Here are the exact ingredients for each recipe. All three cook for 8 hours on low.
Mexican Millet Bowls with Corn
– 1/2 onion diced
– 2 tomatoes chopped
– 1/2 cup salsa
– 1 tbsp chili powder
– 1 tbsp paprika
– 1 tsp cumin
– 1/2 tsp oregano
– 1/2 tsp salt
– 1/4 tsp cayenne
– 1 cup millet
– 2 cans black beans, rinsed and drained
– 1 cup vegetable broth
– 2 corn on cob
– garnish: avocado, lettuce, more salsa, cilantro
Spaghetti Red Lentil Bolognese
– onion
– 2 carrots, peeled and diced
– 4 garlic cloves
– salt + pepper
– 1 cup red lentils
– 2 28oz cans crushed tomatoes
– 5 cups water
– 10 tsp vegetable broth concentrate
– 1 bay leaf
– 2 tablespoons dry basil
– 2 teaspoons dry parsley
– 1 teaspoon salt
Coconut Vegetable Curry
– 1 sweet potato, peeled and chopped
– 1 large crown of broccoli, cut in florets
– 1/4 cup millet, or rice/quinoa
– 1/2 onion, chopped
– 1 can white beans
– 2 tomatoes, chopped
– 2 cans coconut milk
– 2 garlic cloves, minced
– 1 tablespoon fresh ginger
– 1 teaspoon ground turmeric
– 2 teaspoons soy sauce
– 1 teaspoon miso (or add more salt
– 1/2 teaspoon red pepper flakes
– salt + pepper to taste
– garnish: herbs, purple cabbage
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Music: Morning Jam by Lakey Inspired
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I’m Jordan, and I’m a lover of all things health and wellness.
I upload weekly lifestyle videos about:
Eating healthy, unprocessed, plant based food
Meal planning, prepping, cooking and recipes
and my life as a return college student.
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