Tag Archives: coconut oil

Indian Veggie Curry

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This is a really delicious curry dish without all the crazy ingredients. We all enjoyed this very much, even the kids! Again, not the best picture but as you know I’m usually pressed for time! 😉

This makes about 6-8 decent sized servings, plenty for leftovers!

Indian Veggie Curry

Indian Veggie Curry

Ingredients: 

Water/Veggie Broth for sauté 

1 large onion, chopped
4 cloves garlic, minced
2 to 3 Tbsp minced ginger (I like 3)
2 tsp ground cumin
1 tsp ground coriander
1 to 2 tsp curry powder (I used 2 tsp of Kashmiri Curry from World Spice. It’s very mild, my kids like it!)
1/2 tsp turmeric
1 cinnamon stick
4 carrots, peeled and sliced
4  small sweet potatoes OR 2 large ones , peeled and chopped
5-6 cups spinach or kale (I used lacinato kale)
3 celery stalks , chopped
1 green pepper ( optional)
2 cans coconut milk (I used one regular and one lite)
2 Tbsp tomato paste 
1 tsp sea salt, or to taste
1/2 cup of chopped cilantro

1 block of extra firm tofu – drain, press and cubed – optional

( you can add any other type of veggies or herbs you would like)

INSTRUCTIONS

1. Water/broth sauté diced onions until soft. Add garlic , ginger, ground cumin, ground coriander, curry powder, turmeric, cinnamon stick and sauté for 5 min.

2. Add carrots, spinach/kale, celery , carrots, sweet potatoes, green pepper or any other veggies, coconut milk , tomato paste , cilantro, sea salt. Add in some veggie broth or water if you feel as though there isn’t enough liquid.

3. Stir well, bring to a boil then cover simmer on medium heat for 25 to 30 min or until all veggies are soft. If using tofu, add it in 10-15 minutes before it’s all done.

4. Remove cinnamon stick. Let it sit for a few minutes before serving to let the sauce thicken.

5. Serve over rice or quinoa (I used quinoa)

** Note: you can add vegetable broth or a little water if you feel you need more liquid

Saute onions until soft then add garlic, ginger and spices. Cook for 3 more minutes.

Saute onions until soft then add garlic, ginger and spices. Cook for 3 more minutes.

Add in all the veggies, coconut milk, tomato paste and stir well. Bring to a boil cover and simmer over medium until veggies are done. About 20-25 minutes...

Add in all the veggies, coconut milk, tomato paste and stir well. Bring to a boil cover and simmer over medium until veggies are done. About 20-25 minutes…

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Add in the cubed tofu 10 minutes before it's done, stir well.

Add in the cubed tofu 10 minutes before it’s done, stir well.

Ready to serve! I let mine sit for a few minutes to let the sauce thicken.

Ready to serve! I let mine sit for a few minutes to let the sauce thicken.

Cash loves it!

Cash loves it!

Ava does too!

Ava does too!

Yummy Black Bean & Corn Soup

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This soup is REALLY good! Both kids and my hubby asked for seconds, our 14 month old screamed “Mo mo” for more until we refilled his bowl. I pureed his portion because he doesn’t like a ton of texture to his food. I will be making this again soon!

Yummy Black Bean & Corn Soup

Original recipe from Vega.

Black Bean & Corn Soup

Ingredients: 

  • Water/Broth for sauté 
  • 1 medium onion, diced
  • 2 carrots, diced
  • 4 celery stalks, diced
  • 4-5 cloves garlic, minced
  • 1 tbsp agave or other sweetener (I did not add this but you may like this addition)
  • 3 tbsp balsamic vinegar
  • 1 tsp chili powder
  • 1/2 tsp coriander seeds
  • 1/2 tsp cumin seeds
  • 4 cups vegetable broth or water
  • 4 (15 oz cans) black beans
  • 5 big tomatoes
  • 2 (15 oz cans) corn or 3 cobs of corn, cooked and cut off
  • 1/2 bunch of cilantro
  • Salt and Pepper, to taste
  • Avocado, diced (for garnish)
  • Cilantro (to garnish) 

INSTRUCTIONS

1. Grind cumin and coriander seeds in a food processor or mortar and pestle until a coarse grind (I used my magic bullet). Set aside.

2. Puree 2 cans of black beans and tomatoes until smooth. Set aside.

3. Water/Broth sauté onions, carrots and celery. Cook until tender. Add agave (if using) and let vegetables caramelize slightly. Deglaze pan with balsamic vinegar.

4. Add spices and garlic to pot and cook 2 minutes.

5. Add vegetable stock/water, pureed black beans and tomatoes, black beans and corn to pot. Season with salt and pepper.

6. Cook 20 minutes to over medium heat. Adjust seasoning if needed. Add cilantro.

7. Garnish each bowl of soup with avocado and cilantro.

Saute onions, carrots and celery

Puree 2 cans of black beans and tomatoes together until smooth

Add garlic and spices, saute for 2 more minutes. Deglaze pan with balsamic vinegar

Add pureed beans and tomatoes, corn, broth/water and remaining black beans to pot. Season with salt and pepper. My tomatoes didn’t fully puree so I chopped the remaining ones up and added them in.

Cook on medium heat for 20 minutes. Add cilantro

Serve with diced avocado and cilantro!

Curried Quinoa and Adzuki Bean Burger Wraps

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You’re probably saying adzuki what? That’s what I said when I first heard about these little red beans. Burgers are a staple in our house lately (easy finger food for our 1-year old) and I’m always up for a new bean so I added some to my last Nuts.com order. To be honest, these burgers came out a little bland so I decided to spruce them up a bit with a few toppings and WALAH… YUMMY GOODNESS!!! Okay… enough with the caps lock, you get the picture 😉

Curried Quinoa & Adzuki Bean Burger Wraps

Both of our kids love these burgers smeared with a little hummus and topped with chopped avocado. I prefer the wrap thing myself. My best friend came over for dinner with her nephew a few nights ago when I served these burgers… he wasn’t a fan but our son was happy to eat his share!

First bite… not sure yet (Friend is NOT amused with these burgers!)

He likes them!! YES!!!! (Friend still not amused)

“Hey if you don’t want your burger, I’ll eat it…”

“No really… TAKE IT!”

Yummy! (Friend still not amused)

LOL!!! Had to share those pics, they’re too funny! Okay… onto the burger recipe.

NOTE: Once you make the burgers, here are the ingredients I used to make the wraps:

* Collard Greens – pick larger ones for wraps

* Mango Chutney (from Trader Joe’s)

* Plain Hummus (I make my oil-free hummus or use Trader Joe’s Mediterranean Hummus in a pinch)

* Lentil Sprouts (See my sprouting post)

* Avocado

Original burger recipe from Choosing Raw… great site!!!

Curried Quinoa and Adzuki Bean Patties (vegan, gluten free, soy free)

Makes 6-8 Burgers

1/2 cup quinoa, dry
1 3/4 cup cooked adzuki beans (I buy mine from Nuts.com – $3.99/lb for organic)
3/4 cup chopped onion
1/4-1/2 cup chickpea flour
2 tsp curry powder
1 tsp cumin
3/4 tsp sea salt (or to taste)
Black pepper to taste
Cooking spray (I use the spectrum brand) or a scant amount of coconut oil for sauteeing and grilling

1. Bring 1 cup water to boil and add the quinoa. Lower heat to a simmer, cover and cook for 15 minutes WITHOUT OPENING THE LID! Remove from heat and let sit, fluff with a fork.

2. Sautee the onion till golden and tender.

3. When quinoa is done, add quinoa, onion, chickpea flour, and adzuki beans to a food processor. Pulse quickly until the mixture is forming a dough that is uniform and sticks together, but still has some texture. Add spices and pulse a few more times to incorporate. If at any point you feel as though you’re overprocessing, you can transfer the bean and quinoa mixture to a bowl and mix with your hands!

4. Shape mixture into six patties and spray a skillet or pan with coconut oil. Cook for five minutes over medium heat, flip, and continue to cook for another five minutes or so.

Add cooked quinoa, onion, chickpea flour, and aduki beans to a food processor. Pulse quickly until the mixture is forming a dough that is uniform and sticks together, but still has some texture. Add spices and pulse a few more times to incorporate.

Spoon mixture into hot pan and smash a bit to resemble burgers

When burgers are done, let cool a bit then assemble your wrap. I did this order: collard green. hummus, burgers, mango chutney, avocado then lentil sprouts. Ready to wrap!

Pretty little wrap!

Time to eat!

Skinny Buckeyes

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I was trying to fight off a serious sweet tooth (it wasn’t working!) so I decided to make these… I figured it was a little bit of a compromise, considering they contain beans! They turned out really good, my hubby and toddler loved them!!

Skinny Buckeyes

This recipe is from Happy Healthy Mama. She has some really great recipes!

INGREDIENTS

* 1 1/2 cups cooked chickpeas (or 1-15 ounce can, rinsed and drained)

* 1 1/2 cups peanut butter

* 1/2 cup agave (original recipe called for honey but agave works too)

* 1 teaspoon vanilla

* 1/2 teaspoon salt

* 1 cup semi-sweet chocolate chips (I used dairy-free chips)

* 2 tablespoons coconut oil

* toothpicks

INSTRUCTIONS

1. In a food processor, process the chickpeas until they are completely broken down. Add the peanut butter, honey, vanilla, and salt and process until everything is well combined and forming a ball, about one minute.

2. Scoop the mixture with a rounded spoon (I used a 2 teaspoon size), roll into a ball, and place on a baking sheet lined with wax or parchment paper. Continue until you use all of the mixture; you should get approximately 48 balls.

3. Place in the freezer until firm, about 15 minutes.

4. Meanwhile, place your chocolate chips and coconut oil in a medium, microwave-safe bowl. Microwave for 30 seconds and then stir the mixture. Microwave another 30 seconds and stir again. If the chips are not completely melted yet, microwave in 5-10 second increments until totally smooth. {Alternatively, you can use the double boiler method to melt your chocolate. I always just use the microwave.}

5. When your peanut butter balls are firm enough, take them out of the freezer. Put a toothpick into the top of each ball and then using the pick as a handle, dip the ball into the chocolate. Leave a little circle open at the top to make traditional Buckeyes. I had a little chocolate leftover using this method, however, so if you want to cover the entire ball with chocolate, go ahead. Return the dipped balls to your tray.

6. Refrigerate until the chocolate is firm and you are ready to serve. If storing, store in the refrigerator.

Process chickpeas

Add other ingredients and process until it forms a ball

Roll into balls and place on parchment paper - freeze for 15 minutes

Heat coconut oil and chocolate chips

Dip the balls into the chocolate using the toothpicks - refrigerate until firm

Yummy!

 

Creamy Dreamy Superfood Pudding

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Happy Birthday to our daughter, she turned two years old today! I made this pudding yesterday for her birthday dessert tonight – her dessert is usually fruit so this was a treat!

She LOVED it! Can you tell?

 

When I saw this recipe on HealthyMammas.com, I just had to make it! As they put it ” how else can you find a way to get in your Chia Seeds, Hemp Seeds, and Coconut Oil in one sitting?” My thoughts exactly!

Ingredients
  • 2 cups water
  • 1 cup cashews (use RAW cashews, bulk section at Sprouts)
  • 1/2 cup hemp seeds – (I used whole and shelled, all I had)
  • 1/2 cup coconut sugar – (I used brown sugar, all I had but I will use coconut sugar next time! Buy at Sprouts)
  • 1/4 tsp sea salt
  • 2 tsp vanilla extract
  • 1/2 cup coconut oil (I used a little less)
  • 2 ½ Tbsp chia seeds (You can buy them here on Amazon, best price I’ve found and free shipping!)
Instructions
  1. Soak the cashews in water for 4-6 hours. When finished rinse the cashews with water and strain. (don’t leave this part out! I made it without and with soaking – huge difference!)
  2. If coconut oil is solid place in a pan or double boiler on the lowest temperature possible. (or stick in the microwave for about 6 seconds) Once oil becomes a clear liquid turn the heat off. Coconut oil should melt at 80 degrees Fahrenheit.
  3. Place the water, the soaked cashews, the hemp seeds, the coconut sugar, the salt, and the vanilla extract in a high-speed blender. (My Vitamix was PERFECT for this)
  4. Blend on high until you have a nice creamy consistency.
  5. Turn the blender on low and while it is running slowly pour in the melted coconut oil. Place the lid back on and run the blender on high for a few seconds.
  6. Turn the blender on low and slowly pour in the chia seeds. You will want to make sure the chia seeds stay whole. (important, I also tried this with and without keeping them whole. My recommendation is to keep them in tact.)
  7. Place mixture in a sealed container (a quart size mason jar works great) and refrigerate over night. Super Food Chia Pudding is great topped with cacao nibs and hemp seeds or fresh berries.
  8. It will be runny when you pour it out of the blender but don’t worry, it will set up in the fridge.
Notes

Makes 4 cups, or approximately 6-8 servings.

I topped this with mini vegan chocolate chips, yummy! I can’t wait to try berries!
 Thank you Healthy Mammas!!!