Day 203

Summer Pasta & Red Potato Salad

1/2 box Whole Wheat Penne pasta-cooked al dente

(rinsed with cold water)

10 small baby red pototoes, cubed and steamed

2 carrots, shredded

1/2 ripe avocado, small dice

1/2 red onion, fine dice

1 handful parsley, minced

1 small Jalepeno, fine dice

1 Tbsp. fresh lime juice

1/2 tsp chili powder

1 tsp. raw blue agave

salt and pepper to taste

1 Tbsp. nutritional yeast

Combine all ingredients and adjust seasoning and agave to taste.

Serve at Room temp.

Day 198

Sweet Potato & Mushroom Curry with Kidney Beans

1 Tbsp. coconut oil

1 medium onion, chopped
 3 garlic cloves, crushed
 1 large carrot chopped
 1 medium pepper, sliced
 2 large sweet potatoes, cubed 1"
 2 cup shiitake mushrooms, sliced
 2 inch piece of ginger, minced

1 large Jalepeno, diced small

2 handfuls fresh spinach
1 tsp. Coriander
 1 tsp. Chili powder

1 tsp. Garam Masala

1 tsp. Sea salt

 1 tablespoon tomato paste
 Vegetable stock, enough to cover potatoes
 1 can of kidney beans-rinsed and drained

 .

Heat the oil a and add the onion and cook for 4-5 minutes, until translucent.
 Add the garlic, ginger and jalepeno and cook for another minute or two then  add spices and tomato paste.. Add  the carrots, pepper, sweet potato, mushrooms and continue cooking for another 5 minutes or so.
 Add vegetable stock and stir well
 Cover the pot and leave to simmer for 25 minutes on a low heat, stirring occasionally.
 Add the kidney beans, salt and pepper,  to taste and spinach cook for another 10 minutes on a medium heat until the vegetables are tender. Adjust seasoning to taste.
 

Day 197

Ezekiel Sprouted Grain Tortilla Wraps

I bought these to try today, and I must say, they are Fantastic! Wheat free with  Live grains and a great nutty flavor.

I warmed these up in the oven...Layered them with greens, Quinoa salad, and some spicy slaw and topped it off with sprouts and slices of avocado drizzled with Balsamic vinegrette!

Day 195

Creamy, Roasted Garlic Quinoa Salad

(Quick & Easy)

2 cups cooked quinoa

1 Large can chickpeas, drained and rinsed

1 small red pepper, small dice

1 small red onion, small dice

1 small handful of parsley, minced

1 tsp. grated fresh ginger or more to taste

2 cloves garlic, minced to a paste

1 tsp. curry powder

1/2 tsp. garam masala

chili powder to taste

1 Tbsp agave

3 Tbsp. Raw Apple cider vinegar

2 Tbsp. Roasted Garlic Veganaise

( or more depends on the consistency you like)

Salt and Pepper to taste

Mix everything together.Serve room temp!

Day 191-Part two

Velvety Grits with Sauteed Summer Squash,

Heirloom Tomatoes and Garlic-Parsley Pesto

Pesto Ingredients

2 cups parsley

2 cloves garlic

1 Tbsp. white miso

1/4 cup fresh lemon juice

1/2 tsp sea salt

1/4 cup Olive oil

In food processor , combine parsley , garlic, miso, lemon juice and salt and puree. Slowly add oil and process until smooth. Set aside

Grits Ingredients

2 1/2 cup water

1 cup coconut milk

1 tsp. Sea salt

2 handfuls of spinach chopped

1 cup grits or yellow cornmeal

1 cup coconut milk

Boil water. spinach,,  and 1 cup coconut milk and salt, once boiling turn down to very low. .add the grits while whisking so that there are no lumps..continue to cook on low while stirring for about 5 minutes until very thick ,add second cup of coconut milk slowly while stirring and gently incorporate. Continue cooking on low heat stirring occasionally, for about 10 minutes until thick and creamy. Remove from heat and set aside.

Squash Ingredients

1 tsp. olive oil

2 cloves garlic minced

1/4 tsp salt

Pepper to taste

4 cups summer squash diced

2 Tbsp. water

In saute pan over med heat combine oil and garlic and 1/4 tsp salt and saute, stirring often for about 2 minutes. add the squash coating well with  the oil garlic mixture. cook for about 2 minutes. Add the water and cover and steam for another 2 minutes or so until al dente.

Tomato Ingredients

2 cups medium diced heirloom tomoatoes ( or whatever u perfer)

1/4 tsp fresh lemon juice

1/2 tsp. sea salt

Combine all ingredients and set aside

To SERVE:  Spoon a serving of grits onto the plate, top with about 3/4 cup squash, top this with tomatoes and add a dollop of pesto!

**Adapted from The Inspired Vegan

Day 191

Eggplant and Potato Masala with Swiss Chard

1 tsp. coconut oil

1tsp, cumin

1 onion

3 cloves garlic

1 tsp turmeric

  1 tsp. chili powder

1 tsp. Garam masal

a 1 1/2 tsp. salt

1/2 tsp. Coriander

4 medium organic potatoes-cubed

1 large Eggplant-cubed

5 leaves rainbow or swiss chard-chopped

1 cup coco it milk-unsweetened

2 tbsp. chopped parsley

Pulverize onion and garlic in food processor u til puréed Heat oil and add all spices and cook for a minute or so, add onion and garlic and cook until a thick paste.Add potatoes and eggplant and mix well to coat with spice mixture. Add chard and coconut milk and stir well. Cover and cook until tender and most milk is evaporated, add parsley and ajust salt to taste. Serve warm