Plant-based recipes

Veggie Stir Fry
Serves 2
- 4 carrots
- 2 red peppers
- about an inch slice of red cabbage
- a dozen mushrooms
- a handful of broccolini (long stemmed broccoli)
- a packet of spinach
- 2 servings of buckwheat noodles
- 3 tablespoons of tamari (gluten free soy sauce)
- 3 tablespoons of tahini
- 1 tablespoon of dried herbs
- 1 lemon
- coconut oil
- salt
Start by peeling the carrots and slicing them into thin rounds, then chop the broccolini into roughly three segments. Then place these in a large frying pan with a tablespoon of coconut oil.
Start cooking them while you slice the cabbage into thin threads, the mushrooms into roughly quarters and the red pepper into small cubes and then place them into the frying pan to cook with the carrots and broccolini.
Now put the noodles on to cook.
Once the noodles are nearly cooked stir the spinach into the stir fry along with the tamari, tahini, lemon juice, herbs and salt. Drain the noodles and finally stir them in before serving and enjoying!
source: deliciously ella

Veggie Stir Fry

Serves 2

- 4 carrots

- 2 red peppers

- about an inch slice of red cabbage

- a dozen mushrooms

- a handful of broccolini (long stemmed broccoli)

- a packet of spinach

- 2 servings of buckwheat noodles

- 3 tablespoons of tamari (gluten free soy sauce)

- 3 tablespoons of tahini

- 1 tablespoon of dried herbs

- 1 lemon

- coconut oil

- salt

Start by peeling the carrots and slicing them into thin rounds, then chop the broccolini into roughly three segments. Then place these in a large frying pan with a tablespoon of coconut oil.

Start cooking them while you slice the cabbage into thin threads, the mushrooms into roughly quarters and the red pepper into small cubes and then place them into the frying pan to cook with the carrots and broccolini.

Now put the noodles on to cook.

Once the noodles are nearly cooked stir the spinach into the stir fry along with the tamari, tahini, lemon juice, herbs and salt. Drain the noodles and finally stir them in before serving and enjoying!

source: deliciously ella

Sweet Potato Pasta Bake
Serves 4:
- 4 servings of whole grain gluten free pasta (e.g. brown rice pasta)
- 4 small to medium sweet potatoes
- 8 plum tomatoes
- dozen cherry tomatoes
- 1 jalapeño pepper
- 1 dessert spoon of tomato puree
- a handful of fresh basil
- olive oil
- chili flakes
- cinnamon
- salt
Start by pre-heating the oven to 190C. Next, chop the sweet potatoes into relatively  thin slices, before placing them onto a baking tray. Drizzle them in olive oil, salt and 2 teaspoons of cinnamon. Cook for 20 minutes, until they become soft.
While the sweet potatoes cook, slice the plum tomatoes into small cubes. Place these in a frying pan and begin to heat them with olive oil and salt. As these start to simmer and disintegrate chop the jalapeño pepper into tiny cubes, adding them into the pan, as well as a sprinkling of chilli flakes. After about 10 minutes, add the cherry tomatoes, chopped into quarters and the tomato puree. Then tear the basil leaves into the pan.
Meanwhile, cook the pasta - don’t let it go soggy as it will cook for a minute longer in the bake. Drain the pasta and add a few spoons of the tomato sauce and a little olive oil to it.
Once the sweet potatoes are soft and the pasta is cooked, remove the sweet potatoes from the oven and layer half of them on the bottom of a suitable baking dish. Then add a layer of the tomato sauce on the top, followed by a layer of pasta. Then another layer of sweet potatoes and a final layer of tomato sauce.
Bake in the oven for 5-10 minutes to let it all mix together.
source: deliciously ella

Sweet Potato Pasta Bake

Serves 4:

- 4 servings of whole grain gluten free pasta (e.g. brown rice pasta)

- 4 small to medium sweet potatoes

- 8 plum tomatoes

- dozen cherry tomatoes

- 1 jalapeño pepper

- 1 dessert spoon of tomato puree

- a handful of fresh basil

- olive oil

- chili flakes

- cinnamon

- salt

Start by pre-heating the oven to 190C. Next, chop the sweet potatoes into relatively  thin slices, before placing them onto a baking tray. Drizzle them in olive oil, salt and 2 teaspoons of cinnamon. Cook for 20 minutes, until they become soft.

While the sweet potatoes cook, slice the plum tomatoes into small cubes. Place these in a frying pan and begin to heat them with olive oil and salt. As these start to simmer and disintegrate chop the jalapeño pepper into tiny cubes, adding them into the pan, as well as a sprinkling of chilli flakes. After about 10 minutes, add the cherry tomatoes, chopped into quarters and the tomato puree. Then tear the basil leaves into the pan.

Meanwhile, cook the pasta - don’t let it go soggy as it will cook for a minute longer in the bake. Drain the pasta and add a few spoons of the tomato sauce and a little olive oil to it.

Once the sweet potatoes are soft and the pasta is cooked, remove the sweet potatoes from the oven and layer half of them on the bottom of a suitable baking dish. Then add a layer of the tomato sauce on the top, followed by a layer of pasta. Then another layer of sweet potatoes and a final layer of tomato sauce.

Bake in the oven for 5-10 minutes to let it all mix together.

source: deliciously ella

Veggie Bowl (serves 1 for 5-7 days):
For the grain:
- 1 and a 1/2 cups of quinoa, brown rice or buckwheat
- 2 tablespoons of tahini
- 1 tablespoon of tamari
- 1 tablespoon of apple cider vinegar
- dried herbs
- pink salt
For the roasted veg:
- 2 sweet potatoes
- 2 carrots
- 1 butternut squash
- 1 tablespoon of cinnamon
- 1 tablespoon of paprika
- dried herbs
- olive oil
- pink salt
- hummus
Plus extras like:
Cherry tomatoes, rocket, avocado, grated carrot, olives, marinated kale, spinach leaves, pumpkin and sunflower seeds, mushrooms, raisins, sun-dried tomatoes, pomegranates and pine nuts
source: deliciously ella

Veggie Bowl (serves 1 for 5-7 days):

For the grain:

- 1 and a 1/2 cups of quinoa, brown rice or buckwheat

- 2 tablespoons of tahini

- 1 tablespoon of tamari

- 1 tablespoon of apple cider vinegar

- dried herbs

- pink salt

For the roasted veg:

- 2 sweet potatoes

- 2 carrots

- 1 butternut squash

- 1 tablespoon of cinnamon

- 1 tablespoon of paprika

- dried herbs

- olive oil

- pink salt

- hummus

Plus extras like:

Cherry tomatoes, rocket, avocado, grated carrot, olives, marinated kale, spinach leaves, pumpkin and sunflower seeds, mushrooms, raisins, sun-dried tomatoes, pomegranates and pine nuts

source: deliciously ella

500g mafalda or other long, dried pasta
Salt
5 tbsp extra-virgin olive oil
2 garlic cloves, halved
250g home-cooked chickpeas or 400g tin of chickpeas
Grated zest of 2 unwaxed lemons
Juice of 1 lemon
Large bunch of flat-leaf parsley, very roughly chopped
Salt and pepper
100g Parmesan cheese, grated

Method 1. Cook the pasta in a really big pot of well-salted boiling water until it is al dente. Check the cooking time on the packet and begin tasting about two minutes before the time is up.
2. Meanwhile, pour the olive oil into a saucepan and add the garlic, chickpeas, lemon zest and juice, parsley and some salt and cracked black pepper. Heat the oil very gently for a couple of minutes and then set aside and leave to infuse. Search out and remove the garlic (you could add crushed garlic and leave it in if you prefer).
3. Drain the pasta, reserving a few tablespoons of the cooking water. Toss the pasta and sauce together, adding about half of the Parmesan. Taste and add more salt, pepper, lemon juice or extra-virgin olive oil until beautifully balanced. If the pasta sauce seems too dry, you may want to add some of the reserved pasta water or chickpea cooking water. Serve at once, with Parmesan and extra-virgin olive oil on the table.
VARIATION
Zip this up with some chilli flakes, adding a few halved cherry tomatoes and substituting aged pecorino for the Parmesan add three tablespoons of double cream, a large handful of baby spinach and a few thyme leaves to the sauce.

500g mafalda or other long, dried pasta

Salt

5 tbsp extra-virgin olive oil

2 garlic cloves, halved

250g home-cooked chickpeas or 400g tin of chickpeas

Grated zest of 2 unwaxed lemons

Juice of 1 lemon

Large bunch of flat-leaf parsley, very roughly chopped

Salt and pepper

100g Parmesan cheese, grated

Method 1. Cook the pasta in a really big pot of well-salted boiling water until it is al dente. Check the cooking time on the packet and begin tasting about two minutes before the time is up.

2. Meanwhile, pour the olive oil into a saucepan and add the garlic, chickpeas, lemon zest and juice, parsley and some salt and cracked black pepper. Heat the oil very gently for a couple of minutes and then set aside and leave to infuse. Search out and remove the garlic (you could add crushed garlic and leave it in if you prefer).

3. Drain the pasta, reserving a few tablespoons of the cooking water. Toss the pasta and sauce together, adding about half of the Parmesan. Taste and add more salt, pepper, lemon juice or extra-virgin olive oil until beautifully balanced. If the pasta sauce seems too dry, you may want to add some of the reserved pasta water or chickpea cooking water. Serve at once, with Parmesan and extra-virgin olive oil on the table.

VARIATION

Zip this up with some chilli flakes, adding a few halved cherry tomatoes and substituting aged pecorino for the Parmesan add three tablespoons of double cream, a large handful of baby spinach and a few thyme leaves to the sauce.

RAPINI & POTATO PIZZA ON BUTTERMILK PIZZA CRUST
from LOCAL MILK
yields 4 6″ pizzas
IINGREDIENTS
For Crust:1/2 cup buttermilk (room temp)3/4 cup water, almost hot to the touch (about 125° F)2 tablespoons dry yeast1 tablespoon olive oil1 tablespoon honey3 cups all purpose flour (sifted, if you’re into that)3/4 teaspoon saltolive oil for oiling the bowlcornmeal or flour for dusting
For Toppings:1 bunch rapini (broccoli rabe)
1 cup mixed baby potatoes (purple, red, yukon gold) or 3 medium sized, sliced paper thin3 tablespoons fresh rosemary, minced
2 minced garlic cloves
olive oil
kosher salt
1/2 tsp crushed red pepper flakes
1 cup grated gruyere
1 cup grated parmesan
4 eggs (optional)

COOKING DIRECTIONS
Make Crust:
Proof the yeast: In a small bowl mix together the buttermilk, olive oil, honey, and water. Sprinkle in the yeast. Stir once, and let sit in a warm place until it’s nice and foamy, about 10 to 20 minutes. If you don’t have foam you do have a problem. Toss it and start over. Either it was too hot, too cold, or the yeast was old. The mix should be about 100-110° when the yeast goes in.
Mix the flour and salt well. Stir in the foamy yeast mix with a wooden spoon quickly, dispersing clumps as much as possible at this point. You will have a wet dough.
Knead the dough. Dust a work surface with flour, I do so pretty liberally. Add about 1/4 cup flour to the dough in the bowl so that you can scrape it onto your work surface. Add more flour as needed, but don’t get trigger happy. The dough will stick at first but just add little bits of flour and keep kneading. Start with about 1/4 cups but add less and less flour as you continue to knead. Add it slowly, don’t be over zealous. You want to end up with a dough that is “just past sticky” and is “threatening to stick to the work surface”. Knead for about ten minutes until you have a smooth, silky dough (not a dry, tough dough).
1st rise. Lightly oil the bottom of a large bowl with the olive oil. Form dough into a ball. Place the dough in the bowl, and cover tightly with plastic wrap. Place the bowl in a spot that’s room temperature, neither warm nor cool. In 2 hours or so, the dough should double in size.
Shape the pizzas. Cut dough into 4 quarters. Place 1 quarter on a floured surface, pulling it gently into a round as you place it on the surface. Either stretch or pull the dough into approximate 6″ rounds, slightly thicker on the rim. I like to use my fists beneath the dough but if it threatens to tear, I lay it out and gingerly pat/pull. But don’t fret, you can patch up holes with a pinch of dough.
Once formed, make sure each pizza isn’t sticking and add flour beneath them if they seem to be. Cover them with a towel and let them rest again for a minimum of 10 and a maximum of 60 minutes.
Make toppings:
During the first resting of the crust, prepare the toppings. Heat oven to 375°.
Toss sliced potatoes with 1 Tbsp olive oil and sprinkle to taste with kosher salt and with the rosemary. Roast until soft and crispy on the edges, about 10-15 minutes. More like 20 if you’re using bigger potatoes. Increase heat to 550° and place pizza stone in the oven if using.
Blanch the rapini about 30 seconds and then shock in an ice bath. Drain and cut into bite sized pieces.
Heat 1 Tbsp olive oil in a skillet. Add garlic and red pepper flakes, sautéing until fragrant, about a minute. Add the rapini & a healthy pinch of salt (about 1/2 tsp, but season to taste). Saute a minute or so. Remove from heat. Set aside along with the finished potatoes. Mix the two cheeses to combine.
Assemble:
The oven should now be heated to 550°. ** there is a note in the intro to the recipe about an alternate baking temp
If using a stone, top pizzas on the peel dusted with cornmeal or flour before putting in the oven. If using a baking sheet, top the pizzas on the baking sheet (also dusted with cornmeal or flour).
Switch oven to broil, making sure there is a rack in the middle.
Brush crusts with olive oil. Sprinkle half a cup of cheese on each of the four pizzas as you assemble them. Broil them with just cheese for about 3 minutes or until the cheese is melted and the crust is puffing. Remove from oven and add additional toppings, the rapini & potatoes and an extra quarter cup of cheese along with an egg cracked in the middle if you so choose. Broil until brown (I like dark spots on my crust) and bubbly and the egg white is cooked through about 5-7 more minutes. If it starts to get too dark just turn the oven off of broil and back to bake & move the pizza to the lower rack until done.
Remove with a peel if they’re on a stone, slice, and serve!

RAPINI & POTATO PIZZA ON BUTTERMILK PIZZA CRUST

from LOCAL MILK

yields 4 6″ pizzas

IINGREDIENTS

For Crust:
1/2 cup buttermilk (room temp)
3/4 cup water, almost hot to the touch (about 125° F)
2 tablespoons dry yeast
1 tablespoon olive oil
1 tablespoon honey
3 cups all purpose flour (sifted, if you’re into that)
3/4 teaspoon salt
olive oil for oiling the bowl
cornmeal or flour for dusting

For Toppings:
1 bunch rapini (broccoli rabe)

1 cup mixed baby potatoes (purple, red, yukon gold) or 3 medium sized, sliced paper thin
3 tablespoons fresh rosemary, minced

2 minced garlic cloves
olive oil
kosher salt
1/2 tsp crushed red pepper flakes
1 cup grated gruyere
1 cup grated parmesan
4 eggs (optional)

COOKING DIRECTIONS

Make Crust:

Proof the yeast: In a small bowl mix together the buttermilk, olive oil, honey, and water. Sprinkle in the yeast. Stir once, and let sit in a warm place until it’s nice and foamy, about 10 to 20 minutes. If you don’t have foam you do have a problem. Toss it and start over. Either it was too hot, too cold, or the yeast was old. The mix should be about 100-110° when the yeast goes in.

Mix the flour and salt well. Stir in the foamy yeast mix with a wooden spoon quickly, dispersing clumps as much as possible at this point. You will have a wet dough.

Knead the dough. Dust a work surface with flour, I do so pretty liberally. Add about 1/4 cup flour to the dough in the bowl so that you can scrape it onto your work surface. Add more flour as needed, but don’t get trigger happy. The dough will stick at first but just add little bits of flour and keep kneading. Start with about 1/4 cups but add less and less flour as you continue to knead. Add it slowly, don’t be over zealous. You want to end up with a dough that is “just past sticky” and is “threatening to stick to the work surface”. Knead for about ten minutes until you have a smooth, silky dough (not a dry, tough dough).

1st rise. Lightly oil the bottom of a large bowl with the olive oil. Form dough into a ball. Place the dough in the bowl, and cover tightly with plastic wrap. Place the bowl in a spot that’s room temperature, neither warm nor cool. In 2 hours or so, the dough should double in size.

Shape the pizzas. Cut dough into 4 quarters. Place 1 quarter on a floured surface, pulling it gently into a round as you place it on the surface. Either stretch or pull the dough into approximate 6″ rounds, slightly thicker on the rim. I like to use my fists beneath the dough but if it threatens to tear, I lay it out and gingerly pat/pull. But don’t fret, you can patch up holes with a pinch of dough.

Once formed, make sure each pizza isn’t sticking and add flour beneath them if they seem to be. Cover them with a towel and let them rest again for a minimum of 10 and a maximum of 60 minutes.

Make toppings:

During the first resting of the crust, prepare the toppings. Heat oven to 375°.

Toss sliced potatoes with 1 Tbsp olive oil and sprinkle to taste with kosher salt and with the rosemary. Roast until soft and crispy on the edges, about 10-15 minutes. More like 20 if you’re using bigger potatoes. Increase heat to 550° and place pizza stone in the oven if using.

Blanch the rapini about 30 seconds and then shock in an ice bath. Drain and cut into bite sized pieces.

Heat 1 Tbsp olive oil in a skillet. Add garlic and red pepper flakes, sautéing until fragrant, about a minute. Add the rapini & a healthy pinch of salt (about 1/2 tsp, but season to taste). Saute a minute or so. Remove from heat. Set aside along with the finished potatoes. Mix the two cheeses to combine.

Assemble:

The oven should now be heated to 550°. ** there is a note in the intro to the recipe about an alternate baking temp

If using a stone, top pizzas on the peel dusted with cornmeal or flour before putting in the oven. If using a baking sheet, top the pizzas on the baking sheet (also dusted with cornmeal or flour).

Switch oven to broil, making sure there is a rack in the middle.

Brush crusts with olive oil. Sprinkle half a cup of cheese on each of the four pizzas as you assemble them. Broil them with just cheese for about 3 minutes or until the cheese is melted and the crust is puffing. Remove from oven and add additional toppings, the rapini & potatoes and an extra quarter cup of cheese along with an egg cracked in the middle if you so choose. Broil until brown (I like dark spots on my crust) and bubbly and the egg white is cooked through about 5-7 more minutes. If it starts to get too dark just turn the oven off of broil and back to bake & move the pizza to the lower rack until done.

Remove with a peel if they’re on a stone, slice, and serve!

Black Bean and Poblano Tacos a la NYTimes

INGREDIENTS
1/2 pound black beans, rinsed and soaked 4 to 6 hours, or overnight if possible
1 small onion, halved
1 bay leaf
1 teaspoon salt
4 poblano chiles
Soft corn tortillas
1/2 pound fresh mozzarella, shredded
1/2 pound queso fresco

1. Drain beans, put in medium pot, add water to cover and bring to a boil over high heat. Add onion, bay leaf and salt and reduce heat to a gentle simmer. Cook for about 1 hour, longer if necessary, adding water occasionally if liquid falls below surface of beans. When beans are tender, taste and adjust salt. Keep beans warm in their broth.
2. Meanwhile, roast poblano chiles over a charcoal grill, under the broiler or directly on a gas stovetop burners until skins are completely blackened and blistered. Set chiles aside to cool, then split lengthwise. Scrape away skins and seeds with a paring knife. Cut cleaned chiles into 1/2-inch ribbons, transfer to small bowl and season lightly with salt.
3. To serve, warm the tortillas on a hot griddle or cast iron pan over a burner. Put 2 warm tortillas side by side on a small plate. With a slotted spoon, place 2 tablespoons beans on each tortilla. Top with a few shreds of mozzarella and 2 or 3 strips of poblano. Crumble a little queso fresco on each taco.

YIELD6 to 8 serving

Black Bean and Poblano Tacos a la NYTimes

INGREDIENTS

  • 1/2 pound black beans, rinsed and soaked 4 to 6 hours, or overnight if possible
  • 1 small onion, halved
  • 1 bay leaf
  • 1 teaspoon salt
  • 4 poblano chiles
  • Soft corn tortillas
  • 1/2 pound fresh mozzarella, shredded
  • 1/2 pound queso fresco
1. Drain beans, put in medium pot, add water to cover and bring to a boil over high heat. Add onion, bay leaf and salt and reduce heat to a gentle simmer. Cook for about 1 hour, longer if necessary, adding water occasionally if liquid falls below surface of beans. When beans are tender, taste and adjust salt. Keep beans warm in their broth.
2. Meanwhile, roast poblano chiles over a charcoal grill, under the broiler or directly on a gas stovetop burners until skins are completely blackened and blistered. Set chiles aside to cool, then split lengthwise. Scrape away skins and seeds with a paring knife. Cut cleaned chiles into 1/2-inch ribbons, transfer to small bowl and season lightly with salt.
3. To serve, warm the tortillas on a hot griddle or cast iron pan over a burner. Put 2 warm tortillas side by side on a small plate. With a slotted spoon, place 2 tablespoons beans on each tortilla. Top with a few shreds of mozzarella and 2 or 3 strips of poblano. Crumble a little queso fresco on each taco.
YIELD6 to 8 serving
Winter Chickpea Chowder
Tip: Soak dried chickpeas overnight or use organic canned chickpeas
Serves 4
Ingredients
2 cups dried chickpeas (or use one 14oz can organic chickpeas)
1 clove garlic
½ onion
1 inch fresh peeled ginger
1 large sweet potato
1 parsnip
1 stalk celery
½ red bell pepper
4 leaves kale
1 TBSP Olive oil
10 cups water
½ tsp turmeric
½ tsp ground cumin
½ tsp ground coriander
1 tsp salt
Cook dried chickpeas until soft ( a pressure cooker is an invaluable friend for cooking beans in half the time) or use one 14oz can organic chickpeas. Throw out soaking water and rinse beans before cooking. Do not use soaking water to cook with.
Peel and chop garlic, onion, ginger, sweet potato, parsnip, stalk celery and red bell pepper.
Wash and strip off stalk kale and tear into small pieces.
Add olive oil into a medium saucepan. On medium heat sauté onions, ginger, and garlic until lightly browned.
Add all other veggies except for the kale and sauté for a few more minutes.
Add water and with lid on pot bring to a slow boil.
Once boiling add cooked chickpeas and stir, lower to simmer for 10 minutes.
Add kale, turmeric, ground cumin and ground coriander.
Add tsp salt and stir. Serve.
To make for a heartier meal, steam a variety of Winter greens with salt and ghee and add a grain from your Winter grains list.

Winter Chickpea Chowder

Tip: Soak dried chickpeas overnight or use organic canned chickpeas

Serves 4

Ingredients

  • 2 cups dried chickpeas (or use one 14oz can organic chickpeas)
  • 1 clove garlic
  • ½ onion
  • 1 inch fresh peeled ginger
  • 1 large sweet potato
  • 1 parsnip
  • 1 stalk celery
  • ½ red bell pepper
  • 4 leaves kale
  • 1 TBSP Olive oil
  • 10 cups water
  • ½ tsp turmeric
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • 1 tsp salt

Cook dried chickpeas until soft ( a pressure cooker is an invaluable friend for cooking beans in half the time) or use one 14oz can organic chickpeas. Throw out soaking water and rinse beans before cooking. Do not use soaking water to cook with.

  1. Peel and chop garlic, onion, ginger, sweet potato, parsnip, stalk celery and red bell pepper.
  2. Wash and strip off stalk kale and tear into small pieces.
  3. Add olive oil into a medium saucepan. On medium heat sauté onions, ginger, and garlic until lightly browned.
  4. Add all other veggies except for the kale and sauté for a few more minutes.
  5. Add water and with lid on pot bring to a slow boil.
  6. Once boiling add cooked chickpeas and stir, lower to simmer for 10 minutes.
  7. Add kale, turmeric, ground cumin and ground coriander.
  8. Add tsp salt and stir. Serve.

To make for a heartier meal, steam a variety of Winter greens with salt and ghee and add a grain from your Winter grains list.

moroccan-style vegetable + chickpea stew knob of coconut oil
1 medium onion, small dice1 tsp ground cinnamon1-2 tsp ground cumin1-2 tsp ground corianderchili flakes 2 cloves of garlic, minced2 carrots, chopped (1/2 inch pieces)1 large or 2 small sweet potatoes, peeled + chopped (1/2 inch pieces)1 28-ounce can crushed tomatoes (preferably fire-roasted)3 cups vegetable stock or water (or more, depending)1 yellow pepper, stemmed and chopped (1/2 inch pieces)2 cups (or a 14-15 ounce can) cooked chickpeassalt + peppercouple handfuls of chopped greens
to serve:chopped flat leaf parsley/cilantrofine grated lemon zestextra virgin olive oilcooked brown rice/quinoa/millet/couscous
Heat the coconut oil in a large soup pot over medium heat. Add the onions and lower heat until they are sizzling kind of quietly. Once the onions are translucent, add the cinnamon, cumin, coriander and chili flakes. Slowly sauté and stir this mix until the onions are really, really soft, about 5 minutes. Add the garlic and sauté until fragrant, about 1 minute. Add the carrots and sweet potatoes. Season with salt and pepper. Stir to coat the vegetables in the spices and oil. Add the tomatoes and stir. Add the vegetable stock. Bring the soup to a boil and simmer until the sweet potatoes are just tender, about 10-12 minutes.
Add the chopped yellow peppers and chickpeas and stir the soup. Season the whole thing again with salt and pepper. Simmer until the yellow peppers are tender and the sweet potatoes are quite soft, about 5 minutes. Add the greens to the pot and cook for 1 minute, or until just-wilted. Check the soup for seasoning and serve it hot with cooked grains, drizzles of olive oil, lemon zest and chopped herbs.
notes:  slowly cook the onions and spices out in the oil before adding everything else, almost stewing them in a way. The raw-ness of the spice goes away and the onions melt into the soup in a special luxurious kind of way.
slightly adapted from The First Mess

moroccan-style vegetable + chickpea stew
 knob of coconut oil

1 medium onion, small dice
1 tsp ground cinnamon
1-2 tsp ground cumin
1-2 tsp ground coriander
chili flakes 
2 cloves of garlic, minced
2 carrots, chopped (1/2 inch pieces)
1 large or 2 small sweet potatoes, peeled + chopped (1/2 inch pieces)
1 28-ounce can crushed tomatoes (preferably fire-roasted)
3 cups vegetable stock or water (or more, depending)
1 yellow pepper, stemmed and chopped (1/2 inch pieces)
2 cups (or a 14-15 ounce can) cooked chickpeas
salt + pepper
couple handfuls of chopped greens

to serve:
chopped flat leaf parsley/cilantro
fine grated lemon zest
extra virgin olive oil
cooked brown rice/quinoa/millet/couscous

Heat the coconut oil in a large soup pot over medium heat. Add the onions and lower heat until they are sizzling kind of quietly. Once the onions are translucent, add the cinnamon, cumin, coriander and chili flakes. Slowly sauté and stir this mix until the onions are really, really soft, about 5 minutes. Add the garlic and sauté until fragrant, about 1 minute. Add the carrots and sweet potatoes. Season with salt and pepper. Stir to coat the vegetables in the spices and oil. Add the tomatoes and stir. Add the vegetable stock. Bring the soup to a boil and simmer until the sweet potatoes are just tender, about 10-12 minutes.

Add the chopped yellow peppers and chickpeas and stir the soup. Season the whole thing again with salt and pepper. Simmer until the yellow peppers are tender and the sweet potatoes are quite soft, about 5 minutes. Add the greens to the pot and cook for 1 minute, or until just-wilted. Check the soup for seasoning and serve it hot with cooked grains, drizzles of olive oil, lemon zest and chopped herbs.

notes:  slowly cook the onions and spices out in the oil before adding everything else, almost stewing them in a way. The raw-ness of the spice goes away and the onions melt into the soup in a special luxurious kind of way.

slightly adapted from The First Mess

Kale and Quinoa
Serves 2-4
2cups salted water
1cup quinoa
1bunch lacinato kale, washed and chopped into 1” lengths
1meyer lemon, zested and juiced
2scallions, minced
1tablespoon toasted walnut oil
3tablespoons toasted pine nuts
1/4cup crumbled goat cheese
salt and pepper
Bring the water to a boil in a covered pot. Add the quinoa, cover, and lower the heat until it is just enough to maintain a simmer. Let simmer for 10 minutes, then top with the kale and re-cover. Simmer another 5 minutes, then turn off the heat and allow to steam for 5 more minutes.
While the quinoa is cooking, take a large serving bowl and combine half of the lemon juice (reserving the other half), all of the lemon zest, scallions, walnut oil (you can substitute olive oil if you desire), pine nuts, and goat cheese.
Check the quinoa and kale when the cooking time has completed — the water should have absorbed, and the quinoa will be tender but firm, and the kale tender and bright green. If the quinoa still has a hard white center, you can steam a bit longer (adding more water if needed). When the quinoa and kale are done, fluff the pilaf, and tip it into the waiting bowl with the remaining ingredients. As the hot quinoa hits the scallions and lemon it should smell lovely. Toss to combine, seasoning with salt and pepper, and the remaining lemon juice if needed.
Food52

Kale and Quinoa

Serves 2-4

  • 2cups salted water
  • 1cup quinoa
  • 1bunch lacinato kale, washed and chopped into 1” lengths
  • 1meyer lemon, zested and juiced
  • 2scallions, minced
  • 1tablespoon toasted walnut oil
  • 3tablespoons toasted pine nuts
  • 1/4cup crumbled goat cheese
  • salt and pepper
  1. Bring the water to a boil in a covered pot. Add the quinoa, cover, and lower the heat until it is just enough to maintain a simmer. Let simmer for 10 minutes, then top with the kale and re-cover. Simmer another 5 minutes, then turn off the heat and allow to steam for 5 more minutes.
  2. While the quinoa is cooking, take a large serving bowl and combine half of the lemon juice (reserving the other half), all of the lemon zest, scallions, walnut oil (you can substitute olive oil if you desire), pine nuts, and goat cheese.
  3. Check the quinoa and kale when the cooking time has completed — the water should have absorbed, and the quinoa will be tender but firm, and the kale tender and bright green. If the quinoa still has a hard white center, you can steam a bit longer (adding more water if needed). When the quinoa and kale are done, fluff the pilaf, and tip it into the waiting bowl with the remaining ingredients. As the hot quinoa hits the scallions and lemon it should smell lovely. Toss to combine, seasoning with salt and pepper, and the remaining lemon juice if needed.

Food52

Red Lentil Dahl
Serves 4
1 tablespoons ghee (or oil)1 teaspoon mustard seeds2 tablespoons fresh minced ginger1/2 tablespoon turmeric1 teaspoon ground coriander1 small onion, diced1 small carrot, diced1 cup dry red lentils, rinsed well1 teaspoon salt4 cups water 
Heat the ghee in a soup pot. Add the mustard seeds; as soon as they start to pop, add the ginger and then the other spices. Sauté one minute. Add the onions and carrots and sauté until they are heated through. Add the salt and continue to sauté until the onions start to brown. Add the red lentils and stir to coat with spices. Add water or stock and bring to a boil. Reduce heat and simmer until lentils have broken up. Adjust seasonings to taste.
Kripalu

Red Lentil Dahl

Serves 4

1 tablespoons ghee (or oil)
1 teaspoon mustard seeds
2 tablespoons fresh minced ginger
1/2 tablespoon turmeric
1 teaspoon ground coriander
1 small onion, diced
1 small carrot, diced
1 cup dry red lentils, rinsed well
1 teaspoon salt
4 cups water 

Heat the ghee in a soup pot. Add the mustard seeds; as soon as they start to pop, add the ginger and then the other spices. Sauté one minute. Add the onions and carrots and sauté until they are heated through. Add the salt and continue to sauté until the onions start to brown. Add the red lentils and stir to coat with spices. Add water or stock and bring to a boil. Reduce heat and simmer until lentils have broken up. Adjust seasonings to taste.

Kripalu