Sweet Potato Curry (Vegan, Gluten Free)

I’ve been trying to share different things I make with Facebook lately, just to give people ideas about things they could try. Curry is something a lot of people have never tried before. I know I had never tried it before I met my husband. I’ve found that pre-made curry sauces can be WAY too hot for me, then my hubby ends up having to eat it all, lol. If you stick with a good curry powder and paste, you can control how hot -or not- it turns out.

Sweet Potato Curry

Here’s what you need:

  • 1 Cup Quinoa or Brown Rice – cooked (you’ll end up with about 2 Cups)
  • 1 Onion – chopped
  • 4 Cloves Garlic – minced
  • 1 Sweet Potato – cubed
  • 16oz Normandy Blend (you’ll find it in the frozen section – this is a mixture of broccoli, carrots and cauliflower)
  • 1 Red Bell Pepper – chopped
  • 2 tsp Ginger Powder
  • 2 T Curry Powder
  • 1 T Red Curry Paste
  • 1 Can Coconut Milk
  • 1 T Maple Syrup
  • 1 Lime – juiced
  • 1 Cup packed Spinach
  • 1 Cup packed Kale
  • 1 tsp Salt
  • 1 tsp Smoked Paprika

Here’s what you do:

  • Saute onion and garlic together until the onion is tender.
  • Add the curry powder and ginger and cook for about 1 minute…it’ll be fragrant.
  • Add the coconut milk, red curry paste, veggies (except for the spinach and kale), smoked paprika and salt. If the coconut milk doesn’t cover the top of the veggies, add a little water until the veggies are covered.
  • Simmer until tender – about 20-30 minutes.
  • While that is simmering, cook your quinoa. If you’re using brown rice, start it before you start the curry.
  • When veggies are tender, add in the spinach, kale, maple syrup and lime juice – cook until the spinach/kale has wilted.
  • Serve on top of quinoa or brown rice.
  • Enjoy!

Black-Eyed Pea Pasta Salad (Vegan, Gluten Free)

Happy New Year Everyone!

I hope you all had a wonderful Holiday Season! I won’t lie… we ate way more sugar than we normally eat, and our meals weren’t as colorful as they usually are. That’s what January is all about though, right? Getting back on track…

So, for our lunches this week, I made up some black eyed pea pasta salad and made sure there was a lot of color. This salad is very forgiving because you can really season it anyway you like, add or remove anything you like/don’t like. Plus, it stays good all week and tastes even better each day!

Black-Eyed Pea Pasta Salad

Here’s what you need:

  • 2lbs Frozen Black-Eyed Peas – cooked (don’t let them cook too long or they’ll be mushy!)
  • 8oz Brown Rice Pasta – cooked (Tinkyada is my favorite!) – alternatively, you could use Brown Rice, Quinoa, Chickpeas…whatever you like!
  • 1 Bunch of Parsley – chopped
  • 5 Green Onions – chopped
  • 1 Red Bell Pepper – chopped
  • 3 Stalks Celery – chopped
  • 2-3 T Jalapeno – chopped (adjust to how hot/mild you like it)
  • 1 Cup Grape Tomatoes – chopped
  • 1/2 Cup Black and/or Green Olives – chopped
  • 2 – 3 Limes – juiced
  • Spices: this is really up to you! I use Salt, Pepper, Garlic Powder, Onion Powder and Tuscan Seasoning I get from the bulk section of HEB
  • Oil – I don’t think it needs it, but you can add 1/8 Cup of Olive or Avocado oil if you’d like.

Here’s what you do:

  • Cook the black-eyed peas and set aside to cool.
  • Cook pasta and set aside to cool.
  • Chop up the rest of your ingredients while the above are cooking.
  • Add everything to a large bowl and mix well.
  • Enjoy hot or cold!

Beyond Hamburger Helper (Vegan, Gluten Free)

I was SO excited to see Beyond Meat’s ground Beyond Beef at our local HEB. We had to drive a couple of hours to a Whole Foods to try it for the first time. It was delish, so, we were afraid that would be the case every time we wanted some. Thanks HEB!

I thought I would share the first thing I made with it. For some strange reason, I really wanted cheesy Hamburger Helper, so when you are vegan and you don’t eat gluten, you just have to try and make it happen. It turned out so good, I could literally eat it for every meal. Yum!

Beyond Hamburger Helper

Here’s what you need:

  • 1 onion – chopped
  • 3 cloves garlic – minced
  • 1 Package ground Beyond Meat Beyond Beef
  • 1 16oz Package Gluten Free Pasta (I use Tinkyada Brown Rice Spirals)
  • 1 ½ cups Almond Milk
  • ½ cup plain Almond Milk Yogurt (I used Kite Hill… any kind of plain non-dairy yogurt would work.)
  • 3 T Nutritional Yeast
  • 2 T White Rice Flour
  • 1 ½ tsp Smoked Paprika
  • 1 ½ tsp Garlic Powder
  • 1 ½ tsp Onion Powder
  • 1 ½ tsp Salt
  • Dash of Chipotle Powder
  • A few cranks of Pepper
  • **optional – 1 cup shredded Daiya Cheddar Cheese (or any other Vegan Cheddar)

Here’s what you do:

  • In a mixing bowl, whisk together everything starting at the Almond milk, down to the pepper and set aside.
  • Add water to a pot large enough for the pasta, and get it going to bring it to a boil.
  • In a large Dutch Oven or sauté pan, sauté onion and garlic together (in about a Tablespoon of olive oil, water or veggie broth) until the onions are translucent.
  • Add in Beyond Meat to the onions and garlic, breaking it into pieces.
  • Cook about 6-8 minutes. **Your water for the pasta should be about boiling at this point. Add the pasta to the water and boil about 2 minutes less than the instructions say.
  • Add the liquid mixture & the Vegan cheese (if using) to the meat & onion mixture. Turn it down to low, cover and simmer while the pasta is cooking… stirring frequently.
  • Once the pasta is done, drain, but don’t rinse.
  • Add it to the meat mixture and cook about 1 minute, making sure to mix it altogether really well.
  • Serve it with a nice salad, a slice of fresh bread (I’ll share my recipe for perfect gluten free bread soon!) and enjoy!

Roasted Veggies & Quinoa (Vegan, Gluten-Free)

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Since I have classes most evenings during the week, I have to plan meals that I can prep beforehand so that we can have a hot, healthy dinner as soon as class is over. This one is very easy to get ready, then pop in the oven. I generally roast my veggies on a lower heat, like 300…I turn them on before I head out to Bootcamp, then when I’m done an hour later, they’re ready. YUM!

I always make enough for my Hubs and I to have dinner, plus lunch the next day. Feel free to adjust the amounts based on your needs!

Roasted Veggies and Quinoa

Here’s what you need:

  • 4 Cups Quinoa, cooked

Veggies (Get creative and try new things! This is just what I used.)

  • 2 Cups Frozen Broccoli Florets
  • 1 Green Bell Pepper, chopped
  • 3 Small Potatoes, diced (any kind will do)
  • 2 Carrots, cut into wedges
  • 4 Slices of Red Cabbage
  • 2 zucchini, diced
  • 1 Cup Mushrooms, sliced
  • Seasonings I used: salt, pepper, garlic, italian seasoning, nutritional yeast, fennel seeds

Garlic Dressing

  • 1/3 Cup Tahini
  • 1/2 Cup Unsweetened Almond Milk
  • 2 T Coconut Aminos
  • 1 tsp Garlic Powder
  • 1 tsp Minced Garlic
  • 1/4 tsp Sea Salt

Here’s what you do:

  • Add all Garlic Dressing ingredients to a small bowl and whisk together. If it’s too thick, add more almond milk until it’s the consistency you like. Then, place in the refrigerator.
  • Prepare quinoa according to package instructions. (If you don’t need to prep this meal, then you can wait until the veggies go in the oven to get the quinoa going.)
  • In a small saucepan, saute the mushrooms until they are soft, about 5-7 minutes. Set aside. (If not prepping, you can make these closer to when the veggies should be done.)
  • Preheat oven: 300 for slower roasting, 375 for quicker roasting.
  • Line 2 baking sheets with Parchment Paper.
  • Add broccoli to one baking sheet, then the rest (minus the mushrooms) to the other.
  • Sprinkle with seasonings of choice.
  • Bake an hour at 300, or 30-40 minutes at 375, or until the veggies are tender and golden brown.
  • Line a plate or bowl with quinoa, top with your roasted veggies & mushrooms, then drizzle with the garlic dressing.
  • Enjoy!

 

 

 

Vegan Nacho Dip

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I guess this is more of an idea than a recipe, just because the possibilities are endless! This is my husband’s most favorite thing to eat, so I make it almost every week. It’s one of those meals that keeps getting better everyday, so, it’s very convenient to throw together and pre-bake, then just scoop out what you want and reheat. Not to mention, it makes so much, it feeds us for several meals! It’s also colorful, which is something I like in a meal. 😀

I’ll list what I have in mine, but get creative and add/subtract things that align with your tastes! 😉

Vegan Nacho Dip

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Here’s what I used:

  • 2 cans Vegan Refried Beans (Be aware that many contain lard, which would not be vegan!)
  • 3 Avocados – mashed & mixed with 2 tsp lemon juice
  • 2 cups cooked Brown Rice seasoned with salt, pepper, garlic powder, onion flakes, cumin and chili powder
  • 1 cup Vegan Nacho Cheese Sauce (Blend together: 1 c cashews (soak overnight if not using a high powered blender), 1/4 c almond milk, 1/2 tsp salt, 2 T Vinegar, 4 T Nutritional Yeast, 1/2 tsp Garlic Powder, 1/8 tsp Turmeric, 1/8 tsp Black Pepper, 1 Can Tomatoes and Green Chilies)
  • 2 cans Black Beans – drained and rinsed
  • 1 Onion – chopped
  • 2 Green Onions – sliced
  • Handful of Grape Tomatoes – quartered
  • 5 Small Bell Peppers – chopped (I use the mini multicolored packs of bell peppers)
  • 1 Small Can Black Olives (drained and rinsed)
  • 3 T Jalapenos – chopped
  • Handful of Pumpkin Seeds

Here’s what I do:

  • Preheat oven to 375.
  • Layer 9×13 baking dish with ingredients starting from the top: refried beans, avocado, brown rice, vegan nacho cheese, black beans, onion, green onions, grape tomatoes, bell peppers, black olives, jalapenos, pumpkin seeds.
  • Bake for 45 minutes or until bubbly.
  • Remove from the oven and let sit for 10 minutes.
  • Scoop and enjoy with tortilla chips, brown rice tortillas, on top of a salad, or just on its own! ❤

I’d love to hear what variations you used!