Citrus Curry


I’m not usually a huge fan of curry because I have a very low spice tolerance, but this sweet Citrus Curry is to-die-for! I’ve made it the past two weeks because I can’t get enough of it.. Yes, it is on the milder side but the sweetness of the oranges compliments the other spices so nicely.



  • 2 tbsp olive oil
  • 1 onion, diced
  • 2 cloves of garlic, minced
  • 1 sweet potato, peeled and diced
  • 1/2 red pepper, diced
  • 3/4 c red lentils, rinsed
  • 1/2 tsp curry powder
  • 1/2 tsp tumeric
  • 1/2 tsp cumin
  • 1/4 tsp cinnamon
  • 1 can of coconut milk
  • 1 orange, diced
  • cilantro


  1. In a large saucepan/skillet, heat oil over medium-high heat
  2. Add the onion. Saute for a few minutes until translucent
  3. Add the garlic, sweet potato, and red pepper. Saute for a few more minutes
  4. Stir in the spices and red lentils. Stir until the veggies and lentils are coated in the spices
  5. Pour in the coconut milk and bring to a boil. Once boiling, reduce heat to low and cover pot with lid. Allow to simmer for approximately 15 minutes
  6. Stir in the diced oranges and cilantro. Cook for another 5 minutes




Mixed Bean Quinoa Chili

Nothing beats a nice warm bowl of chili on a winters day! I love experimenting with chili because you can basically get away with throwing anything in the pot. It’s a great dish to make when you have veggies to use up. Why throw out veggies just because they’re going soft or bruising? Those are perfect for soup, stews, or chili! It frustrates me when I see or hear about people wasting usable food. Sometimes you just need to get creative!

Quote of the week: Be quick to listen, slow to speak, and slow to anger towards others, for that is not the righteous life laid out for us.



Yield: 5 servings


  • 2 tbsp olive oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1/2 c green pepper, diced
  • 1/2 c yellow pepper, diced
  • 1 carrot, diced
  • 1/4 c mushrooms, diced
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp paprika
  • 1 can diced tomatoes
  • 1 can mixed beans, drained and rinsed
  • 1 can tomato paste
  • 1 c water
  • 1/2 c quinoa
  • fresh cilantro


  1. In a large pot or skillet, heat olive oil over medium-high heat
  2. Once the oil is heated, add the onion and saute until translucent (approximately 2 minutes)
  3. Add the garlic, peppers, carrot, and mushrooms. Saute until the veggies are soft. Stir in the chili powder, cumin, and paprika and cover the veggies
  4. Add the diced tomatoes, mixed beans, tomato paste, water, and quinoa. Stir. Bring to a boil on high heat
  5. Once boiling, reduce heat to simmer on low and cover with lid
  6. Let the chili simmer for approximately 20-25 minutes, or until the quinoa has absorbed some of the liquid. Stir occassionally
  7. Garnish with fresh cilantro


Mexicali Casserole

As a vegan, I base my lifestyle choices on the effects they’ll have on my body, the effects they’ll have on others (animals included), and the effects they’ll have on the environment. I’m always learning and striving to reduce my ecological footprint. That being said, I want to continue to live more minimally while finding joy and gratitude with fewer possessions. A minimalist lifestyle is so countercultural. We are constantly bombarded with advertisements and accumulating possessions. It’s so easy to get caught up thinking we need more, but why do we need more? Is it really a NEED? Here are some benefits of living with fewer possessions. Think of these the next time you feel tempted to buy something that isn’t a necessity! I know I will be.

-spend less, less stress, easier to clean, more freedom, good for the environment, be more productive, be a positive example, support other causes, be happier, do work you love.. Read more about minimalist living here




  • 2 tbsp olive oil
  • 2 cloves of garlic
  • 1 red onion, diced
  • 1 green pepper, diced
  • 1 sweet potato, diced
  • 4 mushrooms, diced
  • 1 can black beans, drained and rinsed
  • 1 can corn, drained
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1/4 tsp paprika
  • 1/4 tsp cayenne pepper
  • 1 can diced tomatoes
  • 1 can tomato paste
  • 3 parsnips, chopped into large pieces (for the “rice”)


  • avocado
  • vegan cheese


  1. In a food processor pulse the parsnips until they’re in small “rice-like” pieces. Set aside
  2. In a skillet/pot heat the olive oil over medium-high heat. Once the oil is heated; add the garlic, onion, green pepper, sweet potato, and mushrooms. Saute the veggies until soft, approximately 5 minutes
  3. Add the black beans, corn, chill powder, cumin, paprika, and cayenne pepper. Stir for approximately 2 minutes
  4. Add the diced tomatoes and tomato paste. Increase to high-heat and bring to a boil. Once boiling, cover the skillet with the lid. Reduce heat to low and simmer for 10-15 minutes
  5. When ready to serve; stir in the parsnip “rice” and transfer to a serving dish