Category: Vegan

Gluten Free · New Favorite · Soups and Stews · Vegan · Vegetarian

West African Peanut Stew

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Peanut Stew is featured today thanks to this great recipe prepared by fellow Grandma-in-law (grandson Evan’s other Grandma), Chris, for our potluck last week as mentioned in Tuesday’s post.

She adapted the recipe per her notes below and it was absolutely delicious!  The original recipe serves six and is easily adaptable to vegan, omitting the chicken and using vegetable broth.  I will add this recipe to my favorites.

WEST AFRICAN PEANUT STEW

“A hearty stew that’s super-easy to make and great for peanut butter lovers. Can be made vegetarian or with chicken. In a pinch, feel free to use vegetable or corn oil for peanut oil, powdered ginger for fresh, water for stock, etc. Kale works well in place of collard greens.”

2 tablespoons peanut oil (I used coconut oil)
one half onion, chopped
2 cloves garlic, minced
2 tablespoons chopped fresh ginger (I prefer to slice them thick so you can fish it out)
a pinch of sugar to caramelize onion
1 pound chicken, cut into chunks (optional)
1 tablespoon crushed red pepper, or to taste (which for me was none)
I added about a tsp of cinnamon
salt and ground black pepper to taste
4 cups chicken or vegetable stock
3 small sweet potatoes, cut into chunks
1 (16 ounce) can chopped tomatoes, with liquid
1/4 pound collard greens, roughly chopped
1 cup chunky peanut butter

  • Heat the peanut oil in a large pot over medium-high heat; cook and stir the onion, garlic, and ginger in the hot oil until softened, about 5 minutes.  (I used Costco rotisserie shredded chicken, so I didn’t add it until the last step, since it was already cooked)
  • Add the chicken; cook and stir until completely browned. Season with the crushed red pepper, salt, and black pepper. Pour the chicken stock over the mixture. Stir the sweet potatoes into the liquid and bring the mixture to a boil; reduce heat to low, cover the pot partially with a lid, and cook at a simmer for 15 minutes.
  • Stir the tomatoes, collard greens, and peanut butter into the soup. Partially cover the pot again and continue cooking, stirring occasionally, another 20 minutes. (Mine simmered for about 30 minutes longer than that. I used a potato masher and crushed up the sweet potatoes and tomatoes a little after the recipe’s 20 minute simmer, so it would be thicker rather than chunky.)

I had extra collard greens and one review suggested to sauté them as garnish along with chopped peanuts.

The original recipe was found on Epicurious.

 

Gluten Free · New Favorite · Skinny · Soups and Stews · Vegan · Vegetarian

Sweet Potato and Cauliflower Soup…surprisingly delicious!

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Sweet Potato and Cauliflower Soup, with only 5 ingredients, sounded too easy to be good. I was wrong.

It was full of flavor and, depending on your taste buds, could be enhanced with additional vegetables and spices. I think I will add a bit of curry next time.

What would you add?

 SWEET POTATO AND CAULIFLOWER SOUP

1 head cauliflower
3 sweet potatoes
1 sweet onion
Olive oil
2 cloves garlic
7 cups water
Salt and pepper

  • Preheat oven to 400F.
  • Cut up cauliflower and lay out on a cookie sheet, drizzle with oil, and bake for 25 minutes.
  • In a large pot bring water, sweet potato, onion and garlic to boil.  Cook until sweet potatoes are tender.
  • Remove half of soup and puree in food processor.  Return to soup pot.
  • Garnish with green onion, salt and pepper, parsley.

Recipe adapted from Living Paleo Cuisine

Family Favorites · Salads · Vegan · Vegetarian

Cilantro-Lime Vinaigrette for Quinoa Salad, Green Salad or Marinade

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Cilantro is an herb that people either LOVE or HATE.  I’m on the love side of Cilantro. It brings such a fresh, aromatic addition to select dishes, including this Vinaigrette and Salad. This Cilantro-Lime Vinaigrette was a discovery a few years ago and I love it, especially on a summer Quinoa Salad, enjoying the salad throughout the week.

CILANTRO LIME VINAIGRETTE

3 T extra virgin olive oil
3 T red wine vinegar
2 T freshly squeezed lime juice
1 small jalapeno pepper (or less) chopped
1 clove garlic, halved
1/2 teaspoon Dijon mustard
1/2 teaspoon sugar
1.5-2 tablespoons fresh cilantro

  • Put all ingredients in food processor or blender. Pulse until ingredients are blended. Shake before serving.

QUINOA SALAD

  • To prepare the quinoa, cook 1 cup quinoa to 2 cups liquid (water or chicken broth) for 15-20 minutes. Drain. Cool.
  • Then I throw in whatever I have on hand: onion, peppers, beans (garbanzo or black beans), carrots, celery, tomatoes, etc.  I’ve never had a combination I didn’t like.  You can use it as a side dish or add a protein to make it an entrée.
Gluten Free · New Favorite · Vegan · Vegetarian

Pecan Quinoa Breakfast Bowl…MMMMMM!

cathysmaha1 Comment

Quinoa is a staple in my pantry and I’ve been anxious to try a quinoa breakfast dish. Pecan Quinoa Breakfast Bowl has, again, been in my stack of ‘must make’ recipes and it didn’t disappoint.  It’s slightly sweet and protein-rich.

I believe this recipe could easily be adapted to Vegan/Vegetarian by using almond milk (or water) and vegan butter.

The leftovers will be saved for another day…cold or reheated.

PECAN QUINOA BREAKFAST BOWL

2 cups 1 percent low-fat milk
1 cup quinoa
1/2 cup dried craisins or raisins
1 tablespoon butter
1/2 cup chopped toasted pecans
1 tablespoon honey or brown sugar
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon ground nutmeg

  • Bring milk to a boil in a medium saucepan.  Stir in quinoa, cranberries and butter.
  • Cover, reduce heat and simmer until quinoa is tender and liquid is absorbed, about 15 minutes.
  • Remove from heat. Stir in pecans, honey, salt cinnamon and nutmeg.
  • Spoon quinoa mixture into four bowls. Top each serving with additional chopped pecans, milk, honey or brown sugar.

Serves four. Recipe from Relish.com and the Georgia Pecan Commission

Family · Family Favorites · Gluten Free · New Favorite · Skinny · Vegan · Vegetarian

Salt and Vinegar Popcorn…better than I ever expected

cathysmaha3 Comments

My youngest daughter LOVES vinegar potato chips and I spotted this recipe some time ago on a blog that I follow, Lucy’s Friendly Foods. I am a popcorn hound and had to try it. If my daughter, Sarah, liked it, it was a winner.

I’m happy to report we both liked it! The reduction of the balsamic vinegar had a delightfully sweet, and salty, taste. A nice, lighter, change from the traditional (and always yummy) buttered popcorn.

SALT AND VINEGAR POPCORN

12 cups popped corn
4 tablespoons dairy-free spread
6 tablespoons balsamic vinegar
3/4 teaspoon salt

  • Pop the popcorn.
  • Melt the dairy-free spread in a saucepan.  Stir in the balsamic vinegar.
  • Simmer for 3-4 minutes to slightly reduce the vinegar.
  • Pour over the hot spread/balsamic mix.
  • Stir well and serve immediately.

Adapted slightly from:  lucysfriendlyfoods.com

Garden · Gluten Free · New Favorite · Skinny · Vegan · Vegetarian

Spring Garden Vegetable Soup

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Can you tell I’m in the mood for spring? My past two recipes have been all about it! This Spring Garden Vegetable Soup has also been in my ‘must make’ stack.  I like the versatility of this recipe, easily adapting to Vegan or Vegetarian (using vegetable stock and omitting the cream and chicken) and it is Gluten-Free.

This soup is light and, oh, so healthy.  Daughter Sarah served a small bowl to 10-month old grandson, Evan, and he really liked it!  I served the soup with the not-so-healthy baked Red Lobster Biscuits (which Evan DEVOURED) but a hearty whole-grain bread would be wonderful paired with this soup.

SPRING GARDEN VEGETABLE SOUP with ASPARAGUS, ARTICHOKES, PEAS & SPINACH


6 cups stock (chicken or vegetable)
4-6 cups water (to reach desired thickness)
1 tablespoon butter
1 leek, cut into half circles
2 ribs celery, trimmed and cut into half-inch thick pieces on the diagonal
3 carrots, trimmed and cut into half-inch thick pieces on the diagonal
1 15-ounce can artichoke bottoms, tough bits sliced off and discarded, remaining parts cut into lengths
16 ounces frozen artichoke hearts (from Trader Joe’s)
8 ounces asparagus, woody ends snapped off, skin pared off if tough, spears cut into one-inch lengths, tips set aside
8 ounces frozen peas
8 ounces frozen spinach
Generous salt & pepper to taste
1/2 teaspoon tarragon
Cream to taste (1/4-1/2 cup)
Optional: 2-3 cups chopped chicken
  • In a large pot, melt the butter. Add the leek, stir to coat with butter and let cook until just soft.
  • Add the celery and carrots to the pot, stirring to coat with butter and cooking until soft.
  • Add the artichoke bottoms, artichoke hearts and asparagus lengths (leave the tips aside).
  • Add the stock and bring the soup to a boil. Reduce the heat to maintain a slow simmer until all the vegetables are cooked through. (Optional: Add cooked chicken at this point).
  • Stir in the asparagus tips, peas and spinach and let cook through. Add water to reach desired thickness.
  • Taste, then season with salt and pepper. Stir in cream to taste. Best if left to rest for 24 hours before serving.

Recipe adapted from ALANNA’s TIPS

New Favorite · Skinny · Vegan · Vegetarian

Asparagus Tapenade…almost Springtime treat!

cathysmaha1 Comment

Tender stalks of asparagus at the store are a sign that Spring is upon us (or at least we hope it is). This recipe for Asparagus Tapenade has been in my stack of ‘must try’ recipes for a long time.  I wish I could remember where the recipe came from so I could give proper credit.

Asparagus Tapenade is a great recipe for anyone, but is a tasty treat for those practicing a Vegan or Vegetarian diet.

I served the Tapenade with vegetables and bits of bread.  It was great with both but I LOVED it on artisan bread. 

ASPARAGUS TAPENADE

1 pound asparagus (thick spears work fine)
1/4 cup pine nuts
2 large cloves garlic
1/2 cup fresh basil or fresh tarragon
1 teaspoon kosher salt
1 tablespoon olive oil
2 teaspoons fresh thyme, optional
1/4 teaspoon fresh pepper
Additional salt and pepper to taste
  • Bring pan of water to boil over high heat.
  • Rinse and trim ends from asparagus, then cut in 1 – 2 inch pieces.
  • Add asparagus to water, return water to boil, reduce heat to medium. Cook until just soft and still bright green, about three minutes. Drain well.
  • Meanwhile, toast pine nuts in a dry skillet over medium high, stirring occasionally, watching carefully to avoid burning.
  • Add remaining ingredients to a food processor. Add toasted pine nuts and cooked asparagus. Pulse until thoroughly blended but still roughly chopped.
  • Transfer to clean container and refrigerate until fully chilled. Serve with crackers, vegetables and/or on crostini/bread.

 

Czech Heritage and Dishes · Gluten Free · New Traditions · Vegan · Vegetarian

Roasted Cabbage Slices

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Several weeks ago a Facebook friend shared a recipe for roasted cabbage and I meant to copy or print it.  Short story, short…I forgot.  This week I was in the mood for roasted cabbage and…no recipe. After a quick Google search, I found a similar recipe from Martha Stewart for Roasted Cabbage Wedges.

The recipe calls for caraway OR fennel seeds and I AM a caraway seed lover but decided to do a few of both. The fennel seeds won, hands down!  The fennel gives a nice touch to the roasted cabbage where I didn’t feel the caraway enhanced the flavor. My Czech ancestors would probably roll over in their graves if they heard me admit that!

Great recipe to pair with pork, Bratwurst or for a vegan dish.

ROASTED CABBAGE SLICES

1 tablespoon plus 2 more tablespoons extra-virgin olive oil
1 medium head green cabbage cut into 1 inch slices
Coarse salt and pepper
1 teaspoon caraway or fennel seeds

  • Preheat oven to 400 degrees.
  • Brush a rimmed baking sheet with 1 tablespoon of extra-virgin olive oil.
  • Place 1 medium head green cabbage cut into 1 inch slices, in a single layer on the baking sheet.  Brush the cabbage slices with 2 tablespoons oil.
  • Season with coarse salt and pepper, then sprinkle with caraway or fennel seeds.
  • Roast until cabbage is tender and edges are golden, 40-45 minutes.

Recipe slightly adapted from Martha Stewart Living

Gluten Free · Health · Vegan · Vegetarian

Spinach Tomato Lentil Soup

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In the New Year, many of us have vowed to lost weight (5% for me) and eat healthier. This recipe from Aggie’s Kitchen grabbed my attention with the healthy vegetables and protein of the lentils. It’s an easy soup to make and full of nutrients. It makes a large batch and I found I added more and more water since the soup gets quite thick. I’ve shared some with a vegan friend and frozen some for a later treat.

SPINACH TOMATO LENTIL SOUP

1 lb. dried lentils
2 tablespoons extra virgin olive oil
3 carrots, diced
2-3 celery stalks, diced
1 large onion, diced
3-4 cloves garlic, minced
1 red bell pepper, diced
2 large cans diced Italian tomatoes, with liquid
2 tablespoons vegetable bouillon (or replace some of water with vegetable broth
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried thyme
12 cups water
1 1/2 teaspoons dried parsley
salt and pepper, to taste
1 bag fresh spinach

  • In a large pot, heat olive oil and add vegetables, garlic, bouillon, spices and pinch of salt and pepper. Sauté vegetables in oil for about 7-10 minutes until soft and fragrant. Add diced tomatoes, water (or broth), and lentils to vegetable mixture.
  • Bring soup to a slow boil for a few minutes, then back down to a simmer. Simmer, uncovered, for about 20-25 minutes, until soup starts to thicken.
  • Taste for seasoning as its cooking, add more water if it gets too thick.
  • In the last 5 minutes of cooking, add fresh spinach leaves to soup and gently stir to combine.

Recipe Adapted from Aggie’s Kitchen

Family Favorites · Gluten Free · New Traditions · Vegan · Vegetarian

Spiced Pecans…favorite of the Holidays

cathysmaha2 Comments

Spiced Pecans are a family and gift tradition started a few years ago. I do not remember where the recipe came from, but it is an all-time favorite. It makes a great gift for friends and family and a nice change from the traditional sweets of the holidays. Spiced Pecans can be made early in December and given throughout the holidays. I typically triple the recipe and make several batches.  Enjoy!

IMG_3676 IMG_3682

SPICED PECANS

2 cups pecans

SPICE MIX:
2 tablespoons sugar
3/4 teaspoon kosher salt
1/2 teaspoon cinnamon
1/8 teaspoon allspice
1/8 teaspoon cayenne pepper

GLAZE:
1 tablespoon water
2 teaspoons vanilla
1 teaspoon brown sugar
1 tablespoon canola oil

  • Preheat oven to 350 degrees. Toast pecans on a baking sheet for 6 minutes.
  • Stir together the spice mix in a small bowl.
  • In a saucepan, combine the glaze ingredients. Bring glaze to boil over medium heat, whisking constantly. Stir in toasted nuts and continue to stir until all the nuts are shiny and the liquid is gone (1-2 minutes).
  • Place glazed nuts in a bowl, sprinkle on the spice mix, and toss well to coat. Spread the coated nuts on a cookie sheet and return them to the oven for another 4 minutes.
  • Remove and cool.

Yield: 2 cups