Veggie Tofu Tikka Masala

I love Indian food and my all-time favorite Indian dish of all time is Chicken Tikka Masala! The place that makes it the best is New Delhi restaurant in University City. It is extremely delicious! Now, that I moved to Old City, I miss having easy access to that place. Chicken Tikka Masala is probably not a healthy eat, but I have a craving for Indian food! I am determined to make a Healthy Vegetarian Indian Recipe! I wanted to try to create a Healthy Vegetarian Indian Recipe version of Chicken Tikka Masala to fill this void and satisfy my craving.  This Healthy Vegetarian Indian Recipe came out great – it is an amazing flavor explosion and fulfills this craving! I will be making this again for sure and will also attempt different versions of this Healthy Vegetarian Indian Recipe in the future! read more

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Kale and Quinoa Salad with Spicy Thai Peanut Dressing


Kale and Quinoa Salad with Spicy Thai Peanut Dressing

I wanted to get into making more salads with Oil Free Salad Dressing.  In thinking of other dressings and dips that are oil free that I have made before, the delicious and flavorful dipping sauce I used in my Roasted Broccoli with Spicy Thai Peanut Dipping Sauce recipe came to mind. I transformed the dipping sauce in that recipe to a bold and flavorful Oil Free Salad Dressing. This salad is awesome with this spicy and tasty Oil Free Salad Dressing!
Course Salad
Cuisine thai
Keyword vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


Salad Directions:

  1. Begin by cooking your quinoa (according to package directions).
  2. Then start making your dressing (See below for Dressing Directions).
  3. Once quinoa is done, divide quinoa into 2 salad bowls.
  4. Then top each with all remaining salad ingredients.
  5. Drizzle each salad bowl with 1 T of the dressing (or more to taste, you can also serve some dressing on the side). Each individual can then add more dressing as needed, and mix ingredients together within their own bowl.

Dressing Directions:

  1. Place all dressing ingredients in a medium-sized mixing bowl and whisk together until well blended.

Recipe Notes

Dressing can be made ahead (on a food prep Sunday) to save time to have a quick meal on a busy week night; this will keep well for a few days in the refrigerator. This dressing can be spicy to some who do not like spicy; you can always reduce the amount of sriracha or omit depending on your spice tolerance (or of course add more if you like spicy). The above salad makes 2 servings, but the dressing makes more, so you could use the dressing on another day for more of this salad or some other salad variation.

kale and quinoa salad

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Roasted Sweet Potato, Red Pepper, Kale Bowls with Tahini Sauce

Roasted Sweet Potato, Red Pepper, Kale Bowls with Tahini Sauce

This Veggie Bowl Recipe is super delicious! I have made this Tahini Sauce with an earlier recipe that I posted - Broccoli Tahini. I was eager to make this sauce again, so I thought it would be tasty to pair it with this Veggie Bowl Recipe. I was right – this Tahini Sauce is amazing with it! The Tahini Sauce really compliments the roasted Sweet Potatoes – I think they were meant to be together! I will absolutely make this Veggie Bowl Recipe a lot more in the future!
Course Main Course
Cuisine Mediterranean
Keyword vegetarian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes


Roasting Pan Ingredients:

  • 2 small sweet potatoes cut in ½ inch cubes
  • 1 small red onion cut into thick strips
  • 1 red bell pepper cut into thick strips and halved
  • ½ teas salt
  • ½ teas pepper
  • 2 T olive oil
  • 2 cups of Kale
  • Olive oil cooking spray
  • ½ cup quinoa cooked

Tahini Ingredients:

  • 2 cloves garlic
  • Handful of cilantro leaves
  • 1/3 cup tahini sesame paste
  • ½ cup water
  • Juice of 2 lemons
  • ¾ teas cumin
  • ½ teas salt


Veggie Directions:

  1. Preheat oven to 425 degrees.
  2. In a medium sized bowl, mix together sweet potatoes, red onions, pepper, salt, black pepper and olive oil.
  3. Spread out contents of mixing bowl onto a baking sheet and roast for 15 minutes.
  4. You can start to cook your quinoa at this time if you haven’t yet made it.
  5. Remove from oven and flip / toss around and check if sweet potatoes are mostly cooked through with a fork (if fork can go into sweet potatoes easy) (if not roast for 5 roast for 5 minutes).
  6. When sweet potatoes are mostly cooked (fork goes into easy), then add kale to baking sheet and roast for 5 more minutes (until kale is slightly crispy – keep monitoring the kale if you cook for longer – you don’t want to burn the kale).
  7. When your vegetables are roasting, you can make your Tahini Sauce (see Tahini Sauce Directions below).
  8. When your veggies are done, assemble your bowls (this makes 2) by placing quinoa on the bottom, then top with veggies, and drizzle tahini sauce on top. You can also serve the tahini sauce on the side and you can dip / drizzle as you eat.

Tahini Sauce Directions:

  1. In a food processor, chop garlic and cilantro.
  2. Then add all remaining ingredients until well combined.

sweet potato tahini bowls

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