Your probably wondering... whats with the 'Quinoa Love Bowl'? Well I love them. I have been making some variation of a quinoa bowl for lunch or dinner for a while now. And like I said, I LOVE them. So I've decided to title these bad boys and hopefully start a trend, or # or whatever. Feel free to #QuinoaLoveBowl on Instagram or Facebook so I can see your quinoa bowl creations. Their is no right or wrong. Well, they gotta be healthy, I mean c'mon ;) Anywho. This one was a bit more complicated than your average quinoa bowl. But I have been wanting to make my own curried lentils for a while and tonight was the night! I of course add kale with it and quinoa along with roasted sweet potatoes (no oil) and topped with scallions. Yuuuuum.
So for the curried lentils. You'll need : 1/2 red onion (chopped) 2-4 cloves garlic (minced) 1 cup lentils (I used green) 2 cups vegetable broth & 2 cups water 1/2 tsp cumin 1/2 tsp pink salt 1 tsp chili flakes ;) (optional, but c'mon) 1/2 tsp turmeric 1/2 tsp (spicy) curry powder 1/2 tsp coriander Optional: Serve with- + Green onion for topping + roasted sweet potato (no oil, baked in the oven plain) + 1/2 cup red quinoa + chopped kale --- Saute the garlic & onion first. Add in spices and cook on a very low heat. Add in the lentils and toss around to coat them with the mix already in the pan. Then add in the water & broth. Bring to a boil. Then cover and bring to a simmer for about 45 minutes, until lentils are at your desired consistency. Serve with whatever you'd like! Enjoy :)
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So I must be honest with ya'll. Sadly, this wasn't my creation. But very happily, I did get to eat it :) Yay. My boyfriend gets all the credit, except for the plating and the cashew cheese was all me! :P
So he shared with me his recipe, so I wanted to share with ya'll! What you will need for 2 servings: 6 Organic Corn Tortillas (I use Mi Rancho brand, and love) 1 clove Garlic (Minced) 1 bag of Beyond Meat ("Beef" Feisty Crumble) 1 Russet Potato (Cut & Boiled) Green onion & Red Cabbage for toppings) Jalapeño Cilantro Cashew Cheese (Recipe is on my website!) 1 bag of (Frontera Red Chile) Enchilada Sauce *Preheat the oven to 400. So while boiling the chopped potato, mince the garlic and cook the beyond meat, as the package states. Mix together minced garlic with the beyond meat. and continue to cook. After you've strained the potato. Put potatoes in with the beyond meat mix and stir. *Line a pan with aluminum foil, or if you'd like just spray the pan. Cook tortillas enough to be rolled without cracking. Bring sauce to a boil. Dunk tortillas in sauce. Use spatula and place on tray put filling inside and roll. (Yes, a bit messy, wash your hands :) Cook for for 10-15 minutes. After taking them out of oven, top with the left over sauce. And add your toppings :) Just so you know- I like to spell cheese, with a z, when I'm speaking of vegan 'cheese'. Unless I state it as cashew cheese. I just want to make sure ya'll know I can spell :)
Anywho back to the main reason of this posting. UM HELLO, I made the best thing ever, in all your comfort food dreams. I'm serious. Well, that is, if you like vegan food. But to be honest, my boo isn't vegan and would eat this any day if he had the choice I'm sure. I am seriously so thankful we both love garlic, onion & truffle, as much as we do. Cause that could be a bigggggg problem breath wise, if one of us didn't. Ha. Ok ya'll. So I love 'mac and cheese' with the shell pasta, but you can get the macaroni kind if you prefer. Or I've even see it done with rotini, and really liked it. Totally up to you! First thing is first. Start soaking your cashews now. You'll need 1 cup. Soak them in water, for at least an hour. You can make your pasta now, al dente. Meaning slightly firm. Not cooked all the way, because you'll be baking it for 20 more minutes. And while your cooking the pasta, you can make your bread crumbs, and then you can make your cheeze sauce. And then you bake in the oven and then POOF your automatically in food heaven. It's CRAZY. :) K, all I'm gonna say now is. Your welcome. Go enjoy yourself now ya hear ;) .: Mac & Cheeze:. Makes 2 servings 4 cups water (boil) 2 cups pasta - I used whole wheat shells ---------- Bread Crumbs: Toast 2 pieces of Ezekiel Bread Blend in food processor until you get your little baby crumbs Add 1-2 tbsp olive oil and stir Then add whatever spices you'd like, I added pink salt, black pepper, oregano, paprika & garlic powder. ----------- Cheeze sauce: 1 cup cashews, soaked and drained Nutritional Yeast (I used a little less than a 1/4 cup) 1-2 tbsp Lemon Juice 2 cloves garlic 1 tsp Pink Salt 1/2 tsp Cayenne Pepper 1 cup water a dash of turmeric for color In the food processor, I process all of the ingredients except for the water, for about 10 secs. Then add in the water. I continue to taste my sauce as I blend, you can always add more cayenne, salt, lemon juice, if you'd like. But make sure to blend until a creamy texture occurs. Then place sauce with the pasta and stir. Transfer to oven safe dish, and top with the bread crumbs Bake in over at 375 for about 15-20 minutes. Sooooooooooo GOOD. <3 TDK Alright ya'll. After a week of failing at a couple of recipes. (Hey, we all make mistakes, right ? ;)
I have finally got a finished product for you. And I have impressed myself on this one. I constantly crave it- and I just created it yesterday. Ha. So please, please, please, go make this ! And then take a photo of it, and share it with me! I love seeing them! #thedailykale K. So I am always trying, pretty much all year- to come up with what I'm going to make for Thanksgiving/Christmas, for my family and my boyfriends. I am always wanting his mom to be impressed with my food, to be honest. And I love surprising people afterwards, and telling them it's vegan! I love that. So this casserole my mom used to make at thanksgiving was my f a v o r i t e. It was your simple broccoli and rice casserole with cheddar on it, but of course with her touch. So I wanted to make something like that- then yesterday my 'cheddar' sauce was a huge fail- but I came up with this sauce after the fail. And it totally works. I just wanted it to be creamy, and yum. And thats definitely what it is now! Yay! :: Broccoli, Brown Rice & Bechamel :: So this is what you'll need. 2 servings. (2 large servings hehe) 2-3 Cups Lightly Steamed Broccoli. 1 Cup cooked Brown Rice. 1/4 of a Red onion, chopped. 1 large portabello *Place all ingredients together in a mixing bowl. And yes, you got it, mix. :) ----Sauce------ Unsweetened Almond Milk. (& make sure it doesn't have vanilla in it for whatever weird reason ) 2 tbsp. Olive Oil 2 tbsp. Whole Wheat Flour Oregano/ Garlic Powder/ Pink Salt/ Black Pepper (Optional) Directions: After you've mixed your top ingredients. Make your béchamel sauce, which is sooooo easy it's kinda crazy. Place olive oil in sauce pan on low heat. Watch out, it can pop. :( Then quickly add in your flour and mix with a spoon. I like using my wooden one best. Stir until it's mixed. Take off heat and add in a little almond milk, then stir again on low heat. Keep stirring and adding in almond milk but stirring until it's all mixed in. This takes about 5 min. You can turn up the heat a tad, also, and then add in whatever flavors you'd like. I added those in cause I love those spices :) Now go enjoyyyyy! Happy Friday! So this happened for dinner last night. I've now made it twice- cause I can't get e n o u g h.
Look, I'm from the south. Grits are a big part of my life. I've loved grits for quite a long time. Corn anything- is my favorite, except weirdly enough, actual corn on the cob. Lol. I'll take it any other way though! So I'm going to give you the gift of this recipe cause you have to have it- and make it for yourself. Soooooo goooooood. Right in time for fall weather. It'll warm you right up ;) Enjoy. What you'll need: 3 cups of unsweetened almond milk 1 cup Organic Bob's Red Mill Polenta/Grits 2 cloves of minced garlic (optional, but not in my opinion hehe :) 1/2 cup marinara/and or tomato basil sauce (Home made or store bought) 1/2 cup diced mushrooms Steamed kale (Or any veggie) Cashew Cheeze Bring 3 cups of unsweetened almond milk to a boil. Then pour in polenta and minced garlic, slowly and stirring. For about 5-10 minutes. I like to keep my polenta creamy-and not on the harder side- As you can see from my photo above. But if you'd like to have your polenta more solid, you can continue to cook it on a low heat for a bit longer, Stirring occasionally. *In a separate sauce pan - Sautee mushrooms with the sauce of your choice ( I use TJ's Organic Tomato Basil Sauce, cause I love it ) and cook until mushrooms are nice and tender. *In a separate pan steam kale or spinach, or any green of your choice :) Now put it all together! I put polenta- then topped it with the kale, then topped that with the mushroom marinara, then topped it all off with my FAVORITE, why cashew cheese of course :) I have several cashew cheese recipes! Enjoy ya'll! <3 |
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