I’ve been sick for the past month and just haven’t been able to shake this sinus/bronchitis thing. I had to call off a trip today because of it and I was super bummed, so I decided to make some curry to clear my sinuses and drown my sorrows. I thought I had more coconut milk than I did, so I ended up improvising and making a spicy coconut pumpkin curry.
This is a huge portion, would be great for a potluck, family/house dinner, or for making and freezing for later.
-2 cans of coconut milk
-1 can of pumpkin
-red curry paste
-soy sauce or liquid aminos
-salt, pepper, turmeric
-5 cloves garlic
-2 bell peppers (I used orange and yellow)
-1 head of cauliflower
-1 large bunch of kale
-1 large sweet potato or other type of potatoes
-Start by sauteing garlic and onions in two tablespoons of coconut oil
-once the onions are soft, add the cubed potatoes and continue to saute the mixture for about 5-10 minutes.
-add coconut milk and pumpkin to the pot
-add the whole jar of curry paste (less if you don’t want it super spicy!) as well as about two tablespoons of soy sauce, one tablespoon of maple syrup, and one tablespoon of sriracha, add turmeric (1 tbs), and salt and pepper. (adjust all to taste)
-let this mixture come to a simmer and cook for about ten minutes or until the potatoes are tender
-add cauliflower and peppers, cook for five minutes or until tender
-add kale last and cook until desired consistency
if the sauce is too thick at any point, add some almond milk or any unsweetened original flavor non-dairy milk to even out the consistency.
Serve with brown rice and enjoy.
whole wheat crust, red sauce, sauteed kale, onions, garlic, and peppers, tofurkey sausage, mozzarella daiya, and mozzarella teese.
grocery shopping this week, here you see groceries that will last me (and my boyfriend) about two weeks:
-van’s gluten free buckwheat and berry waffles
-garlic lover’s hummus
-a head of cauliflower
-three packages of super firm sprouted tofu (I only bought this much because it’s my favorite kind and they always run out by the time I get to the store)
-dark chocolate covered almonds
-fresh brussel sprouts
-the person in front of me’s eggs.
combined with the dry goods I keep stocked up on (such as quinoa, pasta, marinara sauce, oatmeal, canned peaches, beans, and lentils) this is enough food to last us two or three weeks for only $55
To my vegan followers; what do you guys eat for breakfast? I eat a lot of vegan food, but I always eat eggs for breakfast. Gimme options!
-something I like to do on sundays is slice a block of tofu in thin slices, then cook the tofu with olive oil, braggs, tumeric, paprika, salt and pepper and then keep the cooked slices in the fridge to use for breakfast sandwiches throughout the week.
-oatmeal with fruit and/or jam. My favorite right now is to add peaches, cinnamon, and agave to make a kind of peach cobbler oatmeal.
-toast with almond butter, cinnamon, and agave is so yummy, add apple slices and make as a pressed sammie for added deliciousness
-tofu scramble is a great way to get veggies in at breakfast, I like to make mine with kale, broccoli, nutritional yeast, and soy sausage or tempeh bacon
-vans frozen waffles are great to have in the freezer when I’m in a hurry, plus they have yummy flavors like apple cinnamon and blueberry
My friend Sean moved to San Francisco yesterday. I inherited his juicer and two avocado trees. I’m sad that I won’t see Sean every day anymore, but I’m excited to visit him on the West Coast and to experiment with the juicer!
Please send me your favorite juice “recipes”!!!
from my ~*personal tumblr. Please send me your juicing wisdom! I’m so excited to get started!
What I’ve eaten so far today: -bolthouse farms green smoothie -peanut butter cookie lara bar -broccoli and gardein orange chicken with sesame teriyaki sauce
I also went grocery shopping and got some bread, grapes, broccoli, and hummus.
Vegan buffalo chicken pizza from nice slice in providence, RI.