Vegan Coconut Non-Curry

Surprising my non-vegan family with dinner on a night they were too busy to cook was the only way I was going to get my mom to give one of my creations a try.  She is very anti-curry {sad I know}, but I wanted curry.  I {sorta} weaseled my way into the meal I was craving, by making curry but omitting the curry.  Make sense?

Here’s what I did:

Vegan Coconut Non-Curry

Ingredients:

1 tbsp coconut oil

1 sliced onion

1 clove of minced garlic

2 tbsp cumin

3 cups chopped cabbage

1 head of broccoli

1 green pepper

1 tomato

1 can chickpeas

1 handful chopped cilantro

2 or 3 cups coconut milk

3 drops doTERRA lemongrass

Braggs liquid aminos for salt (to taste)

hot sauce (to taste)

Directions: Sautee onion and garlic in coconut oil, add cumin.  Add other veggies except tomato and cover.  Cook for about  minutes, add tomato, chickpeas, cilantro and coconut milk.  Add lemongrass, Braggs and hot sauce to taste.  Serve over brown rice, quinoa or eat plain.

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I need your vote in YumUniverse’s The Big Kale Contest

Good morning my dears!  One of my favorite websites YumUniverse is having a recipe contest called The Big Kale Contest – fun right?  One of my yummy kale creations is in the running.  Check out my recipe for Kale, Red Cabbage & Pistachios in Coconut Sage Butter and vote for me on their Facebook Page!  While you’re on Facebook “like” Vegan Familia on Facebook.

Kale, Red Cabbage and Pistachios in Coconut Sage Butter

Don't forget to vote on YumUniverse on Facebook

Kale Contest Entry: Crystal’s Kale, Red Cabbage & Pistachios in Coconut Sage Butter

Ingredients:
8 cups of chopped kale
3 cups of chopped red cabbage
1 medium onion
1 clove of garlic
1/2 tbsp fresh chopped sage
1 1/2 tbsp coconut oil (divided)
2 Tbsp coconut butter
1/2 cup roasted salted pistachio pieces

Directions:
Sauté chopped onion in 1 tbsp coconut oil for approx 5 minutes, then add minced garlic and sage. Add remaining coconut oil and cabbage. Sauté till almost tender. Add coconut butter and mix well. Add chopped kale and cover until slightly wilted. Stir in pistachio pieces and enjoy.

Way Delicious Vegan Tacos

Have you ever tried millet?  I had never even heard of it until yesterday while browsing the health food store.  I decided to give it a shot.  That has to be one of my favorite things about becoming vegan.  I’m trying new things way more often than I ever did before.  Food is so exciting to me.  If I had the time, I would spend all day in the kitchen trying new things {I’d probably get nice and plump too, good thing I don’t have the time}.

Yesterday I followed the directions and made some very bland millet.  Simply not impressed, but I knew that with some additions is would be a fun new staple.  I found some inspiration in my Thrive Foods book by Brendan Brazier and decided to make some tacos.  All I can say is YUMMY!

You can barely see the millet hiding under the black beans, but it's there I promise.

Way Delicious Vegan Tacos – with Green Millet, Black Bean, Guacamole, Tomatoes, Yellow Peppers and Pine Cheese Sauce

Green Millet

1 cup millet {cooked according to package directions}

2 Tbsp coconut butter

1 small clove of garlic

3 Tbsp spirulina

3 Tbsp Braggs liquid aminos

First, I took some cooked millet and sauteed it in coconut butter {my new favorite thing}, with a small clove of garlic.  Then I added spirulina and  Braggs liquid aminos.  This idea came from Thrive Foods by Brendan Brazier.  I added the coconut butter and garlic and toned down his recommendation for the amount of spirulina – this stuff is just stinky.  I have to admit this was way better than I expected it to be.  Even my totally NOT vegan step-dad tried it and he said it tasted good, although I couldn’t even get my mom to try it.

Yellow Pepper Pine Cheese – from Thrive Foods by Brendan Brazier

1 yellow bell pepper

1/2 cup pine nuts

3 1/2 Tbsp nutritional yeast

1 tsp sea salt

1 tsp tarragon {I didn’t have any so I used 2 drops of doTERRA thyme oil}

1 Tbsp olive oil

1 tsp apple cider vinegar

1 tsp agave nectar

1 small clove of garlic

Combine all ingredients in a blender and blend thoroughly.

 

Once you have made the above items.  Make some guacamole as you wish.  Dice some tomatoes and slice some bell peppers. 

Then, fry your tortillas {I used Trader Joes organic blue corn tortillas} in coconut oil. Build your taco and enjoy!

The combination was heavenly!  Let me know if you agree.

xoxo,

Crystal

Sweet Potato Surprise

I’ll have the special please…That’s what I imagine Lennox would say if he could talk and our kitchen was a diner. Today’s special was…

Can you guess what it is? Besides yummy and delicious and good for you of course!?

Sweet Potato Surprise

1 tsp. coconut oil

1 radish diced into teeny tiny pieces

1 handful of spinach chopped

1 tbsp. white beans squished

1 jar of sweet potato baby food

Directions:

Saute radish in coconut oil (this makes the spicy turn to sweet), add spinach and beans.  Mix in the sweet potatoes and viola!  Pure deliciousness!

As you can see I don’t like to feed my little one the same thing everyday.  He’s a person too right.  Big people don’t like to eat the same darn thing everyday…so I try to spice up his food and make meal time enjoyable!

Strawberry Banana Pilaf

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Jamming out to “Moves Like Jagger” during lunchtime today was so much fun!  We danced around giggled while Lennox had an “appetizer” of cut up kiwi and I whipped up this Strawberry Banana Pilaf as a main course (haha). This was so good … I couldn’t even get Lennox to share with me.  He ate the whole bowl!  OK, I sneaked a few nibbles.

Strawberry Banana Pilaf

1 tsp. coconut oil

3/4 cup cooked brown rice

1/2 banana

2 strawberries

1 tsp. almond butter

Saute rice in coconut oil add almond butter.  Cut up fruit and mix in.  Try to sneak a bite before your kiddo eats it all!