Garden Goodness: We Have Carrots!

Finally the carrots are here!  And we have TONS of them.  It's a good thing, because those are my favorite vegetable to juice so we can finally have some extra savings on our grocery bill.

Here's Anika picking carrots :)  What great memories she will have from working in the garden with her dad.

 These next two photos are just garden eye candy :)

Red Lentil Coconut Curry

We have an abundance of root vegetables growing in our garden, so I needed to figure out what to do with them.  Well, I have what I call my "Formula 44" which is the same basic recipe for curried anything!  You can curry eggplant, beans, other lentils, or whatever you have on hand.

Don't judge it by the horrible iPhone photo, this is a delicious, quick and easy recipe you can throw together any night of the week that you need to get dinner on the table in 30 minutes!  It will take a good 10 minutes of chopping but then everything just cooks itself in the pan.

Ingredients
1/2 Rapunzel Vegan Broth Cube
2 tbsp water (to go in pan with broth cube)
1 cup diced yellow onion
3 cloves garlic, minced
1 cup red lentils
1/2 can whole fat coconut milk
2 cups filtered water
1/4 chopped cauliflower
1/2 cup chopped carrot
1/2 cup medium diced turnips
1/2 cup medium diced parsnips
1 inch piece ginger smashed in a garlic press
1 tbsp curry powder
1/2 tsp cayenne
1/2 tsp ground black pepper
1/2 tsp sea salt

Saute onion with the broth cube and water over medium heat until translucent.  Add the garlic and continue to saute for one more minute.  Add the lentils, coconut milk, water, and remaining ingredients except salt and pepper. Cover and bring to a boil.   Stir well, reduce heat to a simmer, cover and cook for 30 to 45 minutes until the lentils are cooked through.  Add salt and pepper.

Serve with Brown Basmati Rice!

New Garden Goodness

Not a lot coming out of our backyard garden this year aside from lots of salad greens, radish, and these beautiful kolrabi and turnips!  Kolrabi and turnips can be sauteed in garlic, onions and veg broth and served as a side dish.  They can also be added to Red Lentil Coconut Curry!  

We are still waiting for our carrots to rise from the earth...they are just taking forever to grow this year.  Everything seems to be taking forever.  We planted these back in November!  Grow carrots, GROW!!

This week's Gluten Free Vegan Meal Plan

Now that the weather is getting cooler here in Florida, I've been in the mood for some hearty stews and veg curries.  So here's what I have planned for this week!

Breakfasts
Bob's Red Mill GF Steel Cut Oats with cinnamon, walnuts, shredded coconut and almond milk
Chia Breakfast Porridge
Organic Pomegranates, Bananas and Apples (served as a fruit salad)

Lunches
Leftovers from all the dinner recipes below and

Organic greens salad mix with SprouTofu, organic tomatoes, sprouts, cucumbers, carrots
with homemade dressings from the book "Unprocessed". (recipes to be featured soon!)

Dinners
I bought a bunch of organic brown basmati rice on sale this week, so all dinners from the Chana to the Korma will be served with brown rice.

Quinoa, White Bean and Kale Stew
Baked Potato and Greens Soup
Chana Masala
Black Bean chili (Couldn't find any links to other blogs featuring this one so I will post it when I make it!)
Masoor Dal
Cashew Vegetable Korma

Snacks
Cherry Kale Banana Green Smoothies, Hammer Nutrition Bars, Cedar's Hummus with veggies