Easy One-Pot Veggie Curry

Super flavorful, super easy, one-pot veggie curry.

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?

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Popcorn Seasoning 3 Ways

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.

Pizza:

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.

Super Green!:

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.

Regular Schmegular:

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.

30-min Cajun Veggie Bowl

Quick, easy, flavorful, and super easy! One of the best parts of this meal is that it’s easily customizable.

Cajun Bowl

(Serves 4)

1 cup Soy chunks (reconstituted with veggie broth) or Vege chickun

1 12oz can Red Beans (drained)

1 cup frozen root vegetables (can be substituted for chopped carrots and sweet potatoes)

½ cup frozen corn kernels

½ cup frozen okra

1 cup frozen collards

1 16oz can diced tomatoes

1 ½ tbls Cajun Seasoning

1 tbls cooking oil

Salt to taste

And cooked brown rice, quinoa, or corn grits (for serving)

In a large pan, add oil and set heat to medium high.  When pan is heated add reconstituted soy chunks, and sauté until they get some color.  When browned, add beans, root veggies, corn, okra, collards, diced tomatoes, Cajun seasoning, and salt to taste; turn down heat, and let simmer for 20minutes.  Let cool for 5min, then serve on top of your favorite grains: brown rice, quinoa, corn grits!  I ate mine of top of brown rice and it was amazing, flavorful, and super filling!

Catch Me This Weekend!

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!

Slow Cooker Sweet Potato Pudding Cake

You ever heard of hot fudge pudding cake? Well, this is better! The pictures don’t do it justice!

The pictures literally do not do this delectable slow cooked goodness the justice that it truly deserves. Growing up my mom used to make this hot fudge pudding cake, that had this moist chocolate cake on top, and this decadent chocolate fudge sauce on the bottom. This is simply an ode to a childhood memory but with my grownup favorite flavor!

It’s one of the easiest cakes you can make and damn near fool proof.

It starts off with you lathering your dish with Earth Balance or your favorite baking oil; pouring in the cake batter, sprinkling a healthy helping of sugar, spice, and everything nice. Then… you pour hot water on top.

I promise you it’s not as crazy as it sounds, you end up with this delicious sauce that you can enjoy with your equally delicious cake.

Sweet Potato Pudding Cake

Cake batter:

1/4 cup Sweet potatoes, mashed

1/2 cup Sugar

1 1/2 tbls Earth Balance, melted

1 tbls Condensed coconut milk *optional*

1/2 cup of Almond milk

1 tsp Cinnamon

1 tsp Vanilla extract

2 tsp Baking powder

1/2 tsp Sea salt

1 cup Unbleached all-purpose flour

Sauce:

3/4 cup Brown sugar

1/4 cup Sweet potatoes, boiled

Dash of Nutmeg

1/2 tsp Vanilla

1/4 tsp Sea salt

1 1/4 cup Water

In a medium bowl, mix together flour, salt, cinnamon, and baking powder. When mixture is combined, add the rest of the cake ingredients, mix until smooth, and pour into a well greased crockpot dish. In a small bowl, mix brown sugar, nutmeg, and salt. Sprinkle the sugar mixture on top of the cake batter DO NOT mix into the batter. Alrighty… so this next step isn’t probably the smartest but if you’ve got faith in your appliances… by all means. I placed the cooked sweet potatoes with vanilla into a blender with boiling water and blended until it’s was very smooth. Pour the hot sweet potato mixture, slowly, over the cake. Place the lid on your crockpot, set to high and cook for 2hrs 30min-3hrs. If it’s not gooey in the center it’s all good!

I would let it cool for at least 20 minutes, but it’s an amazing treat with some almond ice cream!

You Can Do More With That EBT Card Than You Think

Ebt can be super lit!

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.

Farmers Markets:

 

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.

 

CSA:

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.

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Museums:

This link lists the participating museums that provide free and/or reduced pricing for museums around the US: http://childrensmuseums.org/participating-museums 

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Grocery Stores:

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.

Probiotic Coconut Yogurt

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!