Vegan cabbage and red lentil stew

So easy, so good.

1 onion, diced

4 garlic cloves, minced

4 Thai chilis

2 carrots, chopped

2 celery stalks, chopped

3 potatoes, chopped

1 cup red lentils

2 TBL curry

1 TBL smoked paprika

1 TBL turmeric

1/2 TBL garam masala

1 cube faux beef bullion

6 cups water

1 cup white vinegar

1 14 oz. can diced tomatoes

2 cups thinly sliced cabbage

1 tsp black pepper

salt to taste

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.

Two-pea, two-bean vegan chili

We saw this recipe for crockpot lima beans and having neither dried lima beans, nor a crockpot, here is our somewhat related recipe for two-pea, two-bean vegan chili. The smoked paprika really makes it special.

1 can each, drained: kidney, white beans, pigeon peas

1-1.5 cups fresh peas
1 tsp olive oil
1 onion, diced
2 jalapeno peppers, diced
2 cloves garlic, minced
1.5 c faux beef broth
14 oz crushed tomatoes
2 TBL tomato paste
1 tsp cumin
2 tsp chili powder
2 tsp smoked paprika
1/2 tsp onion powder
1 tsp cayenne
¼ c. diced pineapple

salt and pepper

In a dutch oven, heat olive oil and sauté onion, jalapeno, and garlic. Season with salt and pepper and saute until onions become translucent, 5-7 minutes. Add spices and pineapple. Saute 2 more minutes. Add tomatoes and kidney, white beans, and pigeon peas. Add broth and bring to a boil. Cover and cook on medium low for 30-40 minutes. Uncover and add fresh green peas. Cook on low for additional 20 minutes uncovered.

Serve with cooked greens (we had a combination of kale, turnip greens, and collards cooked with garlic, salt, pepper, and Earth Balance).