COOKING WITH VEGGIES
Lentil,
Kale & Quinoa Stew (Vegan)
A hearty (and
affordable!) vegan stew that's perfect for a packed lunch or weeknight meal.
INGREDIENTS
·
1 tablespoon coconut
oil
·
1 yellow onion
·
3 carrots
·
3 celery stalks
·
4 cloves garlic
·
1½ teaspoon ground
cumin
·
½ teaspoon ground
ginger
·
½ teaspoon ground
turmeric
·
2 teaspoon salt, plus
more to taste
·
1 cup red lentils
·
½ cup dry quinoa
·
5 cups water
·
26.5 oz box of chopped
tomatoes
·
2 cups chopped kale
INSTRUCTIONS
1.
Melt the coconut oil
in a large pot over medium heat and sauté the onions, carrots, and celery until
tender, about 8 minutes.
2.
Add in the minced
garlic and sauté another minute, just until fragrant.
3.
Add in the cumin,
ginger, turmeric, salt, lentils, quinoa, water, and tomatoes and bring the soup
to a boil. Once boiling, lower the heat and cover the pot to let everything
simmer until the lentils are tender, about 20 minutes.
4.
Once the lentils and
vegetables are very tender, stir in the chopped kale and cook until it's
wilted, just a few minutes. Season with additional salt, if desired, (I added a
½ teaspoon myself) and serve warm.
5.
Leftovers can be
stored in the fridge for up to 4 days, and I think this would make a great
packed lunch in a thermos for the week, too!
Easy
Lentil, Sweet Potato & Coconut Curry (Vegan)
An easy and filing
vegetarian curry dish, featuring lentils and sweet potato.
INGREDIENTS
·
1½ tablespoons coconut
oil
·
1 cup diced onion
·
1 cup dried red
lentils (<--i also="" green="" lentils="" o:p="" used="" which="" worked="">
·
1 medium sweet potato,
cut into 1-inch cubes
·
1 large carrot, sliced
lengthwise and chopped
·
½ teaspoon ground
turmeric
·
1 tablespoon mild
curry powder
·
1 teaspoon ginger
powder
·
½ teaspoon sea salt
·
Freshly ground black
pepper
·
3½ cups vegetable
broth or water
·
½ cup coconut milk
INSTRUCTIONS
1.
Heat the oil in a
large pot over medium heat. Saute the onion until it's turning a little golden.
Add the lentils, potato, carrot, and spices/seasonings, and stir to combine
everything.
2.
Add the water or broth
and bring to a boil. Reduce the heat to a simmer and cook for 25 minutes, or
until the lentils and sweet potato are tender. Stir in the ½ cup of coconut
milk. Serve.
3.
Curry will keep for up
to 4 days in the fridge. Leftovers can be frozen.
Prep time: 40
mins
Cook
time: 20 mins
Total
time: 1 hour
This rustic tomato
soup is the ultimate comfort food, perfect for a chilly evening.
INGREDIENTS
·
4 pounds ripe
tomatoes, quartered
·
¼ cup balsamic vinegar
·
12 large garlic
cloves, chopped
·
6 tablespoons organic
extra-virgin olive oil, divided
·
Fine sea salt, to
taste
·
Freshly ground pepper,
to taste
·
2 medium-size red
onions, diced
·
¼ cup chopped fresh
basil
·
2 tablespoons finely
chopped fresh flat-leaf parsley
·
4½ teaspoons finely
chopped fresh sage
INSTRUCTIONS
1.
Preheat the oven to
500F. In a large bowl, combine the tomatoes, vinegar, garlic, ¼ cup of the
olive oil, and a generous sprinkle of salt and peppers. Transfer the mixture,
along with any accumulated juices, to a large rimmed baking sheet. Arrange the
tomatoes in a single layer, skin side down, and roast until charred on the
edges, about 40 minutes. Set aside and cool slightly, then slip the skins off
the tomatoes.
2.
In a large saucepan or
small stockpot over medium heat, heat the remaining 2 tablespoons of olive oil.
Add the onions and cook, stirring often, until very soft, about 10 minutes. Add
the basil, parsley, and sage and cook, stirring occasionally, for about 1
minute. Stir in the roasted tomatoes, along with any accumulated juices, and 5
cups of water. Bring to a boil, lower the heat to a simmer, and cook gently to
allow the flavors to blend, about 8 minutes. Add more salt and pepper to taste.
Serve hot.
Classic
Chicken & Vegetable Soup
Prep
time: 15 mins
Cook
time: 25 mins
Total
time: 40 mins
Serves: 4-6
A comforting soup,
featuring fresh vegetables, herbs and organic chicken. Feel free to use any
seasonal vegetables and herbs you have on hand-- it's a great way to get rid of
anything that's starting to wilt in your fridge! I'd recommend making a big
batch over the weekend, and storing the extras for a quick evening meal during
the week. It stores well in the fridge or freezer.
INGREDIENTS
·
1 tablespoon butter,
or coconut oil
·
½ a yellow onion,
chopped
·
2 large carrots,
chopped (about 1 cup)
·
3 celery stalks,
chopped (about 1 cup)
·
2 garlic cloves,
minced
·
1 cup fresh green
beans, chopped into 1-inch pieces
·
4 sprigs of fresh
thyme
·
1 pound organic
chicken breasts, cut into 1-inch chunks
·
5-6 cups of water, as
needed to cover
·
1½ teaspoons fine sea
salt, plus more to taste
·
black pepper
INSTRUCTIONS
1.
In a large stockpot,
melt the butter over medium heat and gently saute the onion, garlic and chicken
for about 5 minutes, until the onion is tender.
2.
Add the carrots,
celery and green beans, thyme leaves, and enough water to just cover the
vegetables (about 5-6 cups). Bring the water to a boil, then reduce heat and
allow to simmer for 20 minutes.
3.
Season with salt and
pepper to taste, and serve piping hot!
NOTES
*For those of you who
would rather avoid chicken, try using cubed squash or sweet potatoes instead!
Healthy Creole-Style Cauliflower Jambalaya
Healthy
Creole-Style Cauliflower Jambalaya
A quick and easy way
to cook with cauliflower rice, with a spicy kick! This recipe is vegan, paleo,
and entirely vegetable-based as written, but you can add beans or meat to bulk
it up with more protein.
INGREDIENTS
·
1 tablespoon coconut
oil
·
1 yellow onion,
chopped
·
1 green bell pepper,
chopped
·
4 celery stalks,
chopped 3 cloves garlic, minced
·
1⁄2 jalapeño chile,
seeded and finely chopped
·
2 large tomatoes,
chopped
·
11⁄2 teaspoons paprika
·
1 teaspoon garlic
powder
·
1⁄4 teaspoon cayenne
pepper
·
1⁄2 teaspoon dried
oregano
·
1 head of cauliflower
(about 2 pounds), cut into florets
·
11⁄2 teaspoons fine
sea salt
·
1⁄4 cup tomato paste
·
1 teaspoon tamari
(gluten-free soy sauce)
·
1½ cups cooked beans,
or 1 (15-ounce) can beans, rinsed and drained (optional)
INSTRUCTIONS
1.
In a large 5.5-quart
Dutch oven, melt the coconut oil over medium heat and sauté the onion, bell
pepper, and celery until they start to soften, about 5 minutes. Add the garlic,
jalapeño, tomatoes, paprika, garlic powder, cayenne, and oregano and sauté
until the tomatoes release their juices and cook down, about 5 minutes more.
2.
While the veggies are
cooking, pulse the cauliflower florets in a food processor until a rice like
texture is achieved. Add the cauliflower rice to the sautéed vegetables, along
with the salt, tomato paste and tamari and sauté until tender, about 10 minutes
more. Add the beans, if using. Stir occasionally while cooking to prevent
sticking.
3.
Once all of the
vegetables are tender and any added protein is cooked thoroughly, taste and
adjust the seasonings. Serve warm. Store leftovers in an airtight container in
the refrigerator for up to 3 days.
Spiralized
Sweet Potato Pizza Skillet
An easy skillet meal
that tastes like pizza-- without the need for crust!
INGREDIENTS
·
1 tablespoon
extra-virgin olive oil
·
3 medium sweet
potatoes, peeled, spiralized with
·
1 teaspoon garlic
powder
·
Salt and black pepper
·
1 ½ cups marinara
sauce
·
½ teaspoon dried
oregano
·
1¼ cups shredded
mozzarella cheese
·
¼ cup sliced black
olives
·
½ small red onion,
thinly sliced
·
1 small green bell
pepper, thinly sliced
·
2 tablespoons chopped
fresh basil, for garnish
·
1 tablespoon grated
Parmesan cheese, for garnish
INSTRUCTIONS
1.
Preheat the oven to
425 degrees.
2.
Heat the olive oil in
a 10-inch skillet over medium-high heat. When the oil is shimmering, add the
sweet potato noodles and season with the garlic powder, salt, and black pepper.
Cook for about 5 minutes or until beginning to soften.
3.
Pour the marinara
sauce over the noodles, sprinkle with the oregano, then layer the mozzarella on
top. Top with the olives, onion, and bell pepper.
4.
Bake for 20 to 25
minutes or until the cheese is melted and golden.
5.
Garnish with the basil
and Parmesan and serve warm.
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