Looking for a healthy vegan meal? How about Chickpea and Tofu Curry Casserole? A nutritarian lifestyle calls for at least a half cup of beans daily. You should also get a healthy serving of greens, onions, mushrooms, berries and seeds!
- 1/2 cup chickpeas
- 1/2 onion, sautéd
- 2 tablespoons veggie broth
- 1 cup mushrooms, chopped
- 1 cup firm tofu, sliced
- 1 tablespoon nutritional yeast
- 1/2 teaspoon basil
- 1/2 teaspoon garlic powder
- 1 tablespoon curry powder
- 1/2 cup germinated brown rice
- 1 heaping handful of raw organic spinach
Sauté the mushrooms and onion in the veggie broth for five minutes. Add more broth as needed. Add tofu, chickpeas, nutritional yeast, basil, and garlic. Cook on medium high for five more minutes. Add the rice and spinach and more broth as needed. Cover and lower to simmer for five more minutes. I served with a cup of germinated brown rice and a sliced radish.
For breakfast, I made old fashioned oatmeal with a ton of fruit, berries and nuts. I added walnuts, sunflower seeds, banana and assorted berries along with a packet of truvia and a tablespoon of agave nectar.
My lunch cuisine was some leftover spicy noodle soup. My lovely wife Jen made whole wheat noodles with our juicer. We boiled them, then cooked them in our stock spicy soup recipe. Tasty!