Curry Vegetable Rice


I know I am crazy…but I swear the hub & I are counting down the days to Fall! The idea of sweaters, scarves & long walks on chilly nights sounds amazing to me! While I am waiting for the seasons to change, I decided to create a colder weather meal in the kitchen – curry veggie rice, yum!

I may regret saying I can’t wait for colder weather, but this meal was worth it!

Lets get to it…

  1. In a deep pan add:  1.5 diced yellow onion, 1 small sweet potato diced, 4 peeled/diced carrots, 1C water, 1T EVOO, 1t turmeric & 1t salt/pepper – let simmer until all are soft (20-30minutes)
  2. In a separate pot boil: 1C basmati brown rice, 1T earth balance buttery spread & 1.5C veggie broth & cook as directed  (if rice soaks up broth add in more veg stock so it doesn’t burn)
  3. Once both are cooked add rice to the veggie mixture
  4. In the combined pot put in 2C spinach, 3T nutritional yeast, 2T unsweetened coconut flakes, 3T curry paste & 2t turmeric – stir til mixed well

Serve piping hot & with a side of sriracha & crackers! I am addicted to this stuff 🙂

We are off to Montreal in the morning for a long weekend so be sure to check out my Instagram for travel pictures!

Nutritional Info Per Serving (Serves 6):  160 calories – 6 grams of fat – 25 carbs – 4 grams of protein

Continue reading for ingredient list…

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hot lunch: Tuna Casserole for 2

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Leftover jumbo shells? Sure did in my house – after making the ever so tasty tofu stuffed shells last night I had half a box of jumbo shells already cooked & in tupperware piled in the fridge. With the mix of leftover shells, a rainy day in the city & the hub home from work early I decided to make lunch – tuna casserole for two!

  • Preheat oven to 350degrees
  • Cook remainder of jumbo shells for ~11minutes, slice up once cooled & set aside (mine were already cooked from night before)
  • On stovetop mix: 1T EarthBalance original butter, 2T whole wheat flour, 1C chicken broth, 1/2C frozen peas & S/P to taste – once blended combine two containers of drained tuna (we always buy tongal tuna no salt added) – stir in cut up noodles
  • Grab baking dish & pour tuna/noodle mixture in
  • Sprinkle whole wheat breadcrumbs, nutritional yeast & S/P on top
  • Cover with aluminum foil & let bake for 20minutes

Most likely you have all these ingredients in your pantry/fridge – if not improvise! I am sure you could make this tasty & quick lunch or dinner in a variety of ways. Try it out!

…and just incase you were wondering about the O.L.C on the dish – I found this plate at the amazing Fishs Eddy in NYC last week. They have a pretty rad selection of vintage dishes as well as any sort of serving dish you can imagine! Anywho. I saw this dish & grabbed for it – I went to Our Lady Christian for grade school (get it? O.L.C.) so I had to have and this dish & this lunch kind of reminded me of old school home cooking from my mom when I was in grade school so I had to pull it out for the photo!

Nutritional Info Per Serving (Serves 2): 500 calories – 9 grams of fat – 67 carbs – 46 grams of protein 

Meatless Monday: Tofu Stuffed Shells with Marinara

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Hellooo meatless Monday – this meal is A MUST! I am for real making this for my friends who LOVE cheese/HATE tofu – cause this will trick them (insert evil laugh here)!!!

But for real. This meal had a few simple steps, was easy to assemble & only took 30minutes to bake in the oven. So get to it!


  1. Preheat oven to 350degrees & fill pot with water/let boil
  2. Once boiling add 20 jumbo pasta shells & salt – boil for 9 minutes, then drain – set aside
  3. Defrost 10oz frozen spinach pouch & drain Lite Firm Nasoya tofu – pat dry with paper towel
  4. Crumble tofu in food processor & mix in: 2T EVOO, 1.5t salt, 1t oregano, 1T nutritional yeast, 2 cloves minced garlic, 1/2C fresh basil & defrosted spinach
  5. In a bowl combine crushed San Marzano tomatoes, 2 cloves minced garlic & 1t of oregano, basil & parsley
  6. Grab baking dish & cover bottom with half of your marinara – fill shells with tofu mixture (~2T each) & place open side face down
  7. Pour remaining marinara over filled pan
  8. Cover with aluminum foil & bake for 30minutes

Served with a side salad with balsamic vinaigrette & toasted french bread – YUM!

If you want the original recipe click here.

Nutritional Info Per Shell (Makes 20 shells): 76 calories – 2 grams of fat – 11 carbs – 4.5 grams of protein 
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