Vegan Feast

I love it when I get the urge to try something new in the kitchen (especially when it works).  I started to get bored with rice and beans e-v-e-r-y week and did NOT want to resort to ordering out- too costly and unhealthy.  This is a new favorite meal for my family.  Enjoy! Please share your cooking creations too!

Garbanzo Stew

3 cups cooked garbanzo (or 2 cans)

1 chopped onion

3-4 cloves crushed garlic

3-4 medium diced potatoes

4-5 diced carrots

1 1/2 cups diced tomatoes (or 1 can)

1 tablespoon finely chopped fresh ginger root

3 tablespoons sofrito (or add 1/2 bunch chopped cilantro)

1/4 cup olive oil

1 cup of water or veggie stock

1 teaspoon sea salt

Sautee the onion in olive oil in a large pot.  Add crushed garlic and stir, being careful not to scorch it.  Once onions start to become translucent, add the chopped potatoes and carrots and stir.  Add tomatoes, sofrito and ginger and stir.  Let the mixture simmer on high heat for 5-7 minutes (adding a little water if it starts to stick).  Next, add the beans, stock and salt.  Reduce heat to low and let cook for 15-20 more minutes (stirring occasionally).

Serve with Curry Quinoa (as an alternative to couscous or brown rice).

Bring two cups of quinoa, four cups of water (or stock) and 1/2 teaspoon of curry spice to a boil.

Reduce heat and cover.  Let cook for 15 minutes, fluff and serve.

Kale with Coconut Milk

2 bunches lacinato kale

3-4 cloves crushed garlic

2 tablespoons extra virgin olive oil

1 cup light coconut milk (organic & unsweetened)

1/2 teaspoon sea salt

Juice from 1/2 lime

Using a large, sharp knife cut kale crosswise v-e-r-y thinly.   On medium heat, sautee garlic in olive oil.  After 4-5 minutes (being careful that garlic doesn’t burn) add rinsed, chopped kale.  Stir so the kale is coated with the garlic oil.  Reduce heat to medium-low and add coconut milk.  Cook for 5-10 minutes until greens are soft.  Last, add salt and lime juice.

** Thanks to Mary M. and Bonu for the inspiration!


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