This comforting dish is inspired from a French blog, Betty Bossi. My friend made it this week and it has instantly became one of my favourite. So rich, so tasty and delicious.
- 1 tbsp of coconut oil
- 1 onion, sliced or chopped
- 2 clove of garlic, finely chopped
- 2 tbsp of curry powder
- 1 tbsp of curcuma
- 400g of sweet potatoes, diced
- 1 red pepper, chopped in chuncks
- 1 cup of green beans, chopped
- 200ml of coconut milk
- 200ml of vegetable stock
- 2 tbsp of soy sauce
- 200g puy lentils
- Boiling water
- 1 handful of coriander
- Melt the coconut oil, and add the onion and garlic. Add the curry and curcuma, then simmer. Add sweet potatoes, peppers and beans. Simmer 2 more minutes.
- Pour coconut milk, vegetable stock and soy sauce, bring to a boil and reduce to low. Cover and simmer for 40 min and stir occasionally.
- Cook lentils in water for 20 minutes, uncovered. Rince and drain the water. Add to the vegetable curry and top with coriander.
This is a side dish that we have made many times and it is one of our favourites! If you love your meat, this makes a great side dish, otherwise as a vegan, I like to serve it with a tabbouleh salad.
- 1/2 cup extra virgin oil
- 3 cloves of garlic, crushed
- 1/2 cup fresh oregano leaves (or dry)
- 1 Tbsp fennel seeds, crushed
- Salt and pepper
- 4 x1cm-thick slices broccoli
- 4 x1cm-thick slices cauliflower
- 4 small eggplants
- ground sumac, to serve- optional
- 2 Tbsp tahini
- 1/2 cup plain dairy free yoghurt
- 1/3 cup lemon juice
- salt and pepper
- To make the dressing, place the tahini, yoghurt, lemon juice, salt and pepper in a bowl. Mix to combine and set aside.
- Place the oil, garlic, oregano, fennel seeds, salt and pepper in a bowl and mix to combine. Place the broccoli and cauliflower on a large tray lined with non-stick baking paper. Brush both sides of the steaks with the oil mixture and set aside.
- Preheat a char-grill pan or barbecue over medium heat. Cook the eggplants, turning every 5-10 minutes, for 35-40 minutes or until the skins are charred and blackened. Set aside to cool slightly. Add the broccoli and cauliflower to the grill and cook for 2-3 minutes each side or until just tender.
- Remove and discard the skins from the eggplants and spoon the flesh onto serving plates. Drizzle with the dressing and top with the broccoli and cauliflowers. Sprinkle with sumac to serve. I also like to grill other vegetables when making the steaks like cherry tomatoes and portobello mushrooms.
This is a super-quick stew by Anna Jones. Feel free to substitute for any other beans like black beans, cannellini, or lima beans. I love the black-eyed beans. They are full of potassium, being a nutrient that helps keep your blood pressure levels at healthy numbers, which lowers your risk of heart disease. They are low in fat and calories. Half a cup of cooked black-eyed beans contained 7 grams of protein and 1.2mg of iron.
For the Beans:
- 1 leek
- 1 tablespoon coconut oil or olive oil
- 2 cloves garlic
- A good pinch of chile powder or chopped dried chile
- 1 (14-ounce/400-g) can black-eyed peas
- 1 teaspoon vegetable stock powder or 1/2 stock cube
- A good grating of nutmeg
- 1/2 unwaxed lemon
- 7 ounces/200 g Kale or Swiss Chard
- Sea salt and freshly ground pepper
For the herb smash:
- A large bunch of cilantro
- 2 green chiles
- 2 cloves garlic
- 30 g shelled walnuts
- 1 tablespoon runny honey or maple syrup
- 1 tablespoon good olive oil
- Juice of 1/2 a lemon
- Sea salt and freshly ground pepper
- Fill and boil a kettle of water and get all your ingredients together. Put a large saucepan over heat.
- Wash and finely slice the leek. Add to the saucepan with the coconut or olive oil and cook over medium heat for a couple of minutes, until soft and sweet.
- Finely slice the garlic and add to the pan with the chile powder and cook for a couple of minutes, until the garlic is beginning to brown.
- Add the black-eyed peas with their liquid, the stock powder, and 2/3 cup of hot water from the kettle and bring to a simmer.
- Grate in the nutmeg, squeeze in the juice of the half lemon, add the squeezed lemon half to the pan, and simmer for 10 minutes or so.
- Meanwhile, strip the leaves from the kale or chard stalks. Finely shred the leaves and put to one side.
- Put all the ingredients for the herb smash into a food processor and purée until you have a smooth, grassy paste. Season well with salt and pepper.
- Once the peas are soft and flavorful and the liquid has reduced to a thick,soup-like consistency, stir in the kale or swiss chard leaves, season well with salt and pepper, and leave to cook for a couple of minutes. Scoop into deep bowls and spoon over the herb smash. I like to serve this dish with Cauliflower and broccoli steaks.
is one of my top inspiration when it comes to vegan and gluten free meals. Everything she make is delicious and beautiful and will please most non-vegetarian eaters.
On weekdays I am always trying to find quick easy and most importantly healthy and delicious meals that will please every member of the family. Try this dish, you will love it!
- 1/2 cup uncooked quinoa
- 1 Tbsp melted coconut oil or avocado oil
- 1 1/2 cups organic diced sweet potatoes (or butternut squash)
- 1 cup diced red bell pepper
- 1 cup chopped red cabbage
- 1 tsp ground cumin, divided
- 1 tsp chili powder (or smoked paprika), divided
- 1/2 tsp sea salt, divided
- 1/2 cup cooked black beans, liquid drained
- 4 large portobello mushrooms*, stems removed, wiped clean
- 1-2 Tbsp (15-30 ml) avocado or melted coconut oil (or sub water or vegetable broth)
- 2 Tbsp (30 ml) balsamic vinegar
- 1 Tbsp (15 ml) lime juice
- 1/2 tsp ground cumin, divided
- 1/4 tsp chili powder or smoked paprika, divided
- 1/4 tsp sea salt
- 1 Tbsp (15 ml) lime juice
- Preheat oven to 400 degrees F (204 C) and set out a rimmed baking sheet or a large baking dish. (Or, if grilling, heat grill.)
- Heat a medium saucepan over medium heat. Once hot, add 1 tsp of oil or water and 1/2 cup (rinsed and drained) quinoa. Sauté for 1-2 minutes, stirring frequently to toast. Then add 1 cup water and a pinch of salt.
- Bring to a boil over medium-high heat. Then reduce heat to simmer and cook until liquid has mostly absorbed and the quinoa is tender (~15-18 minutes).
- In the meantime, add mushrooms to a shallow baking or serving dish and season both sides with oil, balsamic vinegar, lime juice, cumin, chili powder, and sea salt. Set aside to let marinate.
- Heat a large skillet over medium heat. Once hot, add 1 Tbsp (15 ml) oil or water, sweet potatoes, and bell pepper. Sauté for 3-5 minutes (covered) or until slightly browned, stirring occasionally.
- Add cabbage, 1/2 tsp cumin, 1/2 tsp chili powder, and 1/4 tsp sea salt and sauté for another 3-5 minutes or until all vegetables are tender and slightly golden brown. Set aside.
- Transfer vegetables from skillet to a large mixing bowl and set aside. Then, to the same skillet over medium heat, add the mushrooms and sauté for 2 minutes on both sides to brown and soften. Cover to lightly steam for the final minute. You may have to add some water. Then transfer to a baking sheet face up and set aside.
- To the mixing bowl with the vegetables, add cooked quinoa, drained black beans, remaining 1/2 tsp cumin, 1/2 tsp chili powder, 1/4 tsp sea salt, and lime juice and toss to combine.
- Divide the filling between the mushrooms (some may overflow – that’s fine). Bake at 400 degrees for about 5-10 minutes or until mushrooms and toppings are hot and slightly browned.
- Enjoy immediately as is or with a sauce of choice. I like the Herb smash from Anna Jones that I served with my Black-eyed beans with kale.
Healthy and super easy, quick and delicious vegan pasta with sauteed mushrooms and eggplant. This is my favourite vegan one pot pasta from Minimalist Baker. This dish has been a hit in my house for quite a while. Enjoy!
12 ounces dry pasta
- 1/2 small eggplant, cubed
- 2 cups cremini or button mushrooms, sliced
- 3 cloves garlic, minced and divided
- 1 1/2 cups vegan marinara sauce
- 2 cup water
- 2 tsp sea salt + more for eggplant
- 1 tsp ground black pepper
- 2 Tbsp olive oil
- Basil for finishing
- Heat a large saucepan over medium-high heat. Add 3 Tbsp olive oil, the eggplant and 1 clove of minced garlic. Sprinkle with 1/2 tsp sea salt and stir. Sautee for 3-5 minutes or until a golden brown color is achieved, then add the mushrooms and cook for 2 minutes more or until all of the veggies have color. Set aside and cover – you will top the pasta with it.
- To the same saucepan, add the pasta, water, marinara sauce, the remaining cloves of garlic. Start with 1.5 tsp sea salt and 1 tsp black pepper (you will likely add more later depending on the saltiness of your marinara/your personal taste).
- Bring mixture to a boil, then cover and reduce heat to a simmer until the pasta is cooked to al dente – will vary depending on kind of pasta – but typically an average of 10 minutes, stirring once or twice so it doesn’t stick to the pan.
- Once cooked, stir and taste to adjust seasonings. I added more salt and lots of fresh basil.
- Remove from heat and top with eggplant-mushroom mixture and more fresh basil.
Serve immediately. Serves 3-4.
My husband decided to make a famous traditional vegetarian Greek dish called Fasolakia. This is simply made of green beans, potatoes, zucchini, onions, garlic cooked in a tomato sauce and seasoned with salt, pepper and dried oregano. And I was also in the mood to cook tonight. When am I not? I decided to join the fun, opened up a nice red and made another typical Greek dish, my way.
We have so many fresh vegetables from the garden so I decided to make Gemista (stuffed vegetables). This is actually one of my favourite dish! I used the vegetables that I had (tomatoes, eggplants and zucchini) but you can also use peppers or just about any veggies. Gemista is often stuffed with rice, chopped vegetables, and ground beef or other meat but of course my recipe is vegetarian and I never forget about protein. I did use brown rice but also used mashed fava beans, puy lentils and nutritional yeast for extra protein and also for b12 and iron.
- 2 Tbsp of grape seed oil
- 4 tomatoes
- 3 medium eggplants
- 2 small zucchini
- 6 button mushrooms, finely chopped
- 1/2 sweet onions, finely chopped
- 3 cloves of garlic, finely chopped
- 1/2 cup brown rice pre-cooked
- 1/4 cup of puy lentils uncooked, rinsed
- 1/2 cup of cooked fava beans, mashed
- 2 kale leafs, chopped
- A small bunch of fresh mint, chopped
- 1/2 cup tomato sauce
- 1 mushroom bouillon cube
- Salt and freshly ground pepper
- Dried oregano
- Olive oil
- 2 Tbsp of nutritional yeast fortified with B12- optional
Nice to come home and get out for a nice 5km run and making my tummy happy by giving it a @Jalgua soup. So quick and easy to make and it’s super healthy.
- 3 tbsp of Jalgua soup powder
- 1 cup of water, juice of half a lemon
- 1/4 tsp of Himalayan salt and 1 tbsp of flaxseed oil
I added raw broccoli, cherry tomatoes and the delicious fermented cabbage from Jal Gua Cafe.
That is all I needed!
That and early bed time with a good night sleep.
Wishing everyone a happy weekend and good start to their upcoming week!
What a delicious soup. So comforting on a Sunday dinner.
Quinoa vegetable soup recipe from Cookie and Kate of veggies, great Northern beans and quinoa. Feels great and is so comforting. 💚
3 tablespoons extra virgin olive oil
1 medium yellow or white onion, chopped
3 carrots, peeled and chopped
2 celery stalks, chopped
1 to 2 cups chopped seasonal vegetables, like zucchini, yellow squash, bell pepper, sweet potatoes or butternut squash
6 garlic cloves, pressed or minced
½ teaspoon dried thyme
1 can (28 ounce) diced tomatoes, drained
Scant 1 cup quinoa, rinsed well in a fine mesh colander (use less for a lighter, more broth-y soup)
4 cups (32 ounces) vegetable broth
2 cups water
1 teaspoon salt, more to taste
2 bay leaves
Pinch red pepper flakes
Freshly ground black pepper
1 can (15 ounces) great northern beans or chickpeas, rinsed and drained
1 cup or more chopped fresh kale or collard greens, tough ribs removed
1 teaspoon lemon juice
- Warm the olive oil in a large Dutch oven or pot over medium heat. Add the chopped onion, carrot, celery, seasonal vegetables and a pinch of salt. Cook, stirring often, until the onion has softened and is turning translucent, about 6 to 8 minutes.
- Add the garlic and thyme. Cook until fragrant while stirring frequently, about 1 minute. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often.
- Pour in the quinoa, broth and the water. Add 1 teaspoon salt, 2 bay leaves and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer.
- Cook for 25 minutes, then remove the lid and add the beans and the chopped greens. Continue simmering for 5 minutes or more, until the greens have softened to your liking.
- Remove the pot from heat, then remove the bay leaves. Stir in 1 teaspoon lemon juice. Taste and season with more salt and pepper until the flavors really sing.