Category Archives: Stews

Vegan Root Vegetable Stew

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-This is a recipe for SLOW COOKERS-

A super easy, fast and cheap dish for a cold November day. I love stews… in fact I’m a fan of all kinds of stews and chili. I love these warm dishes.

Servings

6 bowls

Ingredients

* 3 potatoes, diced

(I kept the skin on)

* 1 sweet potato. peeled and diced

* 3 large carrots, peeled and sliced

* 4 medium beets, peeled and diced

* 1 large onion, cut in wedges

* 4-5 cloves garlic, minced

* 8 dates, pitted

* 1/4 cup water

* 3 cups diced tomatoes

* 4 cups vegetable broth

* 1 teaspoon ground cumin

* 1 teaspoon ground Mexican chilies

* 1 teaspoon turmeric

* Salt and pepper, to taste

* cornstarch

* cold water

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potatoes beets

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Directions

* Wash and cut vegetables.

* In your slow cooker, place all the veggies.

* In a food processor blend the dates and the water together.

* In a bowl, combine the tomatoes, vegetable broth, date mixtures, spices, salt and pepper. Pour over the veggies in the slow cooker.

* Close the lid and cook for 6-7 hours on LOW.

* In a bowl, mix cornstarch and cold water the amount you want depending on how thick you love your sauces. Pour into the slow cooker. Mix well and let rest few minutes. It will thicken.

* Serve and Enjoy!

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Vegan Veggie & Chickpea Stew (Wonderbag)

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-VEGAN-

-WONDERBAG-

Today I wanted to do something with my wonderbag so I kind of improvised a stew, hehe.  the final result was good 😀

We have so many veggies in the fridge, I had to find a cool recipe to use a lot of them, haha! Also, the other day my husband told me I was in total charge of all his meals.. muahhaahha!, so since I know he’s working out and trying to get back on track well I’m making him eat a LOT of fruits and veggies!

Another thing.. you can change the veggies in my recipe tu use the one you have at home!

Servings

4-6

Ingredients

* Olive oil

* 2 medium onions, chopped

* 2 cloves garlic, minced

* 1 large carrot, peeled, diced

* 2 celery stalks, diced

* 1 pound rutabaga ( 2 small) , diced

* 3/4 pound small potatoes (or any other kind, I kept the skin on), diced

* 1/4 pound green and yellow beans, sliced

* 2 1/2 cups diced tomatoes

* 2-3 tablespoons tomato paste

* 1 cup water

* 2 cups cooked chickpeas

* 1 teaspoon cumin

* 2 teaspoons Herbes de Provence

* Salt & Pepper (to taste)

smallpotatoes rutabaga

celeri tomato

pois chiche

Directions

* Wash and cut all the veggies.

* In a pot (I used a cast iron pot), heat oil over medium heat. Cook the garlic, onion, carrot and celery until the onion is golden.

* Add all the remaining ingredients.

* Combine well, cook for another 2-3 minutes. Bring to a boil. Once it’s boiling, put the lid on and continue to cook for another 10 minutes.

* Remove from heat.

* In a wonderbag place a towel or a pot holder on the bottom. Add your pot and close the wonderbag.

* Leave it in the wonderbag for around 4-5 hours.

* Serve and Enjoy.

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Vegan Lentil & Broccoli Stew

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-VEGAN-

It was tonight’s dinner. It was… hot! haha! It’s not for people who doesn’t like a little heat in their food, hehe! But heh, it was super delicious. After a small bowl I was full, thanks to the lentils and the potatoes.. awwww! I was surprised, my big boy loved that dish a lot, even if it was super spicy, but not my big girl.. but she’s 3 and she started to be picky few weeks ago, I guess it’s a phase!

If you are not a fan of spicy food, use smaller quantities than mine 😉

Servings

4-6 servings

Ingredients

* Olive oil

* 1 large onion, chopped

* 1/4 teaspoon chipotle chili pepper (powder)

* 1/2 teaspoon cumin powder

* 1/2 teaspoon turmeric powder

* 3 large roasted red bell peppers, chopped (about 1 cup)

(I used a brand in water, not in oil)

* 4 clove garlic, minced

* 1 teaspoon paprika

* salt and pepper (to taste)

* 1 cup dried red lentils

* 1 cup crushed tomatoes

* 4 cups water

* 6 small potatoes, peeled and diced (about 1 pound)

* 2 small broccoli, coarsely chopped (about 4 cups)

redlentils broccoli

DSCN8568 potatoes

Directions

* Wash and cut all veggies. Rinse the lentils.

* In a large saucepan over medium-high heat heat oil. Then add onions, cumin, chipotle pepper, paprika and turmeric. Cook 2-3 minutes or until the onions are soft.

* Stir in the roasted bell peppers, the garlic, the lentils, the crushed tomatoes, salt, pepper and 4 cups of water. Stir well.

* Bring to a boil then reduce the heat to medium-low, cover and simmer for around 12-15 minutes or until the lentils are tender. Stir few times during the cooking time.

* Stir in the broccoli and the potatoes. Cover and simmer for another 15 minutes or until the potatoes are cooked.

* Remove from heat and serve.

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Vegan Quinoa Stew

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This recipe is super simple, healthy and filled with god things for you.

It was so good that even my big baby boy Auguste ate like crazy. (Well he’s always eating like crazy, but you can see when he really love something, and that what a hit!) It’s so fun now that he eats everything we’re eating! My husband who likes spicy food add some srirasha to spice up his plate, but not me, it was perfect the way it was. (But hey, another vegan meal for him, muahahhahaha another point for me!!)

I found this recipe in the awesome book my dad bought me the other day, ”ISA DOES IT” from Isa Chandra Moskowitz (Awwww I love her so much!) I changed many things but the idea is the same, a quinoa and lentil stew.. you should all try it, it’s soooo delicious!!!

The time is not passing fast enough… damn you time!!! Can you go a little faster!? Not that I want my kids to be old too soon, but since I started the second round of fertility treatment to get pregnant with baby 3, I became super impatient, the waiting part is the worst.. awwww send me good vibes and a Christmas surprise!! (I’ll be able to make a test on Dec 25, muaha)

Servings

4 large servings

Ingredients

* Few tablespoons olive oil

* 2 medium onions, chopped

* 4 garlic cloves, minced

* 2 teaspoon Herbes de Provence

* 2 teaspoons dried thyme

* salt & pepper (to taste)

* 6 cups vegetable broth

* 2 large carrots, peeled and diced

* 4 celery stalks, sliced

* 1 cup red quinoa (but you can use white too)

* 3/4 cups dried green lentils, rinsed

* 1/2 pound fresh spinach, coarsely chopped

* 2 tablespoons balsamic vinegar

redquinoa greenlentils

baby spinach celeri

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Directions

* In a pot over medium heat, heat oil. Cook the onions with the garlic for 2-3 minutes. Add the herbs, salt and pepper. Cook another 1 minute.

* Add the broth,carrots, celery, lentils and quinoa into the pot. Mix. Cover and bring to a boil. Reduce the heat and let simmer for around 45 minutes. You can stir few times during the 45 minutes. Once the lentils are tender, add the chopped spinach, cook for another 2 minutes. remove from the heat, add the balsamic vinegar (optional) then let it sit for 5-10 minutes.

* Serve and Enjoy!

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African Sweet Potato Stew

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-This is a recipe for slow cookers-

The mix of sweet potato and peanut butter gives so much richness to this stew, it’s just delicious!

This is my version of a West Africa stew recipe.

Servings

4 bowls

Ingredients

* 1 large onion, chopped

* 4 garlic cloves, minced

* 4 cups sweet potatoes (I only used a very large one)

* 2 cups small cooked red beans

* 1 yellow bell pepper

* 3 1/2 cups fresh tomatoes, cored, seeded, diced

* 1 teaspoon fresh ginger

* 1 teaspoon chili powder

* 1 teaspoon ground cumin

* 1 1/2 cups vegetable stock

* 1/2 cup water

* 4 tablespoons peanut butter

* chopped peanuts (decoration)

* couscous (optional)

Directions

* Wash and cut vegetables.

* In a skillet heat the onions and garlic with a little water. Cover and cook for 2-3 minutes. Remove from heat and transfer to slow cooker.

* Add all the remaining ingredients except for the peanut butter, the chopped peanuts and the couscous.

* Close the lid and cook for 7-8 hours on LOW.

* Remove the lid, with a potato masher, mash coarsely the sweet potatoes and add the peanut butter. Mix well.

* Serve over couscous and sprinkle with chopped peanuts.

* Enjoy!