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Recipes I've Shared:
The shrimp could easily be switched out for another protein, and this could easily be made vegan using tofu or tempeh. It's really filling, and full of protein.
A pumpkin filled with a chunky soup
I also add whatever spices I'm in the mood for. Coriander and rosemary are good, and so is fresh basil.
Yummy comfort food with tons of protein! Super fast to make :)
I would have used only the unsweetened rice milk, but ran out and had to sub the original. Alternately this could be made with soymilk for an additional protein boost.
Recipe originally calls for black-eyed peas. Adzukis worked well though. This was originally a recipe given to me by a chef who specializes in healthy, low fat vegan food. I adapted it slightly based on the ingredients I had on hand.
Modified from Food and Wine, September 2006
-the original recipe used Bob's Red Mill G/F flour mix which I can't use due to my children's garbanzo allergy.
This is my modification of the vegan "tuna" recipies, but rolled in nori so that bread can be avoided.