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

DAY 179

Hot, Sweet & Sour Eggplant

 Ingredients

2 Large eggplant

1 Large yellow  pepper, diced

1/2 medium onion chopped

1 tsp. Coconut oil

2 Tbsp Tamari

1 Tbsp Braggs Liquid aminos1/4 cup Rice wine vinegar

2 tsp. Raw blue Agave

2 cloves garlic, minced

1/4 tsp. chili powder

2 tsp. cornstarch

1/4 cup water

1 tsp. olive oil

Diced eggplant into medium sized dice.

Place on a baking sheet and sprinkle well with salt.

Roast in oven at 400 for 25 minutes or until tender. Heat olive oil in a small frying pan, and saute the onion and peppers until soft but not brown, add the garlic and saute 1-2 minutes. Combine Tamari, Aminos,rice wine, Agave, chili powder, and cornstarch in small bowl and wisk till smooth, add to eggplant and cookfor several minutes until glaze is thick and coats all the eggplant well. Add 1/4 water to think if sauce is too thick, cook additional minute if you add the water. Serve warm. Serve with Brown rice or Quinoa.

DAY 176 - Part two

Ginger-Molasses Cake with Candied Cashews

For the Nuts

1 cup chopped cashews

1 tsp. olive oil

1 Tbsp. Cane sugar

1/8 tsp. Sea Salt

For the Cake

 1/2 cup whole wheat flour

1 cup flour

1 tsp baking soda

1 Tbsp. ground ginger

1 " piece fresh gingers, minced into a paste

1/2 tsp sea salt

1/2 cup Organic maple sugar

1 cup coconut milk

1/2 cup molasses

6 Tbsp. coconut oil

1 Tbsp. Apple cider vinegar

For the nuts

Combine nuts, oil, molasses, cane sugar and sea salt. Mix very well.

Heat cast iron pan over med-high heat add nuts, and cook till carmelized but not burnt.

Set aside to cool

For the Cake

Heat oven to 350- oil and flour 2 mini-loaf pans

Sift flours baking soda, ginger and salt into bowl. add fresh ginger.

Combine: maple syrup, coconut milk, molasses, coconut oil, and apple cide vinegar and wisk till well blended.

add to dry ingredients and mix until just combine ( will have some lumps)

fold in the nuts. Pour into pans and bake for 40-50 minutes until center is firm and toothpick inserted come out clean.

* Adapted fromThe Inspired Vegan

DAY 176

Japanese Eggplant in Spicy Garlic Sauce

Ingredients

4 Japanese Eggplant, cut into chunks, sprinkled with Sea Salt

2 tsp. Coconut Oil

1 small red pepper, sliced

1/2 white onion, sliced

2 Scallions chopped

2 Garlic cloves, finely chopped

1" piece of ginger, minced

2 Tbsp. LEE Kum Lee Spicy Garlic paste

1 Tbsp. Vegan Oyster sauce

1 Tbsp. Tamari

1 tsp. Agave

1/4 tsp. Chili powder

1/2 cup water

Heat 1 tsp. Coconut oil and saute onion and red pepper till softened, remove from heat.

heat remaining oil, getting the wok very hot and stir fry the eggplant till browned and slighty crisp on the edges, and almost tender. Add the onion and peppers, as well as the garlic and ginger and stir fry for 1 minute. . Add the Garlic paste, oyster sauce, tamari, agave, chili powder, and cook together till well combined. Add water as necessary to thin out sauce.

Serve with brown rice or, as I did with Coconut Quinoa.

DAY 174

Braised Cabbage with Senegali Garlic & Parsley Rice

Ingredients

1 Tbsp. Coconut oil
1 onion, chopped
1/4 tsp chili powder____

Saute these ingredient until carmelized about 10-15 minutes

1 Habanero pepper, minced
5 cloves garlic, minced  _____

Add to the saute and cook about a minute

1 Cup short grain brown rice ( soaked for an hour)

___add to the saute and cook for about 2 minutes until the water evaporates

1 large can organic whole tomatoes with juices
1 Tbsp tomato paste
1/2 tsp. sea salt
2 cups vegetable stock

____Add to the saute and bring to a boil.

1 small cabbage, cut into 4 wedges
4 organic carrots, diced___

Push cabbage wedges down to the bottom of the pan, add carrots
 Cover and on low heat  cook for about 60 minutes.
Remove from heat and

Add-3 Tbsp fresh thyme and leave covered for 10 minutes.

** The Inspired Vegan

Day 173

Warm Vegan Fingerling Potato Salad

1 small bag, multi-color fingerling potatoes
2 tsp. Coconut Oil
1 medium red onion, sliced and chopped

2 cloves or garlic, minced
3 Tbsp. Raw apple cider vinegar
2 tsp. Grey Poupon mustard
1/2 tsp. Course black pepper
1/4 tsp. Sea Salt

1 Tbsp. capers
Handfull of parsley minced
1 tsp. Raw Blue Agave

 Steam the potatoes  until you can easily pierce them with a knide

Heat the coconut oil and saute the red onions until soft add garlic and cook for a minute or so.

 Turn to low heat and add the vinegar, capers, mustard, pepper, and salt and agave. Cook until combined. Slice the potatoes as desired. Pour liquid over potatoes and mix well, add the parsley and combine. Serve warm or room temp.