Herb Crusted Cauliflower Steaks

Herb Crusted Cauliflower Steaks

The cauliflower steaks are so incredibly tender on the inside and perfectly seasoned and crisp on the outside. The drizzle of my roasted garlic aioli just adds the perfect amount of creaminess and a bit more flare- so good. I am hooked on cauliflower steaks! If you’ve never tried cauliflower steak, what are you waiting for?! Grab yourself a cauliflower and lets get started!

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Vegan Cheesy Caramelized Onion and Potato Pierogi

Vegan Cheesy Caramelized Onion and Potato Pierogi

These Cheesy Caramelized Onion and Potato Pierogies are the ultimate winter comfort food! Cheesy filling with caramelized onions and potatoes are stuffed in tender, crispy pockets of dough. Served with a side of fresh coleslaw and topped with creamy roasted garlic aioli. Easily made and requires only 6 plant based ingredients!

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Pulled Jackfruit Chili

Pulled Jackfruit Chili

This Pulled Jackfruit Chili will have you PULLIN’ on your taste buds! So much flavour and spice making it the perfect meal for a cold chilly night. Made in just one pot and the left overs can be packed in the fridge or freezer for an easy meal prep! Vegan + Gluten & Oil Free.

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Broccoli Mac and Cheese Soup

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This Broccoli Mac and Cheese Soup is a combo of the two most comforting foods in the world: mac and cheese + soup! Using wholesome ingredients, this soup comes together quick and is completely vegan, gluten + oil free.

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Broccoli Mac & Cheese Soup is a wonderful combo of the two most comforting foods: mac & cheese + soup! There is honestly nothing more warming then slurping soup and comforting than a bowl of cheesy mac. I love to bundle up in a blanket with a big bowl of this soup- the perfect thing to end off a cold day with.

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What I love about this Broccoli Mac & Cheese Soup is that it uses really simple & pantry staple ingredients! It’s super easy to make, relatively quick and doesn’t contain any gluten to thicken.

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This Broccoli Mac & Cheese Soup is:

  • cheesy

  • creamy

  • filling

  • comforting

  • and totally delicious

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Tips and Tricks to making Broccoli Mac & Cheese Soup

  • if you plan to make this for meal prep, undercooking your pasta will prevent it from getting mushy and breaking apart

  • you can use any orange vegetable you have on hand! sweet potatoes and kabocha work great in place of carrots

  • if freezing, keep your broccoli separate and add it in when ready to eat

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If you recreate this Broccoli Mac and Cheese Soup please share it and let me know what you think by tagging me on Instagram @lisakitahara, I love seeing all of your tasty recreations!

Ingredients

  • 2 cloves of garlic, minced

  • 1 onion, chopped (150g)

  • 2 small potatoes (400 g)

  • 2 c carrots (450g)

  • 3 c vegetable broth (700ml)

  • 1/2 c cashews, soaked (70g)

  • 1/2 c nutritional yeast

  • 1 tsp paprika

  • 1 tsp ground mustard

  • 1/2 lemon, juiced

  • 1 tbsp miso paste (15g)

  • 1 tbsp tomato paste (15g)

  • 3 servings of macaroni, cooked

  • 1 head of broccoli, steamed (250g)

     

     

     


Method

  1. In a large pot, fry onions and garlic.

  2.  Add the potatoes and carrots, and mix. Then add 2 c of broth to cover, simmering until potatoes are soft (around 15 mins).

  3. Transfer soup into blender and blend. Then transfer back into the pot.

  4. Blend 1 c of broth, cashews, nutritional yeast, paprika, ground mustard, lemon juice, miso paste and tomato paste until smooth. Add mixture into the pot and mix.

  5. Lastly, combine the streamed or roasted broccoli and cooked macaroni and mix. Add salt and pepper to taste.

Notes

  • SERVINGS: 3

  • PREP TIME: 5 minutes

  • COOK TIME: 20 minutes

  • INGREDIENTS: 14

  • DIFFICULTY: EASY

1-Pot Vegan Minestrone Soup

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This 1-Pot Vegan Minestrone is super hearty and nutritious using a variety of vegetables. It’s also packed with protein and the perfect bowl of soup to cozy up to on cold winter nights. {vegan & gluten free}

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Soups and chilis on repeat! This 1-Pot Vegan Minestrone has been a go-to recipe lately because of how fast and easy it comes together. Plus, it’s super meal prep and freezer friendly so I always have some on hand.

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The base of minestrone soup is a tomato-y and flavoured with herbs.

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What I love about minestrone soup is that you can change up the vegetables depending whatever you have on hand! One of the most versatile dishes and still always comes out delicious.

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The addition of the nutritional yeast adds a subtle cheesy savouriness with really elevates the tomato flavour!

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Why you’ll love this 1-Pot Vegan Minestrone Soup, it's:

  • comforting

  • warming

  • flavourful

  • tomato-y

  • packed with vegetables

  • high in protein

  • meal prep & freezer friendly

  • & incredibly delicious!

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Tips and Tricks to making One Pot Vegan Minestrone Soup

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If you recreate this 1-Pot Vegan Minestrone Soup please share it and let me know what you think by tagging me on Instagram @lisakitahara, I love seeing all of your tasty recreations!

Ingredients

  •  1 medium onion, sliced (125g)

  • 3 garlic cloves, minced

  • 2 carrots, chopped (280g)

  • 5 mushrooms (150g)

  • 2 celery stalks, chopped (200g)

  • 1 small zucchini, sliced (140g)

  • 1/2 can of tomato paste (75g)

  • 1/2 a lemon, juiced

  • 1 28oz can of diced fire roasted

  • 2 tbsp nutritional yeast

  • 1 tsp coconut sugar

  • 5 c vegetable broth

  • 1 19oz can red kidney beans

  • 1 tsp each of parsley, oregano, black pepper and salt (or to taste)

  • 1.5 c dry pasta noodles of choice

  • 1.5 c of roughly chopped kale

     


Method

  1. Sauté sliced onions, garlic, mushrooms and carrots on medium high heat until onions become translucent (approx. 5 minutes)

  2. Then add in the tomato paste and fry for an additional minute

  3. Add in the celery, zucchini, broth, tomato sauce, nutritional yeast, coconut sugar, spices. Bring to a boil and then reduce the heat, allowed it to simmer for 5 minutes.

  4. Add in the pasta and cook uncovered for 8-10 minutes or until noodles are cooked.

  5. Turn off the heat and add in the kale and stir through to allow it to wilt. Serve & enjoy!

Notes

  • SERVINGS: 3-4

  • PREP TIME: 10 minutes

  • COOK TIME: 20-25 minutes

  • INGREDIENTS: 16

  • DIFFICULTY: EASY

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Vegan Enchilada Lasagna with Creamy Cilantro Sauce

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This Vegan Enchilada Lasagna with a Creamy Cilantro Sauce is hearty, comforting and highly addictive. It’s packed with layers upon layers of different textures and flavours that all come together deliciously with each bite! Perfect for meal prepping, weeknight dinners or to feed a large party. Dairy, gluten & oil free.

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I promise I’m not exaggerating when I say this dish is delicious. It might honestly be one of the tastiest things I have ever made. My family can testify for this. My mom (that usually doesn’t like super spiced foods) basically ate half straight out of the lasagna dish. There are so many layers, textures and flavours going on, but all work cohesively to punch your tastebuds away with each bite. You’d think this is a special occasion food but because we’re using all wholesome plant based ingredients, it’s actually very healthy! We got the vegetables for vitamins and minerals, cashews and avocado for healthy fats, tofu for protein, and gluten free pasta for carbs.

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I know reading the ingredients and methods, it looks like a lot. But trust me, it’s easy to make and so worth it.

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I have to give credit to my boyfriend for this recipe. His christmas present to me was a dish he made, completely vegan! He first looked at a couple recipes for enchiladas for inspiration. I think because we wanted to make lasagna together (which didn’t happen) he combined the two, threw some ingredients together and whipped this bad boy up. In his, he used my cream cheese recipe but I opted to make a ricotta instead to make it more lasagna like. It was absolutely delicious and despite him completely burning the top layer cause he left it in the oven for too long, I gave it a solid 10/10. What can I say, I’ve taught him well 😉.

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I really hope you try this recipe and love it as much as we do! It’s:

  • so hearty

  • comforting

  • satisfying

  • flavour packed

  • healthy and high in protein

  • dairy, gluten and oil free

  • meal prep friendly

  • & so incredibly divine

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Tips and Tricks to making Vegan Enchilada Lasagna with Creamy Cilantro Sauce

  • When cooking your lasagna noodles, I recommend under-cooking them slightly as they will finish off cooking in the oven. Over cooking your noodles might cause it to become mushy and blend into the rest of the ingredients.

  • Reserve some of the cilantro sauce to use when serving for extra goodness.

  • For freezing: assemble the lasagna and then freeze as is. When cooking, place into the oven for given time PLUS an additional 40 minutes covered or until cooked throughly.

  • It will keep in the fridge for 3-4 days if baked and meal prepped.

  • If desired, you can melt vegan cheese before adding on the ricotta on the top layer. As well, crushing corn chips on top adds an additional delicious crunch!

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If you recreate this Vegan Enchilada Lasagna with Creamy Cilantro Sauce please share it and let me know what you think by tagging me on Instagram @lisakitahara, I love seeing all of your tasty recreations!

Ingredients

Vegan Ricotta:

  • 1 package of extra firm tofu, pressed (375-400g)

  • 1 tbsp lemon juice

  • 1 tbsp miso paste

  • 4 tbsp nutritional yeast

  • 1 garlic clove, minced finely

  • salt and pepper to taste

Creamy Jalapeño Sauce:

  • 1/2 small onion, sliced (90g)

  • 2 garlic cloves, minced (10g)

  • 2 tsp cumin

  • 1 Jalapeno, chopped (40g)

  • 1/2 soft tofu (180g)

  • 1/2 c cilantro, packed (50g)

  • 1 c soy milk

  • 1/4 c soaked cashews

  • 3 tbsp nutritional yeast

  • 2 tsp corn starch

  • 1 tbsp miso paste

Sautéed Vegetables:

  • 1/2 large onion (150g)

  • 1 bell pepper, chopped (165g)

  • 1/2 can of corn (150g)

  • 1 Jalapeno, chopped (40g)

  • 5 mushrooms (150g)

  • 1.5 tsp cumin

  • 1 tsp chilli powder

Enchilada Lasagna

  • 1/2 c cilantro, chopped (45g)

  • 1 can refried beans (430g)

  • 1 bottle of enchilada sauce (250-300 ml)

  • 1/2 can of black beans (150g)

  • 1/2 pack of gluten free lasagna noodles


Method

  1. For the vegan ricotta, first dissolve the miso paste into the lemon juice until a paste-y consistency

  2. Using your hands, crumble the tofu and then add in the lemon miso mixture, nutritional yeast and garlic, and mix with your hands until everything is evenly coated and seasoned

  3. To prepare the sauce, sauté the onions, garlic, Jalapeño and cumin on medium heat until browned (around 5 minutes) and set aside

  4. Using the same pan, sauté the vegetables until lightly browned and set aside

  5. Boil some water for the lasagna noodles and cook according to instructions on the back subtracting around 5 minutes to keep them slightly undercooked. Strain them from the boiling water and place into cold water

  6. In the mean time, blend the cooked vegetables for the sauce along with the rest of the ingredients into a high speed blender until nice and creamy

  7. Have your ricotta ready, and add in some chopped cilantro using your hands

  8. Once you have all the layering components ready, pre-heat your oven to 375F

  9. TO LAYER: start with a layer of enchilada sauce (1/2 the bottle) at the very bottom, followed by lasagna noodles, 1/2 of the refried beans spread on the noodles, 1/2 of the sautéed vegetables, 1/2 of the black beans, 1/3 of the ricotta, 1/3 of the Jalapeño cream sauce, lasagna noodles, 1/2 of the refried beans, 1/2 of the vegetables, 1/2 of the black beans, 1/3 of the ricotta, 1/2 of enchilada sauce, lasagna noodles to cover, 1/3 of the Jalapeño sauce and finally the remaining ricotta

  10. Place it into the oven for 25 minutes covered and 10 minutes un covered

  11. Serve with avocado, fresh cilantro, fresh tomatoes and the remaining Jalapeño sauce!

Notes

  • SERVINGS: 8 servings

  • PREP TIME: 30 minutes

  • COOK TIME: 35 minutes

  • INGREDIENTS: 24

  • DIFFICULTY: EASY

Vegab Enchilada Lasagna with Creamy Cilantro Sauce

Vegan Creamy White "Chicken" Chili

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This Vegan Creamy White “Chicken” Chili is loaded with hearty wholesome ingredients, all immersed in a flavourful creamy broth. Made in just 1 pot in under 30 minutes!

| vegan + gluten free |

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Chili is probably one of my favourite go-to meals to make. It’s fast, easy, healthy, packed with protein and can be loaded with any vegetables I have on hand! Plus, it’s perfect for meal prepping because it's freezer friendly and lasts in the fridge for a good amount of days. This Vegan White Chicken Chili is no different. Despite being creamy, it is totally dairy free and really quite healthy!

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There isn’t a lot going into this recipe, but I promise it does not lack in flavour. You can really use any vegetables that needs to be used up as long as you have the base of the main ingredients.

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I’m also all about one pot meals lately. Not only does it reduce the amount of appliances I have to wash, but the flavours come together so much more!

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I really can’t get over how creamy this chili turns out with the use of heavy oils and dairy creams. It’s the perfect meal to impress anyone… even those that aren’t vegan :)

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Why you’ll love this Vegan Creamy White Chicken Chili, it’s:

  • loaded with flavour

  • creamy

  • hearty

  • completely dairy free

  • meal prep friendly

  • made in just one pot

  • packed with protein

  • and incredibly delicious!

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Tips and Tricks to making Vegan Creamy White "Chicken" Chili

  • Although I have provided exact measurements for ingredients, every time I make this I eyeball things and still comes out delicious. Truly a no-fail recipe!

  • I’ve added in carrots, tomatoes and bell peppers into this chili and comes out great! Use those left over vegetables you have on hand.

  • If you don’t have access to soy curls or need a gluten free version, you can substitute it with firm tofu.

  • Once you add in the cream cheese, depending on the consistency of how you like your chilis add in more broth. Sometimes I like it super thick and creamy so I leave it as is and let it sit on the stove turned off. When I like it more viscous, I’ll add in 1/2 - 1 c of extra broth to thin it out. The longer the chili sits and simmers the more flavourful the overall chili will get!

  • For freezing: follow recipe as is and allow it to cool. Portion out the servings and freeze. Lasts for up to 3 months.

  • This recipe will last in the fridge up to 5 days.

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If you recreate this Vegan Creamy White "Chicken" Chili please share it and let me know what you think by tagging me on Instagram @lisakitahara, I love seeing all of your tasty recreations!

Ingredients

  • 1/2 pack of soy curls, rehydrated (100g dried)

  • 1 yellow onion diced (220g)

  • 2 cloves garlic minced     

  • 2.5-3 c vegetable broth

  • 2 cans great Northern beans, drained and rinsed (15oz each)

  • 2 cans diced green chiles (4 oz each)

  • 1 can whole kernel corn drained (15 oz can)

  • 2 tsp cumin

  • 1 tbsp chili powder

  • 1 c cream cheese (230g)

  • Salt and pepper to taste

  • Optional toppings and add-ins: cilantro, avocado, lime juice, cayenne and/or maple syrup for a bit of sweetness


     


Method

  1. Fry garlic, onions, and soy curls with lime juice (around 5 minutes)

  2. Add in vegetable broth, beans, corn, chiles and spices into the pot.

  3. Bring to boil and reduce to simmer, and allow to cook uncovered for 10 minutes.

  4. Turn off heat. Add in cream cheese and mix until melted and smooth. Mix in some chopped cilantro if desired and serve!

Notes

  • SERVINGS: 4

  • PREP TIME: 5 minutes

  • COOK TIME: 20 minutes

  • INGREDIENTS: 9

  • DIFFICULTY: EASY

1 Pot Curried Coconut Tomato Soup

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This 1 Pot Curried Coconut Tomato Soup is comforting, warming and incredibly flavourful with a spicy kick! Made with just 7 pantry staple ingredients and 20 minutes, it’s perfect for meal prepping or a quick weeknight meal.

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Since winter started, I have been craving nothing more than a huge bowl of warming soup.

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What I love about this soup is that it’s made with pantry staple ingredients that I ALWAYS have on hand! It’s budget friendly and great for meal prepping. And whenever I’m in need of a quick meal, I can easily make it in just 20 minutes.

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I hope you try and love this 1 Pot Curried Coconut Tomato Soup! It’s:

  • so warming

  • comforting

  • satisfying

  • packed with flavour and spices, with a big spicy kick!

  • & so incredibly tasty!

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Tips and Tricks to making 1 Pot Curried Coconut Tomato Soup

  • Using a good curry paste is key to making a flavourful curried coconut soup. My go-to curry paste is the maesri red curry paste!

  • Depending on the curry paste you use, adjust the amount you use. The maesri curry paste is quite spicy so I use around 1.5 tbsp. As well, adjust the spiciness by balancing it with the amount of sweetness with the coconut sugar.

  • If you don’t have an immersion blender, I like to pre-blend by diced tomatoes and then add the rest of the ingredients into the pot.

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If you recreate this 1 Pot Curried Coconut Tomato Soup please share it and let me know what you think by tagging me on Instagram @lisakitahara, I love seeing all of your tasty recreations!

Method

  1. Saute onions and curry paste until onions become tender over med high heat (3 mins).

  2. Add your crushed tomatoes into the pot along with the coconut milk, sugar, lime juice and soy sauce.

  3. Using an immersion blender, blend contents until smooth.

  4. Allow it to come to a boil, and then reduce to a simmer, for around 5-7 minutes.

  5. Serve alongside your choice of protein, vegetables and grains.

Notes

  • SERVINGS: 2-3

  • PREP TIME: < 5 minutes

  • COOK TIME: 20 minutes

  • INGREDIENTS: 7

  • DIFFICULTY: EASY

Ingredients

  • 1 onion, minced (145g)

  • 1-2 tbsp red curry paste (45g)

  • 1 28 oz diced fire roasted tomatoes

  • 1 13.5 oz can coconut milk

  • 1.5 tbsp coconut sugar

  • 1 lime, juiced (around 2 tbsp)

  • 2 tbsp soy sauce

  • optional add ins: veggies, firm tofu, beans & garnish with basil, cilantro, green onions and/or coconut cream


Vegan Supreme Mac & Cheese

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Vegan Mac & Cheese just got a whole lot better. This SUPREME Mac & Cheese cheesy, creamy & packed with flavour!

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Mac & Cheese is definitely on my top 5 list of comfort foods. Al dente little pieces of noodles covered in a creamy cheesy sauce, mmm. When I went vegan, I can honestly say I have not missed the mac and cheese I grew up on because of this cheese sauce & all the ones I’ve tried at restaurants. They all have their own spin to them but are all delicious in their own way, just like any other traditional mac & cheese! This recipe was inspired by a place I visited in the summer called Parka Food Co in Toronto (which is one of my favourite places). We had a chance to try their burgers, fries and their mac & cheese supreme. The burgers were incredible, the fries were crispy but the mac and cheese…. I couldn’t stop eating it. I was so keen on making it at home because Toronto is quite far from me and I wanted people that aren’t from Toronto to have a taste of this glorious bowl of cheesy goodness.

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It starts with a creamy mac and cheese sauce. Then some home made pico de gallo. And of course, the guacamole! Super simple, right?

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I always keep my Magic Cheese Sauce on hand because it’s perfect not only as a dipping sauce, but to douse perfectly cooked pasta in. And with the addition of fresh tomatoes and herbs, along with the creamy guacamole… it’s perfection.

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Think cheesy & creamy mac, elevated to the next level with more creaminess and bursts of little juicy tomatoes and crunchy bits of veg. It’s amazing.

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I really hope you guys try & love this recipe, it’s:

  • cheesy & creamy

  • packed with flavours and textures

  • the perfect twist on old fashion mac & cheese

  • made 100% vegan

  • gluten free friendly

  • the perfect dish to bring to any party or potluck

  • incredibly easy to make

  • and so. dang. delicious.

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Tips and Tricks to making Vegan Supreme Mac & Cheese

  • Adjust your seasoning and spices according to your taste buds! I never really measure any of the spices and taste as I go.

  • If you don’t have a vitamix, I highly recommend you soaking your cashews overnight as it becomes easier to blend.

  • If you prefer a “runnier” cheese, add a tbsp of plant milk at a time until you reach your desired consistency.

  • This mac & cheese can be made ahead of time, storing the salsa & guacamole in a separate tupperware and topping when ready to serve.

  • It can be enjoyed cold, room temp or hot!

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If you recreate this Vegan Supreme Mac & Cheese please share it and let me know what you think by tagging me on Instagram @lisakitahara, I love seeing all of your tasty recreations!

Ingredients

  •  1 recipe of magic cheese sauce

  • 1 package (300g) of macaroni or fusilli pasta

  • 1/2 c diced tomatoes

  • 1/4 of an onion, diced

  • 1 small jalapeno

  • handful of cilantro, chopped

  • 1 c homemade guacamole (or mashed avocado)

  • salt & pepper to taste

     


Method

  1. Boil a pot of water and cook pasta according to instructions

  2. In the meantime, prepare cheese sauce.

  3. Drain and rinse the pasta with cold water

  4. Prepare toppings by dicing the tomatoes, onions, japaleno and cilantro

  5. Mash 1-2 ripe avocados until smooth

  6. Mix cheese sauce and pasta together

  7. Top with guacamole, tomatoes, onions, jalapeno, cilantro & serve!

Notes

  • SERVINGS: 4

  • PREP TIME: 15 minutes

  • COOK TIME: 8-10 minutes

  • INGREDIENTS: 7

  • DIFFICULTY: EASY

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Creamy Pumpkin Scalloped Potatoes

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These Scalloped Potatoes are covered with a Creamy Pumpkin sauce. A hearty and comforting dish, perfect for the winter season! Made with just 9 simple plant based ingredients.

Vegan, gluten, nut & oil free.

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Potatoes are one of my top 5 staples in my kitchen. I always have a variety of potatoes on hand because they’re so versatile and make a great base for so many dishes. My absolute favourite way to eat potatoes are oven baked or air fried, but I thought it was time to experiment a little more with these pretty basic spuds. I had some extra pumpkin on hand and wanted to put them into good use while they’re still in season. Pumpkin is a great substitute for sweet potatoes so I turned back to my trusty Magic Cheese Sauce and swapped out the sweet potato for pumpkin and added in a few other ingredients to make it thick & bake well. Out came creamy delicious cheesy scalloped potatoes!

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It starts with 9 simple pantry staple ingredients…

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The sauce blended and potatoes layered. Sprinkled with vegan nut free parmesan. Then popped into the oven for around an hour.

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This dish is so easy to make and can be prepared ahead of time. Great for parties, gatherings, nights when you don’t feel like cooking or even to meal prep!

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Why you’ll love these Creamy Pumpkin Scalloped Potatoes, its:

  • creamy

  • cheesy

  • flavourful

  • hearty & comforting

  • vegan friendly

  • dairy nut, oil & gluten free

  • & so dang delicious!

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Tips and Tricks to making Creamy Pumpkin Scalloped Potatoes

  • You can make this dish ahead of time by chopping up the potatoes and keeping it submerged in cold water overnight. Have the sauce prepared before hand. The day you want it cooked, layer the potatoes, pour over the sauce, sprinkle with the parmesan and place into the oven.

  • For the cooked version, cook according to directions and once fully cooled place into the fridge covered. When ready to eat, place into the oven at 350F covered for 10 minutes or until heated through.

  • Make sure to really cut the potatoes as thin as possible to ensure it cooks all the way through when placed into the oven. If you find that your potatoes are cut a little thick, you can either nuke them into the microwave for a few minutes or bake for a longer period of time covered.

  • Use meltable vegan cheese in place of parmesan if you have some on hand, super delicious that way too ;)

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If you recreate this Creamy Pumpkin Scalloped Potato dish please share it and let me know what you think by tagging me on Instagram @lisakitahara, I love seeing all of your tasty recreations!

Ingredients

  •  1 recipe nut free parmesan

  • 4 medium potatoes (800g)

  • 1/3 c pumpkin puree

  • 1 + 3/4 c soy milk

  • 4 garlic cloves

  • 1/4 + 2 tbsp nutritional yeast

  • 2 tsp miso paste

  • 1/2 juice of a lemon

  • 2.5 tbsp corn starch

  • 1 tsp salt

  • 1 tsp pepper

  • optional: 1/2 tsp paprika, fresh herbs of choice to taste

     


Method

  1. Preheat oven to 375 F

  2. Peel the potatoes and slice them very thinly (around 1/8 of an inch thick) and place them into a bowl with cold water

  3. Prepare the sauce by adding the rest of the ingredients into a high speed blender

  4. Pour a bit of the sauce in a shallow baking dish to cover the bottom

  5. Drain the potatoes and begin layering on the potatoes, going around the baking dish and repeat 2-3 times (making 2-3 layers depending on the size of your baking dish)

  6. Pour over the rest of the sauce onto the potatoes

  7. Sprinkle with the parmesan cheese and bake in the oven covered for 1 hour and uncovered for 10 minutes.

Notes

  • SERVINGS: 6

  • PREP TIME: 10 minutes

  • COOK TIME: 70 minutes

  • INGREDIENTS: 9

  • DIFFICULTY: EASY

Kabocha Bagels with Maple Cinnamon Cream Cheese (VEGAN)

Kabocha Bagels with Maple Cinnamon Cream Cheese in Bowl

These Kabocha Bagels with Maple Cinnamon Cream Cheese is a delicious twist on the classic cream cheese bagel, perfect for cold winter mornings! Oh, and of course they are 100% vegan!

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I really don’t have anything to say about this recipe other than that you NEED this in your life. Bagels are one of my favourite breakfast foods and kabocha is my favourite squash of all time so naturally, of course I had to combine the two. Oh, can’t forget the cream cheese. Cream cheese is a must and I’ve made this practically every week since posting the recipe! Okay, enough rambling, lets get right into it.

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6 ingredients ya’ll! I know a lot of people find making bread and bagels intimidating but it’s really not hard at all, it’s just a lot of waiting time! But I promise, ITS SO WORTH IT.

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Heres why I love these Kabocha Bagels with Vegan Maple Cinnamon Cream Cheese & hope you will too!! It’s:

  • soft and chewy on the inside and crispy on the outside when toasted

  • lightly sweet with notes of maple and cinnamon

  • vegan friendly

  • dairy free

  • meal prep friendly

  • healthier than store bought bagels

  • & makes the most comforting breakfast meal!

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Tips and Tricks to making Kabocha Bagels with Vegan Maple Cinnamon Cream Cheese

  • Depending on how moist your kabocha is, you’ll need more or less water. Once you steam/nuke the kabocha, you’ll be able to tell how dry it is when removing the peel. Start with 150ml of water and then let the bread maker go. You’ll know if its too dry if its having a hard time mixing the ingredients. Add a table spoon of water each time it turns until it starts forming a dough.

  • When forming the bagels, pinch the ends down together slightly so it doesn’t unravel when boiled in the water.

  • The cream cheese should chill in the fridge for atleast an hour before eating as it’ll change the flavour and make a more realistic cream cheese like texture.

  • Freeze the bagels to keep them fresh & defrost the morning of then ready to use.

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If you recreate this Kabocha Bagels with Vegan Maple Cinnamon Cream Cheese please share it and let me know what you think by tagging me on Instagram @lisakitahara, I love seeing all of your tasty recreations!

Ingredients

Kabocha Bagels

  • bread flour (300g)

  • 2 tsp vegan butter (g)

  • 2 tsp dry yeast*

  • kabocha pure (100g)

  • maple syrup (10g)

  • 1 tsp cinnamon

  • 1 tsp salt

  • 150-200g water

Maple Cinnamon Cream Cheese:

  • 1/4 c cream cheese

  • 1/2 tbsp maple maple syrup

  • 1/4-1/2 tsp cinnamon

* Use bread maker dry yeast if you’re using a bread machine maker. If kneading with your hands, use regular dry yeast and dissolve in water first.  


Method

  1. Place all ingredients into a bread maker and let it knead for 15 minutes or until done and has risen (around 10 minutes of sitting time). Watch it knead for the first few minutes and add in a little bit of water as needed if it looks too dry. If making by hand, mix and knead the dough until all the ingredients are incorporated and form it into a large ball and let it sit covered until ball doubles in size.

  2. Flour the surface your working on and your hands. Punch the dough down and take it out onto your working surface. Knead with your hands a couple of times.

  3. Divide dough into 5 bagels and form them into balls. Let them sit for 10 minutes covered.

  4. Roll the dough out and form them into bagels. Cross the tips and fold under to attach the ends to keep their shape. Cover and let it sit for 20 minutes.

  5. In the meantime, heat up some water in a large pot or wok with 1 tbsp of water. Bring heat to a strong simmer. Pre-heat your oven to 200C.

  6. Boil the bagels on each side for 40 seconds each and transfer them onto a lined baking tray.

  7. Place them into the oven for 15 minutes rotating the tray half way. Let them cool on a cooling rack once they’re out of the oven.

  8. For the cream cheese, mix every 1/4 c of cream cheese with 1/2 tbsp of maple syrup and 1/4 to 1/2 tsp of cinnamon until smooth.

  9. When serving, slice the bagels in half and spread cream cheese over. For storing, freeze bagels. Store cream cheese in airtight container for up to 1 week.

Notes

  • SERVINGS: 5 bagels

  • PREP TIME: 1.5 hours

  • COOK TIME: 15 minutes

  • INGREDIENTS: 10

  • DIFFICULTY: Intermediate

Vegan Pumpkin Curry (with coffee!)

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This Pumpkin Curry is the ultimate winter comfort food! Including hidden ingredients to intensity its robust aromatic flavours. It’s nutritious, filling, easy to prepare and the best way to use seasonal ingredients.

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The snow has started falling and my body has been craving nothing but stews, soups & curries. As much as I love indian, thai and coconut based curries nothing brings me more comfort than Japanese style curries. It takes me back to my childhood when I would come home from school after trekking through the snow and have a blast of the super aromatic smell of curry filling my nose. This curry was inspired by my mom and her curry recipe.

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The vegetables (other than kabocha/pumpkin) used in this recipe can be changed up and you can use whatever you have on hand! Kabocha is in season and so flavourful around this time- I am in love. I have also included a special ingredient to intensity and bring out the flavours of this delicious curry: coffee. Yup, COFFEE. In Japanese cuisine, kakushi aji is often used. Kakushi aji mean hidden flavours and these hidden flavours are meant to bring out and intensity the flavours of the main ingredient or add a accent to the dish.

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I’ve tried all kinds of kakushi aji’s in curries and my favourite has to be coffee. It’s bold flavours truly enhance the spices used in this recipe. If you want a more sweet curry recipe, you can try adding in grated apples or ketchup! If you want an even more rich and bold flavour, dark chocolate is delicious. Play around with hidden ingredients and find what you like!

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Why I love this curry & why you will too! It’s:

  • vegan & gluten free

  • nutritious and comforting

  • packed with seasonal veggies

  • creamy and flavourful

  • aromatic and fragrant

  • easy to make

  • meal prep friendly

  • freezer friendly

  • & so SO delicious!

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Tips and Tricks to making Vegan Pumpkin Curry

  • When pureeing the kabocha to make the roux, baking it will yield a more robust flavour- so if you have some extra baked kabocha use it here!

  • If you can wait, let this curry sit overnight and it tastes 1.5x better (all the flavours come out)

  • This curry will last in the fridge for 5 days and up to 3 months in the freezer

  • Here are more kakushi aji (hidden flavours) you can substitute coffee with: apples, chocolate, garlic & ketchup *NOTE: DO NOT ADD ALL IN ONE CURRY RECIPE

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If you recreate this Vegan Pumpkin Curry please share it and let me know what you think by tagging me on Instagram @lisakitahara, I love seeing all of your tasty recreations!

Ingredients

Roux:

  • 1 kabocha squash (2 lbs)

  • 1 can tomatoes (400g)

  • 2 c soy milk (440 ml)

  • handful of cilantro (40g)

  • 1/2 c brewed coffee (100ml)

Curry:

  • 2 ½ tbsp. fav curry blend

  • 1 tsp cinammon

  • ½ tsp cayenne

  • 2 garlic cloves, minced

  • 1.5 tbsp ginger (30g), minced

  • 1 medium onion (300g)

  • 1 package mushrooms (250g)

  • 1 large carrot (150g)

  • 1 c green beans, chopped (250g)

  • 1 package of extra firm tofu, cubed

  • 1/3 c soy sauce

     


Method

  1. Lightly steam 3/4 of the kabocha squash (around 700g) over the stove or in the microwave. Add kabocha, tomatoes, soy milk, cilantro and coffee into a high speed blender and blend until smooth. Set aside.

  2. Fry the garlic, ginger and spices on medium high in a large pot (3 minutes or until fragrant).

  3. Add in the onions and mushroom and sauté until the onions become translucent (around 4 minutes)

  4. Add in the firm tofu, carrots, rest of kabocha (300g) and roux into the pot. Mix well and then bring the heat down and simmer covered for 30 minutes. Stir every 5-10 minutes.

  5. Once the kabocha is soft, add in the green beans and soy sauce and mix. Serve over a bed of rice and top with lime juice and cilantro.

Notes

  • SERVINGS: 2

  • PREP TIME: 10 minutes

  • COOK TIME: 20 minutes

  • INGREDIENTS: 15

  • DIFFICULTY: EASY

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Lentil + Roasted Potato Brussel Sprout Salad with Maple Dijon Cream Cheese Dressing

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This Lentil + Roasted Potato Brussel Sprout Salad with Maple Dijon Cream Cheese Dressing is the ultimate hearty and nourishing salad! A bed of baby spinach, a handful of sweet cherry tomatoes, perfectly roasted herbed potatoes and brussel sprouts is combined with protein-packed warming lentils. It’s then drizzled with a delightfully creamy, rich and tangy Maple Dijon Cream Cheese Dressing! Naturally vegan & gluten free.

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Like I said in my last recipe post featuring potatoes, I love potatoes. My absolute favourite are mini gem potatoes! Not only are they super cute and fun to eat, but they are perfect for roasting. The skin gets are crispy with a slight chew and the inside is soft and creamy. You know what also is delicious roasted? Brussel sprouts! I know a lot of people hate brussel sprouts but you guys, this cute little mini cabbage lookin’ vegetable is absolutely delicious roasted, ESPECIALLY when coated in a creamy tangy dressing… like this Maple Dijon Cream Cheese Dressing ;) To make this salad even more hearty, I’ve added in lentils which are so nutritious and high in protein!

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This recipe is super customizable. I change up the herbs every time I roast vegetables. Garlic powder, salt and pepper is a must and then I throw in whatever I feel like! My go-to as of late is rosemary, something about rosemary screams holidays to me. You can totally use fresh herbs with a little olive oil (to release its flavours) if you can get your hands on some, but where I live they are ridiculously expensive.

Just looking at these perfectly roasted potatoes and brussel sprouts has me craving it so much as I’m writing this blog post 😭.

Oh, and to take this salad to the next level you have to try this Maple Dijon Cream Cheese Dressing! It’s creamy, rich, tangy and punches your taste buds with bangin’ flavour. Trust me, this will be your new go-to dressing!!

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This Lentil + Roasted Potato Brussel Sprout Salad with Maple Dijon Cream Cheese Dressing is indeed:

  • roasted to perfection

  • flavourful

  • hearty

  • cozy

  • satisfying

  • delightfully creamy

  • nutritious

  • protein packed

  • & easily one of the tastiest comforting salads!

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Tips and Tricks to making Lentil + Roasted Potato Brussel Sprout Salad with Maple Dijon Cream Cheese Dressing

  • Pre-nuking the potatoes will ensure even roasting when putting them in the oven with the brussel sprouts!

  • Use a blend of your favourite herbs and change it up time to time. My go-to combo is garlic powder, rosemary and thyme with a dash of salt and pepper.

  • If you don’t have a whisk to make the dressing, it can easily be done in a blender.

  • If meal-prepping this salad, either keep the spinach in a different container than the potatoes and lentils OR wait until everything has fully cooled and then divide them into containers. Keep the dressing on the side. It will last 2-3 days in the fridge!

  • I love eating this salad warm but still tastes delicious at room temperature.

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If you recreate this Lentil + Roasted Potato Brussel Sprout Salad with Maple Dijon Cream Cheese Dressing please share it and let me know what you think by tagging me on Instagram @lisakitahara, I love seeing all of your tasty recreations!

Method

  1. Preheat oven to 400F. Cut the mini potatoes into halves nuke or steam in the microwave for 5 minutes. In the meantime, cut the brussel sprouts into halves. Toss the potatoes and brussel sprouts in some dried herbs of your choice and place into the oven for 25 minutes. Toss the potatoes and brussel sprouts (flipping them) and rotate the tray half way.

  2. To make the dressing, mix all the ingredients in a small bowl with a whisk until smooth.

  3. To assemble the salad, add the potatoes, brussel sprouts, lentils, dark leafy greens and tomatoes onto a plate and drizzle with dressing.

Notes

  • SERVINGS: 2

  • PREP TIME: 10 minutes

  • COOK TIME: 30 minutes

  • INGREDIENTS: 10

  • DIFFICULTY: EASY

  • Ingredients

  • 1 + 1/4 c cooked lentils, lightly seasoned with salt

  • 2 lbs mini potatoes, halved

  • 15-20 brussel sprouts, halved

  • dried herbs and spices (rosemary, thyme, sage, onion powder, garlic poder … etc)

  • your choice of dark greens (spinach, kale, collards)

  • 1/2 c grape tomatoes

  • salt and pepper to taste

Dressing:

  • ½ c soy milk (or any liquid)

  • 2 tbsp grainy dijon mustard

  • 2 tsp maple syrup

  • 3/4 tsp garlic powder

  • 1/4 tsp of salt & pepper

 

 

 

Savoury Fried Tomato Toast

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This Savoury Fried Toast is fragrant, flavourful and requires only 4 ingredients to make! The perfect meal to make when craving a savoury breakfast or brunch.

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Cheers to another Friday! The weekends coming up which means most of us get to sleep in a bit longer AND probably the best part- make a hearty, home made breakfast. Throughout the week, I rush to eat my day time meals because of school and work but weekends are my time to relax. Almost always, I crave sweet breakfasts but on the rare occasion when I crave a savoury breakfast this has been my go-to recipe… which is funny because this born as a mistake (kind of). I was making some avocado toast one day and spilt a jar of marinera my mom was using over my LAST PIECE of bread. I was REALLY craving avocado toast, so I for some reason thought it was a good idea to try and get the sogginess out of the bread by frying it up on a pan and yup, it worked. And it was delicious. Avocado toast taken the the NEXT LEVEL delicious. Try it for yourself ;)

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It starts with just 4-5 simple ingredients that you probably already have in your pantry. Marinera, garlic, BBQ sauce and bread. You can see above that you can also just blend up some canned tomatoes and tomato paste if you don’t have marinera! I usually do use marinera but used up the last jar the night before for my pasta (opps). Mix up the ingredients, coat both sides of the bread and let it fry up on a pan for a couple of minutes… and you got yourself a delish flavourful tomato-ey meal.

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And it doesn’t just stop there, add on some vegan parmesan, greens and guacamole! The guacamole seriously elevates this simple meal and tomato + cheese? Yes please. And just to add a bit of greens, garnish it with some pea shoots or any herbs you have on hand. On a side note, I think hummus would be super yum with this tomato toast as well.

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Savoury Fried Tomato Toast is:

  • vegan friendly

  • only 4 ingredients

  • simple and easy to make

  • crispy on the outside

  • satisfying

  • smokey

  • tender

  • & is the perfect weekend breakfast!

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Tips and Tricks to making Savoury Fried Tomato Toast

  • Make sure to cut your slices of bread thick! Stale bread works great for this dish ;)

  • Coat each sides evenly to ensure even cooking

  • If you don’t have a non-stick griddle or pan, oil lightly first to prevent sticking and while it cooking, move it around every minute or so

  • Start with looking on a low-medium so allow the inside of the bread to cook without burning the outside too much (unless you’re into that, like me oppsies)

  • Serve with guacamole or even hummus!

If you recreate this Savoury Fried Tomato Toast please share it and let me know what you think by tagging me on Instagram @lisakitahara, I love seeing all of your tasty recreations!

Method

  1. Mix the marinera, BBQ sauce and mined garlic together in a shallow pan or bowl. If using caned tomatoes, blend all ingredients together except the garlic

  2. Dunk the sliced of bread into the tomato mixture, coating each side.

  3. Heat up pan on medium heat and place the slices of bread over your griddle or pan. Fry each side for 8-10 minutes or until slightly charred.

  4. Serve with nutritional yeast sprouts and mashed avocado!

Notes

  • SERVINGS: 2

  • PREP TIME: 5 minutes

  • COOK TIME: 16 minutes

  • INGREDIENTS: 4

  • DIFFICULTY: EASY

Ingredients

  • ½ jar of marinera OR 1 c canned tomatoes + 1.5 tbsp tomato paste

  • 1 tbsp BBQ sauce

  • 2 cloves garlic, minced

  • 4 thickly sliced pieces of bread*

*Can sub gluten-free bread


10 Minute Mexican Taco Pasta

This 10 Minute Mexican Taco Pasta is packed with flavour, plant based protein and nutritious ingredients to keep you going throughout the day- the perfect meal to bring to school or work.

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Hello to a new week and Happy Monday! Monday is my LONGEST day of the week so I definitely make sure to have all my meals prepped and ready to go.. but I also like to actually enjoy my meals This pasta combines two of my favourite things! Tacos and Pasta.

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With just a few simple ingredients and 10 minutes of your time, a delicious meal can be prepared!

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What I love about this dish is that it tastes good warm or cold so if I don’t have access to a microwave near by, I can still enjoy my meal at room temp. Plus, its high in protein and packed with veg so its actually satisfying.

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This 10 Minute Mexican Taco Pasta:

  • is vegan friendly

  • is dairy & gluten free

  • is meal prep friendly

  • is high in protein

  • is quick to make, takes only 10 minutes!

  • can be eaten warm or cold

  • is perfect to take on the go for lunch

  • can be mixed and matched with different beans and vegetables

  • and so satisfying!

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Tips and Tricks to making Mexican Taco Pasta

  • rinse your pasta after cooking to stop the cooking process so it doesn’t become mushy when kept in the fridge

  • keep the pasta and the rest of the mixture separate and you can use it as a filling in burritos and wraps!

  • chop your avocado and store it into a separate tupperware when taking it for lunch or on the go

  • mix in other additional vegetables like spinach, lettuce or kale!

  • adjust the spiciness at the end by adding a couple drops of hot sauce

If you recreate this 10 Minute Mexican Taco Pasta please share it and let me know what you think by tagging me on Instagram @lisakitahara, I love seeing all of your tasty recreations!

Method

  1. Cook pasta according to package. In the mean time, gather and cut up all your vegetables.

  2. Combine the rest of the ingredients into a bowl and give it a mix.

  3. Top with diced avocado, cilantro and/or hot sauce!

Notes

  • SERVINGS: 2

  • PREP TIME: 2 minutes

  • COOK TIME: 8 minutes

  • INGREDIENTS: 12

  • DIFFICULTY: EASY

Ingredients

  • 2 c dry fusilli pasta

  • 1.5 c canned or frozen corn

  • 2 c cooked black beans

  • ¼ c minced red onion (or green onions)

  • 1/2 c chopped red bell pepper

  • 1 c tomato halves

  • 1 c salsa

  • 2 tsp garlic powder

  • 1 tsp cumin

  • ½ tsp smoked paprika

  • 1 tsp chipotle powder

  • 2 limes juiced

  • Toppings: avocado, cilantro, hot sauce

Vegan Bun Chay (Vietnamese Noodle Salad)

Vegan Bun Chay

This Vegan Bun Chay has a base of tender rice noodles, with lemongrass tofu, pickled carrots and radishes, fresh vegetables, roasted peanuts, fresh herbs and dressed with a salty-sour-tangy dressing, A fresh and comforting meal in just 20 minutes.

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Happy November! It’s been raining all week and I am so over the cold dark weather already. When it’s dark out my heart either craves a steamy hot bowl of soup or something colourful and fresh. Total polar opposites, I know but my theory is that when its dark outside, my eyes just want to see some bright colourful things. But, I also don’t want to be eating a cold light salad. So this is where my huge cravings for Bun Chay come in. Bun Chay is a warm, but fresh noodle salad from Vietnamese cuisine.

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Whats inside Bun Chay? First, we start with some tender rice noodles as the base. Then choose your favourite protein and marinade (my favourite is my lemongrass marinade) and pan fry it to it becomes crispy and caramelized. Add in some pickled carrots and radishes along with your favourite fresh vegetables. Make a dressing that is tangy and salt and let the rice noodles soak it up! Lastly, to take it to up a notch, throw in some crushed roasted peanuts and fresh herbs like cilantro, mint or thai basil. If you like spicy, you can add in some thai red chilis too but be warned… they’re SPICY.

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I only know one place that offers vegan bun chay because it typically includes chicken broth and fish sauce, so when I tried to make it at home and it came out this good, it become a weekly craving. I love to load my bowl with vegetables. Everything about this bowl is absolute deliciousness because of all the different flavours and textures. This dish tastes so complex, in the best way possible yet to easy to make.

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Are you convinced to try Vegan Bun Chay Yet? 😉I hope so, because this Vegan Bun Chay is:

  • comforting, with tons of lively intense flavours

  • loaded with fresh vegetables and is customizable

  • a healthy and satisfying meal

  • meal prep friendly

  • and SO DELICIOUS!

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Tips and Tricks to making Vegan Bunchay

  • Press the tofu before marinating, this will allow more flavours to soak up.

  • When cooking the tofu, allow each side to caramelize on a lower heat so they become crispy.

  • DON’T OVER COOK YOUR NOODLES! Once their tender enough to bite into, quickly rinse it with cold water to stop the cooking process.

  • Pour over the dressing and let the noodles soak up the dressing (SO GOOD!)

  • For a DIY quick fish sauce: Soak 2 dried shiitake mushrooms in 1/4 c of hot water for 20 minutes. Then combine: 2 c water, 2 cloves grated garlic cloves, 1.5 tbsp peppercorns, ¼ c soy sauce, 1 tsp kombu dashi powder and the shiitake mushroom liquid.

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If you recreate this Vegan Bun Chay please share it and let me know what you think by tagging me on Instagram @lisakitahara, I love seeing all of your tasty recreations!

Method

  1. Take the tofu out of the package and press out excess liquid. In a shallow container dish, combine the tofu and marinade. Let it soak for 1 hour-overnight.

  2. For the pickled carrots and radish, slice the carrots and radish into match sized sticks. Nuke the carrots and radish for 1 minute in the microwave. Combine the water, rice vinegar, sugar and salt into a glass bowl and heat until sugar is dissolved. Add in the carrots and daikon and let it pickle in the fridge.

  3. For the dressing, combine all the ingredients and mix.

  4. Once the tofu is ready to be cooked, pat the tofu dry with a paper towel. Pan fry with a little sesame oil on medium heat until slightly crispy and brown on each side, around 5 minutes per side.

  5. To make the Bun Chay bowls, add a layer of rice noodles as the base. Add on the tofu, pickled veg, and the rest of the vegetables. Serve with the dressing and herbs of choice.

Notes

  • SERVINGS: 2

  • PREP TIME: 10 minutes + marinating time

  • COOK TIME: 10 minutes

  • INGREDIENTS: 16

  • DIFFICULTY: EASY

Ingredients

TOFU: 

  • ½ lb extra firm tofu

  • 1 recipe of lemon grass marinade

PICKLED CARROTS AND RADISH

  • 2 carrots (150g)

  • 1/2 daikon (150g)

  • 1/4 c water

  • 1 tbsp sugar

  • 2 tsp salt

  • 1/3 c rice vinegar

DRESSING:

  • 4 tbsp lime juice

  • 4 tbsp fish sauce (See tips or replace with soy sauce)

  • 1/4 c water

  • 2 tbsp rice vinegar

  • 2 tbsp sugar

  • 2 garlic cloves, minced 

  • thai chili 

NOODLE BOWL:

  • 2 servings of rice noodles (around 6 oz)

  • ½ cucumber moons

  • 1 c bean sprouts

  • ½ bell pepper bell pepper

  • 2 c shredded lettuce

  • 2 spring onions, sliced

  • lime wedges

  • handful of the herbs: thai basil, mint, cilantro, chili


Tempeh Gyro Bowls

Tempeh Gyro Bowls

These Tempeh Gyro Bowls are incredibly flavourful, packed with protein and perfect for a easy and quick 30 minute meal. Meal prep & go-the-go friendly.

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Growing up, Greek food was one of my favourite cuisines. All the herbs and spices, fresh vegetables and tangy lavish dips and sauces… so good. Oh, and lets not forget about my absolute favourite: warm, soft & chewy pita. I have to admit, most of the time I would run over to the food court to satisfy my Greek food cravings but once in awhile, I would go to an authentic Greek restaurant and it always blew me away. So much flavour, textures, contrast and fresh vegetables.

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The first most important factor to tasty Gyro bowls is the right marinade! You can easily make your own by combining soy sauce for saltiness, lemon juice for tang and a couple of herbs used in traditional greek dishes. You can find my go-to gyro marinade recipe here. You also need a fresh dip or sauce to balance all the intense flavours. And lastly, pick up some freshly baked pitas from a Greek store or make your own! Everything put into these bowls just work so perfectly together. The herby warm tempeh and quinoa against the cool refreshing Tzatziki and fresh vegetables in your mouth is just SO satisfying. And then you have the pickled onions that clean your palate after every couple of bites. You’ll be craving these tempeh gyro bowls again and again!

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Incase I haven’t yet convinced you to try this Tempeh Gyro Bowl recipe, heres why I love them and think you will too! It’s:

  • vegan friendly

  • dairy & gluten free

  • meal prep friendly

  • simple and easy to make

  • super flavourful using traditional greek ingredients and herbs

  • protein packed

  • nutritious

  • & makes for a delicious quick meal

Tempeh Gyro Bowls

Tips and Tricks to making Tempeh Gyro Bowls with Tzatziki

  • Marinade the tempeh for at least 1 hour for the best flavour

  • When cooking the tempeh, pat the tempeh dry. Cook using a little oil or use a non stick pan. Once browned, add the remaining marinade little by little to cook off the liquid and spiced into the tempeh

  • You can make these tempeh slices ahead of time, pre-slice and make all the remaining ingredients and just throw all the ingredients together for a quick meal

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If you recreate this Tempeh Gyro Bowl with Tzatziki please share it and let me know what you think by tagging me on Instagram @lisakitahara, I love seeing all of your tasty recreations!

Method

  1. Slice the tempeh into strips and add it into a shallow fish along with the pre-made marinade. Give it a shake to coat all the pieces of tempeh, and let it marinate for 1 hour-overnight.

  2. Nuke the red onions in the microwave for 1 minute.

  3. Heat the vinegar and sugar in a small bowl or sauce pan until sugar is dissolved completely.

  4. Combine the red onions into the vinegar mixture and let it sit at room temperature for around 15-20 minutes.

  5. Once the marinating time passes, on medium heat add the tempeh along with the marinade into a skillet. Let the sauce reduce and the tempeh to caramelize for 5-8 minutes on each side. Add additional broth or soy sauce is you see tempeh starting to stick to the pan. 

  6. Cut the pita bread into triangles and place them into the toaster oven for 1-2 minutes, making sure they do not burn. 

  1. Divide the quinoa and tempeh into 2 portions. Add in some kale, chickpeas, tomatoes, cucumber, parsley, tzatziki dip, pickled red onions, olives and vegan feta cheese. And of course, pair it with the toasted pita. This would be great as a filling for pita wraps as well!

Notes

  • SERVINGS: 2

  • PREP TIME: 10 minutes

  • COOK TIME: 20 minutes

  • INGREDIENTS: 15

  • DIFFICULTY: EASY

Ingredients

Tempeh:

Picked Red Onions

  • ½ red onion thinly sliced

  • ¼ c apple cider vinegar

  • 1 tbsp water

  • ½ tbsp sugar 

For the Bowl:

  • Pita bread, sliced

  • 2 c cooked quinoa

  • 1 c baby kale 

  • 1 c chopped parsley

  • 1 c grape tomatoes

  • 1 c cucumber

  • 1 c chickpeas

  • 1 c homemade Tzatziki  

  • 1/4 c olives

  • optional: vegan feta cheese

     


Mushroom Pasta with Soy Butter Garlic Sauce

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This Mushroom Pasta with Soy Butter Garlic Sauce is rich & velvety, packed with umami. With only 11 plant based ingredients, this dish comes together in 20 minutes and makes for an easy comforting weeknight meal.

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SOY BUTTER GARLIC SAUCE includes mixing soy sauce and butter. Have you guys tried it? It’s rich, salty, savoury, warm, rich & buttery flavours pairs so incredibly well with the flavours the mushrooms have. It truly brings together the flavour sensation of umami. Umami is a flavour far more complex then salty, bitter, sour and sweet. If you’ve never experienced this umami flavour, this dish will do justice in explaining it through your taste buds.

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Everything about this dish is comforting and well balanced. Richness from the butter, saltiness from the soy sauce, savouriness from the garlic and onions and sweetness from the mirin and dashi. Dressed all over perfectly al dante pasta and meaty mushrooms thats then topped with vegan parmesan and green onions.

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It takes less than 20 minutes to put together with basic pantry staple ingredients, so definitely give this one a go! This might become your new go to comforting pasta dish. 😉

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I hope you guys enjoy this recipe because it’s:

  • vegan, dairy & gluten free

  • quick & easy to make

  • rich

  • creamy

  • velvety

  • comforting

  • & super delicious!

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Tips and Tricks to making Mushroom Pasta with Soy Butter Garlic Sauce

  • You can replace any mushrooms for the oyster mushrooms but I recommend “meaty-er” mushrooms. My favourites are: shimeji mushrooms & portobello mushrooms

  • Slightly brown the mushrooms as it will bring out their flavour more

  • Dashi (Kombu stock) & Mirin can be found in asian grocery stores

  • Keep an eye on the sauce so it doesn’t burn when reducing it by mixing every couple of seconds

  • I highly recommend topping it off with some vegan parmesan that you can make by processing: 1/2 c roasted cashews, 2 tbsp nutritional yeast, 1/2 tsp garlic powder, 1/2 tsp onion powder & 1/2 tsp of salt

  • P.S. feel free to use this soy butter garlic sauce over rice, veggies and other protein sources!

  • Need more pasta inspo? Got ya, here’s some more 3 weeknight pasta meals & mac & cheese that can be made in 3 ways!

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If you make this Mushroom Pasta with Soy Butter Garlic Sauce share or tag me on Instagram @lisakitahara & let me know how it went!

Method

  1. Cook pasta according to instructions

  2. On medium heat, sauté mushrooms until lightly browned with water or tsp of neutral oil & transfer to separate bowl

  3. Add 1 tbsp of vegan butter to the pan

  4. Add the onions and garlic and fry until browned 

  5. Pour in the mirin and cook until dry

  6. Add the dashi and soy sauce, and reduce the sauce until halved

  7. Add the rest of the vegan butter

  8. Add the mushroom and cooked pasta and toss until everything is coated

  9. Transfer to serving plates and garnish with vegan parmesan and green onions

Notes

  • SERVINGS: 2 servings

  • PREP TIME: 5 minutes

  • COOK TIME: 15 minutes

  • INGREDIENTS: 11

  • DIFFICULTY: EASY

Ingredients

  • 200 g pasta (gluten free if needed)

  • 2 1/2 c oyster mushroom, sliced

  • 2 c shiitake mushrooms, sliced  

  • 3 tbsp vegan butter

  • 3 garlic cloves, minced

  • 1/2 onion, sliced

  • 3 tbsp soy sauce

  • 3 tbsp  mirin

  • 1/2 c dashi (kombu stock)

  • salt & pepper to taste

  • Vegan parmesan (See tips & tricks)

  • Green onions


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Beet Salad with Quinoa and Sunflower Seed Dressing

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This Beet Salad features seasonal fall ingredients such as quinoa, edamame, roasted sweet potatoes, toasted walnuts and spinach, and tossed with a creamy sunflower seed dressing! Not only is it full of delicious flavours and textures, it’s also packed with superfoods and plant based protein protein making it a bowl full of nutrition!

Beet Salad with Quinoa and Sunflower Seed Dressing

Who else loves beets? It took me a couple chances to appreciate beets, but they have become one of my favourite vegetables! I feel like beets are such an underrated vegetable because of their earthly flavour but they’re so good for you and if you prepare them right, can make for a delicious meal. One of my favourite ways is to roast them, but I found that they are absolutely delicious in salads- especially tossed in a creamy savoury dressing!

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I have been loving sunflower seeds and sunflower butter for dressings as a change from my usual tahini dressings! I think it kind of gives the salad dressing more of a ~ fall vibe ~ too (but that could just me me 😅).

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This is no ol’ boring salad. It has the perfect balance of flavours coming from the earthy beets, sweetness from the sweet potatoes, toasty-nuttiness from the walnuts and a hint of freshness from the mint. And that’s all dressed in the tangy deep flavour of the sunflower seed butter. Oh, not to mention all the textures in this salad! I’m a huge texture person and this salad has all kinds of textures going on!

Not only is it delicious, it’s also nutritious and packed with plant based protein from the quinoa and edamame! I mean, look at the colours in this salad it just screams healthy. This is called eating the rainbow ;).

I really hope you try this Beet Salad with Quinoa and Sunflower Seed Dressing & eat it as often as I do because it’s:

  • vegetarian/vegan friendly

  • literally like eating the rainbow ;)

  • only 12 plant based ingredients 

  • can be made ahead or meal prepped

  • high in protein

  • a salad that isn’t boring

  • easy to make

  • & dressed with the most delicious, tangy & creamy savoury dressing!

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Tips and Tricks to making this Beet Salad with Quinoa and Sunflower Seed Dressing

  • I throw my potatoes into the oven even if the oven is not yet preheated. Then, you don’t have to wait for it to pre-heat (aka it’s faster) and they still crisp of perfectly.

  • Remember to rinse your quinoa to get rid of any bitterness.

  • Use gloves when grating the beet, unless you can appreciate pink hands after 😂

  • Toast your walnuts! This little treatment to the walnut really brings out their flavour and seriously does elevate the flavour profile of the salad.

  • If you’re making this ahead of time as meal prep, place some of the dressing into small containers and dress when ready to eat so the spinach doesn’t get soggy. OR you can add the spinach the day of and mix it in!

  • Feel free to sub the spinach for any of your favourite greens and vegetables! Kale, asparagus, arugula and lettuce would be a tasty choice as well!

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If you make this Beet Salad with Quinoa and Sunflower Seed Dressing please do share it and let me know what you think by tagging me on Instagram @lisakitahara, I love seeing all of your tasty recreations!

Method

  1. Pre-heat the oven to 400 C. Dice the sweet potato into cubes and place on a lined baking tray. Place them into the oven for 20 minutes or until slightly browned.

  2. Prepare your quinoa. Rinse, then add to a small pot and add 1 c of water with a pinch of salt. Place over medium heat and bring it to a boil. Then, reduce it to a simmer for 10-15 minutes or until all the liquid is absorbed. Fluff it up with a work when complete.

  3. In the mean time defrost your edamame and gather your other ingredients. Rinse, peel and grate the beet. Roughly chop some walnuts and the spinach. Add them all into a large bowl.

  4. Prepare the dressing by combining the sunflower butter, lemon juice, maple syrup, AVC, dijon mustard, garlic powder, salt and pepper all into a bowl and whisking until smooth.

  5. When the potatoes and quinoa are ready, add them to the large salad bowl. Pour over the dressing and toss until evenly coated. Serve with roughly chopped mint!

Notes

  • SERVINGS: 2

  • PREP TIME: 10 minutes

  • COOK TIME: 20 minutes

  • INGREDIENTS: 12

  • DIFFICULTY: EASY

Ingredients

  • 1 medium sweet potato (400g)

  • 1/2 c uncooked quinoa

  • 1 c frozen edamame

  • 1/3 c chopped walnut

  • 1 medium-large beet (200g)

  • 2 c packed spinach

  • 1/4 c chopped mint leaves

  • 2 tbsp sunflower butter

  • 2 tbsp lemon juice

  • 1 tbsp maple syrup

  • 1 tbsp ACV

  • 1/2 tsp dijon mustard

  • 1/4 tsp garlic powder

  • salt and pepper to taste

15 Minute Vegan Red Lentil Dal (1-Pot & 7 Ingredients)

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This Vegan Red Lentil Dal is the perfect warming bowl to cozy up to! This creamy flavour packed dal can be made in 15 minutes using 1 pot and only 7 pantry staple ingredients.

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I know, I’ve been late on the whole fall vibes and recipe train but the fall season has been so strange here in Canada. The temperature has been 27 degrees one day to 10 degrees the next, but the chill has been steadily growing this past week so naturally, I’ve been making more warming meals. Even though I’ll be missing the warm weather, I do love the feeling of coming home to a warm and cozy meal after fighting through the cold. All kinds of soups, stews and noodle dishes do justice but sometime my heart yearns for something aromatic and filled with spices, like this dal recipe.

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The thing I LOVE about this dal is that it’s ready in 15 minutes, which means if I don’t already have some in the fridge, then I still don’t really have to wait too long to cozy up to this dal. Plus, it uses only 7 pantry staple items and any left over root veggies I have, which means I always have these ingredients on hand.

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I fry up the spices and then throw all the ingredients into the pot and put it on simmer. While I’m waiting, I’ll take a quick hot shower, change into some cozy clothes, pour in a cup of tea and choose what I’ll be watching that night (I’ve been super into Terrace House lately!). And by this time, my dal is usually done and I just microwave some rice that I always prep in the beginning of the week. Of course, I add a squeeze of lime and some extra fresh cilantro for more ~ flavour ~ :)

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I really hope you try out this Red Lentil Dal and love it as much as I do because it is:

  • vegan friendly

  • dairy, gluten, soy & nut free

  • only 7 pantry staple ingredients 

  • customizable

  • made in only 15 minutes

  • freezable

  • make-ahead, meal prep & on the go friendly

  • and SO comforting! Perfect for the cold weather thats been comin’ up 🍂

Alright, are you ready to make some bomb Red Lentil Dahl? Grab your lentils & get ready to cozy up ;)

Tips and Tricks to making Red Lentil Dal

  • Using red or yellow lentils yields a faster cooking time compared to other lentils, which I love when I’m in a pinch and craving dahl and curries

  • Use a good quality curry powder or make your own blend for a rich curry flavour. I’ve used cheap curry blends in the past and it just didn’t taste right! The taste curries and dal will really depend on what spices you add. I use Frontier Indian Curry Powder when craving a ‘lighter’ indian flavour, S&B Oriental Curry Powder when craving a more mild dahl and a Jamaican Goat Curry Powder for a more rich dal

  • The liquid you use will also result in different consistencies of this dal. Coconut milk will yield a more creamier and rich dal whereas broth and water will yield a lighter dahl. If you’re looking to keep it low fat, you can also sub in plant milks such as coconut milk from a carton or soy milk

  • Simmer the dal covered, making sure the heat isn’t too high so that the bottom burns

  • Add in any root veggies left over in your fridge! They will all bring additional flavours to your dal and get rid of any left over produce that needs to be used up :) my favourites to add in are carrots, kabocha, potatoes, broccoli and green beans.

  • Feelin’ some more cozy recipes? Check out of 6 Ingredient Kabocha Potage and Smokey Maple Baked Beans!

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If you recreate this super fast, easy & delicious Vegan Red Lentil Dal please share it and let me know what you think by tagging me on Instagram @lisakitahara, I love seeing all of your tasty recreations!

Method

  1. Fry up the onions, garlic and ginger until brown on high heat with the curry powder (around 4 minutes)

  2. Add lentils, diced tomatoes and liquid of choice (I like to use a combo of 1c coconut milk and 1 + 1/4c broth)

  3. Bring to a boil and reduce to simmer for 10 minutes, covered or until lentils are cooked

  4. Serve with rice, cilantro & lime :)

Notes

  • SERVINGS: 2 large or 4 smaller servings

  • PREP TIME: 5 minutes

  • COOK TIME: 15 minutes

  • INGREDIENTS: 7

  • DIFFICULTY: Easy

Ingredients

  • 1 medium Onion (200g)

  • 2-3 garlic cloves, minced

  • Knob of grated ginger (30g)

  • 1 c of red or yellow split lentils (170g)

  • 1/2 can diced tomatoes (180ml)

  • 1 tbsp curry powder

  • salt and pepper to taste

  • 2 1/4 c liquid (coconut milk, water, veg stock)*

  • optional flavour enhancers: dash of cinnamon, soy sauce, cayenne, turmeric, additional veggies etc.