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Chickpea & Sweet Potato Curry

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Is there anything more comforting on a rainy day than a warm bowl of curry and a Bridgerton marathon? I should think not.

 

Ingredients:

1 cup Sweet Onion, diced

12 oz frozen Peas and Carrots, cooked

1 15 oz can Chickpea/Garbanzo beans, drained

10 oz frozen Stahlbush Island Farms Sweet Potato, diced and cooked

4 cups Low Sodium Vegetable Broth

2 cups Oatly Oat Milk (or your preferred milk alternative)

3 tsp Curry Powder

1 tsp Garlic Powder

2 tbsp Honey

Sea Salt & Pepper, to taste

 

Saute onion over medium heat until tender. Add vegetable broth and oat milk. Stir in curry powder, garlic powder and honey. Season with salt and pepper. Simmer for 20 minutes. Add chickpeas, potatoes, peas, and carrots. Continue over medium heat for additional 10 minutes until sauce thickens. Serve immediately over jasmine rice.

 

Don’t forget to add love, it makes all the difference!

Vegan Thai Panang Curry

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It’s curry time!

 

Ingredients:

2 tsp panang curry paste (Taste of Thai)

2 tbsp sugar

2 cups oat milk

1 package extra firm tofu

4 cups frozen bell pepper

 

Drain tofu and slice into bite sized cubes on cutting board. Transfer tofu cubes into non stick sauté pan. Cook over medium heat until browned on both sides. Remove from pan and set aside. Cook bell peppers over medium heat until slightly soft. Pour oat milk into sauté pan. Add curry paste and sugar. Stir until combined. Add tofu back into pan. Lower heat and let simmer for 10 minutes. Serve piping hot over jasmine rice.

 

Don’t forget to add love, it makes all the difference!

Vegan Harvest Chili

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This Harvest Chili is a great comfort to me. I found it at Trader Joe’s in the Fall. It’s a seasonal offering so I’ve decided to attempt my own version. It seems that we are all in the same situation now, trying to make something out of whatever we have in the pantry. For this recipe, it doesn’t need to be exact. If you don’t have vegetable broth, use water. Use what you have to make a warm bowl of love for you and yours. Wishing you health, peace and love during these trying times.

Ingredients:

1 can Black Beans, rinsed and drained

1 Sweet Onion, diced

2 cans Diced Tomatoes

1 can Tomato Sauce

12 oz Trader Joe’s Pre Cut Butternut Squash

2 Sweet Potato, cubed

1 Melissa’s Steamed Lentils

5 cloves Garlic

4 cups Vegetable Broth/Water

3 tbsp Chili Powder

1 tbsp Honey

Sea Salt & Pepper

 

In a 6 quart dutch oven, sauté onion, garlic, squash and potato over medium heat until slightly tender. Add tomato sauce, diced tomatoes, black beans, water/vegetable broth, chili powder and seasonings. Stir to combine. Lower the heat and simmer for 30-60 minutes, stirring occasionally. Stir in cooked lentils and continue to cook for additional 5 minutes. Serve piping hot with toast or crackers.

 

Don’t forget to add love, it makes all the difference!

Vegan Curry

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It’s January and all I’m craving is curry! I made this curry sauce with oat milk and it turned out perfectly. Spice up your night with my new recipe!

 

Ingredients:

1 cup Sweet Onion, diced

10 Garlic Cloves, diced

1 cup Carrots, diced

2 cups Melissa’s Baby Dutch Yellow Potatoes, diced

2 cups Peas, cooked

4 cups Oatly Oat Milk

3 tsp Curry Powder

2 tbsp Honey

Sea Salt & Pepper

 

Saute onion and garlic over medium heat until tender. Add oat milk. Stir in curry powder and honey. Season with salt and pepper. Simmer for 20 minutes. Add carrots and potatoes. Continue over medium heat for additional 10 minutes. Turn off heat and add peas. Serve immediately over rice.

 

 

Don’t forget to add love, it makes all the difference!

Thanksgiving Ideas: Stuffed Portobello Mushrooms (Vegan)

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I have never, ever cooked a Thanksgiving turkey. Honestly, I’ve always just been a side dish lover when it comes to this holiday. This year though, I wanted to create a vegan main dish. In my opinion, this stuffed portobello cap beats any turkey!

Ingredients:

1 Sweet Onion, diced

1 cup Celery (Approximately 3 stalks), diced

1 sprig Rosemary, leaves rinsed, removed from stem and diced

6 Large Portobello Mushroom Caps, cleaned with stems and gills removed

3 cups  Pepperidge Farm Herb Seasoned Stuffing

2 cups Low Sodium Vegetable Broth

 

Preheat oven to 400 degrees. Add mushroom caps, stem side facing up, to a parchment lined baking sheet. Bake for 15 minutes.

While the mushrooms are in oven, prepare stuffing mixture. Saute onion, celery and rosemary over medium heat until tender. Once tender, pour in vegetable broth and simmer for 3 minutes. Remove from heat and stir in stuffing mix.

Remove mushrooms from oven, add stuffing mixture to each cap. Return to oven for 25 minutes or until stuffing is slightly browned. Serve immediately.

 

 

Please note, this content uses referral links for products I have used and loved. Recommended products:

 

Non Stick Ceramic Cookware Set, Copper

 

 

Don’t forget to add love, it makes all the difference!

Disney’s California Adventure: Carthay Circle Vegan Fine Dining

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I read recently that Disneyland will be introducing new vegan options throughout the parks in 2020. I’m really excited and can’t wait to see what they offer. Until then, I’ll be ordering off of the secret menus.

Carthay Circle is located in Disney’s California Adventure on Buena Vista Street. It is the fine dining option at California Adventure. As soon as you enter, the old Hollywood elegance dazzles you with it’s design. Black and white photos of Walt Disney and his friends cover the walls. It truly is a moment of respite from the large Disney crowds. Currently, there is one vegan option served there. It can be made vegetarian as well, be sure to specify when ordering. Behold the Vegetable Tower! Although it is not on the menu, the chef will prepare it as a special order. My towers fell down in transit, but nothing could take away from the artistry and goodness on the plates. The combination of seasonal vegetables and rice was perfection. I will definitely order this again on my next visit!

It’s best to make a reservation for Carthay Circle. Reservations are offered 60 days in advance on the Disneyland website. I spontaneously visited on a weekday during October and was able to make a reservation that same morning. There were a few reservations available due to cancellations. If you can, plan a few weeks ahead of your visit to ensure your fine dining experience.

Carthay Circle

Garlic Pizza (Vegan)

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If you’re looking for a way to keep the vampires away, you’ve found it! This all veg, no added oil, no cheese pizza packs a flavorful punch. Try it this Halloween night!

Ingredients:

1 Trader Joe’s Premium Peeled Pack Garlic (12 whole peeled garlic cloves)

1 Sweet Onion, chopped

1 8oz container Baby Bella Mushrooms, cleaned and quartered

1 tbsp Gourmet Garden Garlic Paste

Sea Salt & Ground Pepper

Gourmet Garden Slightly Dried Parsley

1 Trader Joe’s 10 oz Pizza Sauce

1 Trader Joe’s Butternut Squash Pizza Crust

 

Preheat oven to 400 degrees. Add garlic, onion and mushrooms to a foil lined baking sheet. Sprinkle with salt and pepper. Roast vegetables for 30 minutes. Remove vegetables from oven, toss into a bowl and stir in garlic paste. Cover and set aside.

Bake pizza crust according to directions. Remove from oven and top with sauce and vegetables. Bake for additional 10 minutes. Slice and serve hot from the oven!

 

Please note, this content uses referral links for products I have used and loved.

 

Don’t forget to add love, it makes all the difference!

Warm Lentil Salad (Vegan)

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It’s too hot to cook! September always brings the heat in Southern California. Since I can’t eat ice cream for every meal, I’ve been eating this warm lentil salad on repeat!

 

Ingredients:

Trader Joe’s 17.6oz or Melissa’s 9oz Steamed Lentils – Ready to eat warm or cold

Trader Joe’s Microwavable Asparagus 10oz

Trader Joe’s Heavenly Villagio Marzano Tomatoes

Sea Salt and Ground Pepper

 

Heat lentils and asparagus as directed on package. Toss some tomatoes on top with a sprinkle of sea salt and pepper. Enjoy!

 

Please note, this content uses referral links for products I have used and loved.

 

Don’t forget to add love, it makes all the difference!

Spaghetti Squash Casserole

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Spaghetti Squash Casserole

Finally, it’s cool enough to turn on the oven!

Ingredients:

1 spaghetti squash

16 oz Italian sausage

3 garlic cloves, chopped chunky

1 small yellow onion

24 oz Mezzetta Italian plum tomato delicate marinara (1 1/2 jars)

1/2 cup parmesan, freshly grated

extra virgin olive oil

 

Preheat oven to 350 degrees. Cut top & bottom  off of squash. Slice in half lengthwise. Remove all seeds. Line baking sheet with foil. Place squash, cut side down on baking sheet. Use a fork or knife to pierce the squash in several places. Bake for 45 minutes-1 hour or until a fork can be inserted without resistance.

While squash is baking, sauté onions in olive oil. Cook until tender. Add garlic and cook one minute. Remove from skillet and set aside. Add sausage to skillet. Break into small pieces and cook 12-14 minutes, until browned. Add onions, garlic, and sauce into skillet. Stir to combine meat and sauce.

Remove squash from oven, turn over and use fork to scrape the inside into spaghetti-like strands. Mix squash strands into meat sauce. Place combination into baking dish (I used an 11 inch oval Le Creuset). Sprinkle parmesan over top, cover with foil and bake for 15 minutes. Serve immediately.

Don’t forget to add love, it makes all the difference!