Ⓥ Vegan Kitchen: Curry Almond Broccoli Stir Fry! Ⓥ

A new recipe I tried and played with recently that is super easy, quick to make, and absolutely splendid! :)

Curry Almond Broccoli Stir Fry:

Stir Fry Sauce:

1 tbsp Rice Vinegar

2 tbsp Tamari (or soy sauce)

1 tbsp sesame or other oil

2 tsp ground Ginger

1-2 tbsp Olive Oil

1/4 cup Almonds, chopped

1 tbsp Green Curry Paste*

2 cups Broccoli

Other veggies of your choice (I like this recipe with chopped Zucchini and Asparagus) 

*depending on what curry paste you are using may depend on how much you want to add. The one I use is super strong so I usually use under a tbsp. Adjust it to your desired liking. 

In a bowl, combine the rice vinegar, tamari, sesame oil, and ginger. 

In a wok or saucepan, toast the almonds in the heated oil on medium-high heat. Stir frequently for one to two minutes, or until lightly browned. Add curry paste to taste and stir. Add the broccoli and veggies and stir fry for a couple minutes until the veggies are tender. Toss in the stir sauce for a minute and then serve! 

Goes great over Quinoa or Brown Rice.  

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Ⓥ Vegan Kitchen: Cherry Yogurt Smoothie! Ⓥ

Another lovely smoothie recipe to add to the list! :) This is super delicious and creamy and, well, cherry-y.    

Cherry Yogurt Smoothie

1 1/4 cup "Superfruit" Frozen fruit (cherries, blueberries, blackberries)

1/2 Banana

1 Cherry amande "yogurt" (170g or 3/4 cup)

1 tsp Maca Powder (optional)

1/2 cup water

1/2-3/4 cup Almond Milk

1/4 block Tofu (optional)

*This recipe is pretty easy to play with. You could easily omit the banana, tofu, or maca if you'd like, I just like to give my smoothies a protein boost with the tofu and super-food boost with the maca. If you omit the tofu or banana I would probably use a little more frozen fruit blend to make a bigger smoothie. 

Blend all of the ingredients together in a blender or food processor until smooth. Start with 1/2 cup almond milk and add more or less depending how thick you want it. 

Makes 1 large delicious smoothie. Enjoy! 

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Ⓥ Vegan Kitchen: amande Vegan Yogurt! Ⓥ

I know I don't usually share vegan kitchen posts on Saturday, but I was too excited that I had to share. ;) 

I can't even tell you how excited I am about this "amande" vegan yogurt now being available at our grocery store!! :) I tried it in NY when I visited Nicole and I was so sad that I wouldn't be able to have it when I got home. Now I can! Yayy!! 

It's by far my favourite vegan yogurt, for a couple reasons... It's vegan (duh! ;p), it has No sugar and is only sweetened with fruit (what a concept I know), and it tastes delicious! As you can imagine, it's made from almonds, so no soy in there either. I absolutely love love love the stuff. I am a happy girl! 

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Ⓥ Vegan Kitchen: Almond-Crusted Potatoes! Ⓥ

 These are by far my favorite potato fries. It's something a little different, packed-full of flavor and just so ridiculously good you'll be as hooked as I am on these. ;) 

I have also made this recipe with peanut butter instead of almond butter, and both are amazing! You can also use any combination of potatoes or root vegetables you'd like for this recipe, all one or a combination of anything you'd like; sweet potatoes, yams, potatoes, carrots. My favorite is sweet potatoes and yams--plus they're healthier than regular potatoes. 

Almond-Crusted Potatoes:

3-4 Potatoes or other Root Vegetables 

3 tbsp Almond Butter (or peanut butter)

1 tablespoon Olive Oil

1/2 tsp Salt

1 tsp each of Garlic Powder, Cumin, Black Pepper, Curry, and Basil. 

Chop root vegetables into thin "fries," or you can chop them into cubes--either works. Preheat oven to 400° and oil tray.

Combine all the other ingredients in a food processor (or a large bowl) until well mixed.

Line fries on tray and pour mixture over them, making sure they are well coated. - or - Place fries into the large bowl with mixture and get fries so they are well coated and then place them onto tray. p.s. you're hands are probably going to get messy unless you can manage to mix them alright with a spoon or spatula. ;) 

Bake 35-45 minutes (depending on the thickness of you fries) until coating is browned and a bit crispy and the fries are fully cooked. 

*Flip fries several times to avoid sticking. 

Makes approx. 2-4 servings, depending how hungry you are. ;)

(Will keep refrigerated for up to 3 days)

Enjoy! These are amazing and once you know what you're doing they are super fast and easy to whip up! :) 

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