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

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!

Disney’s California Adventure: Vegan Pizza

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Living with food intolerances can be difficult. I am always on the lookout for helpful tips, especially when visiting the happiest place on earth!

Did you know that Boardwalk Pizza & Pasta offers a vegan pizza with gluten free crust? The crust is thin and the size of a Disney paper plate. At this time, this individual pizza is not on the menu and by special request only. There are plenty of veggie toppings to consider. I chose red peppers, mushrooms and a vegan cheese. It was delicious!

What I love about Disney is their willingness to help you have a magical day no matter your food intolerance. The staff were incredibly kind during the ordering process. The chef asked specific questions about my food intolerances to ensure a great experience. There was around a fifteen minute wait time, but certainly worthwhile. Whether you’re lactose intolerant, vegan or gluten free, I hope this pizza elevates your Disney day!

If you have questions about eating vegan at Disneyland or California Adventure, drop me a note on instagram. @livelovesaute

 

Thanksgiving Ideas: French Green Beans with Mushroom Cream (Vegan)

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It was raining cats and dogs last night, so I decided to try out this new recipe. I’m attempting to make my favorite holiday recipes vegan. I love oat milk, and that’s what I used to create this sauce. If you prefer a different milk alternative, definitely use what you like. I was pleasantly surprised with this mushroom cream sauce! It’s incredibly delicious on it’s own, but also perfect over green beans. Next time I make this I’ll add in some onions. I hope if you’re lactose intolerant or vegan this recipe helps you have a happy holiday!

 

Ingredients:

16 oz Earth Exotics French Green Beans

2 8oz container Baby Bella Mushrooms, cleaned and halved or quartered

5 cups Oatly Oat Milk

McCormick Sea Salt & Black Peppercorn

 

Add mushrooms to non stick pan, cook over medium heat until slightly browned. Continue over medium heat and add oat milk. Add salt and pepper, to taste. Constantly stir until sauce starts to thicken. You will know your sauce is thickened and ready when you can slightly see the bottom of the pan as you stir. Turn stove top off. Add in green beans. Mix together well. Serve immediately.

 

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

Non Stick Cookware

 

 

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!

Sweet Potato Stew (Vegan)

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All of a sudden, there’s a chill in the air and the sun is setting early. It’s the perfect time for a warm cup of stew. I saw this Sweet Potato Bisque at Trader Joe’s and knew immediately I had to try it. I prefer a stew to a soup, so I added in a few items to give this bisque some pizazz!

Ingredients:

1 32 oz Trader Joe’s Sweet Potato Bisque

2 Sweet Potatoes, cubed

1 can Organics Garbanzo Beans

1 package Melissa’s Produce Cipollini Onions

Gourmet Garden Parsley Lightly Dried

McCormick Sea Salt & Black Peppercorn

 

Preheat oven to 400 degrees. Add onion and sweet potato cubes to a foil lined baking sheet. Sprinkle with salt and pepper. Roast vegetables for 30 minutes.

While vegetables are roasting, warm bisque on stove top. Add in garbanzo beans and warm according to can directions. Just prior to serving, add in roasted sweet potato cubes and onions. Serve immediately with a sprinkle of parsley.

 

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!

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

Napizza: Truffle Porcini Pizza with Vegan Cheese

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Did you know that Napizza offers vegan cheese? I’ve been a fan of this delicious mushroom pizza for quite awhile but always had to take lactaid in order to eat it. I asked the staff if they could make it with vegan cheese. They were so kind and baked up some fresh squares.

Head over today for some creamy, mushroom goodness!

 

Napizza