Let the Valentine’s Day countdown begin!
As a currently single lady, I have no special plans for the holiday at the moment. Since it’s on a Tuesday, I’ll honestly probably be studying. Hot, I know.
But the little kid in me still loves the idea of it all. I wish we all still walked around with brown paper bags decorated in heart stickers and our names in glitter, dropping those generic Valentine’s Day cards inside with a box of conversation hearts. Remember when you got that anonymous “love note” in second-grade scrawl tucked in with all the rest? I miss that.
So in the spirit of the holiday, you’ll be getting some cupid-themed recipes in the next week. Enjoy them with your special someone, or share the love with yourself. I’m not judging.
We’ll kick things off with some spice. Some of my other Valentine’s recipes are super sweet, but it’s also important to embrace your naughty side. Mmm, steamy.
Spicy Red Curry
1 tsp coconut oil
½ onion, chopped
1 clove garlic, minced
1 large can diced or whole tomatoes
½ cup almond milk
½ cup dry lentils
1 head broccoli, chopped
1 cup cauliflower, chopped
1 bunch celery, chopped
1 tbsp nutritional yeast
2 tbsp curry powder
2 tsp ground cumin
1 tsp cinnamon
2 tsp chili powder
pinch of cayenne
pinch of stevia (optional)
salt and pepper to taste
Heat the coconut oil over low heat in a large saucepan. Add the onion and garlic and cook, covered for about 5 minutes or so until fragrant and the onion is translucent and soft. Add the can of tomatoes, add the spices and nutritional yeast, stir and cook over medium heat until simmering. 
Add the almond milk, stir, and add the lentils and chopped vegetables.
Stir until the lentils are coated in liquid, cover, and cook for about 15 minutes, stirring occasionally, until lentils are cooked through and vegetables are soft. Remove from heat and serve.
Let the Valentine’s Day countdown begin!
As a currently single lady, I have no special plans for the holiday at the moment. Since it’s on a Tuesday, I’ll honestly probably be studying. Hot, I know.
But the little kid in me still loves the idea of it all. I wish we all still walked around with brown paper bags decorated in heart stickers and our names in glitter, dropping those generic Valentine’s Day cards inside with a box of conversation hearts. Remember when you got that anonymous “love note” in second-grade scrawl tucked in with all the rest? I miss that.
So in the spirit of the holiday, you’ll be getting some cupid-themed recipes in the next week. Enjoy them with your special someone, or share the love with yourself. I’m not judging.
We’ll kick things off with some spice. Some of my other Valentine’s recipes are super sweet, but it’s also important to embrace your naughty side. Mmm, steamy.
Spicy Red Curry
1 tsp coconut oil
½ onion, chopped
1 clove garlic, minced
1 large can diced or whole tomatoes
½ cup almond milk
½ cup dry lentils
1 head broccoli, chopped
1 cup cauliflower, chopped
1 bunch celery, chopped
1 tbsp nutritional yeast
2 tbsp curry powder
2 tsp ground cumin
1 tsp cinnamon
2 tsp chili powder
pinch of cayenne
pinch of stevia (optional)
salt and pepper to taste
Heat the coconut oil over low heat in a large saucepan. Add the onion and garlic and cook, covered for about 5 minutes or so until fragrant and the onion is translucent and soft. Add the can of tomatoes, add the spices and nutritional yeast, stir and cook over medium heat until simmering.
Add the almond milk, stir, and add the lentils and chopped vegetables.
Stir until the lentils are coated in liquid, cover, and cook for about 15 minutes, stirring occasionally, until lentils are cooked through and vegetables are soft. Remove from heat and serve.
5 Comments
Filed under Eat