Curried Lentil Potato Dhal

I am calling this dhal because of the consistency and ingredients? Could also be like a stew maybe? I am not sure. But what I do know is that this recipe is a 10/10. Super high protein because of the lentils, the potatoes keep you full and all of the spices together are just dreamy. It’s also not spicy if you are wondering.

This is a great meal prep idea. I made it at the beginning of the week and paired it with rice and salad greens. I try to eat greens with every meal, if not 2/3. The first reason is because they are so good for you and the second is they aid in digestion, especially with heavier cooked meals like this one. After eating this meal I didn’t feel sickly full, I actually had a lot of energy and felt great!

What you’ll need: 

  • 1 tbsp olive oil
  • 1 small onion (diced)
  • 4 garlic cloves (minced)
  • 3 medium potatoes (chopped small)
  • 1 tsp ginger (I used the pre-minced one)
  • 1/2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp turmeric
  • 1/2 tsp cinnamon
  • 1/2 tsp paprika
  • 3 tbsp red curry paste
  • 1.5 cups diced tomatoes (I used canned)
  • 1 can coconut cream
  • 1 cup red lentils
  • 1 cup vegetable broth
  • 1 tbsp lime juice
  • Sea salt and pepper to taste
  • Basmati rice (cooked)
  • Fresh greens


  1. In a medium-sized saucepan add the olive oil and heat on medium heat. Add the onion and garlic and saute till translucent (3-4 minutes).
  2. Add the chopped potato and stir. Then add the ginger, chili powder, cumin, coriander, turmeric, cinnamon, paprika and red curry paste. Stir and cook for about 5-7 minutes.Processed with VSCO with a4 preset
  3. Add the diced tomatoes, coconut cream, red lentils and vegetable broth. Stir and bring to a boil.Processed with VSCO with a4 preset
  4. Leave on a low boil for around 10-12 minutes. This will help with cooking your potatoes. Continue to stir every few minutes so it doesn’t stick to the bottom.
  5. After this, lower the temperature to a simmer and cook for 30 minutes.
  6. Add in the lime juice and sea salt and pepper towards the end.
  7. In the meantime, cook your rice according to package. Mine takes 25 minutes so this is a perfect time to start.
  8. Once the potatoes are fork tender, it’s done! Serve with the basmati rice and fresh greens. Enjoy! xx

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Vegan Pesto Pasta

I used to eat pesto all of the time before going vegan. I would have it in stir-fry’s, pasta dishes, on pizza… the list goes on. When I learned that it had dairy in it I was super bummed until I  realized wait… I can veganize anything! Continue reading “Vegan Pesto Pasta”

Sweet Potato Butternut Squash Soup

Soup is my favourite thing to eat. It’s so comforting and satisfying. Especially creamy sweet potato and butternut squash soup.

I’ve tried to make this before, but was always scared it wouldn’t turn out like the ones I’ve had in restaurants. My main concern was cutting the squash, but it was surprisingly easy. All you have to do is cut the top and bottom off, peel the entire squash, cut it in half, scoop out the seeds and then cut it into small cubes!

You can either eat the soup as your main course, as a side, or even on top of rice! I’ve tried all three ways and it’s delicious.

Makes: 4-5 servings

What you’ll need: 

  • 1 butternut squash (peeled and cubed)
  • 2 cloves garlic (peeled)
  • 1 tbsp olive oil
  • 1 onion (diced)
  • 3 cups sweet potato (diced)
  • 2 tsp curry powder
  • 1 tsp nutmeg
  • 1/4 tsp ginger
  • 1 can coconut milk
  • 1.5 cups vegetable broth
  • Sea salt and pepper to taste


  1. Lightly toss the butternut squash cubes and garlic cloves in a drop of vegetable oil. Then bake at 400F for 25 minutes (flipping halfway).
  2. In a large pot, add the olive oil to medium heat.
  3. Add the onion. Fry for a few minutes (until translucent).
  4. Add the sweet potato, followed by the curry powder, nutmeg and ginger. Fry for a few minutes.
  5. Add 1/2 cup of the vegetable broth and cook for 7-8 minutes.
  6. When the butternut squash and garlic is done, add it to your pot. Mix everything together.
  7. Add the coconut milk, followed by the remainder of the vegetable broth (1 cup).
  8. Season with salt and pepper.
  9. Bring to a boil and cook on medium-high until the sweet potato is fork tender.
  10. Remove the soup off of the heat. Using an immersion blender, blend the soup until thick and creamy, with no lumps. If you don’t have an immersion blender, wait for the soup to cool down, transfer to a blender, blend until smooth and creamy and transfer back to a pot and heat until it is at your desired temperature.
  11. Serve and enjoy!

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Peanut Noodle Stir-Fry

I seriously am in love with this stir-fry dish. The sauce is so flavourful and delicious. I’ve made it a few times this week because it’s just too good.

It’s super easy to make and it’s a great meal to have if you are on a time crunch. Anything these days can be veganized if you think outside the box!

Makes: 2 servings (Use all of the sauce if making 4 servings)

What you’ll need:

  • Vermicelli noodles
  • 1/2 block tofu (cubed)
  • 1 pepper (diced)
  • 1/2 an onion (diced)
  • 1 tbsp sesame oil


  • 1 clove garlic
  • 1/3 cup water
  • 1/4 cup soy sauce
  • 1/4 cup peanut butter
  • 1/2 tbsp lime juice
  • 4.5 tsp brown sugar
  • 1 tbsp sriracha

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  1. Preheat your oven to 350F.
  2. Cut your tofu into cubes and place on a baking sheet that’s been covered in parchment paper. Bake for 15 minutes (flipping halfway).
  3. Chop up your pepper and onion.
  4. In a food processor, mince your garlic. Then add the remainder of the sauce ingredients. Blend until smooth (there should be no lumps).
  5. Cook your noodles according to the package.
  6. In a large pan, add the sesame oil. If you don’t have sesame oil, you can use olive oil (or water for an oil-free option).
  7. Sauté the onion and pepper until the onion is soft and translucent. This should take around 4-5 minutes.
  8. Add the tofu and cook for another 2-3 minutes.
  9. Then add half of the peanut sauce mixture you made to the pan. Let cook for a minute.
  10. Add the drained vermicelli noodles to the pan and mix until it is thoroughly coated in the sauce.
  11. Serve and enjoy!

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