PUMPKIN CURRY- in the crock pot!

Ahh! Its my favorite time of the year. The leaves are changing colors, and falling. There is a crispness in the air, and the smell of autumn filling up my nose.

What better way to bring the fall season in, then cooking an undeniably delicious pumpkin dish?

I give you, Pumpkin Curry!

2 (15 oz) cans chickpeas, drained 1 medium yellow onion, diced 2 cups of low-sodium vegetable broth 1 cup red lentils, rinsed 1 cup pumpkin puree 1 tbsp curry powder 1 tsp kosher salt 1/4 tsp ground cayenne pepper 1 (15 oz) can coconut milk FOR SERVING: White rice, brown rice or cauliflower rice Fresh lime wedges Cilantro leaves
2 (15 oz) cans chickpeas, drained
1 medium yellow onion, diced
2 cups of low-sodium vegetable broth
1 cup red lentils, rinsed
1 cup pumpkin puree
1 tbsp curry powder
1 tsp kosher salt
1/4 tsp ground cayenne pepper/ 2 garlic cloves, minced
1 (15 oz) can coconut milk
FOR SERVING:
White rice, brown rice or cauliflower rice
Fresh lime wedges
Cilantro leaves

 

  • Add all ingredients except the coconut milk to your slow cooker (aka) crockpot. Cook on low for 8-10 hours, or high for 5-6 hours. Stir in the coconut milk and cook on low for another 30 minutes.
  • The curry thickens up as it sits.
  • Scoop over rice and serve with cilantro and fresh lime wedges to squeeze over top.

CREDIT: kitchentreaty.com

I use "Bella" crockpot and love it!
I use “Bella” crockpot and love it!

This dish is so insanely easy, and the flavor is explosive! I used Nature’s promise Organic white rice, and cooked that in a separate pot for about 20 minutes.

The only thing I forgot to pick up at the grocery store was the lime wedges and cilantro, but it was still amazing without it.

I started cooking this late in the day, so John and I were too hungry to wait 5 hours. We waited 3 hours and it was ready to eat!

This dish has an awesome zip to it, the pumpkin flavor is very light, so feel free to add more puree then directed. img_1411

Overall, this was a great fall dish to warm you up on a cold autumn night, and fill your bellies! Can’t wait to eat my left overs!

RAW ZOODLES

4 zucchinis 2 carrots 5 medium sized russet potatoes 1 yellow onion Cashew Cream Sauce Salt Pepper Garlic powder
4 zucchinis
2 carrots
5 medium sized russet potatoes
1 yellow onion
Cashew Cream Sauce
Salt
Pepper
Garlic powder/Lemon Juice

Tools: SPIRALIZER

Wash your vegetables first.

Peel your potatoes, dice and boil to soften.

Spiralize your zucchini’s and carrots.

Chop your yellow onion.

Throw it all together in a big bowl. Add Salt/ Pepper/ Garlic Powder/ Lemon juice to your liking. Then add your Cashew Cream Sauce ( recipe in older post).

Serve cold.

This is a great dish to bring to a social gathering. Easy to eat, very refreshing, easy to digest, and extremely healthy! I love this dish because you can get very creative with it, and pair it with a lot of different options.  Great flavor, and will leave you wanting more!

 

 

VEGAN PANCAKES

1 cup flour 1 tbsp of sugar ( I used organic cane sugar) 2 tbsp. baking powder 1/8 salt 1 cup soymilk 2 tbsp. vegetable oil
1 cup flour
1 tbsp of sugar ( I used organic cane sugar)
2 tbsp. baking powder
1/8 salt
1 cup soymilk
2 tbsp. vegetable oil

I used Bob’s Red Mill Whole Wheat flour ( use whatever one you prefer).

Add your dry ingredients together first. Then add your oil and soy milk.

Mix until smooth.

Set the stove with a pan to medium heat.

Spoon one pancakes worth of mixture to the pan.

When you see bubbles in the middle of the pancake, or if the edges are looking stiffened, flip.

Repeat until all batter is gone! Credit: food.com

Strawberry Sauce-

1 pound strawberries, diced ( I did a little less)

2 tablespoons of maple syrup ( I used Organic wholesome Maple Syrup)

1 teaspoon of vanilla extract

In a saucepan combine all ingredients and bring mixture to a boil, then reduce heat to medium low. Let sauce simmer for 8-10 minutes stirring occasionally.

Once sauce has thickened, remove from the heat and serve it on top of the pancakes.

You would never know these were vegan pancakes! I honestly think they taste better than the usual pancakes! They were light, fluffy, and the strawberry sauce topped it with a sweet, satisfying taste! I will definitely be whipping these up again next time I get the morning off!

Creamy Brown Rice Zucchini

2 cups of brown rice 1 zucchini  Cashew Cream Sauce Gardein's Meatless Ground beef Jalapeño Peppers coconut oil garlic powder salt pepper
2 cups of brown rice
1 zucchini
Cashew Cream Sauce
Gardein’s Meatless Ground beef
Jalapeño Peppers
coconut oil
garlic powder
salt
pepper / Nutritional Yeast

After boiling your brown rice, I washed and sliced 1 small zucchini and let them cook in a skillet with coconut oil, on medium heat for about 15 minutes, or until satisfied. ( also added salt, pepper, and garlic powder )

I pre-made my cashew cream sauce ( recipe in one of my posts)!

Keep the brown rice in the pot after it is fully cooked, and pour in the cream sauce. Make sure to completely saturate the rice.

For flavoring- I added Nutritional Yeast, Garlic, Salt, Pepper, and Cayenne Pepper into the cream sauce before saturating it in the rice. ( nutritional yeast will give it more of a cheesier taste, and is healthy for you!)

Top your brown rice with zucchini and Jalapeño Peppers, and Gardein’s Meatless ground beef!

This had an awesome creamy/cheesy flavor with a little “zip” to it as a finish. The textures and different flavors combined together will make your mouth explode! DELICIOUS and super simple! Eat up!!

 

RAINBOW WRAP

Ahh the Rainbow Wrap!

This is wrap you can keep light, or stuff it to the max!

Spinach soft shell tortilla Organic Spring Mix Tri-colored bell peppers Hummus Black Olives
Spinach soft shell tortilla
Organic Spring Mix
Tri-colored bell peppers
Hummus
Black Olives

Optional: adding in nutritional yeast for a more defined “cheesier” flavoring.

Make sure your soft tortilla is Vegan. If you’re having trouble finding vegan soft shell tortillas go to www.peta.org which will have a list of vegan certified tortillas.

Also make sure your hummus does not contain any animal derivatives. I use a delicious home made hummus from a local business called ” Two Sister’s Canning” in Langhorne Pennsylvania. I used the Roasted Garlic hummus with this wrap and it was MOUTH WATERING DELICIOUS.

This is a very simple, light wrap, easy to prepare, and satisfying! YUMMMMMM!!

BANANA NICECREAM

Frozen Spotty Bananas 2 tsp of Vanilla Extract Dairy-free milk ( I used coconut milk)  optional: dark chocolate   powder, or Cacao powder ( make sure its NOT milk chocolate)  Optional: Cacao nibs, granola, or fruit as topping.
Frozen Spotty Bananas
2 tsp of Vanilla Extract
Dairy-free milk ( I used coconut milk)
optional: dark chocolate powder, or Cacao powder ( make sure its NOT milk chocolate)
Optional: Cacao nibs, granola, or fruit as topping.

Banana Nicecream is a delicious, dairy-free, cruelty-free “ice cream” that is ridiculously easy!

Cut up as many bananas as you like ( I did about 4) put them in a tupperware or ziplock and store them in the freezer to freeze ( obviously).

After you find your bananas to be frozen- add them in your food processor or blender, add about 1/2 cup of your coconut milk to start, and your vanilla extract.

Start the blending process, and add more coconut milk depending on how you like your consistency. The more  coconut milk you add, the thinner it will be.

Then add your cacao powder or dark chocolate powder and blend until your liking.

Scoop out nice cream with ice cream scooper and top with granola and cacao nibs.

Feel free to top it with fruit, or cinnamon.. whatever you like =)

ENJOY!!!

Ellen Fisher’s Island Summer Salad Dressing

So I’ve recently purchased Ellen Fisher’s Raw Vegan E-book cook book, and it is seriously so bomb!

img_1326

Ellen Fisher is a social media sensation in the raw vegan food world! You can find her on instagram as: ellenfisher   or her YouTube channel which is so much fun to watch : Mango Island Mamma. She and her family reside in Maui Hawaii, and has a very sweet, fruity style to her cooking.

Summer Island Dressing: 1/3 an avocado 1 champagne mango ( or small mango) Juice of 1 orange 2 green onions ( scallions) tops only large handful of cilantro black pepper to taste

 

( I decided to use one small, whole avocado)

Put all ingredients into a food processor or really good blender, and blend until smooth.

If you have a crappy blender like me, put in more ingredients as you go.

Also, I am not a huge cilantro fan, and if you aren’t either, use sparingly. I used less than what was recommended.

Overall this dressing has such a fresh taste for the summer months! Had a creamy, yet sweet, citrusy finish to it. I’d say it was a success!

I used Arugula for my greens and chopped up red bell peppers.

Ellens book is available on IBook for about 16 bucks.

Cashew Cream Sauce

1 1/4 to 1 1/2 cups of raw cashews or cashew halves 3/4 cups of purified water juice of 1/4 of lemon dash of sea salt 2-4 tbsp coco nut milk, almond or cashew milk optional add-ins: black pepper, chili, nutritional yeast ( for cheesy) or maple syrup ( for sweet) garlic ( for garlicky sauce) cinnamon or vanilla extract.
1 1/4 to 1 1/2 cups of raw cashews or cashew halves
3/4 cups of purified water
juice of 1/4 of lemon
dash of sea salt
2-4 tbsp coco nut milk, almond or cashew milk
optional add-ins: black pepper, chili, nutritional yeast ( for cheesy) or maple syrup ( for sweet) garlic ( for garlicky sauce) cinnamon or vanilla extract.

Credit: Cottercrunch.com

Soak your cashews in water for 2 hrs or up to 24 hrs. The longer you soak the easier it is to digest. The longer you soak, the thicker the sauce. I did mine for 3 hours.

After soaking, toss cashews and remaining ingredients in food processor or a really good blender ( I used my GNC blender =).

Blend out until creamy. If its too thick for you, thin it out with water or “milk”.

  • This recipe was an awesome success! Ive used it for a bread pudding dip, and I also used it for my zoodles.
  • Adding the nutritional yeast makes it really cheesy and yummy.

Also, I purchased my raw cashews from Giant Supermarket- it was Nature’s Promise Organic Raw Cashews about $9.00 for one can.

I don’t like it by itself so I would recommend dressing it up depending on what your putting it on. Enjoy!

VEGAN BANANA MUFFINS credit: theplantstrongvegan.com

3 ripe bananas mashed 2 cups of flour 1 cup organic sugar or coconut sugar 1/2 cup vanilla almond milk or any dairy-free milk + 1 tsp. vanilla extract 1 tsp. baking soda or baking powder 1/2 tsp cinnamon ( i added more because I love it) 1/4 tsp. salt
3 ripe bananas mashed
2 cups of flour
1 cup organic sugar or coconut sugar
1/2 cup vanilla almond milk or any dairy-free milk + 1 tsp. vanilla extract
1 tsp. baking soda or baking powder
1/2 tsp cinnamon ( i added more because I love it)
1/4 tsp. salt

Preheat oven to 350 degrees F

since there is no oil in the recipe, make sure to line your muffin tins with liners.

Bake for 22-26 minutes or until golden brown.

I topped with Maple Almond Butter, banana slice and cinnamon, or you can toast/grill with dairy-free butter!

to keep fresh: I laid paper towels at bottom of tupperware, and plastic wrapped them individually. You can leave it on the counter or refrigerate!

These lasted me all week, and was moist with a delicious hint of banana and cinnamon flavoring! It was the perfect breakfast muffin, especially if you have no time to eat in the mornings! Enjoy!!