Tag Archives: vegan

Curried Veggies Slow Cooker Style!

Howdy there folks! I know it’s been a while since I posted anything of any substance other than photos of my sweet babe, Harriet. I’ve been spending as much quality time with that little lady as possible and blogging took a back seat for the last month or two. Needless to say I dearly missed posting here and can’t wait to get back in the swing of things!

I’m starting today with a post on the fabulous curry I made in the crock pot yesterday. The crock pot had been a real savior since Harry came! I can do a few quick preparations whenever Harry is napping during the day and it will be ready to eat at dinner time!
One thing I love about this recipe is how vibrant the colors are! Even though it cooked for a good four hours, it is still brightly colored and tasty looking. I hate it when good looks like brown mush. My theory is, the more varied color on your meal the more you will take away from it. Not just vitamins and nutrients, but happiness as well! I mean, come on, who wants to eat a plate full of brown mush? Just looking at this plate makes me happy!


Curried Veggies
with simple mixed whole grains

1/2 onion-diced
3 cloves garlic-diced
2 tbs butter
1/2 c yellow curry paste
1 1/2 c veggie broth
2 potatoes-cubed
4 med carrots-cubed
1 can chick peas
1 package tempeh-cubed
1 can coconut milk
1/4 tsp cinnamon
1 tbs Sriracha
1/4 tsp ground mustard
1 bag frozen peas

Melt butter in fry pan and add onion and garlic. Cook on medium heat until onion is transparent then add the curry pasted and broth. Heat through until paste is dissolved.

Meanwhile chop veggies and tempeh to like sizes. Approximately 1/2inch cubed. You may need to slice the carrots into thick pieces depending on their diameter.

Add everything except the coconut milk and peas to the crock pot on high. Set the crock pot for 4 hours and sit back and wait.

About a half hour before the time is up add the coconut milk and half the frozen peas. The sauce will thicken and the peas with warm up – be sure not to over cook the peas!

I made a combination of whole grains to go with my curry. I used 1/2 cup long grain brown rice, 1/2 cup wild rice and 1/2 cup wheat berries. I just simmered it on 3 cups water and a dash of sea salt for about 50 minutes or until the wild rice had opened up and the wheat berries were softened yet still chewy. If the wild rice has not yet bloomed, go ahead and add a 1/2 cup more water at a time until it is cooked entirely. Serve the curry over the rice. I like to eat it with a simple mint chutney and more Sriracha sauce. Yum!



The Vegan Omnivore Manifesto – I Love Food and I Eat Everything

I really do love food and I really will eat everything…mostly.

I also:

  • respect other people’s diet choices
  • crave brisket & non-dairy mac n’ cheese alike
  • love the challenge of preparing all different types of food
  • strive to make it a little easier for people to find the foods they love and need
  • love the hunt for the perfect thin pizza, fake chicken, melty vegan cheese, pulled pork, fake bacon, spicy mustard, goat cheese, sausage gravy, and on and on and on…

Being a vegan omnivore is a challenge for many reasons. Firstly, It’s sort of a joke – vegan’s normally don’t like that. No, I am not making fun of vegans. I LOVE vegan foods. I want to eat vegan as often as possible. I think a vegan diet is valid and lovely and vegan foods are worthy of being looked at by all as daily food options – simply because they are yummy! I also LOVE meat and cheese. Secondly, Omnivores are often mean and skeptical about vegans and vegan cooking, thinking all vegans want to change their way of eating. This may be true at times, there are assholes everywhere, but from my experience the vegans I know just want options and/or are excellent cooks! They don’t care what you’re eating at all! Thirdly, some vegans don’t understand why I am so vegan obsessed since I do eat meat and cheese. Honestly, besides what I’ve already said, I don’t know!

What I do know is that I love fake chicken more than real chicken (go Layona’s!) and real bacon more than fake bacon. It’s as simple as that.

I’m planning to start a feature on Motley Stew where I share random meals that I’ve eaten, entire daily meals plans and sometimes recipes. I just want to give an idea of how I healthily incorporate vegan foods into my diet. The below meal plan is what I’m eating today and is a rare glimpse into a completely vegan day. Usually I have meat or dairy incorporated somewhere in there but not today!

Today’s meals:

Breakfast – 8 Ancient Grains Bar with almonds & cranberries

Lunch – Orzo Salad with Field Roast Vegan Sausage, fresh spinach, diced tomatoes and toasted walnuts. (I would normally add goat cheese, fresh mozzarella or grated parmesan to the top but I forgot it at home!)

Dinner – roasted butternut squash, white rice and sautéed green beans with toasted sesame seeds.


The Vegan Omnivore: Tofu Scramble

I made my first Breakfast and full meal at my new place this morning! Tofu Scramble with zucchini and heirloom tomato. YUM! My tomato may look ripe in the photos, however it was very green on the inside which added a mild tartness to the scramble.

Of course in true “Grace” fashion I paired my vegan scramble with two slices of my favorite bacon from Whole Foods and some very non-vegan olive loaf. My friend Erin once told me that I’m the most Vegan Omnivore she knows – and it really is true. I’m obsessed with vegan foods yet I all too often pair those food with very non-vegan ones.

The Ingredients


Ready to eat with Peet’s Coffee,  Black Forest Bacon and Olive Loaf. The Perfect Breakfast!

The Recipe:

1/2 medium yellow onion – diced

2 cloves garlic – minced

1 zucchini – shredded

1 heirloom tomato – diced

1/2 block firm or extra firm tofu – crumbled

Bragg Liquid Aminos or soy sauce/tamari – to taste

1/2 tsp. ground black pepper

1 tsp paprika

1/2 cup nutritional yeast

1 tbs margarine or olive oil

Start by adding the margarine or oil to a frying pan while bringing the heat up. Add the onion and garlic and cook on medium heat until translucent. Add the zucchini, tomatoes, black pepper and paprika and cook until the tomatoes start to breakdown. Add the tofu and Braggs stirring and sautéing until the liquid from the veggies and Braggs is almost gone then add the nutritional yeast.

I like my scrambles pretty firm and salty so I will often add more nutritional yeast and Braggs until I get the flavor and consistency I want. But I suggest erring on the side of “less is more” to begin with and then adding to that. Mine ended up being pretty onion heavy as well, which I love. Definitely feel free to experiment with ingredient portions and such. I was wishing I had oyster mushrooms on hand to add to it – but I opted to NOT include the beet greens I had in the crisper. Anything goes when making a scramble. That’s one of the reasons they’re so great!

PS. One day I’ll take great pictures. Today is not that day. 😦