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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!

Cosmic Crisp Apple

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Have you tried the new Cosmic Crisp Apple yet? I found these beauties in December and can’t stop eating them. I enjoyed them so much, I gave them as gifts during the holidays. They are sweet, tart and very juicy. Apparently, this apple variety has been in development for twenty years and is a combination of Honeycrisp and Enterprise. Look for them in your local market!

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

Thanksgiving Ideas: Honey Roasted Thumbelina Carrots

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Honey Roasted Thumbelina Carrots

I recently found these thumbelina carrots in the produce section and quickly became enamored! They are perfect for roasting.

Ingredients:

10-15 thumbelina carrots, washed

2 tbsp honey

extra virgin olive oil, enough to cover carrots

sea salt & ground pepper, to taste

 

Preheat oven to 400 degrees. Toss carrots in olive oil, honey and season with salt & pepper. Add to a foil lined baking dish and bake for 30 minutes. Flip carrots to other side and continue baking 30 minutes longer or until slightly browned and tender. Serve immediately.

 

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

Asparagus Risotto

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Asparagus Risotto

It’s Spring and I’m adding asparagus to every meal!

Ingredients:

1 1/2 cups Rice Select Arborio Rice

1 bunch asparagus, trimmed and cut into 2 inch pieces

1 small sweet onion, chopped

3 cloves garlic, sliced

1 quart baby bella mushrooms, quartered

2 cups parmesan, freshly grated (Plus extra for topping)

32 oz Trader Joe’s low sodium vegetable broth

extra virgin olive oil

sea salt & ground black pepper

 

Add a splash of olive oil to a large skillet. Sauté mushrooms over medium heat until tender and slightly browned. Set aside. Add garlic and onions to skillet with another splash of olive oil. Season with salt & pepper and sauté until tender. Add rice and stir mixture until all oil is absorbed. Turn heat to low and pour enough broth in to submerge the rice. Stir continuously and allow rice to absorb the broth completely. Once absorbed, add more broth to submerge rice again and stir. Repeat until rice is al dente, about 20 minutes. When rice is nearly done, add asparagus and mushrooms. Cook until asparagus is slightly tender. Remove from heat and stir in parmesan. Top with seasoning (if needed) and parmesan. Serve immediately.

 

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!

Thanksgiving Ideas: Roasted Cipollini Onions

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Roasted cipollini onions

I seriously can’t imagine life without these perfect little onions! I use them all the time, whether its roasting or putting them in a sauce. They are simply the best piece of produce I have ever found! Obviously, you can tell I have a great passion for these onions and I hope after trying this recipe that you do too!

Ingredients:

2 packages “Melissa’s Produce” cipollini onions (Tip: Place in freezer for 10 minutes prior to cutting them, it will reduce the tear inducing fumes.)

extra virgin olive oil

sea salt & pepper

dried parsley

 

Preheat oven to 400 degrees. Remove peel and outer layer of onion. Place on a foil lined baking sheet. Pour olive oil over onions and coat well. Sprinkle sea salt, pepper and parsley over onions. Roast in the oven for at least 15 minutes on each side or until onions start to caramelize. Serve immediately.

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