HookedOnPlants

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julia

Japanese Pumpkin Lentil Curry Stew

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T’is the time of the year for hearty bowls of flavourful ingredients…Today, in the form of this nutrient-dense Japanese Pumpkin Lentil Curry.

There’s just something about the words ‘pumpkin’ and ‘curry’ that causes the mouth to water and the comforting vibes to shine.

Oil-free.

Ridiculously simple.

Minimal ingredients.

Lots of benefits.

If you’re wondering what a ‘Japanese Pumpkin’ might be…it’s a Kabocha Squash!

Same, same.

I love love love Kabocha. It’s packed with vitamin A and C, with some B’s in there too. Meaning your eyes, immunity and nerves will all benefit from this sweet pumpkin!

Read on for the easiest way to cook up squash.

This recipe makes a lot, but you could even double it and freeze half to be ready for a stress-free, last minute dinner in that future of yours!


Japanese Pumpkin Red Lentil Curry Stew
 
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A comforting stew, packed with nutrients, flavour and heartiness. Ready for that rustic baguette and hungry people!
Author:
Recipe type: stew, dinner, lunch
Serves: 6
Ingredients
  • 1 Japanese pumpkin (kabocha squash), halved with seeds scooped out
  • 1 yellow onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 8 white or cremini mushrooms, diced or sliced
  • 2 garlic cloves, minced
  • 1 small jar of green or red curry paste (used Thai Kitchen curry)
  • 1 can light coconut milk (use the liquid too)
  • 2 cups vegetable broth (or 1 veggie bouillon cube mixed with 2 cups water)
  • 2 cups dry red lentils
  • 2 cups spinach, chopped

  • To serve:
  • Cilantro, chopped
  • Peanuts
  • Brown Rice or Quinoa as the base
Instructions
  1. Pre-heat oven to 400°F
  2. While it's pre-heating, chop your veggies.
  3. Place the halved, de-seeded squash flesh-side down on a parchment covered or a re-usable baking sheet covered pan. Bake for 40-45 minutes.
  4. Oil-free sauté the first ingredients by heating your pot to medium heat, then adding the onion, carrots, celery and mushrooms. Let these sizzle for a few minutes, then de-glaze (un-stick) with a couple tablespoons of water. Continue to do this for about 7 minutes, de-glazing a few times as needed.
  5. To the pot, add the 2 minced garlic cloves and full jar of curry paste. Mix and let sauté a few minutes.
  6. Then add the full can of coconut milk, 2 cups of veggie broth and 2 cups of red lentils.
  7. Mix, bring to a boil, then let simmer for 20 minutes.
  8. Add chopped spinach.
  9. When the Kabocha Squash is done, flip the halves over to let cool for a few minutes, then scoop out the flesh with a spoon and mix it into the stew.
  10. Serve it up! On a bed of quinoa or brown rice with cilantro and peanuts on top!
Notes
*Didn't include cooking time or instructions for grain to serve it on. Pre-cooked quinoa, rice, or wheat berries are great!

Tag @hookedonplants if you make this! I love seeing your creations.

For more inspiration and info on eating plant-based, sign up to my emails for weekly inspiration, recipes, plus a free PDF on How to Get Hooked On Plants!

This week is all about Plant Proof’s podcast with Dr. Alan Desmond. He gives out so much amazing information about the gut microbiome!

Try the #PlantsForAWeek challenge by grabbing my brand new E-Book!

 

Simple Caramelized Leek & Onion Side Dish | Oil-free

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Move over mashed potatoes, there’s a new kid on the block. This caramelized leek & onion side is now the side of all sides.

Paired with the easiest go-to ingredient combo of Bragg’s liquid aminos and Nooch.

Hack alert: add these two ingredients to any savoury dish, and BAM: you’re a chef pumping out incredibly flavourful dishes!!

It might not look like much, but the flavours are bursting and the simplicity is ridiculous.

Just a few chops, a bit of a sizzle, a yummy aroma, and you have yourself a fancy, melt in your mouth side!


Simple Caramelized Onion n' Leek Side Dish
 
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A simple, flavourful side dish to amp up any dinner menu!
Author:
Recipe type: side
Serves: 4
Ingredients
  • 2 leeks, with the dark green part chopped off (this is optional, but makes for a softer caramelization). White/light green part sliced in half lengthwise, rinsed well, then thinly sliced horizontally
  • 1 large yellow onion, sliced
  • 2 garlic cloves, minced
  • Kosher salt
  • ¼ cup Bragg's Liquid Aminos
  • ½ cup nutritional yeast
Instructions
  1. Heat pan to medium heat then add sliced onions. Let the pan brown, then add a bit of water (about an ⅛ of a cup) and mix to de-glaze the pan. Do this twice.
  2. Add the sliced leek to the pan. Continue the de-glazing method with water (baslamic vinegar works too!) for few times.
  3. Lower the heat, put the lid on, and allow to caramelize for at least 10 minutes.
  4. Add liquid aminos and nutritional yeast. Mix until combined.
  5. Serve it up!

Tag @hookedonplants if you make this! I love seeing your creations.

For more inspiration and info on eating plant-based, sign up to my emails for weekly inspiration, recipes, plus a free PDF on How to Get Hooked On Plants!

This week is all about Plant Proof’s podcast with Dr. Alan Desmond. He gives out so much amazing information about the gut microbiome!

Try the #PlantsForAWeek challenge by grabbing my brand new E-Book!

Ginger Coconut Kombucha Float

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Time to float on!  Kombucha float style!

Today we’re getting our float on… the easiest way ever.

2 ingredients (3 if you count the berries on top), a satisfying pour, and a super delicious spoonful of bubbles n’ cream!

Just like you might remember, but minus the pop n’ dairy.

Have at er’ kids!

Simple as:

  1. Scoop
  2. Pour
  3. Spoon

Today we’re using the Ginger Kombucha by Rise!! Their Rose Shizandra or Maple Blueberry boosh’s would be a great idea too.

I do make my own boosh, but it’s not always ready to go, and… I really like this kind. You can find Rise in most grocery stores these days, and this ginger one goes deliciously with the vanilla coconut ice cream (by Coconut Bliss).

Que the nostalgia, cuz here’s a taste of childhood in the summer!!


Ginger Vanilla Kombucha Float
 
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The easiest recipe you'll ever make?! A great one for the kids, and one to excite that child within you.
Author:
Recipe type: dessert, snack
Serves: 2
Ingredients
  • 2 cups of kombucha (used Ginger Rise Kombucha)
  • 6-8 scoops of vegan ice cream (used Vanilla Coconut Bliss)
  • Blueberries to top.
Instructions
  1. Scoop your ice cream into your 2 cups.
  2. Pour the boosh all over.
  3. Sprinkle those blueberries on top!

If you make this, tag @hookedonplants so I can see your creation!

Creamy Portobello Cauliflower Fettuccine Alfredo

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Even Mr. Alfredo himself would FOR SURE give this Cauliflower Fettuccine Alfredo a 10/10. Even without cream, butter or cheese at the party.

Cream-ified with cauli and cashews and simplified with just 8 ingredients, making it the perfect answer to your weeknight scramble-fest (just takes 20 minutes).

Kids will love it too.

Use this sauce for anything else you need to add flavourful creaminess to (lunch wraps, sandwiches, glory bowls…)

I’ve added in some portobellos, smoked tofu, and peas for extra Alfredo pasta pizzazz.

Double it up, so you don’t have to worry about dinner a few nights away (my tastebuds wouldn’t have any problem at all if this was on repeat multiple times a week).

Cauliflower for the win once again. Love you, you versatile bundle of cruciferous-ness.

Creamy Cauliflower Fettuccine Alfredo
 
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A creamy pasta minus the heaviness! Cauliflower is the star in this one, serving as the base for a deliciously decadent feeling Alfredo sauce. Throw in some smoked tofu for that bacon-y feel, and you have yourself a nostalgic favourite to trick any comfort food lover!
Author:
Recipe type: pasta
Serves: 4-6
Ingredients
  • 1 large cauliflower, chopped (5 heaping cups of cauliflower florets)
  • 1-2 tbsp tamari
  • 2 cloves garlic, minced
  • 2 portobellos, sliced
  • 1 sweet onion, diced
  • ¾ cup soaked cashews
  • ¾ cup veggie broth
  • ½ cup nutritional yeast
  • juice of ½ lemon (about 1 tablespoon), plus 2 wedges for serving
  • ½ tsp sea salt
  • ½ tsp pepper, to taste
  • 1 package (350 g) fettuccine or rotini pasta (gluten free if needed)
  • ½ cup smoked tofu, chopped
  • Fresh minced parsley, or sage for garnish

  • Optional:
  • Smoked Vegan Parmesan
  • ¾ cup green peas
Instructions
  1. Steam cauliflower florets in a steamer basket with the lid on for 10 to 15 minutes until fork tender.
  2. Meanwhile, heat a pan to medium heat and add the onions, garlic and mushrooms. Sauté for 10 minutes using splashes of tamari and water to de-glaze the pan if they’re sticking at all.
  3. Cook the pasta according to the package directions. Drain well, pour it back into the pot, then set aside.
  4. Make the sauce! Blend the steamed cauliflower, lemon, milk, nutritional yeast, salt, and pepper with HALF of the sautéed mushrooms, onion, garlic mix in a high-speed blender. Blend until smooth and creamy.
  5. Add the cauliflower sauce to the pasta pot and stir well.
  6. Add the green peas (if using)and heat over low-medium until everything is heated through. Taste and add more salt, lemon or pepper if needed.
  7. Serve it up! Divide the pasta into bowls, and add a sprinkle of fresh minced parsley. Add any other veggies you feel would be delicious with this creamy concoction!
  8. Optional: sprinkle with this Smoked Vegan Parmesan.

Tag me if you make this! LOVE seeing your creations.

@hookedonplants

Matcha Date Overnight Buckwheat Oats | 2 Ways

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If easy is what you’re lookin’ for. Search no further.

This bowl of goodness is just a few easy steps away.

It’s packed with nutrients and energizing pizzazz!

Plant protein, antioxidants, and lots’a fibre make this a fantastical breakfast to fuel what ever your day has ahead.

You can even make this into grab and go Jules Fuel balls.

For those of you who don’t know, I’m a cereal entrepreneur, literally.

I started Jules Fuel in 2012 after I retired from 6 years on the Ski Cross World Cup tour with the National team. I used to bring a similar breakfast blend on the road with me, so I knew that I’d at least have a healthy breakfast. I decided to bag it up, hit up Farmer’s Markets and grocery stores to share my cereal with those in search of a healthy, quick, delish breaki!

The original (on the left) is the Quinoa Breakfast Blend aka quinoa oatmeal packed with superfoods!

If you want to make it yourself here’s what’s in it: quinoa, oats, goji berries, chia seeds, flax seeds, pumpkin seeds, sunflower seeds and raisins, that’s it.

This one needs 10 minutes of cooking, and you’re good to go (I always make the whole bag, or a week’s worth, so it’s ready to bowl up in the morning with my fave toppings).

The 2 new Jules Fuel cereals on the block are Matcha Date or Blueberry Cacao Overnight Buckwheat Oats.

These buckwheat oats bring the base of buckwheat, oats and a tiny bit of coconut sugar, and they’re topped off with either blueberry powder and cacao nibs, or matcha powder and date chunks (my personal fave).

There’s no cooking needed for these ones! Just soak these power oats overnight in your favourite plant milk (I love unsweetened vanilla soy or oat milk) and see ya in the AM!

I mean…. it’s too easy not to!

Of course, you can cook them if you want!

I’ve got both recipes for you here.

  1. Soak it
  2. The quick cook featuring bananas

Happy Breakfasting!!


Matcha Date or Blueberry Cacao Overnight Buckwheat Oats | 2 Ways
 
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An easy, nutritious, energizing breakfast to fuel your day!
Author:
Recipe type: breakfast
Serves: 2-3
Ingredients
  • 1 cup Jules Fuel overnight buckwheat oats (or your own mix of oats, buckwheat, a little coconut sugar and favourite superfoods)
  • ¾-1 cup plant milk
Instructions
  1. Add oat mixture and milk to a mason jar or tupperware. Shake it up.
  2. Keep in the fridge for at least 1 hour or over night.
  3. Top it with your favourite toppings: coconut yogurt, fruit, maple syrup, or nuts!


Banana Matcha Buckwheat Oats
 
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Buckwheat oats to fuel your day with energizing nutrients, fibre and antioxidants! The matcha gives you a natural caffeine boost, and the dates with the banana sweeten up these superfood oats. Eat this and you won't need your coffee!
Author:
Recipe type: breakfast, snack
Serves: 1-2
Ingredients
  • 1 cup Jules Fuel Matcha Date Buckwheat Oats
  • 1 cup plant-milk of choice
  • 1 ripe banana, mashed

  • Toppings options:
  • Molasses
  • Maple syrup
  • Berries or any other fruit
  • Coconut flakes
  • Coconut (or almond/soy/cashew) yogurt
  • Nut butter
  • Chopped pecans/walnuts/brazil nuts
Instructions
  1. Heat the Jules Fuel, milk and banana up on the stove at medium heat. Stir and cover for 5 minutes.
  2. In the meantime, get your toppings ready to party.
  3. Serve the buckwheat oats up in your favourite bowl, and top it to the nines. Indulge.

Tag @hookedonplants and @julesfuelyum if you make this! I love to see your creations.