Low-Carb Vegan Recipes – Chickpea Cashew Curry and Black Bean Tofu Chili

I never thought I’d have a “snow day” living in Jacksonville, Florida but today I did.  Hurricane Debbie is hitting us hard, and the street leading to my office was completely flooded this morning.  I learned my lesson to watch the news more often when I drove off the exit ramp and saw a lake before me.

Since I’m not in the office today, I had some extra time on my hands to do a little blogging, and I thought I would share some low-carb recipes I’ve tried and loved.  One of the most common misperceptions about a vegetarian or even vegan diet is that we eat carbs, carbs, carbs.  Well, that’s not true.  I do see how that could happen if you stick to veggie pastas, pizzas, fruits and sandwiches.  But a well-rounded vegan diet includes many low-carb recipes.  Here are two of my favorites that I found in Prevention Magazine – Chickpea Curry with Cashews and Vegetarian Black Bean Chili.

Chickpea Curry with Cashews 

Ingredients:

  • 1 tablespoon cornstarch
  • 1 cup low-sodium vegetable broth, divided
  • 2 teaspoons olive oil
  • 1/2 white onion, chopped
  • 2 teaspoons curry powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 15 ounces chickpeas, cooked
  • 1/2 cup unsalted cashews
  • 1/4 cup fresh cilantro
  • 4 tablespoons fat-free Greek yogurt (I used SO Delicious’ Greek-style)

Chickpea Curry with Cashews

Mix the cornstarch in a small bowl with enough of the vegetable broth for it to dissolve.  Set aside.  Combine the oil, onion, curry powder, salt and pepper in a large skillet and sauté.  Cook until the onion in soft.  Add the remaining vegetable broth to the pan along with the cornstarch mixture.  Whisk until thickened, then add the chickpeas and cashews.  Simmer for about 5 minutes until the flavors blend.  Stir in the cilantro and serve with a dollop of Greek-style yogurt.

Vegetarian Black Bean Chili

Ingredients:

  • 1 cup soy crumbles (or one whisked block tofu)
  • 1 cup cooked black beans
  • 1 cup low-sodium salsa
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 cup diced avocado

In a large saucepan over medium heat, mix all ingredients except the avocado until the flavors are blended.  When serving, garnish with diced avocado.  It takes literally 10 minutes to make this one.

Vegetarian Black Bean Chili

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About inthelivingwell

I'm a newly established vegan interested in anything that helps me live well - from meditation to healthy recipes to innovative workouts.

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