Please share. Here are some of my go-tos:
https://www.bonappetit.com/recipe/curried-lentil-tomato-and-coconut-soup
https://www.tastingtable.com/cook/r...ens-vegetarian-steven-satterfield-chef-recipe (I use brown rice)
https://www.foodandwine.com/recipes/curried-onion-and-cauliflower-hummus
Veggie chili:
1 small white onion
2 1/2 C vegetable stock, divided
1 C diced sweet potato
1 Tbsp ground cumin
1 Tbsp chili powder
1/2 Tbsp smoked paprika
1 chipotle chile en adobo, chopped
1 medium zucchini
1 C diced cremini mushrooms
1 28-oz can whole tom
1 15.5-oz can black beans
1 15.5-oz can kidney beans
Salt
1 C chopped kale
1/2 C chopped cilantro
1 avocado
1 small bunch scallions
Heat tbsp of olive oil in pot over medium-high. Dice onion, and add to pot. Stir until the onion begins to turn translucent, browns slightly, and begins to stick. Add 1/2 cup vegetable stock, to deglaze the onions.
Dice the sweet potato and set it aside.
Add spices, chopped chilis to onions
Add diced sweet potato and other 2 cups of vegetable stock. Simmer over medium until taters soften, about 6–8 minutes.
Crush the canned tomatoes by hand, add to pot. Dice and add other veggies to pot. Add beans after rinsing.
Season chili with salt to taste. Simmer over medium-low until vegetables are slightly tender, about 20 minutes. Coarsely chop kale and cilantro, and add to the pot.
Serve hot, garnished with an optional dollop of sour cream, sliced avocado, and chopped scallions.
https://www.foodnetwork.com/recipes/jamie-deen/turkey-tacos-recipe-3381476
https://www.bonappetit.com/recipe/curried-lentil-tomato-and-coconut-soup
https://www.tastingtable.com/cook/r...ens-vegetarian-steven-satterfield-chef-recipe (I use brown rice)
https://www.foodandwine.com/recipes/curried-onion-and-cauliflower-hummus
Veggie chili:
1 small white onion
2 1/2 C vegetable stock, divided
1 C diced sweet potato
1 Tbsp ground cumin
1 Tbsp chili powder
1/2 Tbsp smoked paprika
1 chipotle chile en adobo, chopped
1 medium zucchini
1 C diced cremini mushrooms
1 28-oz can whole tom
1 15.5-oz can black beans
1 15.5-oz can kidney beans
Salt
1 C chopped kale
1/2 C chopped cilantro
1 avocado
1 small bunch scallions
Heat tbsp of olive oil in pot over medium-high. Dice onion, and add to pot. Stir until the onion begins to turn translucent, browns slightly, and begins to stick. Add 1/2 cup vegetable stock, to deglaze the onions.
Dice the sweet potato and set it aside.
Add spices, chopped chilis to onions
Add diced sweet potato and other 2 cups of vegetable stock. Simmer over medium until taters soften, about 6–8 minutes.
Crush the canned tomatoes by hand, add to pot. Dice and add other veggies to pot. Add beans after rinsing.
Season chili with salt to taste. Simmer over medium-low until vegetables are slightly tender, about 20 minutes. Coarsely chop kale and cilantro, and add to the pot.
Serve hot, garnished with an optional dollop of sour cream, sliced avocado, and chopped scallions.
https://www.foodnetwork.com/recipes/jamie-deen/turkey-tacos-recipe-3381476
