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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 Lemon Mini Tarts

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When life gives you lemons…make lemon mini tarts!

 

Ingredients:

1/2 cup lemon juice

1/2 cup sugar

1/2 cup oat milk

3/4 cups unsweetened applesauce

1 store bought pie crust (I prefer Pillsbury)

Pam baking spray made with flour

berry garnish (optional)

 

Kitchen Essentials:

CHEFMADE mini round tart pan (4 inch) with removable loose bottom, nonstick, set of 4

Baking sheet

Parchment paper or foil

 

Preheat oven to 400 degrees. Spray tart pans evenly with cooking spray. Quarter pie crust on cutting board or flat surface. Place dough over tart pans and press into bottom and sides. Using a knife, cut the excess dough away from the top of the tart pan. Place in freezer 15 minutes.

In a large bowl, beat lemon juice & sugar until smooth in consistency. Add oat milk and then applesauce until well blended. Pour filling into tart shell.

Place tart pans on a foil or parchment paper lined baking sheet. Bake for 30 minutes or until slightly browned. Refrigerate for 1 hour or until completely chilled. Remove from tart pans and serve cold.

 

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

Strawberry Galette

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It’s galette season!

 

Ingredients:

2 cups strawberries, sliced in half

4 tbsp turbinado sugar

1 store bought pie crust, thaw according to box directions (I prefer Pillsbury)

1/4 cup egg white + splash of water, for egg wash

 

Preheat oven to 400 degrees. Place pie crust on a lightly floured surface and set aside, to thaw. Line baking sheet with parchment paper. Slice strawberries. Place room temperature pie crust onto baking sheet. Sprinkle 2 tbsp sugar onto center of pie crust. Arrange strawberry slices on center of pie crust. Leave a 2 inch border. Fold excess dough border over strawberries, pleating as you fold. Use a pastry brush to lightly paint top of dough with egg wash. Sprinkle remaining sugar over strawberries and dough. Bake for 30 minutes or until golden brown. Cool for 5 minutes and serve warm.

 

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.

 

 

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Thanksgiving Ideas: Pumpkin Tart with Decorative Crust (Dairy Free)

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I might have gotten a little carried away with the leaves, but I just love them! Seriously, how adorable is this pumpkin tart? I’ve owned these leaf punches for a few years. Initially, I created a tiny heart design. I’ve always wanted to cover an entire pie with them though. It is time consuming but well worth it!

 

Ingredients:

1 15oz can Libby’s Pure Pumpkin Puree

1 cup Oatly Oat Milk

2 Egg Whites

1/4 cup Turbinado Sugar

1 tsp Cinnamon

1/2 tsp Sea Salt

3 Pillsbury Pie Crust    (2 crusts for leaves, 1 for tart bottom)

1 Egg White + Splash of Water, for Egg Wash

Pam Baking Spray made with Flour

Flour

 

Preheat oven to 350 degrees. Place pie crust onto floured cutting board. Using the leaf pie punches, cut out 55 leafs. Line baking sheet with parchment paper. Turn tart pan upside down on parchment paper and trace outside edge with a marker. Place second sheet of parchment on top, you should be able to visualize the circle through this piece of parchment. Lay leaf cut outs, overlapping, around the edge of the circle. Next, lay leaf cut outs in heart shape in center of the circle. Add additional leaf cut outs underneath heart shape to fill in any unused space. Make sure all leaves are overlapping. Gently paint leaves with egg wash. Carefully remove parchment paper with marking. Bake this leaf topper separately for 45 minutes or until leaf cutouts are slightly browned. Remove from oven and let cool completely.

While the leaf topper is baking, prepare tart pan and pumpkin mix. Spray 9 1/2 inch tart pan with removable bottom evenly with cooking spray. Place dough over tart pan & press into bottom & sides. Using a knife, cut the excess dough away from the top of the tart pan. Place in refrigerator.

In a large bowl, combine sugar, salt and cinnamon. Stir in pumpkin, oat milk, and egg whites until combined well. Pour into tart shell. Place on a baking sheet. Bake for 45 minutes. Remove from oven and let cool 20 minutes.

Refrigerate entire pan, outer ring and bottom, and until ready to serve. When ready to serve, remove pans outer ring and place on serving tray. Gently lay leaf topper onto tart. Prepare yourself for oohs and ahhs. This one is a beauty!

 

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

Round Tart Pan with Removable Bottom

Fall Leaf Pie Punches

 

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

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

 

 

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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!