Plant-Based Cinnamon Rolls: Recipe #243

These warm, gooey, plant-based cinnamon rolls disappeared very quickly at our house. Even better that they don’t have dairy or eggs to cause our bodies and our planet suffering. Hope you enjoy them! Thanks to Dana and John for inspiration.

This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.

Ingredients ($3.50 for a pan of 9 rolls)

Dough:
1 tbsp active dry yeast – $0.15
1 tbsp brown sugar – $0.03
1/4 cup hottest tap water – free
2 cups flour – $0.32
1 cup whole wheat flour – $0.16
1/2 tsp salt – $0.03
3 tbsp + 3 tbsp + 2 tbsp Earth balance margarine – $1.24
1 cup vanilla soy milk – $0.37

Filling:
1/2 tbsp cinnamon – $0.09
1/4 cup brown sugar – $0.13

Icing:
1 cup powdered sugar – $0.88
1 tbsp soy milk – $0.02

Directions for Plant-Based Cinnamon Rolls

1. In a small non-metal bowl, mix the yeast, 1 tbsp sugar and hottest tap water. Let it sit for 5 minutes to form a thick foam on top. In a large metal bowl, mix the flours and salt.

When the yeast is ready, add it to the flour mixture along with 3 tbsp softened margarine and 1 cup soy milk. Bring it together into a ball and knead it for a couple of minutes.

Cover with cling wrap and leave it to rise in a warm place for 1 hour to double in size.

2. On a lightly floured surface, roll out the dough into a long rectangle-ish shape. Brush with 2 tbsp melted margarine, then sprinkle the cinnamon and 1/4 cup brown sugar evenly over the surface.

Roll it up tightly with the long side facing you, rolling it away from you to make a nice spiraled log. Slice it up into 9 pieces and put them into a greased 8″ glass baking dish.

Cover with cling wrap and let it rise in a warm place for 1/2 an hour.

3. In a small bowl, mix the powdered sugar with 1 tbsp soy milk. Bake the cinnamon rolls at 350F for 25 minutes. Let them cool for a few minutes, then drizzle with the icing and cut them up to enjoy warm from the oven. So good!

Sustainability Score (explained here)

  • Time to make: 3 = <1 hour
  • Servings: 3 = lots of leftovers
  • Cost per serving: 3 = <$5
  • Deliciousness: 3 = when are we having this again?
  • Environmental impact: 3 = minimal damage
  • Nutritional value: 1 = eat rarely
  • TOTAL: 16/18

If any of you amazing home chefs tried it, or have other recipes you’d like us to experiment with, please let me know. Wishing you and your family a healthy, happy day!

Kale Caesar Salad (Plant-Based): Recipe #242

We eat some variation of superfood salad every day for lunch, so one day we decided to do something crazy. A different plate of raw greens! With grapes!! Shocking. Actually, this kale caesar salad turned out to be pretty fantastic. Why not give it a spin?

Thanks to Isa for inspiration, and to all of you for being part of our delicious, mindful, planet-saving family! 😍

Ingredients ($7 for 3 lunch-sized salads)

4 cloves of garlic, peeled – $0.15
3/4 cup cashews, soaked – $1.50
1/4 cup nutritional yeast – $0.40
1 lemon, squeezed for juice – $0.20
3/4 cup water – free
1 tsp of spicy brown or dijon mustard – $0.08
1 tsp salt – $0.05
Freshly ground black pepper to taste
1 bunch lacinato kale, washed, stems removed, and chopped into bite-sized pieces – $1.99
1 bunch Thompson green grapes, washed, stems removed – $2.99

Directions for Kale Caesar Salad

1. If you have time, soak the cashews in water overnight first. If not, cover them in water and microwave for 2 minutes, then soak for 15 minutes at room temperature. This will make them easier to blend into a nice, creamy sauce. Next, use your blender to chop up the garlic cloves with several high-speed pulses. Add in the soaked cashews, nutritional yeast, lemon, water, mustard, salt and pepper. Blend until it’s very smooth.

2. In a large bowl, mix the washed kale with the dressing and massage the dressing into the kale with your hands for a couple of minutes – this is the super fun part, and it will also soften the kale leaves so they’re not chewy to eat raw. And voila! Couldn’t be easier. Serve your kale caesar salad in lovely bowls and top with the grapes for a bit of sweetness. Happy lunching! 🥗

Sustainability Score (explained here)

  • Time to make: 3 = <1 hour
  • Servings: 1 = <4 servings
  • Cost per serving: 3 = <$5
  • Deliciousness: 3 = when are we having this again?
  • Environmental impact: 3 = minimal damage
  • Nutritional value: 3 = optimal nutrition
  • TOTAL: 16/18

If any of you lovely readers tried it, or have other recipes you’d like us to experiment with, please let me know. Wishing you and your family a healthy, happy day!

Coconut Rice and Beans: Recipe #241

We were inspired by a national dish of Belize to make this coconut rice and beans dinner. Belize is a beautiful coastal country in Central America between Mexico and the Caribbean, with jungles and beaches and coral reefs. Not to mention delicious food! Hope you enjoy this little culinary trip to a wonderful new land without having to leave your kitchen.

Thanks to National Foods for global cuisine ideas, and to all of you for being part of our delicious, mindful, planet-saving family! 😍

Ingredients ($5.50 for a potful)

9 small handfuls of dry pinto beans (about 4 cups) – $0.32
5 cloves of garlic, 1 of them crushed – $0.20
1 tbsp coconut oil – $0.55
1 large onion, chopped – $0.50
1/2 bunch kale, chopped – $0.90
1 red pepper, diced – $0.79
1 tbsp minced basil leaves – free from garden
3 mini cans coconut milk (161 mL each) – $1.49
1 1/2 cups dry rice – $0.53
2 cups water – free
Salt and pepper to taste

Directions for Coconut Rice and Beans

1. If you have time, soak the beans in water overnight first. Then, whether or not they’ve been soaked, put the beans in a large pot filled with water. Drop in 4 whole, peeled garlic cloves. Bring the pot to a boil over high heat, then turn the heat down to medium and boil gently for at least 3-4 hours (if dry) or 1 hour (if pre-soaked). When the beans are tender and not crunchy, drain and rinse them in cool water and set aside.

In the same large pot, heat the coconut oil over medium high heat. Add the onions, crushed garlic clove, red pepper, kale, and minced basil leaves. Stir and cook for about 5 minutes until the onions and peppers are soft.

2. Add the beans back into the pot with the vegetables, and season with salt and pepper to taste. Next, add the dry rice, coconut milk, and water. Stir to combine everything thoroughly, and bring back to a boil. Then cover the pot, turn down to medium low heat, and let it simmer for 45 minutes until the rice is cooked and everything has come together nicely into a thick and creamy dish.

Serve the coconut rice and beans with your favorite side dish, or eat it as a complete meal in itself. Enjoy your tropical getaway! 🌴

Sustainability Score (explained here)

  • Time to make: 1 = >3 hours
  • Servings: 3 = lots of leftovers
  • Cost per serving: 3 = <$5
  • Deliciousness: 3 = when are we having this again?
  • Environmental impact: 3 = minimal damage
  • Nutritional value: 3 = optimal nutrition
  • TOTAL: 16/18

If any of you lovely readers tried it, or have other recipes you’d like us to experiment with, please let me know. Wishing you and your family a healthy, happy day!

Chocolate Raspberry Brioche Buns: Recipe #240

These are bites of pure heaven. Chocolate raspberry brioche buns are clouds of fluffy bread stuffed with a single raspberry and a square of chocolate that melt together as they bake. You bite into one and a burst of flavor comes through the soft pillowy brioche. Magical.

We decided to bake instead of fry these, and to put chocolate + raspberry together instead of separating them.

Which brings up a great insight about how to make decisions. If you’re stuck on something, take a moment to sit quietly, be with your breath, and feel your body. Allow yourself to be present with whatever emotions or sensations come up.

Trust that you already know what to do, and trust the decision to reveal itself. It doesn’t have to be the “right” decision. Just pick something, go with it, and learn.

Thanks to Paul for this recipe’s inspiration and to all of you for being part of our delicious, mindful, planet-saving family!

Ingredients ($6.50 for 18 filled buns)

1 tbsp active dry yeast – $0.50
1 tsp brown sugar – $0.01
1/3 cup hot soy milk (heat for 30 seconds in the microwave to reach 140F) – $0.12
1 1/2 cup white flour – $0.24
1/2 cup white whole wheat flour – $0.09
2 tbsp brown sugar – $0.06
3/4 tsp salt – $0.03
2 eggs – $0.58
Knead 10 minutes
1/2 cup Miyoko’s vegan butter, softened – $1.24
Knead 5 minutes
Fridge O/N
16 raspberries – $2.50
16 small-ish chunks of dark chocolate – $1.00
Rise 15 minutes warm place
Soy wash
Bake 350 20 mins

Directions for Chocolate Raspberry Brioche Buns

1. In a small, non-metal bowl, mix the yeast, 1 tsp brown sugar, and warmed soy milk. Stir gently to combine and let it sit for 5 minutes to form a thick foam on top of the liquid.

In a large metal bowl, mix together the flours, 2 tbsp brown sugar, and salt. Mix the eggs into the yeast mixture, then pour the wet ingredients into the dry ingredients. Stir with a wooden spoon until it comes together into a ball, then knead by hand for 10 minutes until it’s nice and smooth.

Next, add the vegan butter, squish it in with your hands and enjoy the magnificent sound, then knead for 5 more minutes. It will be lovely and soft, and it’s ok if it’s a bit sticky.

Put the dough into a plastic bowl, cover, and refrigerate overnight.

2. The next morning, put the dough on a lightly floured board and knead it a few times to get the air out. Use a sharp knife to cut it into 18 equal-sized pieces and shape each one into a ball.

Wash and dry your raspberries, and prepare your chocolate chunks. Flatten each ball into a disc, put a chocolate-stuffed raspberry in the middle, and fold the dough up around the raspberry. Pinch the dough together and gently roll it back into a ball, with the surprise nicely tucked inside. Repeat for each of the 18 balls.

Put the stuffed balls on a parchment-lined baking sheet, cover with cling wrap or a damp tea towel, and let them rise in a warm place for 15 minutes.

3. When the buns have doubled in size, brush them with some extra soy milk, then bake at 350F for 16-20 minutes until they’re nice and golden brown.

Cool for a few minutes, then serve your chocolate raspberry brioche buns warm, with plant-based whipped cream and dusted with icing sugar if you like. Celebrate your decision to make these delicious treats! ❤️

Sustainability Score (explained here)

  • Time to make: 1 = >3 hours
  • Servings: 3 = lots of leftovers
  • Cost per serving: 3 = <$5
  • Deliciousness: 3 = when are we having this again?
  • Environmental impact: 3 = minimal damage
  • Nutritional value: 2 = healthy-ish
  • TOTAL: 15/18

If any of you lovely readers tried it, or have other recipes you’d like us to experiment with, please let me know. Wishing you and your family a healthy, happy day!

Lemon Strawberry Cupcakes: Recipe #239

Citrus + berries is a vibrant combination with many delightful variations: orange blueberry, lime blackberry, grapefruit raspberry, and of course today’s feature of lemon strawberry cupcakes.

As we savor this recipe, let’s also take a second to remember that every piece of food we put in our mouths is a gift from the whole universe. We give thanks for all the soil, and plants, and sunshine, and rain, and farmers, and grocery store workers who came together to produce each little bite that nourishes us.

Thanks also to Isa for this recipe’s inspiration and to all of you for being part of our delicious, mindful, planet-saving family!

Ingredients ($18 for 12 cupcakes)

Cupcakes:
3/4 cup brown sugar – $0.39
1 cup soy milk – $0.37
1/4 cup coconut oil – $2.20
1 tsp vanilla – $0.20
2 lemons, juiced and zested – $0.40
1 1/2 cups flour – $0.74
1 tsp baking powder – $0.02
1/4 tsp baking soda – $0.01
1/2 tsp salt – $0.03

Icing:
1 cup strawberries – $2.50
3/4 cup coconut oil – $6.60 (or use margarine if you want to save money!)
4 1/2 cups icing sugar – $3.96
1 tsp vanilla – $0.20

Directions for Lemon Strawberry Cupcakes

1. In a large bowl, whisk together the brown sugar, soy milk, and coconut oil very well, then add in the vanilla, lemon juice and zest. Next, mix in the flour, baking powder, baking soda and salt. Stir together just until it’s combined, without overmixing.

Scoop the batter evenly into 12 paper-lined muffin tin cups. Bake at 350F for 16-18 minutes until they spring back to the touch and an inserted toothpick comes out clean. Cool on a cooling rack.

2. Make the icing: blend the strawberries up in a blender, then transfer them to a large bowl, add the coconut oil or margarine, and beat with an electric mixer. Add the icing sugar in small amounts as you beat the mixture, then add the vanilla in. Refrigerate to set the icing if it’s too runny.

Once the cupcakes are cooled and the icing is set, spread the icing on top of the cupcakes. Then enjoy your lemon strawberry cupcake on behalf of all the wonderful beings who helped you make it! 🧁❤️

Sustainability Score (explained here)

  • Time to make: 3 = <1 hour
  • Servings: 3 = lots of leftovers
  • Cost per serving: 3 = <$5
  • Deliciousness: 3 = when are we having this again?
  • Environmental impact: 3 = minimal damage
  • Nutritional value: 1 = eat rarely
  • TOTAL: 16/18

If any of you lovely readers tried it, or have other recipes you’d like us to experiment with, please let me know. Wishing you and your family a healthy, happy day!

Homemade Creamed Corn: Recipe #238

I remember eating creamed corn out of a can as a kid, especially when we were at the cottage or on a road trip. It had never occurred to me to make homemade creamed corn, but here’s a yummy plant-based way to do just that!

And for today’s Plum Village inspiration side dish, here are four things you can say to yourself as you breathe in and out for a few mindful seconds…

I don’t want to suffer anymore. (breathe in)
If I am peaceful, the world can be peaceful. (breathe out)
I want to enjoy my life. (breathe in)
If I am happy, the world can be happy. (breathe out)

Thanks to Isa for this recipe’s inspiration and to all of you for being part of our delicious, mindful, planet-saving family!

Ingredients ($4.50 for a big panful)

2 tbsp coconut oil – $1.10
2 tbsp flour – $0.04
1 1/4 cups coconut milk – $1.31
1 x 16 oz package of frozen corn – $1.99
Salt and pepper to taste

Directions for Homemade Creamed Corn

1. In a large pan, heat the coconut oil over medium heat. Add the flour and whisk it in. Cook and whisk constantly for a couple of minutes until the mixture turns a toasted color. Next, slowly add the coconut milk, whisking as you go. Cook and stir for about 5 minutes to thicken it up nicely into a creamy sauce.

2. Finally, add in the corn, salt and pepper. Stir well to cover all the corn with the sauce, and let it cook for a few minutes until the corn is warm. Serve your homemade creamed corn as a side dish to Korean lentils or whatever other dinner you’re enjoying. May you have a happy and peaceful meal! ❤️

Sustainability Score (explained here)

  • Time to make: 3 = <1 hour
  • Servings: 2 = 4-6 servings
  • Cost per serving: 3 = <$5
  • Deliciousness: 3 = when are we having this again?
  • Environmental impact: 3 = minimal damage
  • Nutritional value: 2 = healthy-ish
  • TOTAL: 16/18

If any of you lovely readers tried it, or have other recipes you’d like us to experiment with, please let me know. Wishing you and your family a healthy, happy day!

Korean Lentils to Melt Your Heart: Recipe #237

I just finished the Plum Village online retreat “Love is the way.” One key insight I received was that whatever we are chasing after is already inside us. What does this have to do with Korean lentils?

Well, we already have what we are looking for, we just need to remove the idea that we don’t have it. Love is effortless if we remove the idea that we are separated and alone. You are not alone, you are not separate from everyone else, we’re all in this together.

In this spirit of love and interconnection, I’d like to share this scrumptious healing recipe for sweet, tangy Korean lentils that was inspired by Sam. They will absolutely melt your heart.

Thanks to you all for being part of our delicious, mindful, planet-saving family!

Ingredients ($2.50 to serve 3-4)

1 1/2 cups water – free
1/4 cup soy sauce – $0.40
2 tbsp brown sugar – $0.06
1 tbsp garlic powder – $0.70
1 tsp ground ginger – $0.28
1/2 tbsp toasted sesame oil – $0.15
1 tbsp canola oil – $0.05
1 small onion, chopped – $0.50
3/4 cup red lentils – $0.51
Cooked rice and corn to serve

Directions for Korean Lentils

1. In a medium bowl, mix the water, soy sauce, brown sugar, garlic powder, ginger, and toasted sesame oil.

In a medium pot, heat the canola oil over medium high heat. Add the onion and cook for about 5 minutes until the onion softens and starts to brown. Next, add the lentils and stir to coat the lentils in the onion loveliness. Then add in the sauce that you mixed together in your bowl. Stir to combine the sauce with the lentils and onions.

2. Cover the pot and cook at a low boil for about 10 minutes. After this time, the lentils will be soft and the sauce will be mostly gone. While the lentils are cooking, make rice as you normally would (I use 2 parts water, 1 part dry rice, then cover and bring to a boil then turn off the heat to let it absorb).

Serve the sumptuous Korean lentils hot in a bowl with the rice and some creamed corn (recipe coming next) or any other vegetable you like. Enjoy this bowl of love and know that you already have everything you need. ❤️

Sustainability Score (explained here)

  • Time to make: 3 = <1 hour
  • Servings: 1 = <4 servings
  • Cost per serving: 3 = <$5
  • Deliciousness: 3 = when are we having this again?
  • Environmental impact: 3 = minimal damage
  • Nutritional value: 3 = optimal nutrition
  • TOTAL: 16/18

If any of you lovely readers tried it, or have other recipes you’d like us to experiment with, please let me know. Wishing you and your family a healthy, happy day!

Dark Chocolate Peanut Butter Cupcakes (Vegan): Recipe #236

How can a cupcake help me become enlightened, you might ask? Or maybe you didn’t ask, but now you’re curious. Zen master Thich Nhat Hanh talks about how we can all become “part-time Buddhas” whenever we take a moment to enjoy a mindful breath, a smile, a mindful step, or… a thoroughly savored bite of cupcake! These dark chocolate peanut butter cupcakes, made without any animal ingredients, are our gift to you on your path of awakening. 🙂

Thanks to Isa for inspiration, and thanks to you all for being part of our delicious, mindful, planet-saving family!

Ingredients ($14 for 24 cupcakes)

Cupcakes:
2 cups soy milk – $0.74
2 tsp apple cider vinegar – $0.20
1 1/2 cups brown sugar – $0.79
2/3 cup coconut oil, warmed to liquid – $5.50
3 tsp vanilla – $0.60
1 cup flour – $0.16
1 cup white whole wheat flour – $0.18
2/3 cup cocoa powder – $0.73
1 1/2 tsp baking soda – $0.03
1 tsp baking powder – $0.02
1/2 tsp salt – $0.03

Icing:
1/2 cup smooth peanut butter, room temperature – $1.16
1 tsp vanilla – $0.20
2 1/2 cups icing sugar – $2.20
1/4 cup soy milk – $0.08
2 tbsp coconut oil – $1.10

Directions

1. Make the cupcakes. In a large bowl, mix the soy milk and vinegar and let it sit for 5 minutes to curdle and get thick. Then mix in the brown sugar, coconut oil and vanilla. Whisk until it gets foamy.

Next, in a separate bowl, mix the flours, cocoa, baking soda, baking powder, and salt. Then pour the dry ingredients into the wet ones and mix just until they’re combined. It will be a little bit lumpy and that’s ok.

Scoop the batter into 24 paper-lined muffin tins and bake at 350F for 18 minutes. Remove the cupcakes from the muffin tins and cool on a rack.

2. While the cupcakes are cooling, make the icing. Mix the peanut butter, vanilla, icing sugar, and soy milk in a large bowl. Use a fork or an electric beater (if you have one) to combine it all together. Then add the coconut oil and keep mixing until it’s very smooth. Finally, cover the bowl and refrigerate for half an hour to firm up a bit.

3. Once the cupcakes are cool and the icing is chilled, spread the icing on the cupcakes either with a knife or using a piping bag and fancy tip. Enjoy your moment of enlightenment, savoring the darkness of the chocolate against the sweet, creamy icing. 😍

Any leftover dark chocolate peanut butter cupcakes freeze well for future mindful moments too!

Sustainability Score (explained here)

  • Time to make: 3 = <1 hour
  • Servings: 3 = lots of leftovers
  • Cost per serving: 3 = <$5
  • Deliciousness: 3 = when are we having this again?
  • Environmental impact: 3 = minimal damage
  • Nutritional value: 1 = eat rarely
  • TOTAL: 16/18

If any of you lovely readers tried it, or have other recipes you’d like us to experiment with, please let me know. Wishing you and your family a healthy, happy day!

Moroccan Vegetable Tagine: Recipe #235

Today I learned about the Buddhist practice of “no waiting.” It means you don’t have to wait for some future thing to happen in order to find happiness and peace in this present moment, right here and now. Maybe you can be grateful to be alive, and breathing, with a comfortable place to sleep. Or if you make this Moroccan vegetable tagine, it’s pretty much happiness in a bowl. Thanks to Suzy for inspiration!

Hope you enjoy, and thanks for being part of our delicious planet-saving family!

Ingredients ($11 total for a large pot of stew)

3 tbsp olive oil – $0.30
1 onion, peeled and chopped – $0.50
4 garlic cloves, peeled and chopped – $0.15
1 tbsp chili powder – $0.70
1 tsp ground cumin – $0.28
1/2 tsp ground cinnamon – $0.14
1 tsp ground turmeric – $0.28
4 large russet potatoes, peeled and cubed – $0.75
Salt and pepper to taste
1 x 28oz can crushed tomatoes – $2.69
1/3 cup apricot jam – $0.85
2 cups miso ginger broth – $1.00
2 cups cooked chickpeas/garbanzo beans, canned or boiled from dry – $1.58
1 lime, juiced – $0.20
1/4 bag chopped kale – $0.49
Handful of fresh basil leaves, torn up – $1.10

Directions

1. In a large pot, heat the olive oil over medium high heat. Add the onion and stir-fry for 5 minutes to begin to soften the onion. Next, add the garlic, chili powder, cumin, cinnamon, turmeric, salt and pepper. Mix well and stir for another 5 minutes to release all the flavor from the spices as they warm up.

Then add the chopped potatoes, tomatoes, jam, broth, and chick peas / garbanzo beans. Bring to a boil, reduce the heat to medium low, cover the pot, and let it simmer for about 20 minutes until the potatoes are tender.

Finally, add in the kale and lime juice, and simmer for 5 more minutes to wilt the kale.

2. Taste for seasonings. Adjust with salt/pepper/lime juice/brown sugar if needed to make it taste exactly how you want it to taste in this moment.

Serve the Moroccan vegetable tagine hot with a hunk of fresh bread like our crusty two-tier artisan bread, garnish with the torn basil leaves, and enjoy your bowl of happiness. ❤️

Sustainability Score (explained here)

  • Time to make: 3 = <1 hour
  • Servings: 3 = lots of leftovers
  • Cost per serving: 3 = <$5
  • Deliciousness: 3 = when are we having this again?
  • Environmental impact: 3 = minimal damage
  • Nutritional value: 3 = optimal nutrition
  • TOTAL: 18/18

If any of you lovely readers tried it, or have other recipes you’d like us to experiment with, please let me know. Wishing you and your family a healthy, happy day!

Coconut Tofu Curry: Recipe #234

I’m finally getting more comfortable with curries, where I can just cook and invent and adjust without following a recipe. I can do this for Italian and British cooking, since that’s what I grew up with, but expanding my repertoire is wonderful too. For this take on Thai curry we played with broccoli, mushrooms, kale, tofu, and coconut milk to make some culinary magic.

Hope you enjoy, and thanks for being part of our delicious planet-saving family!

Ingredients ($14 total)

1 tbsp coconut oil – $0.55
1 onion, chopped – $0.50
4 garlic, minced – $0.15
1 tbsp curry powder – $0.70
1 tsp each cumin and ginger – $0.56
Salt and pepper to taste
2 tbsp flour – $0.02
2 cups miso ginger broth or vegetable broth – $1.00
1 head broccoli, chopped – $3.49
5-6 mushrooms, chopped – $1.25
1/4 bag chopped kale, destemmed and chopped – $0.49
2 x 5 oz cans coconut milk – $0.67
1/4 cup crushed tomatoes – $0.40
1 lime, juiced – $0.20
1 package teriyaki baked tofu, chopped up – $3.69
3 cups cooked rice – $0.35

Directions

1. Chop and prepare all your ingredients, and start the rice cooking. I had some lovely help for this part!

Then, in a large pan, heat the coconut oil over medium high heat. Add the onion, garlic, curry powder, cumin, ginger, salt and pepper. Stirfry for about 5 minutes, stirring frequently, until the onions are soft and the spices smell incredible.

2. Next, stir in the flour into the onions and cook for 2 minutes to thicken, then gradually stir in the broth. Add in the broccoli, mushrooms, and kale, followed by the coconut milk, crushed tomatoes, lime juice, and tofu. Simmer over medium heat for 5-10 minutes until broccoli is tender but still bright green.

Serve the coconut tofu curry hot over rice, and enjoy your bowl of curried comfort. ❤️

Sustainability Score (explained here)

  • Time to make: 3 = <1 hour
  • Servings: 3 = lots of leftovers
  • Cost per serving: 3 = <$5
  • Deliciousness: 3 = when are we having this again?
  • Environmental impact: 3 = minimal damage
  • Nutritional value: 3 = optimal nutrition
  • TOTAL: 18/18

If any of you lovely readers tried it, or have other recipes you’d like us to experiment with, please let me know. Wishing you and your family a healthy, happy day!