Chick Pea & Cauliflower Masala

Happy November!!!

Meal prep

I’ve been ramping up my work-out game in preparation for ski season, so have been in a healthy mindset lately and have been better at meal prepping on the weekends. This past weekend was extremely busy – last week was nuts at work, we went on a big hike, had a Halloween party to go to, and went down to Colorado Springs to visit a girlfriend and watch the Broncos. Not a ton of time to prep for the week!

When you don’t have a ton of time, use it effectively and realistically – and soup, chili or stews are great ways to maximize the food prep! While Mike made chili (he makes the best chili!), I  made a Chick Pea & Cauliflower Masala. We had a ton of garden grown tomatoes to use up too, so it was a win win!

Both chili and masala can be slow cooked, allowing for other chores around the house to be done while you wait. Below is the recipe I used for the masala – super easy, super delicious – and I actually prepped this for a weeknight meal, allowing the flavors to marinate before diving in. We ate this last night and it was amazing – so much so, I didn’t even get a picture of the finished product!

Enjoy!

Tomatoes

Ingredients

2 tablespoons Curry Powder
4 cloves of garlic, minced
1 teaspoon of minced ginger (fresh)
1 teaspoon of paprika
Pinch of salt
1/2 teaspoon of chili powder
1 handful of small tomatoes & two medium tomatoes, blended together (I used a little mixer with an immersion blender attachment – Cuisinart or a blender would work too!)

1 onion cut into small pieces
2 tablespoons coconut oil

1 small head of cauliflower
1 can of chick peas
1/2 cup of water

1 can coconut milk (I used a can of Sprouts organic full fat)
1 tablespoon cornstarch

 

Directions

  1. Add oil to a big pot, heat, then add onion. Saute on medium heat for 5-8 minutes
  2. Mix first 7 ingredients in a bowl, making sure it’s mixed as a paste.
  3. Add chickpeas to the paste, coating thoroughly.
  4. Add the cauliflower into the pot with the sauteed onions, mix thoroughly and cook for 2-4 minutes.
  5. Add the chickpea mixture to the pot. Stir so onions and cauliflower are coated. Cover and cook for another 5-8 minutes.
  6. Mix together the can of coconut milk with the tablespoon of cornstarch. Then add to the vegetable mixture.
  7. Stir the pot, turn the heat to low and simmer for 10-12 minutes. Serve over rice!

I meal prepped this on a Sunday, then re-heated and ate on a Tuesday night. The flavors were amazing, having soaked for two nights, so I recommend prepping and letting sit for sure!

 

Happy Cooking!

Hippie Bowls

The end of summer is upon us here, in Colorado. What a glorious summer it has been though! Full of hiking, mountain climbing, adventures, new coasts and exploring.

Summer Summits
Summer Summits

Throughout the summer, my girlfriend and I have kept up our Wednesday Yoga tradition as much as we could….every Wednesday, we’ll do an hour of yoga at one or the others house, and every other Wednesday one of us will cook a vegan feast. It’s been an awesome tradition we’ve been doing since February (2015) and this past week’s meal was a farewell to summer.

Hippie Bowls
Hippie Bowls

On the Menu
Homemade Pesto & Roasted chili pepper & white bean dip with Rosemary Bread, Hippie bowls with a Tahini sauce, and raw mini strawberry ‘cheese’ cakes

Hippie Bowls

Roasted Eggplant (2 small eggplants)
Roasted Beets (2 large beets)
Roasted Sweet Potatoes & Carrots (1 & 1/2 large sweet potato & 4 large carrots)
Roasted Broccoli (2 medium stalks)
1 Roasted Red Pepper
3/4 cup of raw sunflower seeds
3/4 cup of raw pumpkin seeds
1 Avocado (sliced)
5-8 cloves of roasted garlic
Wild Grain Rice

Cut all veggies into cubes. Drizzle with olive oil, toss with garlic and rosemary. I separated my veggies into piles when I roasted them, adding garlic & paprika to the potatoes & carrots, rosemary and olive oil to the beets, cummin and olive oil to the eggplant. Get creative here! Roast all but the broccoli for 30-440 minutes at 375, stirring halfway. Broccoli took about 20 minutes.

Cook rice according to the directions. I cooked the serving for 4 (these made 4 large hippie bowls)

Tahini Sauce
1/3 cup Tahini paste
2 tablespoons nutritional Yeast
2 cloves of garlic
1 tablespoon of lemon juice
1/2 cup of water (more to thin the sauce)
Sriracha to taste

Blend all ingredients in a food processor or blender. Add more water to thin the sauce.

Assemble the bowls with rice on the bottom and veggies piled high and deep!

Veggie Hippie Bowls
Veggie Hippie Bowls

These Hippie Bowls were the perfect way to say goodbye to summer – and a fabulous introduction to the root veggies that are right around the corner!

Happy Fall!

Super Simple Vegan Chick Pea Curry

It’s Monday and I feel awesome! This past weekend Mike and I climbed two 14’ers – Torrey’s & Grays – and man what a rush! After 8 hours of climbing (this was a legitimate climb, not a hike!), we were wiped. Sooooo, no grocery shopping for us Sunday. Plus, my car is in the shop, so I couldn’t have gone shopping after work anyway (thank goodness I work from home!).

Grays & Torreys
Grays & Torreys

So, what the heck do I cook for dinner on Monday?! DAMNIT!

Perfect solution: Chick Pea Curry.

There are a few staples I always keep around and chick peas and lentils are two of them. I’m a huge proponent of using what you have on hand to create a weeknight meal – and this was a two dish-er (meaning I only used a pot and a cast iron skillet, which translates to minimal dishes!) Nailed it!

Voila – dinner is served!

Simple Vegan Chick pea Curry
Simple Vegan Chick pea Curry

Simple Chick Pea Curry

1/2 small onion, diced
3 garlic gloves, minced
3 tablespoons of vegan butter (it tastes JUST the same! I use Earth balance)
4 button mushrooms, sliced thin
1/4 can of whole tomatoes, sliced crudely or 1 small can of tomato puree
1 cup of diced carrots
1 handful of green beans
3 tablespoons of curry powder
1 tablespoon of ginger powder (if you don’t have ginger powder, onion powder would be just as good!)1 1/2 cups coconut milk
1 cup dried green lentils
1 12 oz can of organic chick peas, drained and dried (you can even bake for 10 minutes at 400 if you want)
Pinch of sea salt

Directions:

Heat the butter – when melted, throw the onion and garlic in for about 2-3 minutes. Then throw the carrots in for another 3-4.

While that is sauteing, put 2 cups of water with 1 cup of lentils in a pot. Boil rapidly, then turn down the heat (uncovered pot) for about 20 minutes.

When carrot mixture has cooked for about 7-8 minutes, put in the coconut milk, tomato, spices and salt. Cook until the mixture boils, stirring occasionally, then simmer. Throw in your chick peas, green beans and mushrooms and cook for another 4-6 minutes. I like my veggies al dente, so cook longer if that’s your preference!

Spoon your lentils into a bowl and top with your curry goodness! I put sriracha on mine (as I put that on everything and have killed my taste buds!) but Mike had his plain and loved it!

Happy Dinning!