Vegetable Curry Casserole

This is one of my go-to easy recipes. Casseroles are great when they're done right, they should have lots of different textures and flavours. You can put almost anything you want in a casserole, so they're convenient for using extra produce that's about to go off.

Vegetable Curry Casserole

Ingredients:

2 cups cubed potatoes

1 cup chopped broccoli

1 small yellow onion

1 cup coconut milk

1 cup veggie stock

1 cup canned chickpeas

1/2 cup bread crumbs

1 tsp curry paste

1/2 tsp cumin

2 garlic cloves 

It doesn't look that impressive, but what it lacks in appearance, it makes up for in flavour.

Directions:

1. Pre-heat oven to 375. Sautee your chopped onion and garlic in a pan with about 1 tsp oil. Cook until translucent and fragrant. Set aside. 

2. In a stock pot mix together the coconut cream, veggie stock, potatoes and seasonings. Bring to a boil and simmer for 5-7 mins then add the broccoli, onion and garlic. 

3. Add the pot mixture and chickpeas to your casserole dish. Make sure everything is well mixed. Add extra liquid if it doesn't cover the vegetables and chickpeas. Sprinkle with breadcrumbs (sometimes I drizzle oil over the breadcrumbs) and bake for 20-30 mins (until your breadcrumbs are crispy and veggies are tender). Let it sit for 10 mins before serving. Enjoy :)

Spicy Green Lentils

What's not to like about lentils? They're quick cooking (30-40 mins), and there's no need to soak them over night. They're so cheap, they're practically free and they go with almost any meal. If I may quote wikipedia: "Lentils have the third-highest level of protein, by weight, of any legume or nut, after soybeans and hemp." If you have a predominately plant-based diet, you should make lentils one of your favorite foods.

Spicy Green Lentils

Ingredients:

3/4 cup dried green lentils (red won't work for this recipe)

1/4 cup of salsa

3 cups of water 

2 garlic cloves

1.5 tps taco seasoning

.5 tps cumin

salt & pepper to taste

Directions:

1: Saute your chopped garlic in some oil in a small pot. Once fragrant add the dried lentils and water. (make sure to rinse them before hand).

2: Bring to a boil, then simmer for 30 mins. Add extra water while cooking if it seems low. Add seasoning and salsa and simmer for another 10 mins.  Garnish with plain yoghurt, or whatever you like.

I enjoy these lentils:

On top of spicy oven baked hash browns (bed of spinach optional)

On a taco

In a salad

Blended then spread on toast (yum!)

Warming Roasted Vegetable Soup

I really love peasant food. I think if one day I could afford to buy whatever groceries I pleased, I would still be making the same type of food I do now, I'd just buy more variety. I love one pot dishes with simple whole ingredients. Oats, stew, chili, tacos, and lentils are some of my favorite things to eat, and it goes to show you don't need to spend a ton of money to eat delicious, healthy food.

I also hate chopping vegetables, so it's easier to say my food is "rustic", then to actually learn how to chop properly.  Maybe one day I'll teach myself to julienne, but that's not today.

Warming Roasted Vegetable Soup with crispy chickpeas

Ingredients: 

Soup:

1 small turnip (about 2 cups chopped)

2 medium carrots

1 small onion

2 garlic cloves

3/4 cup split yellow peas

6-7 cups vegetable broth

1 cup coconut milk

1.5 tbsp apple cider vinegar

1 tbsp curry powder

1 tsp cumin

Crispy Chickpeas:

(start marinating the night before)

1 cup chickpeas (pre cooked, or canned)

1 tbsp sriracha

1 tsp curry paste

2 tbsp canola oil (for cooking)

Directions:

- Pre heat oven to 350. Chop turnip and carrots into 1.5" pieces (The turnip make take longer then the carrots, so you can chop then a bit smaller if you like), coat in oil, and put in oven safe dish. Roast for 30 mins, or until golden and soft. 

-While vegetables are roasting start a stock pot on the stove with coconut oil, onions and garlic. Sautee until fragrant and translucent. Add broth, spices and split peas. Simmer for 30 mins. Add roasted vegetables, coconut milk, and vinegar, simmer for 15 mins.

-Let soup sit for 20 mins before blending. 

Crispy Chickpeas:

These are so easy, and you can use them to garnish anything from salads, tacos to soup.

-Marinate the chickpeas in sriracha and curry paste overnight. 

-Heat oil in a saute pan and add chickpeas (drain the chickpeas of the marinade before you add them to the oil or it will spit a lot.) Cook for about 7-8 mins on medium heat, or until desired crispiness.  Sprinkle over soup! Or anything else that suits your fancy. 

There's nothing more comforting then a bowl of soup this time of year.

Easy Peasy Black Beans

This black bean recipe is my go-to for an easy, almost pre free, meal. I do several variations depending on what I have on hand, but here's the one I did yesterday.

Easy Peasy Black Beans

Ingredients:

1 19oz can of black beans

3/4 cup of salsa

1/2 cup of water (or stock)

2 garlic cloves

3 tbsp chopped pickled hot peppers

1 tps taco seasoning

1. Saute your chopped garlic in some oil in a small pot. Once fragrant add your drained and rised black beans.

2. Add salsa, and gradually add water as needed (I prefer mine to be a bit thicker) Add your seasoning and hot peppers. 

3. Bring to a boil, then simmer for 15- 20 mins.

I like to enjoy these beans in many different ways: 

Over rice

In a burrito 

Added to scrambled eggs 

Taco Salad

By themselves :)