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he Truly Healthy Vegetarian Cookbook - Coconut-Mango Smoothie

Cookbook Review | The Truly Healthy Vegetarian Cookbook

written by Parita Leave a Comment

As a vegetarian, Liz’s blog is a constant source of inspiration.  She makes good-for-you vegetarian food that not only tastes delicious but is also easy to make.  She takes the guesswork out of vegetarian dishes even carnivores will enjoy!

Before I tell you all about her new cookbook, let’s take a BIG step back.  Like seven years big.  That’s how long I’ve ‘known’ Liz!  We met through our blogs and have stayed connected ever since.  Personally, I was drawn to her truly down to earth approach to healthy living and life in general.  Like her food, she makes it all look easy.  I still smile every time I read about Liz’s fun adventures!

Ok, so now about her cookbook, The Truly Healthy Vegetarian Cookbook.  If you classify yourself as a vegetarian or are trying to incorporate more meat-free dishes into your life, this is the cookbook for you.  Liz is a certified health coach who’s created step-by-step recipes that anyone can make.  No matter what kinds of foods you naturally gravitate towards, you’ll find something to devour.  Between the pages of this book, you’ll find everything from a spicy peanut sauce to spicy enchilada soup to eggplant ricotta roll ups to chocolate chip chickpea cookies.

he Truly Healthy Vegetarian Cookbook - Coconut-Mango Smoothie

Mouth watering yet?

Hold your taste buds for 10 more seconds.

Liz graciously agreed to let me share a recipe from The Truly Healthy Vegetarian Cookbook with all of you.  After considering multiple options, I decided to make her Coconut-Mango Smoothie.  I know, right?  Every sip took me straight to a little cabana on the beach.  This smoothie is creamy, tropical, and filling.  You better believe I’ll be making this weekly once Spring decides to show up!

The Truly Healthy Vegetarian Cookbook - Coconut-Mango Smoothie

Enough from me.  Here’s the recipe so you can enjoy alongside me!

Coconut-Mango Smoothie
Serves 2
Prep time: 5 minutes

1 cup ice cubes
1 cup frozen mango chunks
1 cup frozen pineapple chunks
1 cup unsweetened coconut milk or almond milk
2 tablespoons unsweetened coconut flakes
1 tablespoon chia seeds (optional)

  1. Blend the ice, mango, pineapple, and coconut milk or almond milk in a blender until smooth.
  2. Divide between two glasses and sprinkle with the coconut flakes and chia seeds (if using).

Yes!  It’s that easy.

If you need a little vegetarian inspiration in the kitchen and are looking for a cookbook to introduce you to new recipes that are good for you, this is the one!  I mean, did you read what I wrote – CHOCOLATE CHIP CHICKPEA COOKIES.  Cookies made from beans that can probably be eaten for breakfast!  Wins all around!

Your turn – what’s your favorite cookbook?

P.S. Visit my Instagram page for a chance to win your very own copy of The Truly Healthy Vegetarian Cookbook!

Written on April 23, 2018 Related:Food, Health, Recipes, review

Vegetarian lentil chili

Vegetarian Lentil Chili

written by Parita 7 Comments

This vegetarian lentil chili is hearty, aromatic, and delicious.  A big bowl topped with lots of green onions and a dollop of sour cream is comfort food made easy.  

Vegetarian Lentil Chili

I’m all about easy weekday recipes.  Why?  Because I just don’t have the time and energy to create/cook complex dishes, especially after a full day of work.  And by easy I mean meals that require minimal ingredients and are ready in under 30-45 minutes ish.

When I first told Vishnu that lentil chili was on this week’s menu, his reaction was less than enthusiastic.  He’s not a fan of non-Indian lentil dishes, but because this recipe fits my weekday meal criteria, I ignored him and decided to make it anyways.

I’m so glad I did because not only did I find this chili to be absolutely delicious but so did Vishnu!  He gobbled it up (two nights in a row!) without a single complaint about the star ingredient.

Before I share the recipe, I just want to say that this chili is SO easy to make it’s stupid.  I will say that I had to restrain myself from adding more veggies and spices.  If you find yourself questioning this recipe, don’t.  It’s perfection stems from it’s simplicity!

And PLEASE don’t omit the sour cream and green onions!  They add so much to the flavor profile.  Trust me!

Vegetarian lentil chili


Lentil Chili
Serves 4

1 tablespoon olive oil
1 small onion, chopped
3 garlic cloves, minced
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
4 cups vegetable broth
1 cup dried green lentils, sorted and rinsed
1 can diced tomatoes, pureed
salt and pepper to taste
1/2 cup chopped green onions
sour cream to taste

Heat oil in a large saucepan over medium heat.  Add onion and saute for 2-3 minutes.  Add garlic and saute for 1-2 more minutes.  Add chili powder, ground cumin, dried oregano, and cayenne pepper.  Stir together until combined.  Add 4 cups of vegetable broth, lentils, and tomato puree.  Increase heat and bring to a boil.  Reduce heat to medium until lentils are tender.  Stir in 1/4 cup of green onions.  Season chili with salt and pepper.  Before serving, top with more green onions and sour cream.  Enjoy!

Are you a fan of chili?  What are your favorite toppings?

Written on August 19, 2016 Related:Food, Recipe, Uncategorized

Tofu “Meatballs”

written by Parita 14 Comments

I’ve mentioned before that we are a mixed family when it comes to eating preferences.  I am a vegetarian while Vishnu is a [white] meat/seafood guy.  Sadly for him though, I’m not big into cooking meat at home.  Quite honestly, it grosses me out.  Plain and simple.  He does get his fill with turkey sandwiches, any meals we eat out, and lunches served at school. 

But before y’all feel too bad for him, you should know that he eats plenty of delicious (or at least I think so) and protein filled veggie meals.  In fact, just today he asked me to make the tofu meatballs from the other night again next week.  That’s how I know something is good.  And just so y’all know, I have about a 95% success rate when it comes to Vishnu’s taste buds.  Not bad!

So I found this recipe while searching for vegetarian meal ideas.  It looked easy enough, was something different from our normal dinner eats, and sounded tasty.  So I gave it a shot. 

tofu meatballs 003

It was in fact different and delicious and easy, however the process in getting to all of that was a messy one.  Messy and fun I should say!  Don’t say I didn’t warn you…

As you can see from the picture above, I used quinoa as the base and topped it all off with some goat cheese.  Next time I may use spaghetti squash and mozzarella to change things up a bit.  Also, I didn’t have time to make the sauce from scratch, so I used a store bought Bertolli sauce. 

And I’m just going to warn all my meat loving friends – the tofu meatballs taste nothing like the real deal.  They tasted more like little ricotta veggie burgers.  All I have to say is yum. 

So without further ado, here’s my version of this great recipe.

Tofu Meatballs
Serves 4-6

2 tablespoons olive oil, divided
1 cup diced onion
1 teaspoon sea salt + black pepper to taste
8 oz. sliced mushrooms
4-5 cloves of garlic, chopped
1/2 tablespoon soy sauce
1/2 tablespoon hot sauce
1 package of extra firm tofu (drained, pressed, and crumbled)
1 large egg
3/4 cup dry bread crumbs
1 tablespoon Italian seasoning
1/2 cup all-purpose flour

For the sauce – 3/4 of a store bought pasta sauce and 3/4 teaspoon red pepper flakes

1. In a large skillet over medium heat, add 1 tablespoon olive oil.
2. Add the onion, salt, and pepper.  Cook until the onion is just starting to look transparent.
3. Add the mushrooms and garlic and cook another 2-3 minutes.
4. Add the soy sauce and hot sauce.  Cook for another 2-3 minutes until the mushrooms start to soften up.
5. With a slotted spoon, transfer the veggies to a blender/food processor.  Save the liquid.
6. Add the tofu, egg, bread crumbs, and Italian seasoning to the veggie mixture.  Blend until combined. 
7. Place the tofu mixture in the freezer for 5-10 minutes to harden.
8. Mix the jar of pasta sauce with the reserved liquid from the veggie mixture over medium heat.
9. Place a large skillet over medium heat.  Add 1/2 tablespoon olive oil and also spray with a little bit of cooking spray.
*10. Sprinkle flour on a plate.  Wet your hands with a little bit of water and scoop out 1 – 2 inch tofu balls. 
*11. Roll the balls in the flour.
12. Once ready, transfer balls to skillet and cook on each side for a few minutes or until brown.  (You’ll likely have to do two large batches).
13. Place the tofu balls in the sauce and let marinate for 10-15 minutes.

*The messy part of the process.

When ready to serve, spoon some quinoa (or whatever base you choose) on a plate and top with tofu meatballs and sauce.  Sprinkle your favorite cheese on top and enjoy!

tofu meatballs 004

This recipe definitely got two thumbs up from both me and my meat eating husband!  And as an added bonus, these tofu meatballs make great leftovers. 

See, I told you guys not to feel too bad for Vishnu!!

If you have any delicious vegetarian recipes you’d like to share, PLEASE do so.  I’m always on the lookout for new ones to try.

Written on October 19, 2012 Related:Family, Food, Marriage, Recipe, Relationships

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