main meal Archives • andrea leigh co
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his ‘n hers secret ingredient vegan black bean chili

  Before I adopted a plant-based diet, there were some dishes that I never made with meat. Like pasta sauce (here’s my go to recipe). And chili. Not sure why, but for some reason, I never liked the addition of meat in these dishes. However, once I went all in on the vegan eating, I knew I had to pay more attention to my protein sources.   Let’s pause a minute on this while I clear up the myth that you can’t get “enough” protein on a plant-based diet… First, all plants have protein, though some have more than others …

weeknight spinach tikka masala (vegan, dairy free, gluten free, soy free)

My love for Indian food – especially south Indian – has grown over the years and my favorite go-to curry sauce is this one. It’s one of the often-requested dishes from my boys (although they like chicken to go along with it…sigh). But, my girl…she’s a tough one! So far I haven’t won her over to that recipe, so you could have knocked me over with a feather when she actually liked this one. Praise the Lord. If you’re looking for a quick-ish fresh meal to make and one that rocks leftovers – this one is it!     The …

roasted carrot coconut ginger soup (vegan, dairy free, gluten free, soy free)

This roasted carrot coconut ginger soup absolutely hollers “fall” doesn’t it? The bright orange color. The roasted root vegetables. The richness of the coconut milk and comforting heat of the ginger. Then add a sprinkle of spicy sweet pumpkin seeds and this is a meal and the sings. The inspiration for this soup came from similar versions I’ve seen in stores. But my version comes without the added oils that most store-bought varieties include and cutting back on added oils = a healthier you. There are two extremely important lessons I learned when making the soup: 1) peel the carrots …

big summer salad with tahini ranch dressing and herbed walnut croutons (vegan, no added sugar)

Summer is made for salads. Big salads. Because cool greens, fresh herbs and colorful veggies that are finally in season just beckon on hot, hazy days. At least once a week I try to plan a salad for dinner and I wanted this one to capture the abundance that spills from the garden. As a main meal, I wanted it to feel “meaty,” so I diced up some sweet potatoes and roasted them in the oven and further “beefed” up the protein with herby walnut croutons. Since I had a package of farro on hand from my sister, I cooked …

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