Vegan Recipes
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Organic Curry Bowl

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GreenFare Café, 21 Day Kick Off

Water, quinoa, peas, onion, red pepper, carrots, broccoli, cauliflower, shiitake, raisins, tahini, miso, garlic, ginger, powder, and curry powder.

Nutrition Facts:

Serving size for 1. Serving 1lbs. Calories 250, fat cal 50, total fat 8g, trans fat 0g, cholest 0mg, Sodium 200mg, fiber 14g, and protein 14g. Percent daily values are based on a 2000 calorie diet.
Wisdom: By AWE

This is day seven’s dinner portion eaten for day eights lunch. I attended the kick start’s Tuesday meeting and dinner was served. Yesterday, I learned that I was not alone in my struggle(possible transition to Vegan cuisine). I learned that many were struggling with taste, texture and ingrained belief systems about food. We missed meat protein, dairy products and oily foods. We are learning to adapt by learning simple principles. Believe me if you decide to make the transition to Veganism, it definitely will be a process. For me, its about staying healthy. Staying healthy and educating myself is my focus. Being curious! So, this weeks challenge: 1. Make sure I have enough water and fiber, 2. Avoid topical oils and trans fat, 3. Keep all oils to a minimum, 4. Stay physically active, 5. Keep it simple and 6. Have fun.  This dish was quite good! I enjoyed the combination of raisins, curry, and mushrooms.
Eat well friends.

Love and light.


Famous quote:

“ Write it on your heart that everyday is the best day in the year.

—– By Ralph Waldo Emerson

Bonus recipe – Mustard Vinaigrette ingredients:

Combine 1/3 cup of you choice mustard ( stone ground or yellow).
1/4 cup raw apple cider vinegar
1 cup apple juice
1 teaspoon black pepper
2 tablespoons water
1 tablespoon Sesame seeds

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