Category: Soy-free

Thai Chickpea Stew Over Brown Rice (Vegan)

Posted on by Lisa P

One night I was making Dirty Rice and was suddenly inspired to make it into a complete meatless meal by adding chickpeas.  I also changed the cooking method and added a packet of thai curry paste.  Oh wow thank you to the divine being that inspired me because this was the best meal I’ve manifested in a while.

It’s wonderful as a main course for a vegan diet.  If you’re not vegan I recommend sprinkling with some crumbled feta cheese (see condiments). If you like meat you can add a cup or so of cubed chicken with the garlic in step 4 and saute for 2 minutes instead of 30 seconds.

Ingredients

1 Tbsp coconut oil
1 large carrot
1 medium yellow onion
1 stalk celery (optional)
3/4 C chopped red cabbage
1-14 oz can chickpeas (aka garbanzo beans), drained
2 C fresh broccoli Continue reading “Thai Chickpea Stew Over Brown Rice (Vegan)” →

Skillet Lasagna

Posted on by Lisa P

I adapted this skillet lasagna recipe from Cooking Light magazine.  I like it because it’s comfort food but isn’t packed with calories.  You can also use try the suggested substitutions for some of the cheeses shown in the ingredients list.

Serves: 4 (or 2 with leftovers)
Hands on time: 20 minutes
Total time: 30 minutes Continue reading “Skillet Lasagna” →

Turkey & Potato Curry

Posted on by Lisa P

I found the original recipe for this Turkey and Potato Curry on the web years ago but I have long since lost track of where I found it.  My notes show that I made several modifications to make it easier to throw together, and a little bit healthier by substituting a few ingredients I didn’t care for.

Serves: 4-6 people
Hands-on time: 40 min
Total time: 45 min Continue reading “Turkey & Potato Curry” →

Mexican Baked Tilapia

Mexican Baked Tilapia

Posted on by Lisa P

I have some great modifications I’d like to make to this mexican baked tilapia dish, however it’s pretty healthy by itself, even without my simple adjustments (which mostly have to do with reducing effort and fitting into our meal plan model).  The most important thing is to get 2 pounds of tilapia instead of 1.5.  You don’t really need to increase the rest of the ingredients (but you can if you want).  You will need a slightly bigger baking dish to fit the additional fish. The reason for the larger quantity is so you can use the leftover cooked fish in another meal later in the week.

Here are some simple changes you can make to reduce the time required to make this dish. Continue reading “Mexican Baked Tilapia” →

Dirty Quinoa

Posted on by Lisa P

Serves: 3-4 people
Hands-on time: 15-20 min
Total time: 30 min

This recipe for “dirty” quinoa is adapted from the dirty rice I used to make all the time when I was single and cooking was a low priority.  I also used to chop up hotdogs and throw them in to make a meal, but um I don’t do that anymore. Now it’s just clean, whole, unprocessed food for me.  I sure wish they made a natural hotdog flavor I could add to a dish to get my hotdog fix.  Anyway, enough about hot dogs, let’s make some dirty quinoa!

Ingredients

Continue reading “Dirty Quinoa” →

Fresh Pears With Cinnamon

Fresh Pears With Cinnamon

Posted on by Lisa P

Dessert! Who doesn’t crave something sweet after a meal? If you said “me” you’re lying (or deluded). Even if you truly don’t crave sweets, you’re missing out on one of the best things life has to offer.

The best, healthiest dessert is a simple pile of whole fruit, whatever’s in season.  In the middle of the winter, pears are perfect because they are still widely available and didn’t have to fly from Peru to North America (very bad for the environment).

  1. Cut a ripe pear into eight wedges
  2. Cut out the seeds and stem.
  3. Sprinkle with cinnamon, then sprinkle with some more cinnamon.
  4. Eat.

The. Best. Ever.

Photo of pear with cinnamon