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Wood Wives Journal — vegatarian RSS



Vegan Thai Curry soup (30 minute meals) Loads of everyday vegetables, curry paste, and coconut milk makes this a healthy, flavorful entree served over rice or quinoa.

One of our favorites and extremely easy to make in just 30 minutes! Ingredients Vegan, Gluten free ∙ Serves 7 Produce 1 cup Carrots 1 cup Cauliflower 1 15oz can Chickpeas 4 cloves Garlic 2 Green onions 2 cups Kale, fresh 1 cup Mushrooms 1 cup Peas, Frozen 1 15oz can Tomatoes Canned Goods 1 15 oz can Coconut milk 3 tbsp Curry paste Baking & Spices 1/2 tsp Kosher salt (or no salt still as good) Oils & Vinegars 2 tbsp Coconut oil HERE ARE THE EASY STEPS TO GET THIS RECIPE FROM ONE TO DONE (ONE POT MEAL):  chop vegetables (or use pre-cut) sauté vegetables fold in pantry ingredients ( canned goods) simmer add one more fresh ingredient (kale) eat!  

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