Friday, December 29, 2017

Red Lentil Stew-Plant based

I loved making this stew today. It was made with simple ingredients, all of which I normally have on hand. It used two pots, a knife and cutting board, and came together quickly without a fuss. We loved it over quinoa with hot, crusty sourdough bread.

1 quart canned tomatoes and juices 
2 cups rinsed red lentils
1 quart water
1 quart vegetable broth
1 medium onion, diced
4 celery stalks, chopped
5 garlic cloves, minced
3/4 Tablespoon grated turmeric (or 1/2 t. dried and ground)
2 Tablespoons liquid aminos
1/4 cup 100% maple syrup
1/3 cup lime juice
1 Tablespoon Chile powder
1/2 Tablespoon cumin powder
1 teaspoon smoked paprika
Salt to taste
Black ground pepper to taste

After rinsing lentils, place in a pan with 1 quart water. Bring to a boil. 
Once boiling, cover with a lid, and remove from heat. Allow to sit for 20 minutes. 
In the meantime, saute celery, onions and garlic in 1-2 Tablespoons of water, until soft. 
Add tomatoes, use potato masher or fork to break into smaller chunks. 
Add broth, lime juice, aminos, and spices. 

Add lentils, then add maple and salt to taste and cook for 20 minutes, stirring occasionally to reduce liquid and blend flavors. 

Serve over grain (rice or quinoa), along with hot crusty bread. 
Garnish with chopped fresh parsley and ground black pepper. 

Friday, December 22, 2017

Tomato Mac or pasta

I have a Blue Jeans pressure cooker cook book and came across this recipe tonight and was pleased with the outcome, after a few twists to make it plant based.
The author states that this is a comfort food from Quebec. I was surprised at how much I liked it-it has a similar, yet lighter taste than the red pepper pasta.

1 onion, diced
4 garlic cloves, smashed and diced
3 celery stalks, diced
2 quarts canned tomatoes (or equivalent) with liquid
1/4 cup fresh basil
1/2-1cup water
2 teaspoons salt
2 teaspoons chicken bouillon (plant based link)
1 teaspoon smoked paprika
1 cup raw almonds
1 cup water
3 garlic cloves
1/2 teaspoon freshly ground black pepper
4 cups whole wheat pasta
2 Tablespoons tomato paste

Saute vegetables in 1-2 Tablespoons water until tender.
Add tomato paste, and spices. Stir to mix them in.
Add tomatoes and pasta, and cover and cook for 5 minutes.
Allow to quick release of the steam.

I'm the meantime, blend and, 1 cup of water, add additional garlic, bouillon, and smoked paprika, basil and salt to taste.

Once pasta has cooked, stir in almond mixture and serve..

Thursday, December 21, 2017

2 minute Good (not your momma's gluey) oatmeal

                       Here's a super quick, easy, and delicious way to add some oatmeal to your life.
I grew up on oatmeal, and hated (insert many other strong words here) oatmeal. And some people in our house used to save and freeze the leftovers and serve them up later in the week too (bless them for trying to save a penny, but it put me off of oatmeal for years).
Then, several years later, I was at a friend's house and she was headed out the door and said, "just grab some oatmeal for breakfast." She was a tough fire fighting, plane jumping chick, and I was amazed she would eat oatmeal every day. I saw a canister of oats on her counter and was puzzled. I asked how she usually made it, and she shared the following recipe with me.

And if you've never liked oatmeal-you just might like this. I like the 2 minutes and 30 seconds bit.
Pay attention here-its pretty slick.

1 handful oats. (I buy the double box of Quaker oats at Costco-they aren't blended and broken down to bits already)
By the way, my handful is approx 1/2 cup. The quantity doesn't matter, but that's the perfect amount that fills me and isn't too much.

Place oats into a microwaveable bowl.
Cover with water, then add 1/8-1/4" more. So it's just over the top.

Microwave for 2 minutes.
While it is cooking, crush some nuts, get out some fruit, sweetener (if you need it - I like maple syrup) and a dash of salt.

I like blueberries or raisins usually. Sometimes I add a little nutmeg or cinnamon.

Another option is to smash up one banana in the bottom of a bowl. Add a handful of oats and mix in. Add enough water to cover plus 1/4". Microwave for 2 minutes. Add walnuts and cinnamon and it tastes like banana bread or a muffin.

So many options... And only 2 1/2 minutes!

We use plastic cups to send this out the door with our kids in the mornings too!

Wednesday, December 20, 2017

Thai Butternut Soup

This soup is a perfect all season soup.  It isn't too light or too heavy. Served with crusty bread it is bursting with flavors and ever so satisfying. 

4-6 cups roasted butternut squash (I pressure cook, OR quarter and scoop out the insides, then bake with a bit of water in the bottom of a baking dish, covered with foil until tender- usually about an hour at 350*). 
1 yellow onion
1 head fresh garlic- peeled & crushed
1 quart vegetable broth
5 cups water +/-
1 Tablespoon soy sauce or aminos
2 Tablespoons lime juice
1 can (14 oz) coconut milk
1-2 teaspoons smoked paprika
3/4 teaspoon cumin
1 Tablespoon 100% maple syrup
1/2 cup chopped cilantro
1/2 cup chopped roasted peanuts
Salt to taste
Cayenne or red pepper flakes to taste

Place onion and garlic into sauce pan and saute over medium high heat with 1-2 T. water until soft. 
Scoop flesh from squash skin and place in blender. 
Add sauteed vegetables, and blend, adding enough water to allow squash to puree. 
Once smooth, pour mixture into pan, adding additional water (for desired consistency), lime juice, aminos/soy, maple syrup, and spices. Heat over medium high heat.
Once heated, add 3/4 can of coconut milk. Reserve remainder for serving. 

To serve garnish with chopped cilantro, roasted ground peanuts, and drizzle remaining coconut cream, black and cayenne pepper and salt to taste.