a collection of vegan recipes


chickpea tomato curry

chickpea tomato curry
1 tbsp curry powder, paprika, turmeric, coriander, cumin, oregano
1 tbsp coconut oil
1 onion, chopped
2 cloves garlic, minced
1 tbsp grated ginger
3 small chilli peppers, sliced

3 medium sweet potatoes, diced
1 jar tomato sauce
4 tomatoes, diced
1 cup chickpeas, soaked overnight
1/4 coconut milk, plus extra
a whole lotta spinach
1 head broccoli

wild rice and quinoa blend
1/4 cup wild rice blend
1/4 cup quinoa
1/4 cup black rice 

Rinse grains, place in a pot with 1.5 cups water. Bring to a boil then simmer, covered, for 20 minutes. Turn off heat but keep on the element, still covered, for an additional 5 minutes. Fluff and serve. 

Heat spices on the pan for a few minutes. Add coconut oil, onion, garlic, and ginger. Allow to brown for a few minutes, then toss in the remaining ingredients except the broccoli and spinach. Keep adding coconut milk to desired consistency. When cooked through (about 45 minutes on low heat), add broccoli and spinach and cook for another 5 or 10 minutes. 

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