** Lentil Vegetable Crockpot -- vegan, whole food, delicious

The smell of this dish while cooking is out of this world. I'm such a sucker for the combination of cumin and paprika. I adore lentils. This is wonderful with brown basmati, or by itself. Huge hit with everyone. Simple, comforting, unpretentious food that cooks itself while you do something else.

equipment needed:

6 quart crockpot
knife
cutting board
sieve for rinsing lentils
measuring cups
measuring spoons



ingredients:

1 onion, chopped ( 1  cup)
2 cups chopped green cabbage
3 cups rinsed green lentils, not cooked

1/2 cup sliced dried mushrooms

2 cups chopped celery (I use the hearts for this)
2 cups diced carrot
2 cups diced asian sweet potato

4 tsp sea salt
black pepper
2 tbsp marjoram
2 tsp paprika (sweet)
2 tsp ground cumin)

1/2 cup dried apricots -- sliced

8 cups boiling water


set crockpot for 5 hours on high

Split Chickpeas and Sweet potato -- vegan, delicious, and comforting

Well, it feels like autumn today. And this hit the spot.  Slooooooooow food. My reliable workhorse of a crockpot rides again. So to speak. This is one of the most flavourful veggie stews ever, and it definitely is one I'll make again soon. My five year old waxed enthusiastic about the veggies in it, and devoured it in record time. Usually, if it ain't pasta or pizza, it lingers a little longer. The sweetness of the sweet potatoes is comforting with the depth of flavour and richness encouraged by the dried mushrooms and coconut butter. A vegan triumph of culinary satisfaction, my friends.

ingredients:

2 tbsp extra virgin coconut oil
1 medium onion finely diced
1/4 cup dried mushrooms, finely crumbled
2 cups green cabbage, finely diced
4 cups split chickpeas, soaked but not cooked (or sub in 4 cups whole chickpeas cooked or canned and well rinsed)
1/2 cup coconut butter

2 cups carrot, finely diced

4 cups sweet potato, finely diced

1 tbsp sea salt
1 tbsp marjoram

4 cups water


ingredients:

1. layer the ingredients in the order listed in your crockpot, then sprinkle the seasonings and pour on the water so the seasonings get distributed. Sprinkle a little salt on top after everything else for good measure
2. cook for about 6 hours, or until the chickpeas are melt in your mouth, and everything tastes fabulous
3. serve with an awesome salad or whatever else pleases you.

More Soup! Here I go again ... Vegan, hearty, delicious

In search of the perfect bowl of soup. I want it to be a meal in a bowl -- rich, satisfying, and utterly delicious. This definitely fits the bill.

I mean, seriously. I don't know if I can properly describe the exquisite aroma and flavour of this soup. You'll just have to come over and eat it. Or make some yourself.

xoxo

ingredients:

3 tbsp extra virgin coconut oil
2 tbsp finely minced garlic
1 1/2 cups finely chopped onion

2 cups dupuy lentils
1/4 cup finely crumbled dried mushrooms
2 cups very finely chopped green cabbage

1/4 cup coconut butter
1/4 cup almond butter

3 cups diced carrots
6 cups diced sweet potato

4 tsp sea salt
1/2 tsp chili powder
1 tbsp marjoram
2 tbsp oregano
1/4 tsp fennel seed


8 cups water


after:

2 tbsp lime juice
2 cups water
salt and pepper to taste


directions:

1. layer the ingredients in the order listed in your crockpot
2. reserve the stuff under 'after' until it's done cooking
3. cook
4. stir and add the 'after' stuff
5. serve
6. like most food of this ilk, it's great after it's had time to meld. Eat it with joy the next day.

Nemesis Makes Dinner -- gluten free, vegan, vegerrific and palate pleasing

I managed to throw a bunch of stuff in a pot, throw it in the oven, and have it come out and be enjoyed by everyone. That's a bit of a win. Colin even had two helpings. Huzzah!!

ingredients:

2 tbsp extra virgin coconut oil
2 cloves of garlic, finely minced
2 medium onions, finely chopped

2 cups black lentils -- they are called 'beluga' lentils
1/4 cup quinoa
1/4 cup crumbled dried mushrooms -- I don't think it matters too  much what kind you use

2 cups roughly chopped carrots

2 cups roughly chopped celery (I use celery hearts, but probably any celery will do)

3 cups halved and sliced zucchini
6 cups diced tomatoes (do not use romas or plum tomatoes -- you'll need juicy ones)

1/4 cup almond butter

1 tbsp sea salt
1 tsp chili powder

1 can coconut milk -- I highly recommend using organic and stay away from 'lite'

1/4 cup roasted buckwheat groats -- aka kasha
2 tbsp nutritional yeast


directions:

in a large casserole (or cast iron dutch oven such as Nemesis)
1. layer the ingredients in the order listed and do not stir
2. finish it off with the sprinkled kasha and nutritional yeast and bake for at least 90 minutes
3. stir well then serve with whatever turns your crank -- we had raw spinach leaves

Because only the liquid from the tomatoes and other vegetables, as well as the coconut milk, will be used in this, it will be extra flavourful.

Fakey fake Green Curry with Cauliflower and White Kidney Beans

I loves me some fake green curry. I find the mingled flavours of this dish to be utterly seductive. This is a variation on a theme, but it's got the virtues and none of the vices. Served with crusty bread, socca, quinoa, brown jasmine rice, millet, or even just a side of steamed broccoli, and you have yourself a winner. We went with socca spiked with fennel seed for some echo and fun.

ingredients:

2 tbsp coconut oil

1 onion

2 shallots

3 cups white kidney beans

1 cup sliced dried mushrooms

3  cups green peas

1 cup celery, chopped

2 cups carrot, diced

1 small  cauliflower, cut into florets

3 cups sweet potato, diced

1 1/2 tsp fennel seed

2 tsp chili powder

4-5 tsp sea salt

black pepper

1 can coconut milk (organic, 400 ml)

1 can water

1/2 cup fresh cilantro, minced (I used 40 g)

1/2 cup fresh basil, minced (I used 40 g)

1 tbsp lime juice

directions:

1. turn the crockpot onto medium heat, and set the timer for 4 to 6 hours

2. layer the ingredients in as listed up to and including the coconut milk

3. when the food is almost ready, adjust the salt and pepper, and add the cilantro and basil. Stir, and then shut it off. If possible, allow it to sit for a while before using, to allow the flavours to meld.

4. stir

5. serve with a extra lime juice and very very finely minced ginger to taste

For me these flavours work exceptionally well together. I hope you enjoy them too.

Soup with Coconut milk and Lime Juice -- vegan and delicious

This is kind of a big cheat loosely based on a list of ingredients for soup someone once said was their fave. I made it up as I went along, and have cheated pretty much the whole way. 

But, if you don't mind me saying: yummy


This was one of those times when my reckless experimentation proved wholly successful.


For my husband it reminds him of his favourite green curry from up the street, but sans heat. For me it's just a complex melding of many many flavours into a whole that is greater than the sum of its parts. Yay!! I love alchemy.

making the broth:

ingredients:

12 cups water

dried shiitake mushrooms sliced 1 cup

dried kombu -- 1 piece 6  inches by 8 inches

add

sea salt and black pepper

fennel seed

peanut butter 2 tbsp

coconut milk 1 can

lime juice 2 tbsp

salt 

black pepper

chili powder or chile pepper flakes

directions:

1. In a large pot place a large sheet of kombu (dashi kombu -- a kind of seaweed for making broth) and a cup of sliced dried mushrooms

2. add sea salt, black pepper, and fennel seed, and 6+ cups of boiling water

3. simmer for 1 hour and then let sit until it cools

4. remove the sea weed and the mushrooms, and strain the broth

5. to 6 cups of strained broth add 1 can (400ml) coconut milk, 2 tbsp peanut butter (smooth), 2 tbsp lime juice, and salt and pepper/ chili powder to taste

to serve the soup:

ingredients:

1 1/2 cups broccoli florets in small pieces

1 1/2 cups steamed gluten -- cut into small pieces. You can substitute tofu if you prefer 

1 cup bamboo shoots sliced

1 cup water chestnuts sliced

1 1/2 cups nappa cabbage sliced into small pieces
1/2 cup carrot sliced

4 tbsp each green onion, basil leaves, and chilantro leaves finely chopped

To serve:

1. Bring the finished 6 cups of broth to a simmer, and adjust seasoning with lime juice, salt, and pepper. Feel free to add chili pepper flakes if you don't have a three year old

2. add nappa cabbage and carrot pieces and simmer for 10 minutes

2. add bamboo shoots, water chestnuts, and gluten

3. let simmer for 10 more minutes
4. add broccoli and simmer for 5 minutes

5. add basil leaves, chilantro leaves, and green onion, turn off the heat and let sit 2 minutes

5. serve, making sure you get some of each of the goodies into each bowl.

It really is pretty darn fabulous.