Curry Lentil Risotto: Slow cooker recipe!!!

I love Italian risotto…but wanted some Indian heat. Enter Curry lentil risotto!

Lentil Risotto

Lentil Risotto

Ingredients:

2 cup lentils

1/2 cup jasmine rice

3 1/2 cups of vegetable broth

1/2 cup of marsala or red wine

2 tbsp of olive oil

1/2 cup diced onion

4 large garlic cloves minced

1 cup of frozen peas

2 tbsp of yellow curry powder

1 tbsp of red curry paste

1 tbsp of garam marsala

1 teaspoon of salt

1 teaspoon of cinnamon

 

Directions:

1. In medium saute pan, over medium heat saute onions and garlic in 1 tbsp of olive oil until clear. Add the remaining oil and the lentils to the pan and saute these to slightly toast them.

****this is typically how you start a risotto but you should not try to toast the jasmine rice in this recipe. It is too thin and delicate of a grain, it will burn.

2. Add wine to the saute pan while hot and use this to “deglaze” the pan, ok this is the fancy pants term that really means to add fluid into the pan to scrap the goodies from the bottom of the pan, haha.

3. Add everything from saute pan, and all remaining ingredients (except the peas) into the crock pot. You have a few options to cook this and honestly it’s impossible to mess up a crock pot recipe. You can cook it on high for 2 hours, or low for 4-6 hours. Just make sure the lentils and the rice aren’t crunchy. The more you let those Indian spices cook, they better they are!

4. About 30 minutes before you want to serve the lentils, throw in the peas (trust me…don’t put them in early..they turn to brown mush).

I like to garnish this with fresh tomatoes, but I think I just put tomatoes on everything.

LENTIL LESSON:

So I used yellow lentils for this….but look at the whole rainbow of the variety of lentils…test them all!!!

lentils

 

 

 

 

 

African Sweet Potato and Peanut Soup

 

African Sweet Potato and Peanut Soup

This recipe was a failed attempt at making an amazing soup by a local restaurant in Gainesville, FL called Tempo Bistro to Go. Even though mine is no where near as good as their’s

soupIngredients:

1 tablespoon vegetable oil

1 large onion, chopped

3 cloves  garlic, minced

2 teaspoons minced fresh ginger root

1- 1/2 teaspoons ground cumin

1- 1/2 teaspoons ground coriander

1/2 teaspoon ground cinnamon

1 pinch ground cloves

3 medium tomatoes, chopped

1- 1/2 pounds sweet potatoes, peeled and chopped

1  carrot, peeled and chopped

4 1/2 cups water

1 teaspoon  salt

1/4 cup chopped, unsalted dry-roasted peanuts

1 pinch cayenne pepper

2 tablespoons creamy peanut butter

1 bunch chopped fresh cilantro

Directions:

1. Heat the oil in a large saucepan over medium-high heat. Saute the onion 10 minutes, until lightly browned. Mix in the garlic, ginger, cumin, coriander, cinnamon, and cloves. Stir in the tomatoes, sweet potatoes, and carrot, and continue to cook and stir about 5 minutes.

2. Pour water into the saucepan, and season the mixture with salt. Bring to a boil, reduce heat, and simmer 30 minutes.

3. Remove the soup mixture from heat. In a food processor or blender, blend the soup and peanuts until almost smooth. Season with cayenne pepper. Return to the saucepan. Whisk in the peanut butter, and cook until heated through. Serve warm topped with fresh cilantro.

Vegan Cream of Mushroom Soup

Polar vortex? yep, it’s cold. Time to get warm and try to not fatten up in the meantime. I’m inside blogging right now, instead of outside running. It’s also 48 degrees out, so there is no way I would walk farther than my mailbox right ow 🙂 So lets throw around the kettle bell in the living room a bit, do some body weight exercises and then eat right. Enter into the shrooming zone! I love mushrooms, and used to hate them. I also love the wholesome feeling of a nice warm soup on a Sunday night. Enough talking…more recipe…

VEGAN CREAM OF MUSHROOM SOUP

Cream-of-Mushroom-Soup

Ingredients
1 tsp coconut oil (or if you have to olive oil, but you should really get with the times and start using coconut oil, heheh!)
2 medium yellow onions, diced
2 pounds assorted mushrooms, cut into bite sized pieces. (my favs portabella and button mushrooms)
1 cup of a white wine
2 (15oz) can coconut milk
2 – 4 cups mushroom stock
5 sprigs fresh thyme (and extra for garnishing)
Salt and pepper, to taste

Instructions
1. In a soup pot, melt coconut oil over medium-high heat. Add onion and sauté 5-8 minutes or until translucent. Add assorted mushrooms and sauté for 8-15 minutes until browned and juices are mostly evaporated. Add wine and deglaze pot, scraping any browned bits off the bottom.
2. Reserve half of the mushrooms and onions and place into a blender.
3. Add 1 can coconut milk and blend until smooth. Add pureed mushrooms, remaining coconut milk and 2 cups stock into pot. Add more stock if soup is too thick for your liking.
4. Season soup with thyme leaves, salt and pepper. Simmer soup over medium-low heat for 10 minutes.

WOWOW!!! I just realized I didn’t use garlic in this recipe 🙂

Juicing!!! Great times!

Hi all!

I recently got invited to partake in a 3 day group juice cleanse that someone does every season change, and as  you all know, I recently moved to a state that actually has seasons, so I thought I would celebrate the changing leave colors with a good fall juice cleanse as well! Over time, I have formed my own few recipes that I prefer, but some of the rules are the same for me:

Rules of Juicing for me!

1. 70/30 veggie/fruit mix. This means that I make 70% of the juice out of veggie and 30% out of fruit. This helps me from upset tummies and weird sugar rushes.

2. I store the juice in glass, air-tight containers for no more than 48 hours. So I basically do a large batch of juicing at one time every two days. I know this raises the question “well how long does this crazy girl just drink juice!?!?”. I have found that a week, 7 days, is fantastic for me. It helps me clean out bad eating and stop any cravings that I may have had for bad stuff too! 3 days is too short for me, but works for most. Anything longer than 7 days and I start to not have the brain power and don’t feel as strong. But to each their own! There are people who do 28 day cleanses and it works perfectly for them!

3. Drink the juice! 4-6 of them a day. don’t let yourself get so hungry you cheat!

4. Drink the water too!!! Water will help all around!

5. Meditate during the cleanse, really feel what your body is going through. Tune into your feelings and thoughts.

Now onto  some recipes!!! You can play with these to find the right mixtures that you like, but here are some of my favs!

Greenie!

Greenie!

Greenie:

Lemon

Cucumber

Celery

Spinach

Kale

Parsley

Pear

 

 

 

 

  Bright Morning!

 

Bright morning:

Carrots

Apples

Ginger

 

 

 

 

 

 

juice 3

Kitchen Sink

 

Kitchen Sink Juice

Green Grapes

Pineapple

Pear

Apple

Cucumber

Lemon

Carrots

Kale and Spinach

 

 

YUMMY

YUMMY

YUMMY

carrots

celery

pineapple

ginger

pear

apple

 

 

And when you are done, they look like this!!! Enjoy the colors!!!! Enjoy the added energy and body cleanse too!

juice

 

 

 

Vegan Veggie Stir Fry

It’s Sunday Asian night!!! Ran a half marathon this morning that shattered my last PR, so I’m stoked to have some rice tonight! hahah

VEGAN VEGGIE STIR FRY

stirfry-veggies

For the Sauce:

1/3 cup tamari

¼ – 1/3 cup water

3 – 3 1/2 tbsp pure maple syrup or agave nectar

1 – 1½ tbsp freshly squeezed lemon juice

1 1/2 tsp toasted sesame oil

5-6 medium-large cloves garlic, minced

2 – 2½ tsp freshly grated ginger

1 tbsp arrowroot powder

Stir-Fry Mix

½ – 1 tbsp oil or splash of water for oil-free

4 ½ -5 cups broccoli, cut into flowerets and stalks peeled, trimmed, and sliced in rounds (just over ½ lb of broccoli)

couple pinches of sea salt

couple teaspoons of water

1½ cups red, yellow, or orange bell pepper, sliced (about 1 medium-large)

½ – ¾ cup raw cashews

1/2 cup sliced green onions

Directions

1. Add the broccoli and a pinch or two of sea salt and a teaspoon or two of water (the water will help to steam and soften the broccoli once covered) into a skillet over medium-high heat.  Toss the broccoli through, cover and let cook for just 2-3 minutes.

2.  As it is starting to turn to a brighter green color, remove the cover to your skillet, add the bell peppers, and saute through for another minute.

3.  Add the teriyaki sauce, and increase heat to high.  Toss the sauce through the vegetables, and let the sauce come up to a slow boil.  Once the sauce is at a slow boil and has thickened, cashews, and green onions, toss through the sauce and remove your pan from the heat.

4. Serve immediately over rice noodles, soba noodles, or a whole grain of choice such as brown rice or quinoa.

stir fry

SuperBowl Recipe: Beer Soaked Fries!

Warning: not the healthiest recipe below….but when it comes to SuperBowl (or any other festive event) you need to cater to your crowd…and I have a hungry man to feed! Now if I can sneak in some healthier options that tastes as well as the full fat version…I deserve a freaking trophy! and so I announce….

Beer Soaked Fries:

photo 1

 

Ingredients:

– 1 bottle  beer of choice

– 3 russet potatoes [~1 3/4lbs]

– 3 cloves garlic, minced

– 3T olive oil

– 1-1 1/2t salt

– 1/4-1/2t black pepper

1. Cut potatoes into fries:

Cut the potato in half, lengthwise.

Turn one half on it’s side.

Depending on how thick you want the fries, make 2-3 lengthwise cuts. [as pictured above – that photo was after cutting both halves]

Turn the half flat side down, so the cut pieces are stacked parallel with your cutting board.

Cut 3-4 lengthwise cuts, perpendicular to the previous cuts. [as pictured below]

Repeat with the other half.

2. Place cut potatoes into bowl, pour beer over potatoes and let soak for 6 hours, mixing occasionally.

3. Preheat oven to 425 degrees.

4. Drain potatoes, once they have soaked up some beer, and toss with oil and seasonings

5. Bake for 15 minutes at a time, flipping to brown the fries on all side.

6. Bake 30-45 minutes considering how crispy you would like your fries.

7. Salt again when they come out of out the over and serve with favorite entrée or dipping sauce!

Here is Buffalo Cauliflower “wings” with the Beer Soaked Fries

photo (5)

Superbowl Recipe: Buffalo Cauliflower Wings

Thank you Pinterest for this amazing recipe!!!! This will also be served to my crowd of guys for Superbowl Sunday!!!…..and I will admit to LOVING this recipe every other day as well. Ok shocking reveal ahead…..I don’t like cauliflower. I know as a vegan, I should love all veggies, but in general…I’m not the biggest fan of the cauliflower…..until now!

Buffalo Cauliflower Wings

ingredients:

photo 2

1 head of cauliflower

1 cup of whole wheat flour

1/2 cup of almond milk (unsweetened, not flavored)

1 tablespoon of garlic powder

1/4 cup Franks Buffalo hot sauce

1/4 cup organic BBQ sauce

Directions:

 

1. Whisk the flour, milk and garlic powder together. Preheat over to 425 degrees

2. Cut the cauliflower off of the head/stalk into small piece. Dip into the flour batter and let excess drip off.

3. Place batter cauliflower onto a slightly oiled sheet pan. Drizzle lightly with more oil.

4. Bake for 15 minutes then flip. Bake 10 more minutes.

5. Mix BBQ sauce with the Buffalo Sauce (this can be adjusted for flavor…this is a very mild  sauce. You can add more hot sauce

6. Toss cauliflower in sauce and bake 10 minutes more.

7. Serve immediately!

photo 3