Vegan Food Blog
I have never been to West Africa, and until recently, the wonder of harissa paste was unknown to me. This spice blend is incredible. I use it as a dipping sauce for bread, and I use it liberally in this recipe. Especially in the winter, this is the perfect stew to warm you up after… Continue reading West African Peanut Curry
So, you’ve made or have a bunch of tortillas, and there is nothing to fill them. Fear not. I am here for you. Within 10 minutes, your problems will be no more. Ingredients ½ medium onion, sliced3-5 cloves garlic, minced½ red bell pepper, sliced½ green bell pepper, sliced2 cups mushrooms (shitake or portobello), sliced2 vine-ripened… Continue reading Curry Fajitas
Y’all. That red lentil curry recipe yields a lot of food. I have to figure out what I am going to do with my leftovers! This is how I, as an American, can take nearly any recipe and turn it into burger potential. These could have easily have been named “curry patties” if I had… Continue reading Curry Balls
Let me set the stage here: I had a pumpkin patiently sitting on my counter for about a month and an array of spices to choose from in my cabinet. I was tempted to remake my cheesy butternut squash soup using pumpkin, but I decided to branch out. I followed the cooking outline from my… Continue reading Curried Pumpkin Soup
I know that leftovers aren’t the most glamorous foods to eat, especially if you eat the same meal over and over. This is a wonderful opportunity to get creative in the kitchen! I was all out of brown rice, and I needed to cook some potatoes before they went bad, so then the leftover curry… Continue reading Leftover Curry Poutine
This recipe is one of my favorite go-to dishes that is simple and quick to make. Inspiration for this recipe came from High Carb Hannah’s Instant Pot recipe book. If you do not have an Instant Pot, this recipe can easily be made on the stove. Cooking times will be different, though. Ingredients Curry 2… Continue reading Red Lentil Curry