dinner – Holly’s Healthy Home Cooking

Coconut Rice

– 1 cup rice-1.5 cup coconut milk (in the carton, not the can)-1.5 cups water-salt If using pressure cooker, 1 cup of water in the base. 1. 1 cup of water to the base of the pressure cooker.2. Insert the trivet and fill a rice bowl with the remaining ingredients.3. Set the bowl on topContinue reading “Coconut Rice”

Dal Curry

Dal is Indian Lentils, and there are about 100 different varieties. Find them at the Indian Grocery store. 1 cup dal (i change it up) 4 cups water 1 can diced tomatoes (or you can use other vegetables. I have also used squash and cabbage) Frozen or fresh onion (I don’t like a lot, soContinue reading “Dal Curry”

Pad Thai, Vegan

1 Zucchinis (or 1 Zucchini, one squash) 100g Egg noodles (2 servings) 2/3 – 1 Block Bean Curd (resembles Tofu- find it in the Asian grocery store) 1/2 head Red cabbage, shredded 2 TBSP frozen onions 1 Red bell pepper (I didn’t have one, so i omitted) 1 cup carrot strings 1 bundle of ChineseContinue reading “Pad Thai, Vegan”

Tempeh Strips and Thai Coconut Curry

Tempeh 1 pkg Tempeh Marinade: soy sauce, liquid smoke, vegetable broth, ginger, garlic, etc.Curry: 1 Can coconut milk 1-2 TBSP curry paste (to taste) 1 tbsp flour Cut the tempeh into strips and soak over night. Cook in a skillet with the marinade until most of the marinade is absorbed. Heat the curry, coconut milkContinue reading “Tempeh Strips and Thai Coconut Curry”

Chickpea "Chicken" Salad

I stuffed this inside avocados in this pic. I’ve also made sandwiches. 2 can of chickpeas, drained and rinsed. Vegan Mayo Salt & pepper And whatever else you put in your chicken salad! (grapes, apples, walnuts, celery, onion) Mash the chickpeas with a potato masher until it’s chunky. Mix all ingredients, and eat!

Carrot Dogs

Vegan 1 LB Carrots Marinade (you can get creative): vegetable broth, soy sauce, liquid smoke, ginger, garlic hot dog buns and toppings of choice. Peel the carrots and try to shape them like hot dogs. Boil the carrots until tender (about 20 mins) Marinate the carrot dogs overnight in the sauce. Steam the dogs inContinue reading “Carrot Dogs”

Vegan Mexican Rice

1 cup jasmine rice, uncooked 1 can tomato sauce (8oz) garlic cooking spray salt and pepper 2 cups water Heat a pan with spray on it. Stir fry uncooked rice briefly. Add (onion) and garlic and cook for a couple of minutes. Add tomato sauce and two cups water, then stir in salt and pepper.Continue reading “Vegan Mexican Rice”

Sweet Potato Burrito Bowls

1 cup uncooked rice 1 sweet potato, diced Taco seasoning (chili powder, garlic, salt, onion powder) 1 can black beans 1 can corn 1. Season the sweet potatoes with taco seasoning, and place on parchment paper. Bake in oven until tender. About 20 mins at 350. 2. Cook the rice in the pressure cooker (orContinue reading “Sweet Potato Burrito Bowls”

Sweet Potato, Kale, Quinoa Burger Patties

3 medium sweet potatoes 1/4 cup quinoa (uncooked) 2 TBSP I can’t believe it’s not butter 2 tbsp sugar free maple syrup 1/8 tsp cayenne 1 cup chopped kale (or spinach) 1/2 cup panko bread crumbs salt & pepper hamburger buns Toppings (vegan cheese, spinach, tomatoes, mustard, vegan mayo, onions, pickles) 1. Bake in theContinue reading “Sweet Potato, Kale, Quinoa Burger Patties”

Roasted Chickpeas

1 can chickpeas, rinsed and drained 1 tbsp apple cider vinegar 1/2 tsp smoked paprika 1/2 tsp ground cumin 1/2 tsp cinamon 1/2 tsp dried basil 1/2 tsp sugar free maple syrup 1/4 tsp sea salt 1. Preheat the oven to 425. Line a baking sheet with parchment paper. 2. In a mixing bowl, combineContinue reading “Roasted Chickpeas”