THE SIMPLY

There's this coconut curry turmeric soup at a local restaurant in Vancouver that is what cravings are made of...and that restaurant is currently closed due to COVID-19.

So, I took it upon myself to attempt my own version, knowing that I was missing one of the key ingredients.

1 tsp Coconut Oil
1/2 Onion (chopped)
2 inch Ginger
2-4 cloves Garlic (depending on size)
1 1/2 Tbsp Turmeric
1 Tbsp Curry Powder
1/2 tsp Black Pepper
2/3 block Medium or...

I've made this a few times now and I FINALLY wrote down the proportions!

This is a super warm and comforting Indian-inspired dish based on Butter Chicken, but it's 100% vegan!

Seasoned Tofu & Cauliflower

• 3/4 block Firm Tofu
• 1/2 head Cauliflower
• 3/4 tsp Garam Masala
• 1/2 tsp Ground Ginger
• 1/2 tsp Curry Powder

I have mixing bowls with lids so I put all these ingredients into the bowl, put the lid on and shake. Let sit while you...

I've made two variations of this now and love both of them.

This is a super simple and oh so stereotypically vegan meal. I was laughing as I described it to someone, but it's so yummy!

Perfect Instant Pot Black Beans

(adapted from Well Planted)
1 C Dried Black Beans - rinsed
1 1/4 C Water
1 tsp Vegetable Bouillon
Stick of Kombu
Dash Cumin (optional)

Add everything to your Instant Pot, (set to sealing, not venting).
Set the timer to 35 minutes...

I don't know what I was going for when I created this, but somehow it came together!

I was thinking about a vegetable soup, then I was thinking a minestrone which led to some black beans...anyway, it turned into some type of southwest inspired soup/stew thing and I'm not mad about it!

Instant Pot Black Beans

1 C Dried Black Beans (no need to soak)
1 3/4 C Vegetable Broth (I've been using this one recently)
1 piece of Kombu (this helps us...

A while ago I had tried making a vegan mac & cheese with a primarily cashew-based recipe. It was good, but it was dense! It was so heavy and I had a hard time eating more than a small amount.

I gave up for a while, then recently came across this recipe.

I've used it as a base, but modified a bit (as I tend to do).

1 C Carrot (peeled)
1 C Potatoes (peeled)
1/3 C Onion
1 C Water

 2(ish) C Macaroni Noodles (I use Go Go Quinoa)

1/4 C...

This one has a lot of components, but each is really simple. The dressing was definitely some trial and error so I'll do my best to provide the best guide I can, but please taste-test and adjust as you need!

Make a cup of Quinoa - I added some lemon juice to the water, just because.

Cashew Parmesan

I used Minimalist Baker's Vegan Parm recipe for this one.

3/4 C Cashews
3 Tbsp Nutritional Yeast
1/4 tsp Garlic Powder
3/4 tsp Salt

Pulse in...

The inspiration for this came from Erin Ireland and I loosely used a recipe from The Mediterranean Dish for the potatoes.

Lemony Greek Potatoes
4-6 White Potatoes - diced; I left the skin on
1 Lemon - juiced
1 C Veggie Broth
2 cloves Garlic - crushed
2 Tbsp Olive Oil - drizzled on the potatoes
1-2 Tbsp Paprika
2 tsp Rosemary (or another herb you like)
Salt & Pepper

Pre-heat oven to 400 degrees
Place the potatoes into a baking dish - I...

This is basically a layered enchilada.

Roasted yam
Cube yam/sweet potato
Toss in Cumin, Chili Powder, Paprika
Bake at 375 for approximately 15 minutes (until tender)

Filling
Cube Zucchini, Bell Peppers (mixture of choice) for about 1 cup
1/3 cup frozen corn
1 can refried beans

Assembly
Place a small amount of Enchilada Sauce on the bottom of a baking dish (square for more layers, or lasagna for fewer layers)
Layer: Corn Tortilla, Refried...

I have a couple of curry cauliflower soups I use on occasion. I also play around with various Thai curry soups. Last night, I meshed together a few ideas and recipes and came up with this warm veggie soup.

1-2 Tbsp Coconut Oil
1 medium Yellow Onion - diced
1-2 inch Ginger - peeled & minced
1-2 cloves Garlic - crushed
2 Tbsp Curry Powder - to taste so more/less if needed
1-2 Tbsp Turmeric
1 tsp Cumin
1 tsp Garlic Powder
240 ml Veggie Broth
...

I love this creation from Delish Knowledge!

I usually use the peanut sauce and baked tofu in a cold meal, but I was feeling a warm dish tonight so here are the basics.

Base
Prepare Rice or Rice Noodles or Bean Glass Noodles of choice.

Toppings
Baked Crispy Tofu - cube tofu & bake at 375 until crispy
Veggies of Choice - Carrots, Bell Peppers, Cucumber, Broccoli, Kale, etc*

*I've made this both with raw veggies and with a light...