October Crockpot -- a rich creamy vegan stew

With the sudden change in the weather it is truly autumn. Rainy, chilly, and grey. So, this. Not that I don't make crockpots in the summer. But this time, I really mean it.

The use of chickpea flour from our local Indian super market gives this a mellow creaminess and body that is quite delightful. I have become a raging chickpea flour aficionado. I adore it. Adore, I tell you. Anyway, these creamy delicious dish is awesomeness in a pot.

The onion, cabbage, and cauliflower melt away to nothing, so this stew is about the split chickpeas, the creamy broth, and the carrot medallions. Pretty!!

Every time my husband eats a bowl of this he declares it 'delicious'. That never gets old.

I will definitely use chickpea flour to make the broth again. Inspired!!

ingredients:

2 tbsp coconut oil
1 onion, finely diced
3 cups green cabbage very finely chopped
2 cups channa dall, split chickpeas (I used raw, dried, well rinsed split chickpeas. If you don't wanna, you can use canned whole chickpeas. I'm okay with that.)

2 cups white cauliflower, crumbled and very finely chopped

4 carrots -- 3 yellow and 1 orange, narrow and cut into discs (I used what I had from the market)

1 tbsp cumin
3 tsp sea salt
1 cup water + 1/2 cup chickpea flour mixed together

6 cups water

Lumahai's Carrot-Green Soup with a secret ingredient **

My six year old thought we should reserve all the carrot tops from the bunches we bought today and create a soup out of it. I suggested that pureed soup, thick and creamy, might work. He recommended we start with an onion. I suggested the leafy bits of celery hearts we have would add a nice dimension to the soup, and added that I thought perhaps some of our green cabbage, white sweet potatoes, and split indian yellow peas would give us the body and creaminess we wanted, while giving us enough sweetness to offset the bitterness of the carrot greens in a pleasing way.

This is what we came up with, together. I adore cooking with my son. I adore cooking. This was grand. I love his recipe ideas!!

I taught him the correct way to hold and use a gigantic chef's knife shortly after he turned six and I figured his hands were both big and strong enough to start handling this instrument under supervision. (I've also taught him out to cut bread with a bread knife.)

Today, he did most of the chopping of and adding of the ingredients to the pot.

Anyway, I think this soup is delicious, and I love the flavour. Cumin and carrot greens -- who knew??

ingredients:

2 tbsp coconut oil
1 large cooking onion, diced (yellow kind)

2 cups chopped green cabbage

1 1/2 cups chopped celery
1 cup split yellow indian peas, very well rinsed
2 cups diced sweet potato

3 tsp sea salt
2 tsp cumin

10 cups boiling water

black pepper


3 cups carrot-greens, washed and chopped (mostly the frondly bits, removing the toughest parts of the stems)

2 tbsp marjoram


directions:

1. saute/sweat/cook down the cabbage and the onion with some of the sea salt -- we let ours get a tiny bit brown, to be honest -- 5 or 10 minutes, not long
2. layer in the celery, split peas, sweet potato
3. sprinkle on the salt and cumin
4. pour on the water
5. cover and let simmer for 40 minutes
6. add the carrot greens
7. simmer for 5 minutes
8. take off the heat
9. puree with a hand blender, and add salt and pepper to taste

** we found a wild carrot in our garden, and added the carrot, sans greens, whole to the pot to simmer for the  cooking time, and then removed before pureeing

Chickpea Vegetable Soup

Well, Papa is coming over for dinner, and we're going to have a houseful for his birthday. So, in addition to eatables such as lasagna and chickpea flour flat bread, we'll rock this vegan crockpot.  Simple and delicious. Old fashioned diced veggies and chickpeas. Super delicious. And since it feels like fall, perfect really. We all enjoyed it.

ingredients:

2 tbsp coconut oil
1 onion, finely diced
1 cup green cabbage, very finely chopped

4 cups soaked chickpeas -- not cooked

1 tsp sea salt

2 cup diced carrots
2 cups diced celery
1 diced kohlrabi

1 tsp sea salt

4 cups diced white sweet potato

1 tsp sea salt
1 tbsp marjoram
1 tsp oregano
1/2 tsp chill powder

9 cups water

1 tsp sea salt


directions:

1. turn crockpot on to high, and set for 6 hours
2. layer ingredients in the order listed
3. let cook for 6 hours. I used dry chickpeas that had been fully soaked but not cooked. If you use canned or cooked chickpeas, you can reduce the cooking time
4. stir and taste, add seasoning if needed.

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.

Vegetables Baked in a Cast Iron Dutch Oven

My beautiful sister and her beautiful family stayed with us recently, and it was joyous. One of the meals we made was this rustic baked vegetable dish, served with fresh spelt flour bread and fresh tomatoes and basil as a side salad. It was fantastic. This is one of those meals that somehow transcends and is far far more than the sum of it's parts. I highly recommend this as a scrumptious rustic meal especially if you want to impress someone with deliciousness. I made it in a cast iron dutch oven -- Nemesis, for those of you who remember my red pot. I imagine you can bake it in a large casserole dish, too, or a stainless steel dutch oven. Just make sure whatever you use has a lid. You can also vary the vegetables, but the ones chosen married together beautiful for maximum savoury awesomeness. Mostly, they were the vegetables that we found at the farmer's market in the morning. A tad opportunistic, perhaps? I'll never deny it.  In a word? Heavenly. A rustic peasant meal fit for an emperor. A naked emperor, perhaps ...?

I wish that you could smell how amazing, delectable, and savoury the house smelled when this was ready ...

ingredients:

2 tbsp coconut oil -- unrefined, extra virgin, organic, etc
1 medium onion, small dice
4-5 large green cabbage leaves, chopped
3 cups split chickpeas, cooked, or whole chickpeas cooked (or canned, rinse, drained)
1 kholrabi peeled and diced
4 celery ribs, diced
2 medium carrots, diced
3 large green zucchinis, diced

2-3 tbsp herbe de provence
4 tsp sea salt
1 can coconut milk (400 ml, full fat, organic)
1 cup water

directions:

heat oven to 345 and put your dish in to melt your coconut oil.

1. In a dutch oven I melted 2 tbsp extra virgin coconut oil, and then threw in my diced onion.
2. I layered on 4 or 5 large green cabbage leaves that I had cut fairly finely
3. on top of this went 3 cups of split chickpeas that had been previously cooked. Whole chickpeas would be fine, too. Cooked or canned (well rinsed).
4. Next I layered a diced kholrabi
5. On top of this went 4 diced celery ribs
6. Next went 2 diced medium carrots -- fresh from the ground and wonderfully tender
7. This was topped with 3 large zucchinis, diced
8. All this was sprinkled with 2-3 tbsp herbe de provence and 4 tsp sea salt
9. I then poured 1 cup of coconut milk on it, which washed the herbs and salt through everything
10. I baked it covered for 2 1/2 hours at 345
11. Then I stirred it and added 1 cup of water, and stirred again
12. I then baked it for another 30-45 minutes at 345, lid still on.

Fantastic ....

Remember to layer and not stir until after it has cooked for most of the cooking time. That's my secret I will share with you.

Vegetable Soup with Chickpeas

ingredients:

2 tbsp butter
4 cups finely diced green cabbage
1/4 cup finely shredded dried mushrooms
4 cups cooked chickpeas
3 cups green peas
2 cups diced sweet potatoes
3 cups diced celery
2 cups diced carrots

4 tsp sea salt
2 tbsp marjoram



8 cups  water


directions:

1. layer the ingredients in the order listed and cook in the crockpot until done.

Lentil Crockpot

yummy.

Anyway, Papa was going to be coming over so we made this because he's a huge fan of lentils. Turns out he had to reschedule, but we still got to enjoy the fruits of our efforts. 

Delicious crockpot!!!

ingredients:

1/4 cup coconut oil

1 1/2 cup finely chopped onion

2 cups lentils
2 cups finely chopped green cabbage
3 cups frozen green peas

2 cups diced carrots
4 cups diced sweet potatoes

1 tbsp sea salt
1 tsp chili powder
1 tbsp oregano

4 cups tomato sauce
1/2 cup coconut butter
6 cups water

3 cups chopped steamed broccoli



directions:

1. as usual, layer the ingredients into the crockpot in the order stated
2. cook on high for 6 hours
3. add the broccoli and turn off
4. adjust salt and pepper to taste

Split pea, green pea, and green cabbage crockpot

I've had some later evenings lately, and it's very convenient to do the crockpot thing. If you make a large batch, you can always freeze it in serving portions for next time. This was entirely constructed out of what I had lying about the house ...

ingredients:

3 tbsp coconut oil
1 medium onion finely chopped
2 cups finely chopped green cabbage
2 cups split green peas
3 cups frozen green peas

1 1/2 cup chopped carrot
1 cup chopped celery
2 cups finely diced sweet potato

3 tsp sea salt
2 tbsp chili powder
1 tsp cumin
1 tbsp marjoram
black pepper

1/2 cup almond butter
7 cups water


3 cups chopped broccoli
2 tbsp lime juice

salt and pepper to taste


directions:

1. layer the ingredients in the order listed, and cook on high for 4 hours
2. add the lime juice, salt and pepper to taste, and add the broccoli
3. turn off the heat
4. serve

Giant Lima Beans with Cabbage and Sweet Potato -- mellow rich crock pot

Another decadent crockpot. Yum!!!!

2 tbsp finely minced garlic
1 1/2 cups finely chopped onion
4 cups giant limas
500 g frozen green peas

6 cups finely chopped green cabbage
6 cups diced sweet potato


1/2 cup coconut butter
1/2 cup almond butter
4 cups hot water

4 tsp sea salt
black pepper
1 tbsp rosemary
1 tsp cumin
1 tsp chili powder

at the end add 2 tbsp lime juice


directions:

1. layer the ingredients
2. combine the almond butter, coconut butter, water, sea salt, chili powder, cumin, pepper and pour over the ingredients, sprinkle with rosemary
3. cook on high for 6 hours
4. add the lime juice and stir in

Nemesis makes dinner -- vegan chickpea veggie bake

2 tbsp extra virgin coconut oil
2 tbsp very finely minced garlic
1 medium onion, finely chopped
2 cups green cabbage, finely chopped
4 cups chickpeas, soaked but not cooked
3 cups frozen green peas
2  cups chopped celery
2  cup chopped carrots

4 tsp sea salt
1 tsp chili powder
1/2 tsp ground cumin
black pepper
1 tbsp rosemary

1/2 cup coconut butter
1/2 cup almond butter
2 cups hot water
4 cups tomato sauce (I get mine from the freezer)

3 cups steamed chopped broccoli


1. melt the coconut oil in a large casserole or dutch oven -- i use the nemesis
1. layer the ingredients up to the carrots
2. sprinkle the seasonings on top
3. in a large bowl combine the almond butter, coconut butter, hot water, and tomato sauce
4. pour the sauce on top
5. cover and bake at 345 for 2 hours
6. remove from the oven, stir well, and then add the broccoli
7. serve

yum!

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.

Vegetable and Lentil Soup -- vegan, satisfying, delicious dinner

So, here, once again, we are. Crockpot working hard and me resting on my laurels. Papa Ed is coming over tomorrow, and apparently he likes lentil soup. So, I made some. The thing is, the flavour combination in this is extraordinary. It's definitely more than the sum of its parts. Wish I could share it with you. This makes a batch big enough to fill my crockpot. If yours is little, divide the recipe in half. Or make the whole thing and invite someone over to share. So good.

ingredients:

3 tbsp extra virgin unrefined organic coconut oil
2 tbsp finely minced garlic
1 1/2 cups finely chopped onion
2 cups very finely chopped green cabbage

2 cups du puy lentils

2 cups frozen green peas

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

2 cups diced carrots

6 cups diced sweet potatoes

1 cup diced broccoli hearts

4 tsp sea salt
2 tbps oregano
black pepper

9 cups water (I add boiling)

2 tbsp lime juice


directions:

1. layer the ingredients in the order listed, reserving the lime juice
2. cook (I did it on High for 4 hours)
3. turn off and add the lime juice, stirring thoroughly to make sure the coconut butter and almond butter are fully incorporated
4. serve or let the flavour mature and serve the next day
5. I will definitely serve this with homemade rolls or garlic bread. But it would be great with not-bread toast (plain or savoury) as well.

Autumn Crockpot? C'mon and get your Vegan on!

I love crockpot season. Basically, any time of year that isn't hot is crockpot season around here. This week's rainy weather has made comfort food a must.

ingredients:

2 tbsp extra virgin coconut oil

1 medium onions -- finely chopped
2 cloves of garlic -- finely minced

2 cups beluga lentils (or dupuy)
3 cups diced celery
1 small green cabbage, diced
2 cups diced sweet potatoes
1/4 cup dried mushrooms finely crumbled


1 tsp chili powder
1 tbsp sea salt
black pepper
1 tsp cumin
2 tbsp marjoram

1 400 ml can coconut milk
2 cans water


directions:

1. layer ingredients in the order listed
2. pour the coconut milk on last
3. cook in the crockpot for 6 hours
4. stir well

Vegetable Soup -- Crockpot does the work, I take the glory

I had a bizarre late night grocery store experience yesterday.  The grocery store near my house has recently been transformed into a 24 hour store. Historically, I would have thought "Why? Why would anyone want to shop in the middle of the night?" But yesterday evening I went to a wrap party for a show I just finished on. Wrap parties are bizarre at the best of times. People you see everyday for weeks or months show up looking generally polished and put together then proceed to get a little pie-eyed, and everyone hugs and kisses everyone, and introduces their spouses, and acts like they are best friends, even though maybe you only exchanged two words with them on set during the entire productions. Bottom line -- everyone is nice, everyone means well, and everyone wants to have good memories of the show.


Last night's wrap party was interesting because of many factors which included conversations with people that meant something entirely different than what was being said, learning the true definition of sociopath from a producer, and finding out the deep held ambitions of people that held their cards close to their chests.


Generally I feel like I have too many arms and legs and don't know what to do with all of them when I am at such events. So last night I was at least a little grateful to slink into the corner and engage in conversation with a gaffer who is both lovely and charming.


At pumpkin hour I headed home, calculating what the next day would hold. As I passed the all-night grocery store it suddenly occurred to me that I could get the ingredients I need for tonight's dinner on my way home instead of going for groceries in the morning. 15 minutes later I was back on my way, feeling like the time was well spent. Certainly, my inner misanthrope enjoyed the calm emptiness of the midnight produce section. 


I'm not sure if I've just bought into consumerism at its worst, supporting the machine that leads to the degradation of our socio-economic health. However, with the farmer's markets closed for the season, I am forced once again to be a grocery store shopped. Heck, I do believe this was my first grocery store experience since the farmer's markets ended.


Has anyone else out there done the all-night grocery store routine? If yes, is it Yea, Nay, or Meh?


Without further ado, here are the ingredients for my all-night grocery store soup:




ingredients:


2 tbsp coconut oil

1 tbps minced garlic

3/4 cup finely diced onion

1 1/2 cups finely diced carrot

2 cups grape tomatoes, halved (or quartered if they are large)

1 1/2 cups cooked chickpeas

250 g green peas

1/2 tbsp sea salt

1/2 tsp chili powder
black pepper

2 cups water

4 cups chopped nappa cabbage

1 cup finely diced celery

2 tbsp peanut butter

2 tbsp miso
1/4 cup water

directions:

turn on the crockpot to high for 6 hours

1. combine the coconut oil, garlic, onion, tomato, carrot, chickpeas, green peas, sea salt, chili powder, and black pepper.
2. pour on 2 cups boiling water
3. layer on the chopped nappa cabbage
4. top with celery
5. after everything is cooked, stir in the peanut butter and miso, and turn the heat off or to warm, and allow to sit for 1 hour.

This soup is super. We ate it with green onion pancakes, but it would also be fab with flat bread, socca, freshly baked bread, nothing but a spoon, etc.