This is a very easy to make quick 15-minute salad. You can either use a can of black beans or do what I did and use a 1/3 cup of dry bean cooked in 4 cups of water which should turn into 1 cup of cooked black beans when drained. Continue reading “Black Bean Mango Quinoa Salad”
There’s a wonderful restaurant in Vancouver, BC called Chau Veggie Express that I’ve recently been enjoying and the Coconut Curry Pad Thai bowl is my fave so I thought I would try making it myself and it worked out wonderfully! Continue reading “Vegan Coconut Green Curry Pad Thai”
Butternut Squash Apple with Homemade Hummus Pita Pocket. Make the Butternut dish as a side dish the night before and then serve in your lunch the next day!
Continue reading “Butternut Squash with Apple”
This is a great make and take salad for potlucks or picnics!
Continue reading “Red Cabbage Quinoa Salad”
This is a classic Indian soup (dahl) that works great for an easy meal served with brown rice and salad.
Continue reading “Split Yellow Mung Dahl (Soup)”
This a classic Indian dish made of potatoes, peas and tomatoes. Every time I make this I know to make extra because my kids always want more!
Continue reading “Aloo Peas – Potatoes and Peas”
This is one of my favorite easy to do recipes when I need to cook a quick meal for my family.
All you need on hand is a can of coconut milk, some veggies and you can add the grain of your choosing!
1 Can of Coconut Milk 250ml or 8 oz.
1 Cups of chopped Cauliflower
1 Cups of chopped Carrot
1 Cup of chopped Broccoli
1 Cup of Cooked or Canned Chickpeas (protein option)
1 Tbs of Corn Starch or your choice of thickner
Salt and Pepper to taste
Just chop your veggies and add the coconut milk (chickpeas too if you like). Turn on High Medium, add Corn Starch, Chickpeas and stir every few minutes. Add Salt and Pepper to taste. Done in 15 min!