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

Black Rice and Orange Lentils with Avocado Salsa

Lentils are one of my favorites.  I love making a huge pot and eating it leftover meal after meal.  Lentils get better the next day…well at least I think so.  I’ve never tried the colorful varieties so I was excited when I bought some orange lentils in the bulk section at the health food store.  Buying this was is cheap and very non-committal.  You can get just enough for one meal…I love that. I always find that when I buy in bags I have enough for two meals plus a teeny bit extra and I find that annoying.   Because of this the bulk section is my new favorite place in the health food store. It’s the bargain smart way to buy.  Actually, yesterday was all about bargain shopping for me.  My local store gets delivery of their produce on Tuesday’s so I went to get some of the fresh goodies…well, I got there too early and the delivery hadn’t arrived yet.  But, what I did get was great prices on their existing produce – the organic broccoli was still in good condition and marked down to $.99 (normally $3.99).  Awesome, right?  I thought so!  I also bought a handful of vegan carob chips just to try.  They were good enough that I might commit to buying more to try in a recipe someday.  Watch out for that…

Here’s the vitamin packed meal we had last night…PS, orange lentils cook quite fast…I was surprised.

Black Rice and Orange Lentils with Avocado Salsa

Rice:

1 cup black rice (or brown rice)

1 3/4 cup water

1 clove of garlic chopped

salt to taste

Directions:  Combine ingredients in a pan and bring to a boil. Once boiling, turn down heat to low and cover.  Cook for 30 – 40 minutes.

Orange Lentils:

2 cups orange lentils

5 cups water

4 cloves of garlic chopped

1 tsp cumin

1/2 tsp black pepper

salt to taste

Directions:  Rinse lentils and discard any funny looking ones. 🙂 Add lentils, water, garlic, cumin and pepper to pot.  Don’t salt yet as it will make the lentils tough.  Bring to boil and then turn down heat to low simmer.  Cook approx 20 minutes or until lentils are done.  Then add salt. (I usually like to add onions to my lentils, but I didn’t have any…they were quite good without)

Avocado Salsa:

1 tomato

1/2 avocado

1 Tbsp chia seeds (for good luck and extra nutrients)

2 limes juiced

chopped cilantro

salt

Directions: Dice tomatoes and avocado.  Combine all ingredients.  I usually like to add chopped radish to my salsa, but I didn’t have any.  You need to make this fresh at every meal as it doesn’t keep.  Especially if you use radish.

Serve over a bed of organic spinach… and enjoy!  PS, Lennox loved the lentils too!

A few reasons why this meal is good for you…

Black rice is high in nutritional value and contains 18 amino acids, iron, zinc, copper, carotene, anthocyanin and several important vitamins.

Lentils are high in protein, dietary fiber, folate, vitamin B1, and minerals.  Serving with rice makes it a complete protein.

xoxo,

Crystal

 

Way too easy bean soup

Today was one of those days where dinner time came to fast and I hadn’t planned a thing.  The non-vegan family approved this meal too!

Way too easy bean soup

Olive oil

1 onion diced

1 clove of garlic

2 carrots diced

Saute onion, garlic and carrots in olive oil.

Add:

1 can vegetable broth

1 can of diced tomatoes w/chillies

1 can white beans

1 can black beans

1 cup chopped cabbage

Cook until veggies are at desired doneness.  Ta dah!  That is it.  I added avocado and a drop of doTERRA lemon essential oil to my bowl.  Delish!