Kind Quinoa Kale Side Dish

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Hello hello!

I got another one for ya! I put this dish as a side, but the more veggies you add the more of a meal or filling snack it turns out to be! Here it goes:

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Ingredients

1 Cup Quinoa

1 Portabello Mushroom

1 Red Bell Pepper (optional)

3-4 Kale Leaves

2 cloves garlic

1-2 tbsp Olive Oil

3 tbsp Tamari

A pinch of Salt

A pinch of Pepper

Time: 10-15 min

Serves: 1-2

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Take two cups of water and place in a small or medium pot. Turn on high, when the water starts to boil, add quinoa and turn on medium/low heat. Take out a frying pan and put roughly 1-2 tbsp of olive oil in the pan. Finely chop garlic and add to pan and turn on medium heat. Continue to chop mushrooms, bell pepper, and kale making sure to take out the middle stem and adding only the leafy green. Add to pan, stir veggies, and add salt, pepper, and Tamari. Stir in seasoning and then turn to low heat for 1-2 minutes. Take off heat and serve.

Curried Squash Soup

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Soup season is upon us! So much deliciousness in one giant pot! I just kind of made this one up as I went along and it turned out so good! So try it out for yourself and see if you like it!

I love soups because they are super affordable and make so so much. Plus it’s seems to be so nourishing to sit down to a nice piping hot bowl of soup.

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Ingredients

Broth

5 cups of Water

1/4 yellow onion

3 Carrots

1/2 cup Cabbage

1/2 cup Kale

Soup

1 Squash (any variety)

1 Large Yam

Vegan butter

Salt

Pepper

1/2 Yellow Onion

2-3 Carrots

1 can Coconut Milk (simple brand)

1/4 cup Madras Curry Peppery Coconut with Coriander Sauce

1 tsp Paprika

1 tbsp Cumin

1 tbsp Coriander

Toppings

Cilantro

Feta

Lemon or Lime

Avocado

Serves: 10-12

Side (optional)

Jasmine Rice

Time: 50-60 min

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Turn on the oven to 350 degrees. Take your squash and cut it in half (Or, if you have issues opening it, you can do what I did, which was drop it off my balcony to get it to crack open). Take out a baking pan and place the squash in it skin side down. Take a small scoop of vegan butter and place it in the middle of the squash. Sprinkle with salt and pepper and set it in the oven. Set the timer for 45 minutes.

Next, take out a bid pot and fill it with the water for your broth. You can, of course, just buy vegetable or chicken broth, but there’s no fun in that and this tastes way better! Chop up and peel yam, cut onion, carrots, cabbage, and kale or substitute any vegetable you would like to make the broth. Set on medium/ow heat. Cover with a lid and let cook for 45 minutes.

If you would like to serve with rice, in the last ten minutes on the timer, make about 1/4 cup of rice for every two people you want to serve. Have a 2:1 ratio of water. So if you preserving a family of four you would have 1/2 cup of rice and 1 cup of water. Put water in a pot on high heat. Add about 1 tbsp olive oil. Once boiling, add rice, cover with a lid, and put on medium/low heat for 10 minutes.

Once your squash is done and your broth is ready, take the squash out of the oven. Let it cool for a few minutes and then take off the peel. Place the squash in a blender, along with raw carrots and onion. Cover with the broth you just made and blend. It’s okay if you need to do several rounds to fit it all in your blender. Once all of the veggies are blended and in the big pot on medium heat, add a big pinch of salt and a big pinch of pepper. Add paprika, cumin, coriander, coconut milk and curry. If you can’t find this brand, use can definitely use another or add in regular curry powder (if using powder only add in 1-2 tbsp). Stir well and serve. If you would like, you can garnish with cilantro, feta, avocado, and squeeze lemon over it.

enjoy ❤

 

Brussel Sprout Chips

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Such a quick and easy snack that is great for kids, apps, or as a side dish!

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1 lb Brussel Sprouts

3-4 tbsp Olive Oil

A pinch of Himalayan Pink Salt

A Pinch of Garlic Powder

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Set the oven to 360 degrees. Pull out a baking pan, line with either tin foil or cooking paper. Cut the bottom of your brussel spouts and begin the peel the layers off to make your “chips”. Drizzle olive oil over brussel spouts, add salt, and himalayan pink salt, and mix together with your hands to evenly coat. Pop in the oven for 10-15 minutes. When done, taste, and season more if needed. And then you’re done. It was that easy ❤