Advertisements

Tag Archives: carrots

Baked Stew

It’s cold here today, not even in the double digits kind of cold. Perfect time to use the oven.  I wanted to make some jerky today, so while I’m waiting for it to marinate, I’m making stew. I have always loved Mouth-watering Vegan and her Baked Stew like Momma Used to Make.  It’s perfect as is, but I’m in love with Better than Bouillon Beef (it’s made from veggies, don’t worry), so I decided that I was going to take Mouth-watering Vegan’s recipe and put my own twist on it. Oh, and I was more veggies, because I wanted to bulk it up a bit more. If you have time, you should make some bread and add some garlic butter to serve with it. Nothing more perfect than stew and fresh bread on a frigid summer day.

Here’s the recipe adapted from Mouth-watering Vegan. For her recipe, please visit her site, and take a look while you’re there, she has some good recipes.

Veggie Stew

1 yellow onion

5-6 cloves of garlic (depending on size and your like of garlic, can omit, but I don’t suggest that- EVER!!)

4 carrots sliced diagonally want them kinda thin- but not see thru thin- that’s just wrong

3 celery stalks (cut like you did the carrots

24 ounces/ 680g of mini yellow fleshed potatoes (it’s a small bag- don’t sweat it)

¼ cup hot water- dissolve a tsp of beefless bouillon in it

2 cups hot water – dissolve a tbsp of beefless bouillon in it.

Method:

  1. Add about a tbsp of oil (use water or broth if you don’t use oil). Heat it up in a cast iron pot. (I use Kitchen Aid- it’s nice and heavy and I like the way it cooks up the food).
  2. You want to sweat the onions this takes a few mins over medium heat.
  3. Add the minced garlic, stir for about 30 seconds or until fragrant.
  4. Add the veggies, and the ¼ cup of broth, let cook for about 10 mins.
  5. Add 1 cup of broth, let cook for about 30 mins, lower the heat about- make sure you stir occasionally. It really doesn’t need to be babysat, but it still needs attention.
  6. After about 30 mins, add the last cup of broth and put into a preheated 350 degree oven, and let cook for 20 mins. Taste a carrot and a potato to make sure they are fully cooked. If not cooked then cook it for another 15-20 mins. You might find that the carrots and potatoes are perfect after cooking it on the stove for 30 mins.

For some reason, I do not have a pic to share with you 🙁 But it was delish.

Let me know what you think of my version of this to die for stew.

 

Advertisements

You wanted juice? You’ve Got Juice

The freshest refreshing juice in the world…….. Somer McCowan’s, juices from The Abundance Diet. I can’t give out the recipes, but I’m sure you can figure out what’s in them by the name of recipe.

Australian  carrot, apple, celery refresher

image

This is close to the juice I make the most, only this one doesn’t have lemons in it- but it has celery. Yummy!!! I used Granny Smith apples bc I like my juices on the tart side.

Chia Limeade

image

Someone commented that this looks like a snow globe- I think I’ll rename it to chia globe! Normally I see recipes calling for 5 lemons and hardly anything else. I was shocked at how little juice was called for this and how  it packs a great flavour. Those other people who call for 6 lemons WRONG!!! Do not listen. This recipe doesn’t call for lemons, but limes (same thing, I’m trying it with lemon next time).

This drink would be perfect when you are having lunch with the girlfriends, or if you drink- add a shot of vodka (or two) for a girls night in!

Be sure to check out Somer’s book The Abundance Diet for the recipes to these and more……

It’s the middle of winter here, but I am dreaming of summer. Which makes me wonder, what are your fav juices to bring  on your picnics?

 

 

 

Cashew Rice Bowl

Kayla and I were chatting the other night about how expensive groceries are becoming, and it’s only going to get worse. It’s incredible at how expensive produce is, 6 dollars for cauliflower, 3 dollars for celery, 2 dollars for onions, you get my drift. Now how do you feed your family healthfully for the least amount of money possible? Good question. Not every one can live on left overs, not to mention even liking left overs. So the question is- how do you keep things fresh and not boring. How can one trick their family into thinking they are NOT eating left overs? (side note, I can live on left overs)

During the winter, I often resort to frozen veggies because they are much cheaper and still healthy. I do not like canned veggies (unless it’s corn) I find canned veggies to be mushy, gross and sickening- but that’s just my opinion. But I still like to buy fresh carrots, onions, garlic and other veggies when there’s a sale on. I like to peel and chop. Hire me, and I’ll come over and prep your fruits and veggies for you, I could even cook your dinner 😉

I made Ginny’s Cashew rice bowl. I used the veggies I had on hand- read: already washed and chopped. I had brussels sprouts, carrots, green beans and zucchini. I cooked the recipe as it states, (though I didn’t add  rice to the wok), as I had cooked it in the IP (instant pot), as I was cooking the veggies and didn’t want the warm rice to stick and become mushy. By using the IP I was able to cut the cooking time in half. If I had made the rice before hand and it was cold, I would’ve added it to the wok with the cashews. This worked perfectly.

image

I also made foiled wrap veggies, which turn out well… except the zucchini- it was over cooked, oh well, I will know for next time to keep an eye on it, or not to use them at all. But over all- it was good.

image

Back to how to make this taste like a new meal? Well, I had left overs today- I added some hot sauce and a little bit of hoisin sauce. Make sure you read labels, you can buy vegan hoisin sauce, it may not be easy to find. I found mine in a locally owned store where the owner carries a lot of vegan product for reasonable prices.

image

I could’ve taken this dish because I did cook the rice and veggies separately, I could’ve put the veggies in a wrap, and added some broccoli and cheeze to the rice to make a casserole. Even if the veggies and rice were cooked together, it would’ve made for an awesome burrito. I had enough left overs for one, but if I decided to make burrito’s I would’ve been able to get two- stretching my money even further.

Are you a fan of left overs? If not, how do you keep your meals fresh?

Pressure cooker soup stock

I made Jill’s 5 minute soup stock the other day. I used carrots, celery, green onion, garlic, parsley, peppercorns, ends of green beans and I’m sure a few other odds and ends off veggies that I needed for other dishes. I put in something different something that wasn’t mentioned in the recipe…….. Can you guess what I added?

image

If you guessed veggie pulp you are correct! I line the pulp container with a produce bag, and freeze the pulp. You can use the pulp for making crackers, muffins, cookies, add to soups- why waste perfectly good produce? The mixture I used was carrots, apples and lemon.

I’ve made this stock before, and it’s good as is, but the apple and lemon made the flavour pop.

What goes into your soup stock?

 

Meal Plan Jan 11-17, 2016

Kathy Hester talks about Ginny McMeans‘s new book called The Make Ahead Vegan. Kathy was able to post a recipe from the book and I knew, I had to make them. Pizza rolls sounds great on a Friday night, or Sat night or any night. I’m even thinking this should be on your Game night menu plan along with the nacho’s.

Breakfast Banana Cake

Lentil, carrot potato hash

Cashew rice bowl (GF)

Take pics and use the hashtag #veganinthefreezer so we can find you food porn pics 🙂

 

 

Jill Nussinow has a recipe on her blog from her new book Vegan Under Pressure, so we need to cook this:

Brussels sprouts with maple mustard sauce

Winter Veggie and Barley Soup

Sunny Spanish squash

Use the hashtag #theveggiequeen so we can find all the food!

 

Juice bar

An Energizing Green Juice

Mean green

Apple, carrot, lemon juice with a kick

use hashtag #flirtygirlsjuicebar so we can follow.

What did you make this week that you can’t get enough of? Me? All the fresh recipes!

 

 

1 2 5
%d bloggers like this: