Mushroom & Chickpea (vegan!) Korma

This mushroom and chickpea korma is a unique dish. Dairy and meat free but high in protein, fiber, healthy carbs and tons of flavor - this dish is a perfectly complete vegan meal. The creamy "curry" base is a mixture of spices and coconut cream with the addition of tomato paste.

Vegan Mushroom Korma | #vegan #purekitchen #puremamas
Vegan Korma | made with mushrooms & chickpeas #puremamas #purekitchenblog

Korma is a type of curry dish but doesn't taste like your typical yellow or red curry. The spice combination of garam masala, coriander and the cardamom make it really unique and flavorful but not too over the top, so kids enjoy it as well. Typically made with yogurt and meat, we are doing things differently around here, as usual. 

Unlike the majority of my recipes featured on my blog, I chose to try another food bloggers recipe and modify it as I saw fit. The original recipe comes from QuiteGoodFood.co.nz. Here photos are quite good as well. I adapted the recipe just a smidge and it turned out great!

What I love about this Chickpea Korma Indian dish:

  • it's got quite a bit of protein (13g per serving - add rice and there's more). 
  • it's extremely flavorful but also not too much - so kids love it as well. 
  • it's hearty, warm and fills you up. 
  • perfect for a Winter evening. 
  • the left-overs taste even better. 
  • you can sub mushrooms for small potatoes if you aren't a mushroom fan. 
Vegan Curry with Chickpeas Recipe #purekitchen #puremamas

If you don't follow me on instagram it's a good time to do so because I've decided to share some recipes on instagram ONLY! Meaning, you will find an entire recipe and photos on my social media account that aren't featured here on the blog or in my newsletter. For example, I recently posted this Creamy Roasted Red Bell Pepper Sauce Recipe exclusively for Instagram. 

Mushroom (vegan!) Korma | #puremamas #purekitchen

Now back to Korma, if you are new to Indian dishes, this is a good place to start. One thing I loved about creating another bloggers dish is that I learned something really valuable when it comes to curries: "A little secret to making more-authentic home-made curries, is to blitz your onion, garlic and ginger first (or grate if you don’t have a food processor). Your curry sauce will have a far better flavour and texture." - Amber of Quite Good Food

Cool, right? Yeah yeah, it's an extra and kind of annoying step, but it really is worth it! I love the way the curry smell fills up the kitchen when I'm making it as well. It always cheers up my tired grumpy kids after a long day of school and sports. 

Healthy Curry with Mushrooms & Chickpeas (vegan!) #puremamas
Vegan Korma with Mushrooms and Chickpeas! #puremamas

INGREDIENTS

Spices:

Chickpea and Mushroom Korma
  • 1/4 tsp ground cloves
  • 1/2 tsp chilli flakes
  • 1/2 tsp ground black pepper
  • 1 tsp garam masala
  • 1/2 tsp turmeric powder
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1/4 tsp ground cardamom

Korma base:

  • 1 large onions, chopped
  • 4 cloves garlic, chopped or minced
  • 1 inch piece fresh ginger, roughly chopped
  • 2 Tbsp vegan butter or coconut oil 
  • 2 cups button mushrooms, whole if small, or chopped if larger
  • 1 can chickpeas (beans only, not the liquid)
  • 1 can coconut cream (just the thick white part, not the clear stuff)
  • 2 Tbsp tomato paste
  • 2 Tbsp almond meal or flour (ground almonds)
  • 1 tsp salt

To serve:

  • Cooked rice
  • Cilantro
  • Toasted nuts

DIRECTIONS

  1. Measure out all of the dry spices into a bowl. Set aside. 

  2. Blitz onion, garlic and ginger in a food processor with 1/2 cup of water, until it is a thick, rough slurry. 

  3. Heat a large saucepan over medium heat and add 2 tbsp coconut oil. Once hot, put the onion mixture into the saucepan. Cook for 15-20 minutes, stirring often, or until the liquid has evaporated and the onion mixture is golden brown. Turn down the heat if it is browning too quickly. 

  4. Add the dry spices, stir and cook for another 1-2 minutes until fragrant. 

  5. Add the mushrooms, turn the heat up a bit and cook for another 1-2 minutes to coat the mushrooms in the spice mixture. Season with 1 tsp salt. 

  6. Add coconut cream, chickpeas, tomato paste and the almond meal. Stir and then simmer for another 10 minutes. 

  7. Serve with cooked rice and garnish with your favorite toppings like toasted nuts and cilantro.

Enjoy! Have a wonderful first weekend of December. What are your plans? I'm going to our holiday parade here in town on Saturday and I'm really looking forward to it. 

Recipe heavily adapted from QuiteGoodFood

Cauliflower & Raisin Stuffed Bell Peppers

Fall is around the corner so I have been testing more recipes in the oven lately. This stuffed bell pepper recipe isn't new though; I've been making it for years now. In fact, I got my mom hooked years ago and she make it all the time (see photos below). We love to play around with different ingredients. This time it was Cauliflower, raisins and toasted pine nuts. 

cauliflower and raisin stuffed bell peppers recipe [vegan] [gluten-free] #purekitchenblog #puremamas

Stuffed bell peppers are exciting because they are so versatile in what goes in them. My Cauliflower and Raisin Stuffed Bell Peppers recipe is exact but please feel free to use your favorite vegetables, nuts or seeds and herbs. 

You can even add cheese like feta (my mom's favorite) if you're not vegan or a Daiya or Kite Hill vegan style would be my choice. 

Simple & Versatile Stuffed Bell Peppers [vegan] [gluten-free] [plant-based] #purekitchenblog #puremamas
Cauliflower & Raisin Stuffed Bell Peppers | #purekitchenblog #puremamas #vegan #glutenfree

I try and eat low fat most of the time but I find roasting or pan sautéing without any oil is difficult, so I add as little as possible. Usually I use a little water first to steam and cook the veggies down and then add a touch of oil for the final sautéing. The other option is to dry sauté or use a tiny bit of oil first until the juice from the veggies seeps out and you can use that for the rest of the cooking process. 

When I use oils to cook I try not to use cheese or avocado. That way a least the fat content isn't too high. Don't get me wrong I love fat but I don't like too much oils. I like to get my fat from avocados, nuts coconut etc.

What's your favorite fat? Do you think low-fat is almost impossible and boring? I sometimes do, I have to admit. So I def splurge from time to time. 

Vegan Cauliflower & Raisin Stuffed Bell Peppers #puremamas #purekitchen

Not to mention I have spent the past week on a low-fat raw vegan diet. Have you checked out my raw vegan cleanse? I created a meal plan and helpful shopping guide with loads of inspiration, motivation and 30+ recipes to have on hand. Click here to see more photos and pricing.  

So now just al little fat for flavor and texture because I reset my palate after that week. It helps to cleanse from time to time; the body really appreciates it. You'll be so glad you did it. 

[vegan] Stuffed Bell Pepper Recipe | super simple! delicious!
vegan stuffed bell pepper recipe | via #purekitchenblog @

Cauliflower and Raisin Stuffed Bell Peppers

yields 8 servings

INGREDIENTS

  • 4-5 bell peppers, cut in half, seeds removed
  • 2 cups cauliflower rice (or make your own)
  • 2 cups cooked white or brown rice 
  • 1 shallot, finely chopped
  • 2 cloves garlic
  • 1 cup frozen or fresh corn 
  • 1 cup cherry tomatoes, chopped
  • 1 tsp olive oil or coconut oil
  • 1/4 cup pine nuts, toasted or dry roasted
  • 1/3 cup raisins
  • fresh parsley, chopped (or other herbs like basil, cilantro, arugula, etc.)
  • sea salt, to taste
  • spices like pepper, cumin, red chili flakes, etc. 

DIRECTONS

  1. Preheat the oven to 350 degrees F. 
  2. In a large baking dish or cookie sheet, place the bell peppers that are cut in half already and seeded. Cook them for about 20 minutes, until soft. They might produce juice/water, so be careful when taking them out of the oven. 
  3. While the peppers are baking, put the olive oil or coconut oil into a frying pan or skillet on the stovetop. Press the garlic (or mince it) into the warm oil along with the chopped scallion. Cook until scallions are translucent, about 3-4 minutes. Don't let them burn. 
  4. For the cauliflower rice, I suggest just buying it pre-made to make your life easier. Even Costco and Target have it pre-made and I think Trader Joes as well. Same with the rice; just cook it ahead of time in a rice cooker or buy it frozen (pre cooked) at your local health food store. 
  5. Add the rice and cauliflower rice to the hot skillet. Add the chopped tomatoes, corn and pinch of salt. Add any spices you feel like adding. I only added pepper, salt this time and red chili flakes for spice. 
  6. Cook for about 4 minutes, tossing and coating. Cook on medium or medium/high until most of the water has evaporated (about 2 more minutes). 
  7. Turn off heat. Add raisins and mix well. Fill each bell pepper half with the mixture. Fill them full and well - pushing some into the corners of the bell peppers. 
  8. This is where you can add vegan cheese (or regular if you wish). Cook in the oven for another 10 minutes. 
  9. Remove from oven. Let cool. Then serve. 
  10. Garnish with toasted pine nuts and tons of fresh herbs. 
  11. Enjoy! 

Delicious Sweet Potato Lentil Crock-Pot Stew

I'm so happy it's Fall because that means it's time to bring out the slow cooker [ <-- affiliate link to my favorite one]. This kitchen device makes my life so easy; I swear by it. I know slow cookers are often used for meat dishes, but it's really not necessary. You do not have to be a carnivore to reap the benefits of the crock pot. Nor do you have to be an awesome cook. That's the best part. And you can literally dump whatever you have in your fridge into it along with dry beans, starchy vegetables or grains and some spices. 

Lentil Crockpot Recipe gf df vegan

Not to mention it took me 10 minutes to chop, measure and throw my ingredients together. The dishes were minimal (no annoying greasy pans) and then all I had to do was hit a button (as opposed to watching the oven so things don't burn or constantly stirring my sauce pans). Genius!

This recipe is:

creamy

hearty

savory

simple

quick

delicious

oil free

plant-based

dairy-free

vegan lentil sweet potato crock pot recipe

Sweet Potato Lentil Crock Pot Stew

yields 4-5 large bowl

INGREDIENTS

  • 1 cup brown rice 
  • 1 1/2 cup brown lentils
  • 1 yellow onion, chopped
  • 2 cups sweet potato or butter nut squashed (seeds removed and chopped)
  • 2 zucchinis or carrots (chopped or spiralized)
  • 6 cloves garlic (minced)
  • 6-8 cups vegetable stock or water (and use the bouillon cubes or 2 tsp bouillon paste)
  • 2 Tbsp miso paste
  • 2 teaspoons herbs de provence
  • 1 teaspoon coriander seeds
  • 1 teaspoon salt (more to taste)

Topping / Garnish:

  • Vegan sour cream for garnish
  • Herbs like thyme or fresh cilantro 
  • Toasted nuts or seeds 
vegan lentil stew for the crock-pot.

DIRECTIONS

1) To your crock pot / slow cooker, add all the chopped veggies. You can get creative with the vegetables here. Mix and match vegetables that you have on hand. You don't have to use the exact vegetables I recommend. 

2) Add the lentils and rice. 

3) Add the broth or water and bouillon. 

4) Add the spices and sea salt. Again, you can get creative here. Use your favorite spices. You don't have to use the ones I suggest but they sure are delicious. 

5) Set the crock-pot on high for 3-4 hours. 

6) Garnish with toasted seeds or nuts, fresh herbs and sour cream or yogurt (I used vegan sour cream). 

Lentil sweet potato crock-pot stew recipe (gf vegan)

Recipe loosely based off of Pinch Of Yum Detox Stew. 

 

 

Fall Kale Apple Salad || Avocado Dressing

It’s just about Thanksgiving already, and I'm trying to keep it healthy around here, which isn't too hard when I keep the pantry filled with things like winter squash, apples, citrus, onions, kale, rice, tofu, beans and toasted nuts and seeds. 

FallKaleAppleSalad_puremamas

But come next week, I'm sure there will be cookies, candy, meat and dairy looming. In that case, this kale and apple salad makes a perfect addition to the Thanksgiving menu. It's fresh, full of seasonal (Autumn), local produce like apples, kale and onions. Not to mention, it’s also high in antioxidants, fiber and healthy fats. No grains, refined sugar, dairy, cream or mayonnaise in this recipe. It will add a lovely punch of color to your overall Thanksgiving table as well. 

kaleapplesalad.jpg

Have you noticed that most of the traditional Thanksgiving dishes are white or brown? Turkey, ham, mashed potatoes, gravy, onions, rolls, rice, and even marshmallow yams and creamed corn are dull in color. 

Make it your job this year to be sure to balance each white/brown dish with something colorful, bright and fresh. There are so many ways to make lasting memories with healthy plant-based foods (no just unhealthy foods) like roasted brussels sprouts or carrots, chopped kale salad, butter lettuce salads, baked acorn squash, steamed asparagus, mashed sweet potatoes and so on. 

kaleapplesalad.jpg
kaleapplesalad.jpg

AVOCADO DRESSING RECIPE

Yields ½  cup dressing

INGREDIENTS

  • 1 avocado, peel removed, core removed

  • 1 lemon juice only

  • 1 Tbsp tahini

  • 1 Tbsp olive oil

  • 3 Tbsp rice vinegar

  • 1 Tbsp agave nectar or honey

  • ½ tsp sea salt

DIRECTIONS

  1. In a Vitamix or high speed blender, blend well until smooth (as shown in photo).

kaleapplesalad2_puremamas.jpg

KALE & APPLE SALAD RECIPE

yields: 2 large dinner salads or 4 side dishes

INGREDIENTS

  • 1 head lacinato kale or 6 cups baby kale

  • 1 lemon, juice only

  • 1½  crispy cold granny smith apple

  • ½ cup raisins

  • 3 scallions

  • 1½ cup almond slivers

  • 2 small shallots

  • Drizzle of honey

  • 1 tsp olive oil

DIRECTIONS

  1. Preheat the oven to 375 degrees F.

  2. On a baking dish, place the slivered almonds. Bake for 10 minutes or until golden brown.

  3. Remove apple cores or cut in half and slice around the core and seeds. Chop apple into small pieces or wedges. Set aside and sprinkle with lemon juice from half the lemon.

  4. If you’re using lacinato kale, remove thick stems and chop the leaves very finely. Put kale in a bowl, sprinkle with half the lemon juice. Toss and set aside.

  5. Chop shallots into thin slices, and coat with olive oil and honey. Bake in the oven for about 10-15 minutes. Check on them every five minutes, tossing to prevent burning.

  6. Meanwhile, chop scallions into thin slices as garnish.

  7. In a large salad bowl, combine all of the ingredients together and toss.

  8. Add the avocado dressing and toss again.

Your Basic Sautéed Greens

Kale, swiss chard, beet greens, spinach, collard greens, mustard greens, you name it, you can use it for this recipe. Dark leafy greens are so delicious and usually I eat them raw - whether it be a pesto dish, a salad, or chopped on top of pasta - but the cooked greens are so comforting, wintery and super dense. 

Note: stick your greens in ice cold water to get the bugs off. Just a little trick I learned that I thought I would share. My organic greens from the farmer's market was full of little bugs. And this did the trick.

Note: stick your greens in ice cold water to get the bugs off. Just a little trick I learned that I thought I would share. My organic greens from the farmer's market was full of little bugs. And this did the trick.

Sautéing is an especially easy and simple way to get your greens. You can pair them with just about anything. I like them with a heavy starch like baked potatoes or rice. Last night I had them on top a creamy lentils and sweet potato slow cooker meal { <---- Check out the photo I posted on my Instagram feed}. Add some toasted hazelnuts or sesame seeds. Throw sautéed greens on top of a stew or soup. The possibilities are endless.  

And let's not forget that these dark leafy greens are what I call super hero fuel. They are the ultimate superfood - full of antioxidants, fiber and all sorts of vitamins and alkalizing minerals

All you need to make this really simple gourmet side dish is:

a pan

olive oil

an onion

garlic

veggie stock

That's it! 

print recipe
Your Basic Sautéed Greens
Quick, simple and full of flavor, this sautéed greens recipe will have you wanting to eat healthy food every day.
Ingredients
  • 1 head dark leafy greens (i.e. swiss chard)
  • 2 Tbsp shallots or yellow onion, chopped
  • 1/2 olive oil or coconut oil
  • 2 cloves garlic, pressed
  • 1 tsp bouillon (vegetable stock concentrated)
  • 1/3-1/2 cup water
  • to taste salt + pepper
Instructions
In a frying pan, heat olive oil and add onions. Cook until onions are translucent {about 2-3 minutes}.Mix with a wooden spoon or spatula. Then add greens, bouillon and garlic. Keep tossing in the oil and get them nice and coated and wilted {less than a minute}.Prep (slice/chop) cabbage, bell pepper, carrots and green onion (scallions). You can use a mandolin or food processor if you wish to chop faster. I use a knife. Add water and cook for another 3-5 minutes. Watch to be sure they don't get too burned or pan is too dry. If it's dry add a little more water or a sprinkle of some oil. And keep tossing until greens are cooked and wilted - no longer crisp.And voila! You've got some fancy shmancy uber healthy sauteed greens. Good work. Serve immediately. Or store the salad (with dressing on it) in an airtight container in the fridge. Salad will stay fresh for about 4 days.
Details
Prep time: Cook time: Total time: Yield: 2 side dishes or 4-5 garnishes