Super flavorful, super easy, one-pot veggie curry.
1 Onion, chopped
3 cloves of garlic, chopped
1 Bell pepper, chopped
2 tbls Yellow curry powder
1/2 tsp Coriander, ground
1/2 tsp Black pepper, ground
1/2 tsp Cayenne pepper
1 tsp Sea Salt
1 16oz can Coconut milk
1 can Chickpeas, drained and rinsed
3 medium Potatoes, chopped
2 Carrots, chopped
1 cup Broccoli
1 tbls Cooking oil
Heat a medium sized pot with cooking oil on medium high. Add chopped onions and garlic and sauté until translucent. Then, add curry powder, coriander, black pepper, and salt; turn the heat down to medium, add bell pepper and continue cooking for 2 minutes, stirring often. Pour in the can of coconut milk, add the chickpeas, potatoes, and carrots; mix all of the ingredients together so that everything is covered in the beautiful golden sauce you’ve created. Place the lid on the pot and let simmer covered for about 15 minutes, remove the lid and mix in the broccoli. Let simmer for 5 more minutes covered until broccoli is bright green and all of the root veggies are tender. Remove from heat and let cool uncovered for 10 minutes.
Try adding some young jackfruit to the mix too! I drained and rinsed jackfruit that was in brine, roasted it on 375 Fahrenheit for 15 minutes (I like to dry it out a bit and take away the briney taste) with some salt, black pepper, and onion powder. Then, I chopped up the jackfruit and added it to the curry around the same time I added in the potatoes and continue the recipe as directed.
Serve on top of rice or your favorite grain.
Mix it up! What veggies do you have in your fridge or freezer right now?
Things are so much better with flavor… and superfoods.
I believe snack time is one of the most magical points of the day. Whether your snack time be every 3 hours or all day long, snack time should make you happy, satisfy cravings, and give your brain and body the energy it needs to last through the day.
Popcorn is one of my favorite snack, next to potato chips, but I need my popcorn to be flavorful and snackalicious! So these seasonings are typically my go to when I’m popping some corn.
2 tbls Nooch (aka nutritional yeast flakes)
1 tbls Tomato powder, if you’ve got a dehydrator dehydrate two large tomatoes and then pulverize them
1 tsp Onion powder
1 tsp Garlic powder
1/2 tsp Black pepper
1 tsp Dried basil
1 tsp Dried oregano
1 1/2 tsp Himalayan pink salt
1/4 tsp Evaporated cane juice (sugar)
Mix up everything in a small bowl, and store in an air tight container in your spice cabinet.
1 tbls Nooch
1 tsp Garlic powder
1 tsp Onion powder
1 tsp Black pepper
1 tsp Paprika
1 tsp Chili powder
1 tsp Himalayan pink salt
1/2 tsp Cayenne pepper
1/2 tsp Ground Turmeric
1/2 tsp Bay leaf powder
1/2 tsp Coriander ground
1/2 tsp Dried thyme
1/2 tsp Dried oregano
1/4 tsp Spirulina powder
1/4 tsp Moringa powder
Mix all ingredients in a small bowl, and store in an airtight container in your spice cabinet.
1 1/2 tbls Spike All Purpose Seasoning
3 tbls Nooch
Mix in a small bowl, store in an airtight container in your spice cabinet.
Catch me this weekend with banging booch and poppin plant based eats!
If you’re in Miami check me out at the Little Haiti Cultural Complex this Saturday!
If It’s Got A Nutrition Label:
Basically if you’ve got food stamps you’re allowed to purchase ANYTHING that has Nutrition Facts and NOT Supplement Facts.
Feel free to grab some plant based protein, chia seeds, medicinal herbs, and all that good stuff! YO! You can also buy fruit bearing and edible plants and seeds with an EBT card!!!! If you’re sick of buying produce that you know you would benefit from growing yourself, then start a container garden! This link can provide you with further information on how to get a garden going at home or in your community: https://www.snapgardens.org/snap-participant/. Not all grocery stores have fruit bearing or edible plants for sale; stores like Trader Joe’s without fail have herbs at the least. You can also check out your local farmers market to see if they have plants for purchase that you can use EBT for.
I love all farmers markets, they make me feel good to be surrounded by so much fresh, local, and pure food and flowers. You can walk around and sample fruits and vegetables, haggle prices, get your favorite treats from local vendors, and get double dollar benefits with your EBT card! Produce in some areas can rack up a high tab at the grocery store, so it doesn’t seem conducive to purchase food that’s only going to last a few days in the refrigerator. This link allows for you to search for farmers markets in your area and filters out farmers markets that do not accept SNAP benefits: https://www.ams.usda.gov/local-food-directories/farmersmarkets. Going to the farmers market with the intention of spending $20 but receiving $40 worth of produce feels great! It also gives you a good reason to get up early, go outside, and start your day with pleasant vibes.
Community Sustained Agriculture which is often referred to as CSA is a system that allows city residents to have direct access to high quality, fresh produce grown locally by regional farmers. Shares usually include 7-10 types of vegetables, enough for a family of 2-3 people, most CSAs also offer half shares for smaller households. Most CSAs have a variety of payment plans to enable members flexibility in paying for their shares. Some CSAs can arrange payments in installments, accept food stamps, offer sliding scale fees, and provide scholarship shares. It’s best to hop onto Google and search for a CSA in your area.
This link lists the participating museums that provide free and/or reduced pricing for museums around the US: http://childrensmuseums.org/participating-museums
Its ok, get a little boujie, hit up Whole Foods; your health is worth being boujie about. Check out Trader Joe’s, many supermarkets accept EBT and have a broader selection of products that some neighborhood grocery stores lack. Or, pester neighborhood markets for certain items, create a demand for the product.
It’s light. It’s decadent. It’s tart. It’s good for the tummy. ANDDDD it’s super ridiculously easy to make! JUST 2 INGREDIENTS!!!!
Coconut Probiotic Yogurt:
2 cans of full fat Coconut milk
4 50 billion live cultures Probiotic capsules
This is literally one of the easiest recipes you’ll ever come across… like ever. Open your two cans of coconut milk and pour them in a blender. Blend until smooth and emulsified. Empty coconut milk into a clean sanitized bowl or jar. Empty the contents of the probiotic capsules and mix with a wooden or rubber spoon (metal is said to disturb the probiotics) until there’s there’s no lumps. Cover the mixture with cheese cloth and a rubber band (you want the bacteria to breathe, but you don’t want bugs) and place in slightly warm place, I placed my yogurt in the oven while it was off and let it sit for 20 hrs. I think the time can get played with between 18-48 hours depending on temperature. When I took mine out of the oven, I mixed it up one more time and placed it in the fridge. After it was cool I ate it with freshly sliced bananas and my banana crunch granola.
This recipe makes plain yogurt; however, after fermentation and before you put it in the fridge you can add sweetener and/or your favorite flavors!
Definitely a better recipe than what comes on the package of vital wheat gluten.
Black Bean and Mushroom Seitan Roast:
1 can of black beans
1 cup of mushrooms
1 green onion
1 stalk of celery
2 tbls Earth Balance or cooking oil
2 tsp veggie bouillon (or 2 vegan chicken bouillon or 2 vegan beef bouillon, or one of each)
1 tsp onion powder
1 tsp garlic powder
½ tsp black pepper
1 tsp paprika
1 tbls nooch
½ tsp bay leaf powder
1 tsp oregano
1 tsp basil
1 tsp parsley
….1ish cup of vital wheat gluten flour
Chop up the green onion and celery. In a medium pan turn the heat on to medium-high and add vegan butter. When vegan butter is melted add the green onion and celery. Sautee the green onion and celery until soft, and add a cup of chopped mushrooms and sautee until brown; then remove from heat. In a blender add the can of black beans, the cooled mushroom mixture, and the rest of the ingredients EXCEPT for the wheat gluten flour. Blend until smooth. Empty the contents of the blender into a large bowl, add the wheat gluten flour about a ¼ cup at a time, mixing and kneading with your hands until the dough can hold shape.
Roll the dough into a log and wrap with parchment paper. Place in a crock pot on high for 6 hours submerged in veggie broth.
The roast should have a bouncy NOT mushy feel at the end of cooking. Remove roast from cooking broth and keep wrapped in parchment paper. Let the roast cool down for at least and hour and then it’s ready for use!
I sliced the seitan and pan fried it with some of my Cajun Seasoning and some nooch. Served it with vegan gravy, mashed potatoes, and mixed greens with corn.
Why buy Cajun seasoning, when you can just make this banger.
1 1/2 tbls paprika
1 tbls garlic powder
1 tbls onion powder
1 tbls ground dried thyme
1 tsp nutritional yeast flakes
1 tsp ground black pepper
1 tsp cayenne pepper
1 tsp dried basil
1 tsp dried oregano
In a small bowl mix all of the ingredients together and store in an airtight container.