Recent Recipes

Overnight Baked Berry Banana French Toast

Vegan Peanut Butter Eggs

Apricot and Almond Pasta Salad

Crunchy Chicken or Chickpea Salad

Mango Slaw

Mango Chicken or Tofu Curry

1 large bell pepper

1 medium red onion

1 block of Firm tofu or two chicken breasts

2 large mango, 1 can of diced mangos, or about 1 cup of diced frozen and thawed mangos

1.5 cups of coconut milk

1 1/2 tbsp Masala Blends, Curry Spice

1 1/2 cups Kamut (or brown rice)

3 cups broth

cilantro and lime for garnish

  1. Bring Kamut and broth to a boil in a saucepan. Lower heat to medium/low and cook with the lid on until all liquid is absorbed.
  2. Chop the bell pepper and onion into large pieces. Chop the tofu or chicken into 1/2-3/4 inch cubes.
  3. Heat a pan with oil. Add chicken or tofu and stir often to prevent sticking. Cook 4-5 minutes.
  4. Add bell pepper and cook 1-2 minutes. Then add onion and cook for 2-3 minutes.
  5. Add Masala Spice Blend and cook until fragrant, 1-2 minutes.
  6. Add Coconut milk, and simmer on low/medium for 5-7 minutes, until onion is softened.
  7. Serve immediately, garnish with cilantro and a lime wedge.

GF V veg DF

Yield: 4 servings