We had the idea to make a “beef” stew with lentils, perfect for the cold weather!
1.5 cups black lentils
8 cups faux “beef” stock
2 stalks celery, chopped
2 carrots, cut into chunks
4 small potatoes, chopped
2 onions, chopped
1 lb mushrooms, chopped
4 garlic cloves, chopped
2 bay leaves
1 TBL lemon juice
1 TBL vegan worchestershire sauce
1/4 cup Earth Balance or olive oil
salt to taste
Heat vegan butter or oil in a pan, add onions, celery, and garlic, cook until onions are very soft, about 10 minutes. Add other ingredients and bring to a boil. Cover and simmer 1 hour, stirring occasionally. Add water if needed. Continue cooking until lentils have broken down slightly and thickened the stew. Taste for seasoning and add salt if needed.
When worlds collide, sometimes you get a meal like this: Ethiopian-inspired vegetable stew and Viva Vegan’s papusas. Who cares if they go together, they taste good.
1/2 cabbage, chopped into wedges
6 small potatoes, chopped
3 carrots, chopped
1/2 pound green beans, cut into bite-sized pieces
3 TBL ginger, sliced
1 onion, chopped
2 garlic cloves
1 tsp cumin
1 tsp coriander
1 tsp hot paprika
1 tsp turmeric
1 tsp nutmeg
3 cardamom pods (remember to remove these before eating)
2 cups veggie bullion
salt to taste
Blend together, onions, jalapenos, garlic, and ginger. Heat oil in a large pot and cook onion mixture 2-3 minutes. Add spices and cook until garlic is fragrant. Add vegetables and bullion and bring to a boil. Cover, reduce heat to medium, and cook about 20 minutes, or until potatoes are tender. Uncover and simmer 15 minutes or until liquid has reduced. Remove cardamom pods!
These papusas are great, buy Terri’s book. We were lazy and just made a filling from Trader Joe’s refried black beans and Daiya, but next time we’ll go all out.
Heat 1 tsp olive oil and saute onions and garlic 3-4 minutes, until onion is transluscent. Add carrots, celery, potatoes, and Thai chilis for 2 minutes. Add potatoes and spices. Cook and stir until the vegetables are well coated with the spices. Add lentils, bullion, and water. Cook covered until potatoes are tender. Add cabbage, tomatoes, vinegar, salt and pepper. Cover and cook 1 hour on low. Stir occasionally and add more water if needed.
Lately, we’ve been on a collards kick. And a kale kick. Basically any kind of dark leafy greens. Since it’s actually cold here this year–too cold for salad– we’ve been making a lot of stews with our greens. This stew was simple to prepare, fragrant, tasted delicious the night of and as leftovers (the next day and the next day), and makes a ton! We basically followed the recipe at allcreatures.org. I’ve posted the recipe below as we made it.
1 onion, chopped
4 garlic cloves, minced
1 bunch (fresh) collard greens, chopped
2 sweet potatoes, cubed
1 bell pepper, chopped
2 carrots, sliced
1 – 15-oz. can chickpeas, with liquid
1 – 14-oz. can diced tomatoes
1/2 cup walnuts, chopped into pieces
1 TBL cumin
1 TBL paprika
1 TBL turmeric
I pinch of cinnamon (I’d say no more than 1/4 tsp.)
1 tsp. cayenne
Salt and pepper to taste
In a large pot, saute the onions, garlic, and bell pepper until the onions are translucent about 7 minutes. Add carrots and sweet potatoes, cook another 2 minutes. Add tomatoes and chickpeas (with liquid) and bring to a boil. (***Add more water or vegetable stock if needed. The vegetables should be mostly covered by water to allow the sweet potatoes to cook properly.***) Add spices and walnuts, reduce to medium. Cook covered about 20 minutes, or until sweet potatoes are soft. Season with salt and pepper. Serve with rice.