Tag: Vegan

Coconut and Lentil Curry

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When I posted my first curry recipe a while back, I said that I’d post more of them in the future, but I don’t know what took me so long because curry is freaking delicious. Coconut milk makes all the difference, giving this lentil curry a creamy texture and great flavour. It does take about 30 minutes to cook, but once you’ve prepped everything you kind of just throw it in the pot and let it do its thing, so it’s really easy. I like to serve this curry with quinoa, avocado and cilantro, but white rice or any other grain would work just as well. And you bet that I’m freezing the leftovers for later!

Coconut and Lentil Curry

Serves: 2-3

Total Time: 50 minutes

Ingredients:

  • 1 white onion, diced
  • 2 cloves of garlic, minced
  • 1 tbsp olive oil
  • 1 tbsp curry powder
  • 1 tsp cumin
  • 1/2 tsp chilli powder
  • 1/2 tsp dried basil
  • 2 ripe tomatoes, diced
  • 1 can light coconut milk
  • 1 1/2 cups green lentils, rinsed
  • Salt and pepper to taste
  • Cooked grains for serving

Directions:

  1. In a large pot over medium heat, heat the olive oil. Dump in the onions and cook until translucent, about 6-8 minutes.
  2. Add in the garlic and all of the spices, cooking for an additional 2 minutes, until the mixture is aromatic.
  3. Next, put the tomatoes, coconut milk, and lentils in the pot. Stir, bring to a boil then reduce to a simmer.
  4. Let the curry simmer for 30-40 minutes, until the lentils are soft. At this point, you can taste the curry and season to taste with salt and pepper.
  5. Serve with avocado and grains of your choice.
  6. Enjoy!

Hope you like this curry recipe! Have a great weekend;)

Yours Truly,

MyDayIsBooked;)))

Asian Kale and Quinoa Salad with Peanut Dressing

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Hi! The recipe that I have for you guys today is a delicious Asian Kale and Quinoa Salad with Peanut Dressing. About a year ago, I tried making a salad with spinach, chicken, and a so called “peanut dressing” that I’m pretty sure was just peanut butter and soy sauce mixed together. Then last month I wanted to improve upon that Salad, and so I created a dressing that is about 1000 times better than my original attempt, and it doesn’t even have any soy sauce in it because we didn’t have any! I call it a dressing, but really it’s a super versatile sauce. This could go in stir-frys, on roasted veggie bowls, and would be killer in wraps. But for me, it really shines in this Salad full of kale, quinoa, cucumbers, carrots, chickpeas and cabbage. Hope you enjoy!

Asian Kale and Quinoa Salad with Peanut Dressing

Serves: 3 as a main, 6 as a side

Total Time: 10 minutes

Ingredients:

For the Salad:

  • 3 cups kale, chopped and with the stems removed
  • 3 cups purple cabbage, chopped
  • 1 grated carrot
  • 1/2 a cucumber, diced
  • 1/2 cup roasted chickpeas (optional)
  • 1 cup cooked quinoa

For the Peanut Dressing:

  • 1/4 cup natural peanut butter (salted or unsalted)
  • 1 tbsp sesame oil
  • 2 tbsp white vinegar
  • 1 tsp maple syrup
  • 1 clove of garlic, minced
  • 1 tsp ground ginger
  • 1 tsp Chile flakes
  • Salt and pepper to taste
  • 1/4 cup water

Directions:

  1. Whisk together the dressing ingredients in a small bowl. If it’s still too thick, add more water until you reach the consistency of ranch dressing.
  2. In a larger bowl, toss together the Salad ingredients. Add in the dressing and mix until everything is coated.
  3. Enjoy!

Now that I think about it, adding some peanuts on top of this salad would definitely take it to the next level, as well as add some crunch. I’ll have to try that next time! So you Friday;)

Yours Truly,

MyDayIsBooked;))))

Apple and Peanut Butter Granola

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Hi guys! I haven’t done a breakfast recipe in a while, and so I’d thought I’d share this Apple and Peanut Butter Granola. One of the first food posts on my blog is a homemade granola, and it’s pretty good, but when it comes to this recipe, I have one word for you; CLUSTERS! The mixture of mashed banana, peanut butter and vanilla creates more of a sticky “batter” when mixed with oats, and allows for big, delicious clusters to form. I also added in some apples and sunflower seeds, which give sweetness and earthiness. This granola would be great on top of smoothie bowls, yogurt, or simply with some almond milk.

Apple and Peanut Butter Granola

Serves: 4-6

Total Time: 40 minutes

Ingredients:

  • 2 ripe bananas
  • 1/2 cup creamy natural peanut butter
  • 1 tbsp vanilla
  • 2 1/2 cups oats
  • 1/2 cup sunflower seeds (or chopped nuts of your choice)
  • 1 apple, diced

Directions:

  1. Preheat your oven to 375 degrees Fahrenheit
  2. In a large bowl, mash the bananas and mix them with the peanut butter and vanilla.
  3. Add in the oats, sunflower seeds, and diced apple.
  4. Mix until the dry ingredients are coated in the peanut butter and banana mixture.
  5. Spread out the granola on a parchment lined baking sheet.
  6. Bake for about 15 minutes, then take out of the oven and stir around the granola, staring to separate the clusters.
  7. Place back into the oven until the granola is golden brown.
  8. Enjoy!

Hope you like this easy breakfast recipe! It should keep in the fridge for about a week and a half, so it’s great for meal prepping;) I’ll see you next week with more great summer posts!

Yours Truly,

MyDayIsBooked;)

Veggie Tacos

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Let me start off by saying that these Veggie Tacos are the thebomb.com. I for one am a huge taco lover, so this delicious combination of peppers, zucchini, and lentils is right up my alley. Theses tacos take about a half hour to whip up, assuming you’re using pre-cooked lentils. For this recipe, I used canned lentils, because they’re ready to use and have a texture that lends itself well to tacos. Add in some zucchini, peppers and Mexican spices, and top it off with some guacamole and Mango Salsa, and you’ve got yourself a killer meal.

Veggie Tacos

Serves: l4-6

Total Time: 30 minutes

Ingredients:

  • 1/2 a red onion, diced
  • 1 tbs olive oil
  • 1 clove of garlic, minced
  • 1 bell pepper (any colour) diced
  • 1 medium sized zucchini, chopped into half inch cubes
  • 1 can of lentils, drained and rinsed, or about 2 cups cooked green lentils
  • 1/2 tbs cumin
  • 1/2 tbs paprika
  • 1/2 tbs Chilli powder
  • 1/2 tsp cayenne powder
  • 1/2 tbs oregano
  • Salt and pepper to taste

Directions:

  1. Heat the olive oil in a pan over medium heat. Add in the onion and garlic and cook until the onion is translucent, about 3-4 minutes.
  2. Add in the zucchini, bell peppers, and lentils and stir. Next, measure out the spices and put them in the pan as well. Mix together all of the ingredients and let cook for about 15-20 minutes, or until the veggies are soft, and any liquid has evaporated.
  3. Place the veggie mixture in a tortilla with guacamole and mango salsa. Enjoy!

Hope you enjoy this delicious taco recipe! It’s great for hot summer days;)

Yours Truly,

MyDayIsBooked;))

Dark Chocolate Chunk Banana Bread

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Hi everyone! This week I had a bunch of ripe bananas lying around my house, so I decided to make some banana bread. I looked up a recipe on Pinterest, and thanks to The Happier Homemaker, I baked up a tasty treat! However, I did change some of the ingredients to make it a bit healthier. In my version, there’s no refined sugar and I used oat flour. I also added in some dark chocolate chunks. Yum! I hope that you enjoy this lightened up recipe.

Super Moist Banana Bread

Makes: 6-8 servings

Total Time: 80-90 minutes

Ingredients:

  • 3-4 ripe bananas
  • 1/3 cup melted coconut oil
  • 1/4 cup maple syrup
  • 1 chia egg (made by soaking 1 tbs of chia seeds in 1/3 cup water for 15 minutes)
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • A pinch of salt
  • 1 1/2 cups oat flour
  • 1/2 cup dark chocolate chunks

Directions :

  1. Mash the bananas in a large mixing bowl.
  2. Add in the melted coconut oil, egg, vanilla and maple syrup and mix well.
  3. Next, measure out the oat flour, baking soda, cinnamon, salt and dark chocolate and stir into the banana mixture.
  4. Pour the batter into a loaf pan greased with coconut oil. Bake for at least 45 minutes.
  5. If you notice that the outside is browning but the inside looks a bit raw still, don’t worry. Remove the loaf from the oven, let cool, wrap with tinfoil and place in the fridge. Once the loaf has been in the fridge for a bit, the inside will firm up.
  6. Enjoy!

I hope you like this healthy, incredibly moist banana bread! Thanks again to The Happier Homemaker for the inspiration for the recipe! I’m going to go have some right now…

Yours Truly,

MyDayIsBooked;))