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Tag: stew

  • Vegan Instant Pot Chickpea Chili

    Vegan Instant Pot Chickpea Chili

    I have always loved chili.  My family didn’t really make it, they just made regular soup and stew usually.  But my friend’s Dad that lived next door to us made the best chili, and the ingredients in it were grown in their garden.  It was spicy, since they grew hot peppers, but it was so good! Now, as an adult I make my own vegan chili and I enjoy it so much I make it every week for a few meals.  I vary the recipe somewhat, but this is my latest version which I discovered by using what I had on hand.  Vegan Instant Pot Chickpea Chili!  Yes, I always use my Instant pot since it makes it super easy and that way I can walk away and do other things while it is cooking and not burn it.

    I start off with celery, onions, jalapenos and garlic in my chili.  I am not a big fan of carrots in my soup, since I feel like they flavor it too sweet in a weird way, but I like the savory celery and onions.  I like jalapeno in the chili to add a little kick.  But sometimes I will use even hotter peppers like habaneros if I have those.  I use plenty of canned tomatoes in my chili as well, and I like the combination of oregano and cilantro for my herbs.

    I like to add plenty of spices as well.  Cumin, coriander, and chili powder are always staples in my chili, but I have begun to add turmeric recently and I really enjoy it in there!  I have mostly made my chili with black beans or pinto beans in the past, but I had chickpeas on hand when I came up with this recipe so that is what I used, and I really loved them in here! Lastly, a splash of apple cider vinegar and some sea salt and the combination of flavors in this are really delicious!

    I have always enjoyed topping my chili with things too, it used to be cheese and sour cream, but I now like to do brown rice, avocado and green onions.  It is so delicious and this is my favorite savory meal as of lately.  If you are looking for something to make for dinner, this Vegan Instant Pot Chickpea Chili is delicious! I have also included directions below if you want to make it the old fashioned way not in an instant pot as well.

    Vegan Instant Pot Chickpea Chili
    Serves 2-3

    Chili:

    • 1 yellow onion, diced
    • 1 jalapeno, minced
    • 1 small bunch celery, sliced
    • 2 garlic cloves, minced
    • 1 small bunch cilantro, chopped
    • 3 cups diced tomatoes (canned are fine)
    • 1/2 tsp sea salt or to taste
    • 1 tsp chili powder
    • 1/2 tsp ground coriander
    • 1 tsp ground cumin
    • 1 tsp dried oregano
    • 1/2 tsp turmeric
    • 1 Tbsp cider vinegar
    • 1 1/2 cups cooked chickpeas
    • cooked brown rice for serving (I used jasmine rice)
    • Sliced avocado for serving
    • sliced green onions for serving

     

    Instructions:

    1. In an Instant Pot, combine all ingredients but the beans.
    2. Put on the lid, and set to the soup/broth setting for 40 minutes with the keep warm setting turned off. (Alternatively, if you are not using an Instant pot and are cooking on the stove, add to a regular pot, bring to a boil, and lower to a simmer with the lid on.  Cook on low heat for about 20 minutes or until the veggies are getting tender.)
    3. When the Instant Pot is done cooking, let it set until the pressure valve goes down by itself, then open it and add the beans and stir in.
    4. Remove from heat, and serve with the rice in bowls topped off with the avocado slices and green onions.

     

     

  • Savory Mushroom Vegetable Stew

    Savory Mushroom Vegetable Stew

    Last weekend in Minnesota it was a bit chilly with only highs in the single digits (F), and snow showers happening frequently. I don’t let the cold stop me from enjoying the outdoors though, I feel that fresh air is important to enjoy year round and the snow is actually really beautiful!  It beats staring at brown grass and dead trees.  On Sunday we grabbed some hot coffee at our favorite shop, then visited a snow sculpting competition, and went for a walk outside despite the temps wearing multiple layers.   We enjoyed our time outside, since we both hate being cooped up indoors, but coming home to a warming meal was needed.  It was a good time to have something cozy for dinner, so luckily, I had whipped up a batch of Savory Mushroom Vegetable Stew the night before.  It tastes even better the next day, so it is something I like to make ahead and this time it was sooo good!  Everything tastes better when you are hungry and cold though lol.

    When I was little, my Mom used to make a beef stew that I really enjoyed in the cooler months, and this is loosely based off of that, the beef being replaced with mushrooms. It has a savory base with broth, tomato paste, thyme and rosemary plus a touch of red wine, and some miso and nutritional yeast to give it that umami flavor.  I used a vegetable base of celery, carrots, onions and garlic the classic combo that my Mom always used, and it actually tasted really similar to hers!  Minus of course the Lipton French onion soup packet she used to use.  I think I replicated the flavor well though and my Mom would approve of this, since she doesn’t eat a lot of beef now either and more veggies.

    I used a mixture of crimini mushrooms, and some dried hen of the woods mushrooms that Eric and I foraged last Fall while we were on our honeymoon while visiting his Dad along the way in Michigan.  His Dad was nice enough to dehydrate them for us for later use.  We picked 3 giant ones, that probably weighed at least 10 lbs each!  So we had quite a bit of mushrooms, and I am enjoying using them in recipes like this one!  If you wanted to make this soup in the Instant Pot instead of on the stove, that is possible as well for an easier option, I have done that before.  You just throw everything in except the nutritional yeast and miso, and cook on the soup/broth setting for 40 minutes and everything cooks just right. When it has finished cooking in the Instant Pot, then add the nutritional yeast and miso mixture and voila! Soup is ready to go!  I admit I use my Instant Pot a lot during the week because I don’t want to sit and watch the stove so I figured I would give you guys both options in case that is your case too!

    This soup turned out so yummy!  I served it with some crusty sourdough bread for dunking I was gifted by a talented coworker (she seriously makes the best bread I have ever had), and it was the perfect meal for a chilly day! I hope you are all staying warm this winter, and if you want something delicious, healthy and warming for dinner, give this Savory Mushroom Vegetable Stew a try!

    Savory Mushroom Vegetable Stew

    Serves 4

    Ingredients:

    • 1 yellow onion, diced
    • 4 stalks celery, sliced
    • 2 garlic cloves, minced
    • 4 medium sized carrots, sliced
    • 3 cups sliced mixed mushrooms (I used hen of the woods and crimini)
    • 4 cups vegetable broth
    • 1 6 oz can tomato paste
    • 2 Tbsp red wine
    • 1/2 tsp sea salt (or to taste)
    • 1/4 tsp black pepper
    • 1/2 tsp dried thyme
    • 1/2 tsp dried rosemary
    • 4 large yukon gold potatoes, cubed
    • 1 Tbsp miso dissolved in 1 Tbsp filtered water
    • 3 Tbsp nutritional yeast

     

    Instructions:

    1. In a large pot, combine the onion, celery, garlic, carrots, mushrooms, vegetable broth, tomato paste, red wine, salt, pepper, thyme, rosemary, and bring to a boil.  Lower to a simmer and cook for about 15 minutes.
    2. Add the potatoes and cook until they are tender, about 10-15 minutes more.
    3. Add the miso mixture and yeast and cook until incorporated into the soup.
    4. Serve!
  • Chipotle Sweet Potato and Chickpea Soup

    Chipotle Sweet Potato and Chickpea Soup

    Happy 2022!  I know new years was a few days back, but I am getting around to typing up a post now so Happy New Year!  I decided to take a few weeks off of making recipes over the holidays because it was just too hectic and I wanted to enjoy them.  But now I am ready to get back into new recipes!  It is the time of year when everyone is trying to be more healthy, and although I try to eat healthy all year round, I decided to make something more healthy and savory too to start the year off!  I am a big soup fan in the winter and this Chipotle Sweet Potato and Chickpea Soup that I made last weekend was so delicious I had to share!

    I make huge batches of soup at work, so you would think I wouldn’t enjoy making them at home, but actually creating a new one is exciting!  Eric loves anything with chipotle peppers in it, and I thought they would pair well with sweet potatoes in a warming soup.  We definitely need some warmth here right now as it has been pretty chilly in MN.  So I wanted a warming soup to serve with some crusty bread that we could enjoy after being outside.

    For the base, I used tomatoes, veggie broth and the chipotle peppers, along with plenty of veggies to give the soup lots of flavor.  I cooked the first part, then added in the sweet potatoes so they did not get too mushy.  At work we actually steam them separately so they don’t get mushy, but I find that adding them the last 15 minutes works fine. If you wanted to make this soup in an instant pot, I would suggest cooking it the first half in the pot (up until you add the sweet potatoes chickpeas and coconut milk), then remove it from the pot and cook it on the stove for the sweet potato part. I have done this before.

    The Chipotle Sweet Potato and Chickpea Soup turned out super delicious!  It is packed with flavor, a little spicy, but just the right amount and the sweet sweet potatoes are the perfect partner for the chipotles!  This is so good served with crusty bread or corn bread!  I hope you all are staying warm this winter!

    Chipotle Sweet Potato and Chickpea Soup

    Serves 3

    Ingredients:

    • 1 large onion, diced
    • 2 garlic cloves, minced
    • 1 red bell pepper, diced
    • 2 stalks celery, sliced
    • 1/4 cup fresh cilantro
    • 1 15 oz can fire roasted diced tomatoes
    • 3 Tbsp chopped canned chipotle peppers in adobo
    • 1 tsp ground cumin
    • 1 tsp chili powder
    • 1 1/2 cups veggie broth or filtered water
    • 1 large yam, cut into cubes (about 3 cups)
    • 1 1/2 cups cooked chickpeas (canned and drained well is fine)
    • 1/3 cup coconut cream (not sweetened)
    • 2 Tbsp cornstarch mixed with 1/4 cup filtered water

    Instructions:

    1. In a large pot, combine the onions, garlic, bell pepper, celery, cilantro, tomatoes, chipotle peppers, cumin, chili powder and veggie broth and bring to a boil.  Lower to a simmer and cook for 20 minutes.
    2. Add the sweet potatoes and chickpeas and cook until the sweet potatoes are softened, about 15 minutes more.
    3. Add the coconut cream, and cornstarch mixture and cook until the soup has thickened and the coconut cream is mixed in.
    4. Remove from heat, and serve!
  • Root Vegetable Lentil Stew

    Root Vegetable Lentil Stew

    In the deli I work at, we sell so much soup it is unreal.  We sell at least 24 quarts a day.  I understand.  We do make really good soups  and stews from scratch, using organic ingredients.  I am the vegan soup maker.  Of all of the soups I make, my favorites are the soups involving beans and lentils.  Chili of course, but also just hearty comfort food lentil soups or curries.  After making so much soup at work lately you would think I would not want to make soup when I got home, but I have made 3 already at home this week!  The latest was a delicious lentil root vegetable soup that was so good I decided to share the recipe with you all.  It was snowing and sleeting outside the day I made this and I was feeling a bit chilled after work and needed warming stew.

    The best part was, I had all of the ingredients on hand.  That is usually the deciding factor on what I make for dinner.  Even though I work at a health food store and I could buy ingredients for things on a whim, I like to save money and use what I already have.  As far as I am concerned, soups have to have a lot of vegetables.  In fact, they should be the main ingredient. For this soup, I used a mixture of root veggies.  They are so good this time of the year in pretty much anything.  I had made a root vegetable mash as a side dish the night before and I had just the right amount left over for the soup.  Rutabagas, sweet potatoes, and yukon gold potatoes.  Starchy, delicious veggies are just what I was in the mood for.

    I use sweet potatoes and potatoes all year round in things, but rutabagas are a bit more special because I only use them in the cooler months when they are in season.  As a kid I disliked them just because I thought they were weird (even though I don’t think I had ever actually tried them but you know how kids are about things), but I grew to love them in college when branched out with veggies and I discovered that they are delicious roasted or included in your mashed potatoes.  They are nice in a soup like this because they do not fall apart and get mushy.

    I included lentils in the soup for protein, and aromatic thyme, sage, garlic and onions and it smelled wonderful while cooking.  It tasted even better than it smelled too!  I served it with some fresh parsley and it was lovely!  This is the sort of comfort food I love, things that are hearty and delicious but also healthy!  If you are looking for a warming weeknight meal, give this a try!

    Root Vegetable Lentil Stew

    Serves 2-4

    Ingredients:

    • 1 small red onion, diced
    • 3 garlic cloves, minced
    • 2 stalks celery, sliced
    • 2/3 cup french lentils
    • 4 cups vegetable broth or filtered water
    • 1/2 tsp dried thyme
    • 1/4 tsp dried sage
    • 1/4 tsp black pepper or to taste
    • 1/2 tsp sea salt, or to taste
    • 2 medium rutabagas (2 cups), cubed
    • 1 medium yukon gold potato, cubed
    • 1 medium sweet potato (2 cups) cubed
    • 2 Tbsp chopped fresh parsley

     

    Instructions:

    1. Combine the onions, garlic, celery, lentils, water, thyme, sage salt and pepper in a large pot and bring to a boil.  Lower to a simmer, add the rutabagas and cook until the lentils are starting to soften, about 30-40 minutes.
    2. Add the sweet potatoes and potatoes and cook until tender, about 15 more minutes.
    3. When the lentils and veggies are tender, add the fresh parsley and serve!
  • Moroccan Lentil Stew

    Moroccan Lentil Stew

    Moroccan Lentil Stew Tomatoes

    I visited my Grandpa last Sunday and came home with about 10 lbs of fresh tomatoes from his garden.  What does one do with that many fresh tomatoes besides make sauce?  Well, I found lots of uses for them!  I love my Grandpa’s Tomatoes, and every year I anxiously await them.  It is so nice of him to share so many with me, and I am very appreciative.  My grocery bill always goes down, because I enjoy all of the tomatoes in my recipes when they become available instead of buying canned, dried or of course fresh for my salsas, soups and sauces.  Many of the tomatoes end up fresh in my lunch salads or roasted and paired with pastas, but I immediately dried a bunch of these in the dehydrator.  They are honestly the best tasting dried tomatoes I have ever had.  I dry a bunch every year and enjoy them for the next couple months (because they only last me that long, I use them a lot).

    Moroccan Lentil Stew Tomatoes 1

    Some of the batch I dried on Sunday was put to use right away.  I decided to make a Moroccan Lentil Stew because it was kind of a rainy day, and I am ready for Fall.  Normally I might have used canned tomatoes in something like this, but the dried ones are so lovely, and way more flavorful.  Lentils are a staple in my diet.  I eat them almost daily, and whenever any omnivore asks me where I get my protein they are my first answer (of the long list because as fellow vegans know, there are lots of vegan protein sources).  I enjoy simple stews made with them the most.  They are comforting, always delicious and easy to make because lentils cook faster than most beans. Lentils are just awesome!

    Moroccan Lentil Stew 1

    Anyways, I had some cauliflower and zucchini on hand, and they made it into the stew as well.  I used my Moroccan spice blend in this which is super aromatic and once you start cooking this people will show up in the kitchen in no time!  My home smelled delicious. It cooked up in less than 45 minutes and very little hands on time (which is always important, I know you all have other things to do while you are home as do I).  It was super satisfying.  The intensely flavored tomatoes infused the spiced broth, and the veggies and lentils had soaked it all in.  Sooo good.  If you had some flatbread to serve this with, that would be awesome, because trust me you want to soak up the juices.  If you would like to make your own dried tomatoes like I used in the recipe, simply cut them into 1/2 inch thick wedges, spread them out on a lined dehydrator tray, sprinkle with a little sea salt and dry for about a day and a half at 115F degrees or until they are completely dry.

    Moroccan Lentil Stew

    Moroccan Lentil Stew
    Serves 1-2

    Ingredients:

    • 2 tsp olive oil
    • 1/4 cup diced onion
    • 2 garlic cloves, minced
    • 1/8 tsp chipotle pepper
    • 1/2 tsp thyme
    • 1/2 tsp ground cumin
    • 1/4 tsp cumin seeds
    • 1/4 tsp coriander seeds
    • 1/4 tsp cinnamon
    • 1 tsp smoked paprika
    • 1/4 tsp sea salt or to taste
    • 1/2 cup sun dried tomatoes
    • 1/3 cup dried lentils
    • 2 1/4  cups filtered water
    • 1 cup cauliflower cut into bite sized pieces
    • 1 cup zucchini, cut in half lengthwise and sliced
    • 1 Tbsp lemon juice

    Directions:

    1. Heat the olive oil in a medium stock pot.  Add the onions and sautee for a few minutes until softened, then add the garlic and herbs and spices and sautee a minute more.
    2. Add the salt, tomatoes, lentils, and water and bring to a simmer.  Cook for about 30 minutes until the lentils are starting to get tender.
    3. Add the cauliflower and zucchini and cook for about 10 more minutes until they are tender.  Add the lemon juice and serve!



  • Irish Lentil Stew

    Irish Lentil Stew

    irish lentil stew 2

    We make an Irish Stew in the deli I work in, and every time I make it I think of St. Patrick’s Day.  Well now St. Patrick’s Day is just around the corner so I should definitely make it soon!  Seems appropriate. Well, I thought I should make my own version of it at home.  The one I make at work doesn’t really have a protein source so I don’t consider it a main dish, but I wanted mine to be.  So, I added lentils.  Lentils are my go-to dinner protein most nights of the week, and I love them like crazy.

    irish lentil stew 1

    I added some Irish veggies, potatoes and cabbage, as well as my soup basics, carrots, celery, and onion, and it was really good!  Simple, and quick to make but good.  I shared some with Eric to bring to work, since I made a larger batch than this one I am sharing, and it tasted even better the next day.  If you are looking for something to serve for St. Patty’s Day dinner that is healthy and delicious, this is your meal.  But, I also think it is just a good meal to make in general year round.

    Irish Lentil Stew

    Irish Lentil Stew

    Serves 2

    3 cups filtered water

    2 garlic cloves, minced

    1 small onion, diced (or 1/2 cup)

    2 stalks celery, sliced

    1 tsp dried thyme

    1/2 tsp celery seed

    1 bay leaf

    1 Tbsp tamari

    1/2 cup French lentils

    1 medium carrot, sliced

    2 cups cubed yellow potatoes

    1 cup cabbage, cut into chunks

    sea salt to taste

    In a medium pot, combine the water, onions, garlic, celery, thyme, bay leaf, celery seed, tamari, and lentils and bring to a boil.  Lower to a simmer and cook for about 20 minutes until the lentils start to soften. Add the carrots, potatoes, and cabbage and cook for about another 10-15 minutes until they are tender.  Taste the soup for seasoning, and add more salt if needed.  Serve!



  • Red Lentil, Yam and Mushroom Stew

    Red Lentil, Yam and Mushroom Stew

    Red Lentil Yam Mushroom Stew 2

    Last Sunday was a full but wonderful day for me!  I woke up, had a wonderful workout, made a delicious cake, and then decided to go downtown with Eric to see the Macy’s Art in Bloom Flower Show and walk the skyways.  We saw some beautiful flowers, and it was a nice taste of spring, since it happened to be snowing outdoors.

    IMG_1741 IMG_1745 IMG_1749 IMG_1750

    We walked the skyways afterwards, and it was fun to people watch and go for a walk and see the city from above out of the chilly snow outdoors.  When we arrived home, we were both pretty hungry, so I decided to make something hearty for dinner.  Something that I have been making so often lately I could do it in my sleep practically, a red lentil, yam and mushroom stew that makes me forget all about the fact that it is cold outside.  It is hearty, cost effective to make, delicious and warming.  Eric told me that it is one of the best dinners I have made lately, and I have to agree, I love this stuff!  Which is why I thought I needed to share it with you! I will be enjoying this often until it warms up here again.

    Red Lentil Yam Mushroom Stew

    Red Lentil, Yam and Mushroom Stew

    Serves 2

    2 tsp coconut oil

    4 garlic cloves, minced

    1 tsp dried thyme

    3 cups sliced crimini mushrooms

    2/3 cup red lentils

    3 1/2 cups filtered water (or as needed)

    1/2 tsp sea salt or to taste

    3 cups diced yams

    2 large handfuls spinach or other greens

    In a medium pot, over medium heat, warm the coconut oil.  Add the garlic and thyme, and cook for 30 seconds, until fragrant.  Add al remaining ingredients but the kale, and bring to a simmer.  Simmer until the lentils are tender and starting to fall apart and the yams are tender, about 10 minutes.  Add the spinach just before serving.

    Red Lentil Yam Mushroom Stew 1