Basil Tofu Curry with Coconut Ginger-Lime Rice

Photo Credit: Have Baked Harvest

Talk about flavor explosion! This dish has so much going on yet it works so well. The recipe calls for chicken but I used tofu. My pictures never turn out like the ones on the recipe but who cares, this was creamy and vibrant all at the same time. You MUST try this on a regular macro day! Give me all the good carbs 🙂

I also didn’t have enough red bell peppers to really get a balanced color profile.

Photo Credit: Shaeanne Karschner

Bang Bang Cauliflower

OMG my mouth is watering just thinking about making these again. They were so good! My husband is a meat and potatoes kind of guy and even he loved these. They are some work however, but it was worth it for us!

Photo Credit: Original Post

Photo Credit: Shaeanne Karschner

Here is how ours turned out! I could have eaten the whole batch in one sitting they were so good! We didn’t have any sweet chili sauce but the end result was just fine. It really did taste like bang bang chicken but without the chicken!

Click here for recipe and let me know how yours turns out!

Crockpot Lentil Sloppy Joes

Photo Credit: Shaeanne Karschner

Crockpot Lentil Sloppy Joes

I love comfort food. This dish was so easy. I threw the ingredients into the crock pot at 12 and they were done by 4. They were definitively sloppy but other then that, so YUMMY! I got the recipe from Pinterest via edibleperspectives.com.

Lentil Sloppy Joes [serves 8-10] adapted from Sloppy Joe Recipe and Slow Cooker Lentils

• 2c dried green lentils, picked over for debri + rinsed well
• 3c low/no sodium veggie broth
• 28oz strained tomatoes
• 1/2c + 2T tomato paste
• 1 onion, chopped ~1 1/2c
• 1 bell pepper, chopped ~1 1/4c
• 2T apple cider vinegar
• 2T pure cane sugar
• 1T garlic, minced
• 1T oregano
• 1t smoked paprika
• 1T chili powder
• 1/2T parsley
• 1/2-1 1/2t salt*
• black pepper
• 1/4-1/2t cayenne [opt]
• buns

1. Add all ingredients into your crock pot, stir until well combined and cook on high, covered, for 3.5-4hrs or low for 7-8hrs.
2. After that amount of time, test to make sure the lentils are cooked through.  They should have a slight al dente bite to them.  If they’re not done, recover and cook for 30min increments + keep testing.
3. Remove the lid + stir.  If it’s not thick enough, place on high for 30min – 1hr with the lid off.  Will also thicken as it sits.
4. Serve on toasted buns.

Tofu Chickpea Coconut Curry

 Photo Credit: Website

Photo Credit: Shaeanne Karschner

This recipe is a must try!

I had been looking for a tofu coconut curry crock pot recipe and found this one on Pinterest. I decided it looked easy enough to try. By the time I got all the ingredients into the crock pot I happened to glance at the reviews and got really concerned. Some of the comments were that it was bland and would not make again. I changed some of the ingredients per one commenters recommendation and it turned out great!

My husband is not an adventurous eater and has never had Indian food before and he loved this!

Here are the changes I made:

• 1.5 tbs of curry powder
• Jasmine Rice (instead of regular)
• Served with Nan
• When frying the cubed tofu I also sprinkled curry powder on top so they tofu would absorb the flavor.

Seriously one of the best things I have ever made! I would recommend this recipe to anyone!

---

Recipe from:

http://www.myrecipes.com/recipe/tofu-chickpea-curry-50400000124275/

Vegan Crock Pot Black Bean Soup

Vegan Crock Pot Black Bean Soup

I came across this receipt on Pinterest from Noreencooks.com and thought it looked easy. It was, thank goodness. I hate cooking but I love food. I added a little extra salt as well as some paprika and cayenne pepper. I paired it with some french bread and it was pretty yummy!