I met Shantelle on Instagram and it was so awesome to connect with her about her vegan journey. In this conversation, we discuss how she was able to get her brother & sister to join her on a vegan journey; her experiences as a raw vegan for a year; why community is so important for long-term vegan life; how she handle being vegan her son; and why gradual change is okay.
It was such a treat chatting with Carter Brown about his vegan journey, dealing with a picky eater (he has a 2 year old), his vegan work in the local community, and why being a vegan for environmental reasons is the best for future generations, our health, and the planet.
The older my 3 boys get....the more they eat everything that isn't nailed down.
I knew it was coming but goodness! Our grocery bill is currently about $650 a month (family of 5), but I can feel an increase coming soon.
Hopefully, it won't be too bad. I plan to stick to a lot more whole ingredients. Awesome for our wallets and our bodies...of course. :-)
I find myself doubling (and sometimes tripling) recipes and that was the case for this Indian chickpea dal with coconut broth I found on Steamy Kitchen.
This recipe is simple, delicious and contains all accessible ingredients.
The "hardest" part is chopping vegetables and you can reduce that time by using canned instead of fresh tomatoes (I think the flavor is better with canned in this recipe anyway-I used fresh tomatoes in these pics).
This was my first time using coconut milk as a broth and it was just as delicious as I imagined. Add more salt to taste before serving and enjoy!
You can find garam masala in the "international/ethnic" aisles of most grocery stores. There's actually a brand by McCormick that is available in the regular spice aisle. Make your own if you have these spices on hand.
Chickpea Dal with Coconut Broth
Keywords: saute entree vegan vegetarian chickpeas
Ingredients (Serves 5)
- 1 tablespoon coconut or olive oil
- 1 large onion, chopped
- 5 cloves garlic, minced
- 1 tablespoon garam masala
- 1 teaspoon cumin
- 15 oz canned diced tomatoes or 3 medium tomatoes, chopped
- (2)15-ounce cans of chickpeas, drained & rinsed
- (2) 13 oz coconut milk, canned
- 1 teaspoon kosher salt
- Fresh cilantro (chopped), to garnish
- 4 cups of cooked rice
In a large skillet, heat oil on medium heat.
Add in onion and garlic and cook for 4 minutes, stirring occasionally.
Mix in garam masala and cumin and continue cooking for one minute.
Stir in tomatoes, chickpeas and coconut milk.
Cover and simmer for 12 minutes or until the sauce thicken a little.
Stir in salt (add more if necessary).
Serve with rice and garnish with a generous amount of cilantro.
It's so important to have several go-to meals for when life gets busy. In the latest podcast, I share some of our meals for breakfast, lunch and dinner.
Breakfast: Oatmeal with apples, medjool dates and cinnamon
Smoothies-if you don't have a high-powered blender, blend your leafy greens and liquid first. Then add in your frozen fruit and blend again.
Grits with Earth Balance vegan margarine, salt, pepper & garlic powder
Take some of your family's current favorite breakfasts and make a vegan version of it.
Lunch & Dinners: Spaghetti and tacos with Beyond Meat vegan beef crumbles
Gardein crispy tenders with roasted potatoes and broccoli and/or corn
Vegan Pizza with Daiya cheese
Not mentioned in the podcast, but stir-fry is another go to meal for us.
Some options for eating on the go: Red Robin (they have a vegan burger), Chipotle (rice, beans, guac, lettuce, salsa, etc), the hot bar at your grocery store, and try to find a local restaurant that is vegan-friendly. Happycow.net has listings based on your zip code.
I love a simple weeknight meal and soup usually falls into that category. I don't know about you but we eat soup All. Year. Long.
It's too inexpensive, simple and delicious to only save for the cold months.
Plus, I LOVE that there's usually leftovers for the next day. Winning!
Today I have a special treat for ya! Not only will I share one of my fam's fave lentil soup recipes, but also some other delicious fall soups from some of my YouTube homies!
Split pea Sweet Potato Soup from EcoVeganGal
Creamy Potato Curry Soup from Fellowship Vegetable
Carrot Ginger Soup from Vegan Cooking With Love
Filipino Rice Porridge from AstigVegan
Vegetable Lentil Stew from The Divine Hostess
Red Lentil Coconut Curry from Veggietorials
and dip your soup with these Soft Pretzel Bites from SimplyBakings
Check out all these amazing soup recipes and be sure to subscribe to their YouTube channels to get more. :-)
Here's the recipe & video for my soup. This soup is perfect for a weekend night dinner and all the ingredients are easy to find in any grocery store. Enjoy!
Lentil Soup w/ Sun-Dried Tomatoes & Spinach
Prep Time: 10
Cook Time: 30
Keywords: soup/stew vegan vegetarian
Ingredients (serves 5)
- 1 tablespoon coconut or olive oil, to saute onion & garlic
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 1 teaspoon dry basil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups lentils, rinsed (optional: soak them in water for an hour)
- 8 cups vegetable broth
- 3/4 cup sun-dried tomatoes in oil, chopped into bite-sized pieces
- About 2 1/2 cups of fresh spinach, rinsed
In a large stockpot, saute the onion & garlic for about 6 minutes on medium heat.
Mix in basil, salt & pepper and cook for another minute.
Then add in lentils & vegetable broth.
Bring to a boil.
Reduce the heat, cover and cook for about 20-25 minutes (or until the lentils are soft)
During the last 5 minutes of cooking, mix in the sun-dried tomatoes and spinach.
Add more salt and pepper to taste, if necessary.
Serve with rice or solo.