellow onion, diced

1 tsp minced garlic

1/4 cup veggie broth

1/2 head cauliflower florets

3 cups kale, chopped

1 tsp garam masala

1/2 tsp cumin

1/2 tsp smoked paprika

1 tsp curry powder

1/8 tsp cayenne pepper powder

1/2 tsp turmeric powder

1/4 tsp onion powder

1 15 oz can tomato sauce

3/4 cup unsweetened almond milk

Salt to taste

1. In a large skillet, add onions and garlic to sauté for a few minutes.

2. Add in potatoes and cauliflower and mix to combine. Cook for 5-7 minutes to start cooking process with veggie stock.

3. Add in all spices and cook 1-3 minutes until fragrant and then add in tomato sauce and almond milk.

4. Pour in chickpeas, stir, and cover to simmer for 30ish minutes.

5. If too thick, add water (I added about 1/4 cup) and then add in kale to wilt.

6. After kale is soft, spoon curry mixture over brown rice and serve.

Vegan Beachin’

I’ve spent this week at the beach relaxing with family and my bestie, so I haven’t been posting many recipe because I haven’t been cooking much. We’re in Blue Mountain Beach near Seaside, FL. As I mentioned, I packed a lot of food to have as back ups in case there weren’t many options for me to eat here, since last time was beyond frustrating, but luckily this time has been a lot easier eating vegan so I haven’t even had to dip into some of the things I brought. The first night we got down here we went to a restaurant called Surfing Deer and it’s one of few in the area that has some vegan options and they label them on the menu which is always helpful. It’s a beautiful restaurant with an awesome patio with a view of the ocean and little pools giving it an almost Mediterranean feel. The only complaint was that the service was extremely slow. I ordered the Strawberry Fields salad to start which had kale, strawberries, vegan honey, vegan feta spread, and puffed quinoa and it was fantastic! For dinner, I ordered the watermelon poke tostadas under the appetizers section. The watermelon and cucumber was fresh and the spread underneath gave it a more savory/sweet element. They were tasty as well.

For my dad’s birthday I made him some avocado and tomato toast on fresh multigrain sourdough bread he’d gotten from the bakery with a drizzle of sriracha and everything but the bagel seasoning. There was also fresh cut peaches on the side, I had the same thing and YUM!

We had a big family cookout by the pool on the 4th and I made my usual oil free hummus with toasted pita and tortilla chips and also Cowboy Caviar (both previously posted on the blog.) I guess I was hungry because I forgot to take a picture before I started eating! There were so many things to eat for dinner! I made my tofu based classic dill potato salad, grilled vegetable kebabs, and marinated a portobello and grilled for a burger. Also we had baked beans and watermelon. Everything was really great and no one could tell the potato salad wasn’t mayo based, win win.

Last night we went to Grayton Beer Company which is a new restaurant in the area. It used to be Craft Bar which had a bigger cocktail section and I preferred the food there more I think. They had two vegan options on the menu, a black bean and quinoa stuffed pita or a vegetarian bowl. I got the veggie bowl without yogurt and it was quinoa, kale, roasted sweet potatoes and butternut squash, tomatoes, and toasted pepitas. It was mixed with olive oil or something pretty bland. It was good and I was happy with it, I just thought it needed a little more flavor.

Tonight we’re ordering pizzas by the pool which is always a good kid friendly option. I’ll just have a veggie pizza without cheese and be happy! Off to one more beautiful beach day!

Greek Oil Free Pasta Salad

Need a simple and fresh pasta salad for summer? This was a tasty and dill-icious light dinner and would be perfect as a side for a cook out or party. It’s only a few ingredients and it comes together quickly, so I’m glad I put these things together because it definitely works! I used High Carb Hannah’s oil free tzatziki sauce as the dressing and used whole wheat Penne, cucumber, tomatoes, and blanched broccoli with some extra dill and you can add onion, chickpeas, asparagus, olives, or whatever veggies you’d like. I served it cold, but it could also be served warm if you prefer.

Greek Pasta Salad

1 lb whole wheat Penne

Handful of grape tomatoes, halved

3 Persian cucumbers, halved and sliced

Head of broccoli, diced

1 tsp dried dill

Salt and pepper to taste

1. Blanch broccoli in the microwave for 3 minutes and cook pasta 2 minutes less than directions.

2. Mix all ingredients in a large bowl and add tzatziki sauce when ready to serve. If you add it to early it might dry out.

Hannah’s Tzatziki Recipe *slighted changed*

1 cup cucumber, peeled and diced

1 tsp dried dill

1/4 cup raw cashews, soaked for at least 20 minutes

Juice of one lemon

1 tsp minced garlic

1/3 cup water

1. Add all ingredients to a blender and blend until smooth.

“I’m Possible” Burgers and Fries

I'm Possible Burgers

I’m Possible Burgers

Have you tried the Impossible burgers? They’re vegan burgers that, like Beyond Meat burgers, taste really similar to beef burgers but are made from plants. They’re starting to carry them in some restaurants and Josh tried one at Punch Bowl Social at the Battery a while ago and loved it, so when I found this recipe on Pinterest claiming they taste like them I had to give it a try! I usually make burgers from black beans and I’ve tried all kinds, but I’ve been wanting to try using beets in the burgers which gives them the pinkish color when raw and it uses tempeh as the protein source. It also has liquid smoke which gives it that grilled flavor! They weren’t hard to make if you have a food processor because it does most of the work, and I decided to leave out the oil and bake mine on parchment.

These were a hit! Josh said they are probably the best burgers I’ve ever made, and I’ve made a lot. They had a firmer texture so they stayed put when you bit into it and weren’t super mushy in the middle. I found some Chao Original Creamy vegan cheese slices in the fridge that I bought a while ago before I went oil-free and saw that they were about to expire so I used a few slices on Josh’s burgers. That’s definitely the best vegan cheese I’ve tried so far, so if you want a cheeseburger I would say try that kind out. It melted when I flipped the burgers and added the cheese for the last few minutes in the oven. I always serve my burgers on toasted Ciabatta rolls with avocado, lettuce, and this time ketchup and mustard. I baked them on parchment on 425* for 20-25 minutes and flipped them for the last 10 minutes. They were extremely tasty!

I followed the recipe below:

https://www.planted365.com/2018/05/18/impossible-burger/

For the fries, I cut up some gold potatoes (my favorite because they get so fluffy) and laid them on parchment and then sprinkled them with salt, pepper, garlic powder, and smoked paprika then baked on 425* for 35-45 minutes. They got super crispy on the outside and fluffy on the inside.

Italian Quinoa Stuffed Portobellos

These were savory, meaty, flavorful, and scrumptious! I wanted to create something that looked fancy, but wasn’t that complicated and only required a few ingredients. These were a hit and the portobello and quinoa give you plenty of protein. I paired them with roasted potatoes sprinkled with Italian seasoning and garlic roasted asparagus. You put everything in the oven and if you use parchment paper there’s minimal cleanup. It’s a well balanced high carb, low fat vegan meal and it’s all whole plant foods. Good for your body and taste buds!

Quinoa Stuffed Portobellos

Serves two

2 portobello caps, cleaned

1/2 cup dry white quinoa

1/2 tsp Vegetarian Better than Bouillon Chicken

1 shallot, diced

1/2 tsp Herbs de Provence

1 15 oz can tomato sauce

1 tsp Italian seasoning

1 tsp minced garlic

Pepper to taste

1. Preheat oven to 400* and cook quinoa with shallot and bouillon in the water. Once cooked, stir in herbs de Provence and pepper to taste.

2. In an 8×8, add tomato sauce with Italian seasoning, garlic, and pepper and stir until well mixed.

3. Lay portobello caps face up in the tomato sauce and then spoon the quinoa mixture inside the caps until there’s a mound. Spoon a small amount of tomato sauce over the top.

3. Bake for 20-25 minutes until sauce is bubbling around the edges and the mushrooms are tender.

Roasted potatoes and Asparagus

6-8 mini gold potatoes, diced

1 tsp Italian seasoning

Salt and pepper to taste

1 bunch of asparagus, cleaned and trimmed

1/2 tsp Garlic powder

1. Preheat oven to 400* and lay potatoes on half of a large parchment lined baking sheet and sprinkle with Italian seasoning, salt and pepper and bake for 25 minutes.

2. Sprinkle asparagus with garlic powder and salt and pepper then add them to the other half of the baking dish for 15 more minutes until tender but not mushy.

P.S. – We have officially been vegan for a year now! June 25th, can’t believe it’s already been a year and I never want to go back. I’ve never felt better!

BBQ Jackfruit & Quinoa Wrap

BBQ Jackfruit & Quinoa Wrap

BBQ Jackfruit & Quinoa Wrap

Another piece of proof that vegan food isn’t boring… it’s colorful, flavorful, healthy, and you can be creative with so many ingredients to choose from. Imagine, BBQ without hurting a pig or cow and you get the same flavor. I discovered jackfruit a few months ago and it’s amazing to me how a fruit can mimic the texture of pulled meat. It’s not as chewy as meat, but it looks almost identical. It’s in a can at TJ’s and you open it, deseed and pull it apart with your fingers, and sauté with sauce for a few minutes.

I had this idea because I wanted to make something different than a BBQ slider like I made last time, so I thought making it in a wrap with the leftover quinoa and veggies would make for an original meal. I wanted to up the protein so as a side dish, I looked through the fridge for other leftovers I could make and found extra mushrooms, sweet potato, and kale that I sautéed with salt, pepper, and garlic powder. Delish!

BBQ Jackfruit & Quinoa Wrap

serves 2-3

1 can Green Jackfruit

3/4 cup Organic Brown Sugar BBQ sauce

1/2 cup quinoa, cooked

1 cup spring mix

1 Persian cucumber, sliced

handful of grape tomatoes, sliced in half

whole grain large tortillas

  1. Drain and rinse jackfruit and take out any seeds you see in the pieces of fruit. Use your fingers to pull apart to mimic the texture and add to a skillet. Heat over medium heat with BBQ sauce for 5-10 minutes.
  2. Reheat quinoa and heat tortillas in the microwave for 30 seconds.
  3. Add jackfruit to middle of tortilla, then add 1/4 cup of quinoa, spring mix, cucumber, and tomatoes then roll while tortilla is still warm.

 

Vegan Edamame Sushi Bowl

Want the taste of sushi without taking the time to roll the nori? If anyone is intimidated to make sushi rolls at home, this is a great alternative and you can be creative with whatever ingredients you want to use or use what’s in your favorite sushi rolls. These are simple to make and they are so fresh, bright, and colorful. You get all of the best parts of sushi from the crunch of the veggies, sweet mango, tangy ginger, and the salty soy sauce. This is a great quick impressive meal and everyone can make their own to their taste.

Vegan Edamame Sushi Bowls

1 cup short grain brown rice dry

1 tbsp seasoned rice vinegar

1/2 cup shredded carrots

1/2 cup frozen edamame, shelled

2 Persian cucumbers, diced

1/4 cup red onion, sliced thin

1/2 cup mango, diced

Pickled ginger to top

4 tbsp low sodium soy sauce

1. Add rice to the rice cooker with 2 cups water and cook, about an hour.

2. When rice is almost done, heat edamame in a skillet with a few tbsps of water until heated through.

3. In a bowl, add a cup of rice and the vinegar and stir. Let sit a few minutes.

4. Top with 1/4 cup edamame, mango, carrots, cucumbers, red onion, and ginger. Then add soy sauce to combine.

I totally meant to add sliced avocado to this dish as well and I forgot, which cut down the fat content but would be delicious. If you want to add that, I recommend it.