A New Kind of Curry
Curry can be a great meal but there is room for recipe improvements if you want a healthier option.
This curry, I went with white beans to add some creative spice to my recipe! That is right!
Who says you have to use chickpeas? Creativity breeds joy and this certainly put a smile on our faces.
You know me. I am not for giving you exact measurements for spices; it is based upon your creative style and taste buds, but here are the guidelines for your weekly experiment:
2 cups of white beans
1 cup of Almond Milk (I used homemade, but plain milk will work)
1/2 Chopped Red Onion
1/2 a Chopped Medium Carrot
1/4 a Chopped Parsnip
1 1/2 cups of Cooked Brown Rice
Spices: Curry Powder, Himalayan Salt, Black Pepper, and Paprika. (If you are not sure, always start with 1/4 tsp and adjust based upon taste from there. Use at least 1/2 to 1 tsp of Curry powder). Additionally, I added 1/4 tsp of Nutritional Yeast but it is not required.
Steps:
Place the veggies in a pan with a small amount of water to cook briefly (3 minutes on med-low heat). Mix them and let them cook.
Add in the spices and the Almond Milk. Let it begin to cook and stew on medium-low heat until well mixed and infused. Every stove is different, but I let me stay for about 7 minutes.
Add in fully cooked brown rice into the mixture. Add water if you want to change the consistency of the sauce to adjust to your preference. Mix and let cook for about 2 minutes.
Plate and serve!
There you have it! Hope you all enjoy cooking with your own spin!
The Heart of the Holidays
Thanksgiving is here! Although truth be told, I love the ideas of giving thanks on a daily basis, this is often a time of year when people gather as collective in gratitude for all the wonderful blessings of love and connection we have with one another. After all, there are only two treasures in this life: time and people, for which neither can ever be replaced.
As with most holidays, we do not celebrate necessarily based upon the traditional customs, but rather redefine our own based upon our family values. For us, this falls in line with how we eat.
As a whole food, plant based eater, this means we embrace delights designed for comfort and wellness, with pleasures of animal-free chocolates on the side.
The meal of the day of course brings pause of thought. What to create? So, I figured I would share some ideas to get you started.
THANKSGIVING MENU WFPB Style:
Vegan (Plant Based) Lentil Loaf
Rosemary Au Grant Potato Bake
Cinnamon Mashed Sweet Potatoes
Broccoli & Brown Rice OR Steamed Broccoli & Cauliflower with Cashew cream sauce
Raw Vegan “Cheese”cake or Yes Please cake w/a Pecan crust
There you have it, a menu for your perfect Thanksgiving. As I believe in exploration and creativity, I challenge you to try out different styles until your find your perfect harmony, while building self-efficacy. But if you need help, email me.
Blessing to you and yours and I hope the journey of self-discovery in the kitchen helps you see the confident, daring version of you have has been there all along.