Lite Pumpkin Chickpea Curry & Chocolate Gingerbread Smoothie

Anyone will tell you that I go a little nuts around the Holidays. I know what you’re thinking: the Christmas gift panic, general anxiety, overwhelm with school, fear of stocking coal, and other severe clinical Holiday disorders.

But nay. Not that kind of nuts.

I really get into Christmas. (And Thanksgiving. [And Halloween.])

It didn’t really occur to me until this year living with my roommates that some people just don’t function at the high degree of Holiday enthusiasm as I do. And that is a-okay. For most, Christmas carols can be annoying as all get-out, a Christmas party is a synonym for bloating, and in December, all the little elves seem to be stealing money from your wallet instead of replacing it.

These things do not resonate with me. I have Vince Guaraldi on repeat, bought $1 stockings at Goodwill for our household, and have been making giant 3-d paper snowflakes out of red and green paper.

Granted, I am conscious of the new paradigm of Consumer Christmas (note: $1 Goodwill stockings). My family and I prioritize on spending time together rather than spending a lot of money on one another. Correspondingly, I celebrate Christmas through food – making and sharing it with others, and emphasizing ingredients like pumpkin, ginger, peppermint, chocolate, and chai.

This time of year makes me crave warm, spicy things (and this time of month makes me crave chocolate things. Badly.) Of course, this recipe was the only thing on my mind yesterday at the grocery store.

I’ve also been on the hunt for the perfect gingerbread smoothie recipe – thick, chewable, nourishing, sweet, and spicy. The Healthy Foodie’s recipe seemed to fit the bill. My interpretation probably would have been better with the white bean addition (genius!), but I’m (moderately) happy with my finished product. (Moderately) happy enough to share with you!

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Lite Pumpkin Chickpea Curry

(‘Litely’ Adapted from An Edible Mosaic – Serves 4-5)

•2 tablespoon olive oil

•1/2 medium-large onion, diced

•1 medium carrots, thinly sliced

•1/4 teaspoon salt

•1 1/2 cups sugar snap peas

•6 asparagus spears, chopped into 1/2 inch pieces

•6-7 large cauliflower florets, chopped into bite-sized pieces

•3 large cloves garlic, minced

•1/2 block of tofu, chopped into 1/2 inch squares

•1/2-inch piece fresh ginger, grated

•2 teaspoon curry powder

•2 teaspoon turmeric

•1 teaspoon ground coriander

•1/2 teaspoon black pepper

•1 teaspoon cinnamon

•1 bay leaf

•1 vegetable flavored soft bouillon cube

•1 cup pumpkin puree

•1/2 tsp Thai Kitchen red curry paste

•1 1/2 cups water

•1 (15 oz) can garbanzo beans (chickpeas), rinsed and drained

•1/4 cup Lite coconut milk

•red pepper flakes, if desired

•Fresh lemon wedges (optional; for serving)

•Fresh parsley or cilantro leaves (optional; for garnish)

(Note: I’m a weirdo who uses all the veggies I can that are in my fridge. If you’d like to stick to more curry-traditional veggies, link back to the original recipe for ideas.)

Place carrots, snap peas, asparagus and cauliflower in a large pot over a steamer and steam at high heat  for 5-10 minutes or until they’re cooked.

In the meantime, heat the oil in a medium saucepan over medium-high heat; add the onion and salt and sauté until the onion is starting to soften, about 5 minutes, stirring occasionally.  Add the tofu, garlic, and ginger and cook 2 minutes; add 1 tsp curry powder, 1/2 tsp coriander, 1 tsp turmeric, 1/2 tsp black pepper, 1/2 tsp cinnamon, and bay leaf and cook 1 minute more.

Drain your steaming pot, remove steamer, replace vegetables and add in the contents of your saucepan. Add the bouillon cube, pumpkin, red curry paste and water and bring up to a boil.  Add the remaining 1 tsp curry powder, 1 tsp turmeric, 1/2 tsp coriander, 1/4 tsp black pepper and 1/2 tsp cinnamon. Cover the pot (leaving the lid ajar), and turn heat down to simmer and cook for about 10 to 15 minutes.  Add the chickpeas and cook 3 minutes, then add the coconut milk and cook 2 minutes. Taste and season with additional salt and pepper as desired.

Serve with fresh lemon wedges to squeeze on top, garnished with fresh parsley or cilantro, if desired. (I made mine reaallly spicy with red pepper flakes and garnished with sprouts, of course)

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Chocolate Gingerbread Smoothie

(Makes 1 serving)

•1 frozen banana

•1 – 1 and 1/2 cups unsweetened vanilla almond milk

•1 scoop chocolate, sugar-free vegan protein powder

•1/2 tsp maple agave

•1/2 tsp fresh, grated ginger

•1/4 tsp vanilla extract

•1 tsp cinnamon

•1/4 tsp allspice

•1/4 tsp cloves

•1 tbsp slivered almonds, if desired (for crunch)

•1 tbsp flaxseed meal, if desired

•Gingersnap cookie or flaked cereal, for garnish

Mix all ingredients together with a blender. Top with a sprinkle of cinnamon. Serve with crumbled gingersnap or flaked cereal on top, for garnish.
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These two recipes, although severely altered, have satisfied my Christmas taste buds. Last evening was a different story. I was determined to make something chocolate with my newly-purchased cocoa powder, but without applesauce, coconut oil, or vegan margarine, I was pretty much at a loss. I ended up using leftover lightly-salted rice cakes, crumbling them up, and making a banana-cocoa-peppermint-everything concoction that was then mixed in. Laid out on a baking pan and left in the freezer for a couple hours, they were pretty deerrrn good. Like chocolate peppermint rice krispie treats. I used way too much peppermint extract, but overall, not a disaster. Maybe I will try them again and formulate a recipe.
And now, yoga. My eyes need a break from this computer screen. And the sun just came shining into my windows!
Leave your favorite Holiday smoothies in a comment. I just found this precious article this morning: 5 Holiday Smoothie Recipes


Sweet Potato Chili

(Original Recipe: SunnyVegan)

My roommate Rosalie is infinitely sweeter than a sweet potato. Adorned with contagious giggles and a beautiful smile, she never ceases to be a constant source of joy and playfulness in my life.

Bright-eyed and prickly-pear-jammed!

I was eager to get her in the kitchen with me last night to make dinner, listen to Frank Sinatra Christmas music, sip Candy Cane tea, and share laughter. When I posed to her the question of what to cook, we determined we wanted one (or all) of three things: tofu, butternut squash, or sweet potato. We wanted something hearty after an afternoon of hard climbing (ok, who am I kidding – I only climbed once due to my injured ankle – but I just couldn’t resist!)

Shortly thereafter, I stumbled upon this little sucker. We ALMOST had everything to make it – but, as usual, the majority of ingredients ruled out the absent minor ingredients, and before we could say “But what about cilantro?” we had already chopped two sweet potatoes and half of a red onion. (Couldn’t resist the recipe, either.)

[And on the topic of resistance – what’s up with all this Christmasistence?! That’s a word I just coined about resisting what you really want to eat around Christmastime. With the abundance of new chefs creating recipes (including desserts) that are sugar-free, gluten-free, and vegan, there’s no excuse for NOT trying a Mint Cacao Cookie Truffle or a Vegan Gingerbread Cupcake just because “it’s sweet,” or just because “it’s the holidays.” Allow yourself to indulge in all the wonderful flavors of Christmastime (peppermint, gingerbread, pumpkin, cinnamon, spiced apple) – all it takes is a little effort to find the perfect recipe. And in the spirit of Christmas, give some away so you don’t feel like you have to finish twenty peppermint brownies all by yourself. Just give, give, give!]

I was happy to share this meal with Rosalie as well as my other wonderful roommate Mike who had just finished a two-day fast and Vision Quest. What a perfect recipe to warm our hearts and bellies.


(Serves 3, or 2 very hungry people)

•2 tbsp olive oil
•1/2 red onion, diced
•3-4 gloves chopped garlic (we’re garlic fiends.)
•2-3 cups 1/2 inch cubed sweet potatoes
•1/2  of a medium butternut squash, 1/2 inch cubed
•1 can black beans, rinsed and drained
•1 large tomato, diced
•1 large carrot, sliced
•1 green bell pepper, diced
•3-4 leaves of kale, in pieces (they’ll cook down)
•14 ounces water (if it begins to stick to the pan)
•zest of one small lime,
•juice of small lime
•2 tbs fresh cilantro
•1 tbsp chili powder
•1 tbsp cumin
•salt & pepper
•salsa (we used Mango), if desired
•alfalfa sprouts, if desired
•whole wheat tortilla chips, if desired
Pour the evoo in the pan, add onion and cook over medium low heat until tender, about 7 minutes. Add the garlic, sweet potatoes, and squash and mix well. Add cumin, salt, pepper and chili powder and stir. Add beans, diced tomato, carrot, bell pepper, kale, and simmer for 30 minutes.
(Our little stove light proves lackluster for dinner-time photographs. I apologize.)
Add 2 tbsp cilanto and lime zest juice, simmer an additional 15-20 minutes or until potatoes are tender.
Serve topped with salsa of choice, alfalfa sprouts, and whole wheat tortilla chips (we made our own at 400 degrees for about 8 minutes in the oven – super delicious!) Garnish with fresh cilantro and/or vegan cheese.
– – –
Rosalie and I decided to chant Om a few times before tasting the chili. Our voices are in a similar range, and create the most gorgeous tonal quality chanting together. It was as if only one person was Om-ing. Such a peaceful practice to share with another before a meal.
After the first bite, we began to chant something different. “Nooommmmmm.” Soooo delicious! The crunch of the chips paired with the smooth, sweet and spicy potato/bean mixture was killer – and the sweet salsa and sprouts added a crisp and tanginess to it that made it out of this world. I’m happy we could utilize some of other other vegetables like carrots, kale, and bell pepper as well without taking away from the star ingredients.
Love versatile recipes like this that you can have fun with. To me, that’s what cooking is all about: working with what you’ve got, and creating something spectacular out of it.

Zucchini Bread Oatmeal

Ohhhh-ho-ho, do I have something gooood for you.

After meditation this morning, I was hungry for breakfast. I spilled all of my almond milk yesterday, so a protein shake was out of the question. My second favorite breakfast dish, a hearty bowl of steel-cut oats, was the next best thing. Naturally, I hopped onto FoodGawker to forage for a new oatmeal recipe to try.

It’s clear that pumpkin oatmeal is the trend lately. I’ve had about twenty bowls of it so far this fall. And while it is delicious, warming, and seasonal – I’m getting sick of it!

A few recipes jumped out at me. Apple Pie Oatmeal, Banana Berry Nut Butter Oatmeal, Rhubarb Baked Oats.

And then . . .

Zucchini Bread Oatmeal.

Zucchini Bread Oatmeal (Sugar-Free, Vegan)

(Original Recipe found at Une-Deux Senses)

Serves 1-2

•2/3 cup water/non-dairy substitute (almond milk/rice milk)

•pinch of salt

•1/2 cup dry steel-cut oats

•1/4 medium zucchini, finely grated

•1/4 tsp vanilla extract

•1/2 tsp. cinnamon

•1-2 tsp freshly grated ginger

•pinch of nutmeg

•pinch of allspice

•1 tbsp. almond butter/any nut or seed butter

•2 tbsp slivered almonds/walnuts/pecans

•1-2 tbsp raisins

•1 packet of stevia (about 1/4 tsp)

•Maple agave

In a small pot, bring the water and salt to a boil over high heat. Add in the steel-cut oats, lower the heat to simmer, cover and cook for 15 minutes, stirring occasionally. (I found I had to add in more water than the original recipe suggested occasionally to keep the oats cooking/prevent the bottom from scorching). After about 15 minutes, add the zucchini, vanilla, cinnamon, nutmeg and ginger.

Stir well, then cover again and cook for another 5-10 minutes (if oats are dry, add a bit more liquid). Remove from heat, stir in the almond butter, nuts, raisins, stevia, and a just a little bit of maple agave (save some for serving).

Prepare yourself, and serve with a few more nuts, raisins, and maple agave on top.

This is, without a doubt, the most delicious oatmeal I have ever eaten. The steel-cut oats and almonds add a soft crunch, mimicking the texture of baked zucchini bread. The sweetness of the raisins and maple agave really take this to another level. I am dreaming of my next adventure with this when I have almond milk, walnuts, and crystallized ginger. . .

I think I gobbled this down in two minutes flat.

If you want a unique, sweet, and seriously satisfying breakfast that’s sugar-free – this has gotta be it.

This recipe is also a great alternative to heavy starches and breads in the morning that can make you feel weighed down. Oats are a great replacement, and serve as a backbone for fun experiments. I’m itching to try banana bread oatmeal after eating this. My mind is full of enticing possibilities. . .

(P.S.: I definitely felt more centered this morning while cooking. For a day about to be full of rock climbing, it was nice to spend a gentle morning in the kitchen beforehand. I admit – it was hard to photograph this before diving right in, but it sure helped me appreciate it that much more.)



Cinnamon-Spicy Fall Vegetables with Red Lentils

When buying food on a budget, I tend to stray from buying foods that are too recipe-specific. This forces me to be extra creative in combining familiar ingredients for the meals I concoct on the spot.

On particular days where I’m missing that PERFECT ingredient in my pantry, this can be definitely disappointing to my taste buds. On other days – new combinations result in pure artistry.

I’d say today was one of those days.

With a fridge freshly stocked to sustain me for the last week and a half of this semester, I felt almost overjoyed at the amount of vegetables I had purchased. I purposefully chose veggies that reminded me of fall cuisine – as well as a bouquet of colors, textures, and flavors. I was ready to get choppin’ when I realized this would be my first recipe share – and to tell you the truth, it kinda psyched me out. I was constantly having to bring myself back to that moment, rather than follow the seductive thoughts of camera angles, measurements, fonts, and phrasing. (And having to press repeat on “All I Want For Christmas is You.”)

I gave it my best shot. Here’s what I got for you: gourmet college girl grub.

Cinnamon-Spicy Fall Vegetables with Red Lentils

Serves 4-5

•1 cup butternut squash, chopped

•1 carrot (about 3/4 cup chopped)

•1/4 zucchini, sliced

•1/4 summer squash, sliced

•6 asparagus spears, chopped into 1 inch pieces

•1/8 rutabaga (about 1/2 cup sliced thinly into pieces)

•1/2 small beet (1/2 cup sliced thinly into pieces)

•4 large cauliflower florets, chopped

•1/3 sweet potato (1 cup chopped)

•bunch of kale (4-5 leaves)

•1/4 white onion

•3 cloves garlic, minced

•2-3 tablespoons olive oil (or grapeseed oil)

•1 1/2 – 2 cups red lentils, *pre-cooked

•balsamic vinegar

•allspice, cinnamon, parsley, paprika, salt & pepper

(*I’ve realized this is a synonym for “I didn’t feel like spelling this process out for you.” to foodies.

I’ve fallen subject to euphemism!)

Start by gathering your vegetables and chopping them into small pieces. With this many vegetables, it’s okay to work with awkward amounts (1/8, 1/3, 1/4). You’ll waste less food and create more consistency. (I decided to nix the parsnips – they tend to take over, don’t they?)

Fill a large pot with an inch or two of water and place it over high heat. Using a steamer, cook your vegetables (omitting the garlic and onion) until you can pierce the sweet potato or rutabaga with a fork. This usually takes around ten-fifteen minutes.

In the meantime, place a large pan with two-three tablespoons of oil over medium heat. Add the minced garlic and stir-fry for a minute or two. Then, add the onion and cook until translucent. I like to add a little salt when I add the onions to carmelize them. One of my roommates bought some pink Himalayan salt I’ve been playing with lately.

Now, you can add your pre-cooked red lentils to the pan. I seldom measure out my spices – but toss in a pinch or two each of allspice, cinnamon, parsley, and pepper. Don’t be shy with the paprika. It’s magic red dust.

As soon as your steamed vegetables are easily pierce-able, transfer them to the pan with the lentils. This is where a bigger pan comes in handy. Drizzle a generous amount of balsamic vinegar over the mix – a few tablespoons should do the trick. Add another pinch of allspice, parsley, paprika, and pepper to coat the vegetables. Taste it – if you like it sweeter, add more cinnamon. If you like things spicy, add red pepper flakes like I did.

There’s really nothing more comforting than this smell. It is such a gorgeous combination of sweet and smoky! Reminds me of Moroccan dishes with the cinnamon.


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Allowing myself some stillness after bopping around the kitchen all afternoon, I sat and indulged in the fragrances and warmth of this meal. It’s so important to spend a minute with your food before you dig in, no matter how hungry you are – not to mention staying present and having intention during the cooking process. It infuses your food with love and elicits a much more beneficial effect on your digestion than a meal made in a hurry/distressed state of mind.

Allow yourself the time to experience each bite in a new way. Each new crunch, sweetness, spice, and flavor – Revel in the gift that is food, and be grateful for the ability to sustain your life with good nutrition!

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My newest tattoo – this raspberry – represents the spiritual meaning of “plenty.” If you’re cooking for one, experiment with using smaller amounts – this avoids the awkward leftover, and forces you to make more conscious decisions. Determine what “plenty” means to you – and cook in a way that brings joy to not only your tummy, but your spirit as well.

Looking forward to more recipes. Nom-aste!