Vegan Sweet Potato & Tofu Kofta Curry

Enjoy the flavors of this sweet potato and tofu kofta curry that is vegan. The koftas are made with mashed sweet potatoes, crumbled tofu, and fragrant spices. They are then cooked in a thick and creamy coconut curry sauce.

Ingredients:

• 2 cups mashed sweet potatoes
• 1 cup crumbled firm tofu
• 1/4 cup chickpea flour
• 1/4 cup finely chopped cilantro
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric powder
• 1/2 tsp cayenne pepper
• 1/2 tsp salt
• 2 tbsp vegetable oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 can 14 oz diced tomatoes
• 1 can 14 oz coconut milk
• 1 tbsp curry powder
• 1/2 cup vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

In a large bowl, combine mashed sweet potatoes, crumbled tofu, chickpea flour, chopped cilantro, ground cumin, ground coriander, turmeric powder, cayenne pepper, and salt

Mix well to form a dough-like mixture

Roll the mixture into small balls to form koftas

Heat vegetable oil in a skillet over medium heat

Fry the koftas until golden brown on all sides

Remove from the skillet and set aside

In the same skillet, add chopped onion, minced garlic, and grated ginger

Saut until fragrant and onions are translucent

Add diced tomatoes, coconut milk, curry powder, and vegetable broth to the skillet

Stir well to combine

Gently place the fried koftas into the curry sauce

Cover and simmer for 15-20 minutes, allowing the flavors to meld

Season with salt and pepper to taste

Garnish with fresh cilantro before serving

Serve hot with rice or naan bread

Kale Detox Salad

You'll feel refreshed and energized after eating this kale detox salad, which is full of healthy foods. Red cabbage, carrots, and bell pepper give it color and crunch. Kale is the base. Cranberries, hemp seeds, sunflower seeds, and almonds are all good sources of protein and healthy fats. The sour lemon-maple dressing brings the whole meal together and makes it taste great.

Ingredients:

• 1 bunch kale, stems removed and chopped
• 1 cup shredded red cabbage
• 1 cup shredded carrots
• 1 bell pepper, thinly sliced
• 1/4 cup hemp seeds
• 1/4 cup sunflower seeds
• 1/4 cup sliced almonds
• 1/4 cup dried cranberries
• 1/4 cup lemon juice
• 2 tablespoons olive oil
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

In a large bowl, massage kale with lemon juice and a pinch of salt for 2-3 minutes until it begins to soften

Add shredded cabbage, carrots, bell pepper, hemp seeds, sunflower seeds, almonds, and cranberries to the bowl with the kale

In a small bowl, whisk together olive oil, maple syrup, Dijon mustard, minced garlic, salt, and pepper

Pour dressing over the salad and toss until everything is well coated

Let the salad marinate for at least 15 minutes before serving to allow flavors to meld together

Serve chilled and enjoy!