Plant-Powered Food for Thought

I don't know about you, but this summer has been hot in Southern Indiana. The past couple of weeks have kept consistent highs around 95 degrees. It's made me really crave fresh ingredients and summer foods, which is what inspired tonight's dish: Quinoa & Roasted Summer Veggies Stirred into this light and refreshing dish is a homemade Avocado-Cilantro dressing that you'll be feeling whether it's 90 degrees or 30 degrees outside because it's so good! Today, I want to continue my "Kitchen Essentials" for vegan cooking with what whole grains I like to keep around. So far I have covered my favorite, go-to fruits, vegetables, and spices for cooking. Later this week, I'll tackle protein, and anything else important that needs to be in your kitchen. So, if you haven't already, check out my Pad See Ew recipe for spices (the best place to start), my Sweet Summer Sala d post for my go-to veggies, and my banana chocolate chip cookie r

Happy Monday, plant-loving pals. I'm finally back & ready to share the best plant-based curry. I've missed updating the blog lately! The past few weeks have been crazy. For one, I moved for a job within the matter of five days. Then, almost immediately after, my husband and I left for a vacation in the Adirondack mountains. Sidenote: if you haven't been to upstate New York, I would recommend it. It is beautiful, and a powerful reminder of why we should eat for the planet! I haven't had much time to myself at all. Today is the first day I would say I feel somewhat settled in our new place, and I currently have about 10 minutes to share with you all this family favorite. I learned this recipe in a cooking class at Indiana University, and have played around with it since. I encourage you to do the same! I'll mention in the list of ingredients where you can add more or less based on your preference. For example, with the curry powder, you choose your