Cauliflower Potato Lentil Curry by Recipe: (Makes ~ 4 servings) Ingredients

Cauliflower Potato Lentil Curry

by plantbased.traveler 

Smokey Lentil Pasta Soup . By . Recipe: Heat 1 tablespoon olive oil or some

Smokey Lentil Pasta Soup
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By cookingforpeanuts
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Recipe: Heat 1 tablespoon olive oil or some veggie broth in a large saucepan over medium heat.
Cook 1 diced white onion until translucent, about 5 minutes.
Add 3 minced cloves garlic, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 3/4 teaspoon dried cilantro, 1/2 teaspoon dried thyme, and 1/2 teaspoon chipotle. Cook one minute more.
Add 2 cups rinsed brown or green lentils and cook for 3 minutes, stirring.
Add 4 cups veggie broth and bring to a boil.Reduce the heat and simmer for or about 15 minutes, or until the lentils are tender. Add more broth as needed.
Stir in desired amount of cooked pasta and more veggie broth to taste.
Season with salt and black pepper.
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Recipe:

(Makes ~ 4 servings)

Ingredients:
1 head of cauliflower
2 medium potatoes
1/2 cup red lentils
1 medium onion
5 garlic cloves
1 small can chopped tomatoes + 2 cans of water
1/2 a can of coconut milk *
1 tbsp grape seed or avocado oil
1 tbsp curry powder of choice *
1 tsp turmeric
1 tsp paprika
1/2 tsp cayenne pepper
1/2 tsp cumin
Pinch of cardamon
1/2 tbsp veggie paste
Salt and black pepper to taste
Fresh lemon juice
Optional:
Some fresh spinach
Organic brown rice

Directions:

Finely dice onion and mince garlic.
Clean cauliflower and cut into large florets, peel potatoes and cut into bite size chunks and rinse lentils.
Heat up oil (low heat) and sauté onions until fragrant and lightly browned, then add minced garlic.
Stir in spices and sauté onion garlic spice mix for another minute.
Add tomatoes, water and veggie paste, ed by lentils, potatoes and cauliflower.
Bring everything to a boil, cover and let simmer on low heat for about 20 minutes or until potatoes and cauliflower have softened, stirring occasionally.
Turn off the heat and add coconut milk and season to taste with salt and pepper.
Serve with a bit of fresh lemon, spinach and rice (or just by itself) and enjoy!
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*If you don’t have all of the spices at home just improvise with what you have on hand. You could also just use 2 tbsp of your favorite curry powder (or paste). I use only half a can of coconut milk and keep the other half in the fridge or freezer.
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Coconut and Sundried Tomato Braised Chickpeas by . Check out the recipe belo…

Coconut and Sundried Tomato Braised Chickpeas

by tastingtothrive_rd
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Check out the recipe below:

To make:
Sauté 1 medium onion, 4 cloves of minced garlic + 2 tbsp minced ginger on medium heat until translucent. Add 1 can of drained and rinsed chickpeas, 2 cans of coconut milk (or 1 can of coconut milk + 2 cups of cashew milk), 3 handfuls of chopped kale, 1/2 cup chopped sundried tomatoes, the juice of 1 lemon, 2 tsp ground ginger + 1/2 tsp salt. Bring mixture to a simmer, and cook for 10-15 minutes until flavors have developed and chickpeas are softened. Once done, pour over sweet potato or quinoa + enjoy!

Roasted vegetable pasta with zucchini, eggplants, red bell peppers and tomatoes …

Roasted vegetable pasta with zucchini, eggplants, red bell peppers and tomatoes by lea.bowls.your.mind

Recipe:

Ingredients For 500g spaghetti

Oven baked vegetables
1 small eggplant, diced
1 zucchini, diced
1 red pepper, diced
2 hands full of vine tomatoes
3-4 tbsp oil Salt, pepper, paprika sweet, dried rosemary, parsley, thyme, oregano and a pinch of cinnamon

For the sauce
1 garlic clove, chopped
400g tomato sauce
4 tbsp oil Salt, pepper, chilli, paprika sweet, dried basil, rosemary and thyme

Directions
1. Preheat oven at 180 degrees.
2. Put the diced vegetables into a bowl, add 4 tbsp of oil, mix and then add the spices and mix well again.
3. Put the vegetables into a suitable shape and bake for 35-40 minutes. 4.Slightly fry the garlic in a saucepan with a little oil, add the tomatoes, add 4 tablespoons of oil and season with salt, pepper, chili, paprika, rosemary and thyme.
5. Simmer for 20 minutes at medium heat.
6. Then cook the spaghetti and then put it under the tomato sauce.
7.Once the vegetables are ready, put the spaghetti in a plate and top with the still hot vegetables from the oven.