Tag Archives: #vegan

Potato Chickpea Stew

We have been doing pretty well at not gaining the Quarantine 15, but eating healthier is always a good idea. We have started swapping out a few meals during the week to vegetarian/plant-based, and with recipes like this potato chickpea stew we don’t miss the meat at all. It is easily adaptable for what you have on hand, and you can add the protein of your choice (or not).

1 tablespoon vegetable oil
2 carrots
1 stalk celery
4 medium potatoes
1 red or orange bell pepper
1 tablespoon chopped garlic
1 tablespoon garam masala
1 teaspoon 5-spice mix
1 teaspoon cumin
1/2 cup onion
1 can chickpeas, drained
2 cups vegetable broth
4 tablespoons raisins
1/2 cup cashew pieces
3 cups spinach or kale leaves, roughly chopped
1/4 cup cilantro leaves, chopped
1 small lemon, cut in half
1 tablespoon peanut or almond butter (optional)

In a small dry pan, cook the cashew pieces over low heat for 2-3 minutes until smelling toasted. Remove from heat and put in a small bowl.

Wash and dice the potatoes into 1/2 inch cubes, and cut the bell pepper, carrots, and celery into bite-sized pieces. Heat the vegetable oil in a large skillet over medium-high heat. Add the carrot, potato, celery, garam masala, 5-spice, and cumin. Saute for 2 minutes, then add the bell pepper, garlic and onion.

Add the vegetable broth to the skillet and bring to a boil. Let boil for 3 minutes, then stir in the drained chickpeas and raisins. Place the lemon halves in the pan. Cover and turn the heat down to medium-low. Simmer 15-20 minutes (until the potatoes are tender). Gently stir in the peanut or almond butter, and turn to low. Cook for 5 more minutes.

Stir in the spinach or kale and let the leaves wilt for 1-2 minutes. Stir in the cilantro leaves and top with the toasted cashews.

This is good by itself, but you could also serve it over rice, or with buttered naan or garlic bread on the side.

Roasted Beets with Pumpkin Seed Pesto

3 large beets, roots intact but tops trimmed off
salt

Pesto
2 garlic cloves, minced
1 cups packed fresh flat-leaf parsley
3 tablespoons packed fresh mint leaves
1/4 cup pumpkin seeds, toasted
1/8 cup olive oil
3 tablespoons lemon juice
salt

Finishing
salt
2 tablespoons olive oil
2 tablespoons loosely packed fresh mint leaves, julienned or minced
2 tablespoon fresh-leaf parsley leaves, julienned or minced

For the salad

  1. Bring a medium pot of water to a boil. Salt the water, then add the beets and simmer for 25 to 30 minutes, or until fork-tender. Alternately, you can cook the beets in a pressure cooker under high pressure for 15-20 minutes with a cup of water added. Let naturally pressure release for 5 minutes, then manual release the rest of the steam.
  2. Drain the beets and rinse under cold water, using your fingers to rub off the skins off. Set the beets aside and let cool.
  3. In a food processor, combine the garlic, parsley, mint, pepitas, olive oil, and lemon juice. Pulse until very well combined. Season with salt. If the pesto is too thick, add water a tablespoon at a time until the desired consistency is reached.
  4. Slice the beet into rounds or wedges, place on a platter, and lightly season with salt. Drizzle the beets with the pesto and olive oil, then sprinkle with the mint and parsley leaves. Serve immediately, or refrigerate and serve chilled.

**optional substitutions:
substitute cilantro for part of the parsley in the pesto or finishing herbs;
swap out toasted sesame oil for the olive oil drizzle 

Roasted Carrot Hummus

1 cup baby carrots**
3 cloves whole garlic, peeled (or 1 1/2 teaspoons minced garlic)
2 tablespoons and 1/2 cup extra-virgin olive oil, divided
3/4 teaspoon salt
One 15-ounce can chickpeas, drained and rinsed
2 tablespoons lemon juice
1/8 teaspoon cayenne pepper or red pepper flakes (optional)

Serve with:
Root vegetable chips, pita chips, celery sticks, tortilla strips, toast points

Photo by mali maeder on Pexels.com

Preheat the oven to 425 degrees F.

On a rimmed baking pan, toss together the carrots, garlic, 2 tablespoons olive oil and 1/2 teaspoon salt. Cover with aluminum foil and roast until the carrots and garlic are soft, about 15 minutes. Remove from the oven and let cool.

Place the carrots, garlic and chickpeas in a food processor. Pulse to combine and break apart slightly. Add the lemon juice, 1/2 cup olive oil, cayenne pepper or red pepper flakes, and 1/4 teaspoon salt. Puree until smooth and has an even color overall. If the hummus is too dry, add water a tablespoon at a time and blend until the consistency you want.

Make sure to taste the hummus at this point and see if you want to adjust it with additional salt or seasonings.

Serve with root vegetable chips, pita chips, tortilla strips, celery sticks, or toast points for dipping.

**You can use 8 ounces carrots that have been peeled and cut into 1-inch strips.

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