I am embracing the season to my best. Plus, I had an open can of pumpkin puree that I needed to use up. I didn’t want to bake with it again, so I did some googling and was inspired to try and make a pumpkin curry!
I decided to add broccoli, spinach, tomatoes, and tofu to this recipe, but I am sure that beans, bamboo shoots, chicken, bell pepper, or even pumpkin slices would also taste amazing in this curry!
Ingredients (for 2-3 servings):
- 2 broccoli stems, cut into small pieces
- 2 garlic cloves
- 1 package of firm tofu
- 1 bag of spinach
- 1 cup cherry tomatoes, cut in half
- 1 can coconut milk (I used full fat)
- 3/4 can pumpkin puree
- 3 tbsp red curry paste
- salt, pepper, cayenne to taste
- olive oil
- 1/2 – 1 cup vegetable broth
Heat up the olive oil in a wok. Add the garlic and stir fry for about a minute. Then add the broccoli and cook for 3-4 minutes. Season as desired. Remove the broccoli, and add in the tofu (you may want to add more olive oil at this point). Fry the tofu until golden (and make sure not to burn it). Remove the tofu and add the pumpkin puree, coconut milk, and curry paste. Stir until well combined. Bring to a simmer and add back the tofu and broccoli, as well as the spinach and tomatoes. Let thicken, then add the vegetable broth and continue to cook until desired thickness is achieved. Serve over rice and enjoy!
Aaaah, Fall. My favorite season. The turning of the leaves, cooler weather, and most importantly: Halloween!
This morning’s smoothie is inspired by all the fall-flavored drinks and snacks I’ve been encountering over the past few days. On Monday I had this amazing apple-cinnamon cocktail and knew I somehow wanted to make a smoothie similar to it!
As usual, this smoothie is dairy-free and full of healthy fruits and vegetables (squash is a veggie, right? I actually just learned that pumpkin purée isn’t actually pumpkin – it’s just squash!). It’s also a vibrant orange color, just waiting to get you all excited about October!
- 1 large Apple, sliced
- 1 ripe banana
- 2 tbsp pumpkin purée
- 1 tsp nutmeg
- 1 tbsp fresh ginger, grated
- 1 tsp nutmeg
- 1 cup cashew or almond milk
- if desired, flavorless (or cinnamon-flavored) protein powder
Add everything to your blender, mix well (make sure the apple is well incorporated) and enjoy!
Happy Wednesday everyone!
‘Ello friends and followers!
Finally a non-smoothie recipe – fall has hit New York, so I’ve recently been a lot more inclined to turn my oven on.
This is a low-prep dinner recipe for one person. It does take some time in the oven, but during that time you can whip up dessert, shower, or just nap!
Ingredients (for 1 person)
- 3 eggs
- 1/3 cup of cashew milk
- 1/2 zucchini
- 1 cup sliced mushrooms
- 1/4 cup diced onion
- 2 handfuls spinach
- salt and pepper to taste
- 1 tsp olive oil
Preheat your oven to 375 F. Cut the zucchini into cubes. Heat the oil in a skillet on the stove over medium heat and add the onions once hot. Stir for about a minute, then add the zucchini and mushrooms. While the onions, mushrooms and zucchini cook, mix the eggs and cashew milk and beat with a fork. Season with salt and pepper. Add the spinach to the zucchini mix and stir for about a minute. Then add the egg mixture, again cook for 1-2 minutes and finally put the skillet in the oven. Make sure to check on the frittata in the oven; mine took about 25 minutes to cook!
I still have so much watermelon left over from my weekend watermelon salad and have been thinking about other ways of incorporating it into my meals.
This morning I just did my usual smoothie preparation – take anything that looked good and added it to my blender. The result was quite delicious!
So here is my recipe for a late summer smoothie!
- 2 cups cubed watermelon
- 1 banana
- 1 kiwi
- handful of spinach
- 1 cups cashew (or almond) milk
- 1.5 tbsp peanut butter
Add to blender, give it a good mix, and enjoy this refreshing smoothie!
Uuuuf this has been such a glutinous weekend! Thai food, home made vegan chai ice cream, Indian buffet, and then an old school malt shake. All within 24 hours. Clearly tonight’s dinner called for something light and refreshing, especially with it being over 90 F and extremely humid at the moment (New York summers, am I right?).
So here’s my dairy-free take on one of my favorite summer salads: a watermelon spinach salad! I’ve usually had it with feta (which, to be honest, I almost added, but then decided that my malt shake was enough dairy for a day), but today I decided to use strawberries instead. I got some inspiration from this blog but tweaked it a little bit.
- 1/2 cup apple cider vinegar
- 1/4 cup Worcestershire sauce
- 1/2 cup vegetable oil
- 1/4 cup brown sugar
- 1 bag baby spinach leaves
- 1/2 watermelon, cubed
- 2 cups sliced watermelon
- 1 cup mint leaves, finely chopped
Mix the apple cider vinegar, Worcestershire sauce, oil and sugar in a small bowl and set aside.
Meanwhile, put the spinach, watermelon, strawberries and mint to a large serving bowl. Add the dressing right before serving and enjoy!
If desired, roasted nuts and/or red onion work great as additional toppings!
Hey friends, hello!
Boy have these past weeks been something. I’ve been under constant stress for quite some while and my body decided to finally fight back by giving me a throat ulcer (if you’ve never had one – be happy. It’s like an extremely bad sore throat but there’s nothing you can do about it other than wait). My doctor recommended I sip on some pomegranate juice, so I thought to myself: how can I incorporate it into my daily morning smoothie routine?
And so was born my newest smoothie creation! It’s packed with healthy blueberries and nectarines, and I added some throat soothing tea to make myself feel extra good!
- 1 banana
- 1/8 cup pomegranate juice
- 1 nectarine
- 1 cup fresh blueberries
- 1 cup cold tea
- 1/2 cup coconut milk
- 1 tbsp peanut butter
As usual, add all ingredients to a blender, mix, and enjoy immediately!