A Cozy (and Easy!) Stew for a Freezing Cold Day

With temperatures well below the -20 mark, I decided I needed a classic and comforting winter stew to warm me up. This easy to make vegan shepherd's stew has a rich, full flavoured broth which hits that traditional, home cooking spot.

Ingredients
1 tbsp coconut oil
1 large onion, diced
4 cloves garlic, minced
3 carrots, peeled and chopped
3 cups potatoes, chopped
3 celery stocks, chopped
2 cups green beans, chopped
1 package of extra-firm tofu, drained, rinsed, chopped into cubes
1/3 cup millet flour
2 tsp Italian seasoning
1 tsp parsley
1/4 tsp smoked paprika
3 tbsp tamari
4 cups vegetable broth
1/4 cup dry red wine
2 tsp apple cider vinegar
Salt and pepper to taste.

Directions
In a large pot over medium heat, add onion and garlic, followed by tofu once onions are clear. Sauté for 5 minutes. Stir in parsley, millet flour (an overlooked but fantastic gluten free flour), Italian seasoning and paprika until tofu is coated in flour. Stir in all vegetables and tamari and saute for 10 additional minutes, adding water or broth if necessary. Stir in broth, red wine and cider vinegar and bring to boil. Reduce and simmer on low for 20 to 30 minutes (the longer the better to let flavours blend). Add salt and pepper to taste and serve hot.

Stay cozy!

Easy Vegan Lunch: Chickpea Wraps / Salad

I made this super filling chickpea salad (from Oh She Glows) on Sunday to have for lunch throughout the week and it held up nicely. I changed it up day to day by varying the veggies in the wraps, making it a stand alone salad by adding large chunks of tomato and cucumber and lastly, I used it to top a garden salad.

Ingredients
1 can chickpeas, drained
1/2 cup chopped celery
2 tbsp chopped red onion (soak in ice water to take away the sharpness)
1 or 2 chopped dill pickle
1 tbsp dill
1 garlic clove, minced
1/2 tsp dijon mustard
2 tbsp fresh lemon juice
1/4 cup toasted sunflower seeds (or pecans/walnuts)
Salt and pepper to taste

Directions
Preheat oven to 325F and toast the sunflower seeds for about 8 minutes.

Mix everything into a bowl, mashing up the chickpeas slightly with a fork, and season with salt and pepper, to taste.

Enjoy!

Easy Vegan Dinner: Split Pea Soup

This recipe is my Mum's (so you know it's good!) and bonus - it's gluten free! Super simple and full of flavour. I'm typically not a fan of dill, but in this soup, it really works.

Ingredients
1 tbsp vegetable oil
2 onions, diced
2 cloves garlic, finely chopped
2 carrots, diced
2 parsnips, peeled and diced
1 large potato peeled and diced
1 cup dried split green peas, rinsed
8 cups vegetable stock
1 cup broken spaghetti (use brown rice pasta to make gluten free)
1 tbsp dried dill
¼ tsp pepper
Salt to taste

Directions
Heat oil in large saucepan. Add onions and garlic and cook for five minutes. Do not brown.

Add carrots, parsnips and potatoes and combine well. Cook for another five minutes.

Add peas and stock. Bring to boil, reduce heat and simmer gently, covered for one hour, or until peas are tender and soup is very thick. Thin with water if necessary.

Add spaghetti and cook for 10 to 15 minutes, until very tender.

Stir in dill, pepper and salt. Adjust with seasonings if necessary.

Easy Vegan Dinner: Red Curry Vegetable Soup

I love soup. Jon says I am the queen of soup and I wear the crown proudly. I also love curry, et voilà, curry soup. This recipe is a cinch and super tasty.

Ingredients
1 tbsp coconut oil
3 cups cauliflower, cut into 1-inch florets
4 large green onions, thinly sliced, white and green parts separated
2 tbsp Thai red curry paste
4 cups low-sodium vegetable broth
1 15-oz. can diced tomatoes
3/4 cup coconut milk (the recipe called for light coconut milk, but I really find the light version lacks flavour)
2 cups green beans, cut into 1-inch pieces
3 tbsp lime juice

Directions
Heat oil in large saucepan over medium-high heat. Add cauliflower and white parts of green onions; sauté 5 minutes, or until vegetables begin to brown. Add curry paste and sauté 1 minute more.

Add broth and tomatoes with their juice. Bring to a boil, reduce heat to medium-low, and simmer 10 minutes. Add coconut milk and green beans, and simmer 5 minutes, or until beans are tender.

Stir in lime juice and remaining green onions. Season with salt and pepper.

Easy Vegan Dinner: Fajitas

Ingredients
1 can chickpeas
1 can black beans
2 bell peppers, seeds removed and thinly sliced
1 jalapeño, seeds removed and thinly sliced
1 yellow or white onion, cut into long thin slices
juice of 1/2 lime
1 tsp cumin
1 tbsp chili powder
1 tbsp minced garlic
6 small flour or corn tortillas
Optional: salsa, guacamole (recipe included below)

Directions
In a large pan, add 1 tsp of coconut oil, followed by the onions, minced garlic and peppers. Rinse chickpeas and beans and add to pan after five minutes. Season with lime juice, cumin and chili powder (you may want to add more of each for more flavour).

While the bean filling cooks in the pan for roughly 10 to 15 minutes, prepare the guacamole by adding two avocados to a bowl, mash with a masher or fork, add juice from the other half of the lime, one minced garlic clove, 1/4 cup of sweet or red onion, fresh cilantro and salt and pepper to taste. Feel free to add a splash of tequila if you're feeling feisty. Set aside.

Once the bean filling is cooked, warm tortillas and assemble.

This is a very simple recipe that is uber filling and healthy. Enjoy!

Easy Vegan Lunch: 'Egg Salad' Sandwich

Ingredients
1 package tofu (extra firm)
1/3 cup vegan mayo (my fave, found at Fortinos)
1/3 cup chopped sweet onion
1/3 cup chopped celery
1 tbsp dijon mustard
2 tbsp nutritional yeast
1/2 tsp turmeric
1 tsp honey
1 tbsp lemon juice
Salt and pepper to taste

Directions
If using extra firm tofu, you don't need to worry about drying it out, however I mistakenly bought soft tofu once and simply fried it up (dry in the pan) to thoroughly drain the water. Once dry, mash with a potato masher. Chop the veggies and throw all together in a bowl with everything else. Mix thoroughly and you're done. It is that simple!

I think you will be surprised how much this tastes exactly like a 'real' egg salad sandwich - I know I was. This recipe has become a staple for me at lunch time; it's filling, easy and healthy. Depending on your comfort level with vegan cooking, this recipe may sound a bit kooky, but I promise you that you'll be pleased.