Live Love Saute

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

Chickpea & Sweet Potato Curry

· Leave a Comment

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 Harvest Chili

· Leave a Comment

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

· Leave a Comment

 

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!

Din Tai Fung

· Leave a Comment

I’m in a soup dumpling state of mind! Din Tai Fung is the perfect spot to warm up during the chilly December nights. This Taiwanese restaurant, founded in 1927, is famous for their Kurobuta Pork Xiao Long Boa. Their soup dumpling is filled with a mixture of marinated pork, ginger, green onion and broth and crafted by hand on location.

Jidori Chicken Wontons with Spicy Sauce – Filled with jidori chicken, served in spicy sauce, and topped with garlic and green onion.

 

There are several vegan options on the menu. My server reccomended dipping these vegan dumplings in the spicy sauce.

Vegetable & Mushroom Dumplings – Filled with a mixture of glass noodles, bok choy, dried bean curd, and shiitake mushrooms.

Sautéed String Beans with Garlic

 

I had a wonderful experience at Din Tai Fung. The service was lovely. Everything I ordered was perfectly flavored and it warmed me right up on a cold night. I will definitely visit again!

 

For locations and menu:

Din Tai Fung