Are You Curr-EAL? (High Protein Coconut Curry)

Are You Curr-EAL? (High Protein Coconut Curry)

eeek! real-life messy pan!

eeek! real-life messy pan!

Time: 15-25 mins, Servings: 4


  • 4 cloves garlic (minced // 4 cloves yield ~2 Tbsp or 12 g)

  • 1 Tbsp fresh grated ginger or 1 tsp ground

  • 2 scallions

  • 1.5 cup broccoli florets

  • 1 Yam(or sweet potato), grated (grating makes for really quick cooking)

  • 2 diced carrots

  • 1/2 cup diced tomato

  • 2  tsp curry powder

  • 1 tbsp red curry paste

  • 1 14-ounce cans light coconut milk (sub full-fat for richer texture)

  • 1 cup veggie broth (plus about 1/4 cup for sautéing)

  • Sea salt and black pepper (to taste)

  • 1 tbsp maple syrup

  • 1 lime, juiced

  • 8oz super/extra firm tofu, pressed 225g

  • 1 lime, juiced

FOR SERVING optional

  • Fresh lime or lemon juice

  • Cilantro, mint, and/or basil


  1. Heat a large saucepan or pot to medium heat and add splash of broth. Add the scallion, carrot, and yam. Cook, stirring frequently, until softened – about 5 minutes.

  2. Add curry powder, curry paste, garlic, ginger, veggie stock, broccoli, tofu, maple syrup and coconut milk and stir. Bring to a simmer then reduce heat slightly and continue cooking for 10-15 minutes.

  3. Add the tomatoes in the last 5 minutes.

  4. Serve with rice or quinoa and garnish with fresh lime juice and cilantro (or basil).


This recipe is slightly adapted from this recipe, and this one



Early stages

Early stages

Late stages of cooking

Late stages of cooking

Get inside of me!

Get inside of me!

I hope you LOVE this curry as much as I do. I bet it will be hard to believe how quick and delicious a plant based vegan dinner could be. I stored this meal in separate containers (for food prep) and it lasted me about 4 days. Please pass this recipe on to anyone you think might enjoy it.

Thank you & jobless,


Vegan “Tuna” Salad

Vegan “Tuna” Salad



  • 2 15 ounce cans garbanzo beans, drained & rinsed (i get the no salt cans)

  • 3 celery ribs, diced

  • 2 scallions, tops & bottoms, diced

  • 3 tbsp dried cranberries optional (i get the no oil, unsweetened version)

For the dressing:

  • ½ cup H2O

  • ½ cup plain cashews (sub 3 tbsp tahini)

  • 2 Tbsp lemon juice

  • 2 Tbsp spicy brown or dijon mustard

  • 1 tsp garlic powder or ½ medium garlic clove (but seriously just adjust this based on your desire for garlic)

  • ½ tpsp maple syrup or agave nectar

  • ½ tsp paprika

  • Salt & Ground pepper to taste

  • 1 tbsp apple cider vinegar (or other vinegar on hand)


1. Place all of the dressing ingredients (water, cashews, lemon juice, mustard, vinegar, garlic powder, paprika, salt, pepper and maple syrup) into a blender, and set aside for at least 10 minutes (so the cashews can soften).

2. Place the chickpeas in a mixing bowl and mash with a fork, leaving some of the beans whole. Add the celery, scallions, & cranberries (if using). Mix.

3. Blend the dressing ingredients until smooth. Stir the dressing into the salad. Add salt & pepper and mix it all up! Taste and adjust seasonings as needed.

4. Scoop salad mix onto your favorite bread or scoop on top of a bed of lettuce for a delicious healthy meal. Mixture will keep covered in refrigerator for 4-5 days.

I ate mine on a salad with red peppers, spinach & crunchy soy nuts :)

Enjoy! Please share this with a friend if you think they'd like to eat it, make it - or both!

Thank you & Jobless,


No-Bake Pumpkin Cake Bites

No-Bake Pumpkin Cake Bites

Adapted from this recipe. Makes about 15 Cake Bites.



  • 1 cup packed pitted medjool dates (measured after pits are removed)

  • 1 cup almond flour

  • 1/3 cup coconut flour (or sub more almond flour)

  • ½ cup canned pumpkin (not pumpkin puree)

  • 1 tsp apple pie spice (sub pumpkin pie spice)

  • 2 tsp vanilla extract

  • 2 Tbsp maple syrup

  • 2 Tbsp coconut sugar

  • 1 Tbsp full-fat coconut milk (the kind in a can)

  • and…. 1-2 more tbsp of coconut sugar for topping (optional)


  1. Line a baking sheet with parchment paper and set aside. To a food processor or blender (i used a blender bc I don’t have a food processor, but I think i’d prefer a food processor here), add pitted dates and pumpkin. Blend until everything sticks together and a sticky somewhat evenly blended ball forms. Scoop out and set aside.

  2. Rinse & dry food processor or blender, add your almond flour, coconut flour, and apple pie spice. Blend until mixture is a bit more fine.

  3. Add the dates back in along with the vanilla extract, maple syrup, coconut milk and coconut sugar. Blend well, until a sticky dough forms. If it’s too dry and not coming together, add a little more pumpkin (1 tsp at a time). If it gets too wet or sticky, add more coconut flour as needed.

  4. Scoop out 1 Tbsp amounts of dough and roll into balls. Arrange on your parchment-lined baking sheet.

  5. Add 1 tbsp of coconut sugar to a small round bowl and roll each cake bit in sugar until fully covered with a thin layer. Place back on the parchment paper. Repeat until all cake bites are sugared. Place sheet into the freezer to set - about 10 minutes.

  6. Enjoy! Store leftovers covered in the refrigerator or freezer (up to 1 month). Serve slightly chilled or at room temperature (but if too warm, the glaze can get soft).

Note: Cake bites might be really tasty rolled in shredded coconut or cacao powder - go wild!

Please tag me @valthehappy if you try these. Enjoy!