All posts filed under: Main Dishes

Lemony Red Lentil Soup 🍜 from Thug Kitchen

You know what I wish?  I wish I could quit my job and cook all day.  Spend all of my days making bomb-ass food from this cookbook – Thug Kitchen.  The recipes are amazing!  If you don’t have their cookbook, I highly suggest you head over to their website and grab it. Oh, and they just dropped a new cookbook today!  Yes! The Lemony Red Lentil Soup (link for recipe) from their first cookbook is one of my favorites. Perfect for the cool, Autumn evenings. Not only is it delicious but it will fill your home with the most wonderful aromas!  So roll up your sleeves and head to the kitchen. You will have this big bowl of yum on your table in well under an hour!  ✌&❤ Advertisements

Kale & Quinoa Walnut Salad with Orange Vinaigrette

Hail to Kale!  This tasty salad not only packs a ton of flavor but it’s also chock full of nutrition.  Loaded with Vitamins A, B and C.  Oh, did I mention Iron and Protein?  So move over spinach, Popeye has a new love and her name is Kale! Kale & Quinoa Salad with Orange Vinaigrette makes 2 large servings  1 bunch of curly kale chopped with stems removed 1 cup cooked quinoa, cooled 1 large carrot, shaved 1 cup canned garbanzo beans 1/2 cup chopped walnuts For the dressing: 1/4 cup grapeseed or walnut oil 1/8 cup rice wine vinegar juice from 1 small orange 1 tsp agave nectar 1 clove garlic, crushed 1 tsp dijon mustard salt and fresh ground pepper, to taste Mix all the dressing ingredients in a large bowl and set aside.  Remove the inner rib of the kale leaves.  Chop kale into bite size pieces.  Add kale to the bowl of dressing and mix well.  Set aside for at least 15 minutes. Add the shaved carrots, garbanzo beans and walnuts …

‘Chicken’ Tikka Masala – Vegan Style

Recipe: ‘Chicken’ Tikka Masala – Vegan Style Summary: My all time favorite Indian dish – Chicken Tikka Masala. Since my vegan conversion, this is one meal I surely thought, I’d never have again. Thanks to the folks at Gardein, their ‘chicken scallopini’ makes this carnivorous dish, 100% vegan friendly! Print Friendly Ingredients (Marinade) 1 bag of Gardein Chicken Scallopini Breasts 1 cup plain soy yogurt 2 tbsp fresh lemon juice 2 tsp ground cumin 1 tsp ground red pepper 2 tsp fresh ground black pepper 1 tsp cinnamon 1 tsp salt 2 tsp minced fresh ginger 6 bamboo skewers (Sauce) 1 tbsp Earth Balance Buttery Spread 2 garlic cloves, minced 2 tsp ground coriander 1 tsp ground cumin 1 tsp paprika 1 tsp garam masala 1/2 teaspoon salt 1 (8 oz) can tomato sauce 1 cup coconut milk (can substitute lite) 1/4 cup frozen peas 1/4 cup chopped fresh cilantro Instructions Chop ‘chicken’ into 1″ cubes. Mix all marinade ingredients together and add the cubed Gardein chicken. Marinate for about 1 hour. Soak bamboo skewers …