6 Recipes in 6 Minutes | Plant Based Recipe Ideas
Channel: Hey It's a Good Life
Date: 2020-01-28

I'm so thrilled you enjoyed our unintentional comedic review of our plant based diet!  Here are the recipes from that video (click show more for recipes).  Thanks in advance for sharing this video with your people!
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——— The Recipes ——— 
Youtube only lets me upload so much to the show notes, so here are our top three fave recipes of these 6, I'll see if I can add the recipes in a pinned comment!

Recipe #1 - Oatmeal

Ingredients:
•1 cup old fashioned oats
•cinnamon to taste
•dash of salt
•1T chia seeds
•1/4 cup raisins
•1/4 cup diced apples
•1T maple syrup

Instructions:
Combine all ingredients, cover with hot water, drizzle with maple syrup, enjoy!



Recipe #2 - Cauliflower Steak with Chimmichurri and Purple Potatoes - serves 2

Ingredients:
•1 cup olive oil
•4 cloves garlic
•1.5 cups parsley
•1T cumin
•1T salt
•1/2 T oregano
•1tsp red chili flakes
•4 purple potatoes
•1 head of cauliflower

Instructions:
potatoes:
peel and roast potatoes on cast iron pan with 1T olive oil and salt to taste. cover and allow to cook 10-15 min, then remove lid another 10-15 min and allow water to burn off and potatoes to caramelize. 

cauliflower steaks:
wash, and slice cauliflower to 1/2 slices, place on baking. drizzle with olive oil and dash of salt. roast for about 30-40 minutes or until golden around edges

chimmichurri sauce:
in a food processor combine 1.5 cups parsley, 3-4 cloves garlic, 1T cumin, 1/2T oregano, 1teaspoon red chili flakes, 1/2 cup-1 cup olive oil, about 1T salt, pepper to taste

enjoy!


Recipe #6 - Curried Lentil Soup - serves 4

Ingredients:
•3 tablespoons olive oil, divided
•1 medium onion, chopped
•1 medium carrot, finely chopped
•2 large garlic cloves, chopped, divided
•2 tablespoons (or more) curry powder
•1 cup French green lentils
•4 1/4 cups (or more) water, divided
•1 tablespoon fresh lime juice
•1 cup coconut cream
•2 green onions, thinly sliced

Instructions:
Sautee veggies and curry spice over medium heat
Add lentils and water, allow to simmer on low
When mixture reaches soup like consistency, add coconut milk
Add lime to your preference
Serve :)

•Heat 1 tablespoon olive oil in heavy large pot over medium heat. Add onion and carrot; sprinkle with salt and pepper. Cook until onion is translucent, stirring occasionally, about 4 minutes. Add half of chopped garlic; stir until vegetables are soft but not brown, about 4 minutes longer. Add 2 tablespoons curry powder; stir until fragrant, about 1 minute. Add lentils and 4 cups water. Sprinkle with salt and pepper. Increase heat and bring to boil. Reduce heat to medium; simmer until lentils are tender, about 30 minutes.
•Meanwhile, puree chickpeas, lemon juice, 1/4 cup water, remaining 2 tablespoons olive oil, and remaining garlic in processor.
•Add chickpea puree and coconut cream to lentil soup. Season to taste with salt, pepper, and additional curry powder, if desired. Add water by 1/4 cupfuls to thin to desired consistency. DO AHEAD Soup can be made up to 1 day ahead. Cool, cover, and refrigerate. Rewarm before continuing.
•Divide soup among bowls. Sprinkle with thinly sliced green onions and serve with lemon wedges.
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