With the NBA playoffs happening as I type this, I am elated to bring to you my recipe for veggie curry in honor of the current 2x MVP of the league - Stephen Curry! He is LIFE. He has a beautiful family, skills on the court (colossal understatement) and a reputation for keeping God first. Who can argue with that!?!? Maybe his amazing wife Ayesha will recreate my dish. How bomb would that be? She should invite me over and I can veganize her dishes too. How fun!! *manifesting* 

Directions:

In a skillet, add in 1/2 cup of onions, 1 cup of veggie broth and 1/2 cup of Earth Balance and saute until onions are caramelized. Then add in 1 cup of diced mushrooms, 1/4 cup of a diced red peppers and 1 1/2 cups of frozen or fresh peas and cook on medium heat until done. Dice the 2 baked potatoes and add into the skillet. Add in 1 tablespoon of curry powder, 1/2 tablespoon of turmeric powder. Lastly, add in 2 pinches of cherrywoood smoked salt (or the salt of your choice), 1 pinch of cayenne pepper and 1 pinch of black pepper. Reduce the heat, miix and let stand for 5 minutes before serving. Yields 2 servings. 

Ingredients: 

Peas
Red Pepper
Potatoes (2 baked potatoes. Bake prior to creating this meal)
Mushrooms
Onions
Earth Balance
Veggie Broth
Curry Powder
Turmeric Powder
Cherrywood Smoked Salt
Cayenne Pepper
​Black Pepper 
Mixed Greens (for garnish and enjoyment) 

​I don’t just like mushrooms, I LOVE them! They are filling and absolutely wonderful for immune support, potassium and protein. I know that a lot of people don’t enjoy mushrooms but I secretly want you to! So, I have cooked them 3 different ways and I want you to try at least one of the recipes. Please? Okay! Thanks!!! Report back. 
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Not only are these dishes cost effective, but they also use some of the most inexpensive veggies on the planet – tomatoes, yellow onions and leafy greens! Therefore, I have you covered if you are broke, hungry AND vegan. Here are my mushrooms 3 ways!

Mushroom Risotto
In a skillet, add olive oil and yellow onions and sauté. Then, add in diced mushrooms and sun-dried tomatoes. Add in your spices. Once the sushi rice finishes, spoon it into the skillet with the mushroom and sun-dried tomato and mix it all together. You may need to add in a ½ cup of water. Eat with mixed greens or raw spinach for freshness.

Ingredients:
1 cup of Sushi Rice (cook as directed, softer rice - perfect consistency for risotto)
2 table spoons of Oilive Oil
½ of a Yellow Onion
1 cup of Sundried Tomatoes
5 Baby Bella Mushrooms
5 White Mushrooms

Spices:
Herbes de Provence, Basil, Salt, Pepper

Yields:
2 servings

Feel:
Satisfied and all warm inside

​Mushroom Tacos
In a skillet, heat ½ cup of veggie stock and add in ½ of a yellow onion and sauté. Dice 2 portabella mushrooms lengthwise and add to the skillet. Stir and let cook for about 5 minutes. On a plate, assemble the tacos starting with spinach, mushrooms and then salsa on top.

Ingredients:
Veggie Stock
½ Yellow Onion
2 large Portabella Mushrooms
4 Soft Taco Tortillas
1 cup of chunky salsa (your choice)
Handful of Cherry Tomatoes
Handful of Spinach

Yields:
2 Servings

Feel:
The easy answer to Taco Tuesday at home. 

Mushrooms Steaks
In a skillet, sauté onions and then add in 2 large portabella mushrooms. Season the mushrooms with seasonings of your choice. I like Cajun seasoning, salt and pepper. Let them cook for about 2 minutes on each side.

On a plate assemble your mixed greens and tomatoes and add a dressing of your choice. To get the recipe for the dressing that I made, click here.

Ingredients:
½ of a Yellow Onion
2 tablespoons of Olive oil
2 Portabella Mushrooms
2 handfuls of mixed greens
1 cup of Cherry Tomatoes
​1 piece of grilled wheat bread (optional)

Yields:
1 serving

Feel:
Gourmet but not heavy