Pumpkin Sweet Potato Curry (Vegan)

Hey friends!!! It’s been awhile since I’ve added any recipes to my blog!! I’ve been sharing many of them over in Facebook land! ADD ME! Ruth Phillips! Or “like” my page at Intentional Existence Ruth, to stay up to date!

pumpkin curry

SOOOooo Summer is coming to an end and I don’t know about you, but I’m REALLY feeling the fall vibes lately! This is my favorite time of year! Still warm, but you start to sense the changing season. I LOVE IT!

I decided to play around with a quick, easy, pumpkin curry today. I’ve never tried one before, and I had a can of pumpkin I needed to use up, so here we are! Curry is one of my favorite fall dishes, all those cozy spices…. but if you know me, you know I make curry about once a week, year round. 😀 This turned out really yummy and I’m happy too share with all of you! Go easy one me as I’m in no manner a trained cook. I work solely on intuition 90% percent of the time! This recipe is vegan, gluten free, and processed sugar free. I hope you enjoy!

 

pumpkincurry1

Vegan Pumpkin Sweet Potato Curry

1 onion, chopped

1 TBLS olive oil

1 clove garlic, minced

3 sweet potatoes, cubed

1 cup broth

2 medium-large carrots, cut into 1/4 inch pieces

2 TBLS curry

1/2-3/4 tsp clove

1/2 tsp turmeric

1/2 tsp cumin

1/4 tsp cinnamon

Sea Salt to taste

1 15oz can of chickpeas, drained

1 15oz can of pumpkin

1 refilled 15oz can of almond milk

1 TBLS tapioca starch

1/8 cup coconut oil

2 TBLS pure maple syrup

1 TBLS Lemon Juice

One bunch of cilantro (or to taste)

Optional – a couple of dashes of cayenne pepper to spice it up!

 

 

  1. Sauté onion in olive oil for a few minutes then add minced garlic.
  2. Add sweet potatoes, carrots, and spices.
  3. Cover and cook on medium heat 5-10 minutes or until veggies are almost done. (Add water if need be)
  4. Add chickpeas, and pumpkin.
  5. Pour almond milk into can and add tapioca starch and coconut oil. Mix well then add to pan.
  6. Add maple and lemon, mix well.
  7. Heat for 10 minutes on low heat.
  8. Top with cilantro and enjoy!

Are you a fan of curry? Tell us in the comments what your favorite type of curry is!!

Advertisements

Gluten Free Vegan Veggie Pizza

Have I got a treat for you guys!!! Ever since I made my vegan garlic parmesan sauce, I’ve been dreaming of using it as the sauce for a veggie pizza. My original idea was to just throw some brocolli on and call it a day. BUT if you’ve been following me at all on social networking, you’ll know I’ve been slightly obsessed with Brussels sprouts! For real, I want to eat them for every meal! The next logical step is obviously to include them in my veggie pizza! This recipe is vegan, gluten free, soy free, processed sugar free, and corn free.  (I doubled it to make two pizzas for my own family. If you’re feeding a few you may want to do the same.)
Gluten Free Vegan Veggie Pizza

Crust:

Ingredients:

2 cups gluten free baking flour (I use Bob’s)

1 cup water

1/2 tsp sea salt

1 TBLS olive oil

1 tsp baking powder (I use aluminum free)

1 TBLS pure maple syrup

Instructions:

  1. Preheat oven to 350°
  2. Put all crust ingredients in blender and mix well
  3. Pour crust mix into greased baking dish. (I used a glass 11×7 dish that I greased with coconut oil.)
  4. Bake for 15 minutes then remove from oven. 
  5. Once cooled carefully remove crust from dish and place on cookie sheet. (This helped me to crisp it up a bit more.) 


Garlic Parmesan Sauce


Ingredients:

1/4 cup raw unsalted cashews 

2 garlic cloves whole +2 garlic cloves minced 

1/2 cup water +1/4 cup water

2 TBLS chopped onion

1 TBLS olive oil

1/2 tsp sea salt

1/8 tsp pepper

1/2 tsp onion powder

1/2 tsp garlic powder

1 tsp lemon juice 

Pinch curry powder

Pinch tumeric

(I have found the curry and tumeric replace a bit of the “cheesy” flavor. But literally, just use a tiny bit. More is not better.) 
Instructions:

  1. Add all ingredients except minced garlic and 1/4 cup water to small sauce pan.
  2. Simmer on low-medium for 10 minutes.
  3. Put into blender and blend until smooth.
  4. Add back to sauce pan. Shake 1/4 cup water in blender cup (to get any extra sauce left over) then add to pan.
  5. Add minced garlic and heat on low for 5 mins. You can add more water a tsp at a time if you want a thinner sauce. 
  6. Remove from heat.

Further instructions:

  1. Prepare vegetables of choice to your liking. I chopped and sauteed brocolli, and steamed then sauteed the Brussels sprouts before cutting them.
  2. Spread sauce on crust then place toppings.
  3. Bake another 10 minutes at 350. 
  4. Cut, serve and enjoy! 

Food as Tools


We’ve all heard of the people who eat whatever they want, drink like a fish, and live to be 100. At the same time there are many who do everything “right” and die in their 50’s. What’s the secret? How do these people differ? Their beliefs may have played a vital role in both situations. 
From a young age we’re all taught the things that are “good” and “bad” for us. We grow up believing too much junk food will rot our teeth, and an apple a day keeps the doctor away. But what of those people who truly don’t believe that? The people who say “My grandfather smoked like a chimney and lived to be 95, and so will I.” and actually believe it? What about the fearful ones? Those who eat clean, workout, and won’t touch alcohol, all in fear that if they do they will cause irrevirsable damage? 
The beliefs these individuals hold is what separates them. Choosing to do something on a belief based in fear can not get us the results we want. We all have deep seeded beliefs that can be hard, if not impossible to overcome. (I always use “impossible” loosely.) This is where the use of tools comes in.
I look at my food as a tool. I know that at this point my mind holds many old beliefs that slow the allowing of my body’s innate ability to heal. It’s much easier for me to believe that eating (or not eating) certain foods will help my body to heal, than to continue eating the “poor” standard American diet and expect my body to heal, all the while watching the media and the world tell me otherwise. 
When we do the things we believe make us well, we get well. It all comes down to belief. I love the way I eat! It makes me feel great! I don’t do it out of fear, but of the promise that using these tools (foods) will help me continue to reach new levels of health and well being. 
So next time you sit down to eat that Big Mac, don’t beat yourself up. Instead, enjoy it happily (if you’re into that stuff) and understand it’s  beliefs that bring outcomes. Once you’ve finished, ask yourself how you’re feeling both physically and emotionally, and make changes accordingly. Remember food is not only fuel, but also a very useful tool. Are you using the tools for your needs? Much love to you, friends. ❤ 

Vegan Gluten Free “Chicken” Nuggets

 

When I decided to stop consuming animal products I had a hard time finding products in stores to replace the meat portion of my meals. Most had ingredients that I don’t eat (soy for example), and the ones that seemed to fit my dietary standards were outrageously priced. Being a family with with 3 children 10 and under, nuggets are a frequent request. With my family being on a tight budget, buying these fancy vegan nuggets for all to eat was out of the question. I decided I would simply have to make my own.

My nugget adventure began with searching for a non-soy tofu. My husband found a recipe for chickpea tofu on YouTube. It was very basic. Its only ingredients were chickpea flower, water, and salt. I changed the ratio of water to chickpea flour and added more ingredients to get to a more chicken like flavor and texture. At first I was cutting it into strips and cooking it stove top in oil. After a while I started playing with shapes and texture. Finally I came up with these awesome, family approved, nuggets. The ones pictured above have no breading and were cooked stove top in a mixture of olive oil and coconut oil (I don’t use vegetable oil, aka canola oil.) Breading them isn’t necessary by any means. Even when baked they get a nice crispy outside. Today I breaded half and baked them all. I hate how bogged down I feel after eating a meal with a lot of oil so I’ve been trying to bake more often. Both types came out delicious but the nuggets without the breading had better coloring than the others. ***Update. I no longer bread them and I either bake them or use the Airfrier! The photo below is from the airfrier.***

nugz


These nuggets are vegan and free from gluten, soy, corn, sugar, and artificial everything.  The unbreaded ones are also free from nuts (although I do use a bit of sesame oil, but that’s a seed. Right?) Today I served them with potato wedges (baked), my homemade BBQ sauce, and a side salad.

This recipe does require a little advanced prep-work. I usually put them together about 2-2.5 hours before I intend to cook them. They need to cool in the refrigerator in order for them to firm up properly. They aren’t difficult to make though! You only have mix all the ingredients in a sauce pan and stir until it gets very thick (it will remain clumpy so no worries!) After that you shape the nuggets. The key is to work quickly while also not getting burned. They firm up pretty fast and once they do it’s not very easy to mold them. Next you can bread them if you like. Refrigerate, fry or bake, then done! Below is what they look like after I’ve formed them but before I cooked them (Side note, they don’t taste all that good before you cook them. I promise they are tasty after they’ve been baked or fried! The half on the left were breaded so if you aren’t breading them, don’t worry that yours look different.)

If you try this recipe be sure to let me know how you like it! Feel free to comment with any questions. 🙂

Chickpea “Chicken” Nuggets

Ingredients:

1 1/2 cup chickpea flour (aka garbanzo flour)

2 cups water

1/2 tsp sea salt

Pepper to taste

1/4 tsp celery seed

1/8 tsp ground sage

1 tsp onion powder

1/2 tsp smoked* paprika (using smoked makes a difference)

1/2 tsp garlic powder

1 tsp sesame oil

***I edited this to take out the “breading” steps. I did that the first couple of times but found that it was a waste of energy and they create their own breading. You will see some of the photos still included breaded the breaded nuggets. Those the the lumpiest, sort of dusty looking ones. Hahaha.***
Instructions:

  1. For the nuggets, add all nugget ingredients to sauce pan. Heat on low-medium stiring continuously. Mixture will thicken as it heats. Continue heating and stiring until mixture becomes very thick and is harder to stir.
  2. Working quickly, place spoonfuls on a large plate or cookie sheet. After all the mixture is placed go back to the spoonful you dropped first and begin to shape them into nuggets. Be sure to move quickly as the mixture hardens as they cool.
  3. One all the nuggets are shaped you can place in the refrigerator (2 hours or more is best).
  4. Preheat oven to 400 degrees F. Put a nice layer of oil (I use olive oil or coconut oil) on a cookie sheet then place nuggets.
  5. Bake for aproximately 35 minutes, flipping once half way through.
  6. Let cool, eat, and enjoy!

 

***I also make these in my air fryer! I preheat the airfrier at 355 degrees, then cook them for 20-25 minutes or until crips on the outside, shaking the basket every 5-10 minutes. You can spray them with a little oil if you like. I put a bit of oil in the bottom of my airfrier but I’m not certain if it did anything. 🙂 ***