Spicy Vegan Curry

Three words: SPICY VEGAN CURRY. What more could you want? This was so good! and very spicy. AAAAND husband approved. I served this over farro but was really envisioning it over cauliflower rice..just ran outta time to make some!

serving size: 6 servings

What you need:

• 1 yellow onion, diced
• 1 tablespoon olive oil
• 3 teaspoons minced garlic
• 1 block of firm tofu, pressed and cubed
• 1 sweet potato, diced
• 1 eggplant, cubed
• 1 can of chickpeas, drained
• 1 can of unsalted, diced toamotes
• 2 cups of packed spinach
• 2 cups of veggie broth
• 1 cup of water
• 1 teaspoon coriander
• 1/4 teaspoon cinnamon
• 3 teaspoons cumin
• 1/4 teaspoon cayenne
• 1.5 teaspoons garam masala
• 1.5 teaspoons curry powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon chili powder
• 1 teaspoon chili in adobo sauce
• 1 teaspoon paprika

What you need to do:

1. Heat olive oil and saute onion until translucent, about 3 minutes over medium high heat
2. Add in garlic, tofu and sweet potatoes and cook about 10 minutes or until tofu is crispy and brown
3. Add in your water and broth, then add in your eggplants, chickpeas and diced tomatos
4. Next, add in all your spices and stir well
5. Bring everything to a boil, then reduce heat and simmer for about 30-35 minutes or until sweet potatoes are cooked
6. Add in your spinach and cook another 1-2 minutes until wilted
7. Serve over rice, farro, quinoa and enjoy!

Moroccan Spiced Chickpea Bowl

Even though I didn't feel like cooking (takeout sushi was calling my name!) I decided to make a kinda big (it's just me this week) batch of something to have for leftovers this week. I really wanted a bowl style meal and was really feeling something spicy with a bit of sweet! That's where this came about. Added in some raw veggies I had in the fridge and then fried up a Siete almond flour tortilla to make a "chip" and made a quick spicy yogurt sauce (which I measured nothing..I'm sorry!) and wwwaaaallllaaaaa, I had a delicious dinner!

serving size: I'd say this would make 3-4 bowls

What you need:

• 1 can of chickpeas
• 1 can of diced tomatoes (I used unsalted because I like to go in with my own)
• 1/2 tablespoon olive oil
• 1/2 small onion, diced
• 1-2 teaspoons minced garlic
• 1/4 cup red pepper and tomato stock (I used Pacific Foods)
• 1/2 teaspoon chili in adobo sauce
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1/2 teaspoon turmeric
• 1/2 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cayenne
• 1 cup uncooked farro
• additional toppings* raw veggies, yogurt sauce, hummus, pita

What you need to do:

1. Saute onions and garlic in the olive oil in a large pan over medium heat
2. Add in your chickpeas, spices and chili in adobo sauce and cook about 5 minutes.
3. Start boiling your farro
4. Add the stock and diced tomatoes and simmer it up for around 18-20 minutes
5. Dice up any veggies or make any sauces
6. Assemble your bowl!
7. Eat!!!!