This is a yummy comfort stew from a new-to-me blog for a cold snowy March day! http://joyofyum.com/fragrant-moroccan-vegetable-stew/
I didn’t have to change much about the recipe. You can simplify it by just using veggie broth instead of the bouillon cubes and you can modify the spice topping based on what you have in your pantry. Yummmm😊
Use this guide to make yummy bowls and this guide for the sauces. The possibilities are endless!
This was my version:
Grain: Supergrain mix from Whole Foods (quinoa or brown rice would work great too)
Greens: Collard greens (any green leafies)
Veggies: Sweet potatoes, beets, romanesco broccoli (organic & on sale at Whole Foods… a combination of cauliflower & broccoli… super yummy!) (regular broccoli or cauliflower would also be good…and/or any of your fave veggies!)
Protein: Steamed tempeh (tofu would be good too)
Sauce: Thai Coconut Curry sauce (see link above, with red curry, no sugar)
This was so good! I highly recommend experimenting!
I wanted to try this recipe for a lentil loaf because a. I love this website and b. It’s basically lentil stew in loaf form and I can’t get enough of lentil stew!
I made it as prescribed except for the glaze: I made it healthier by subbing tomato paste for ketchup and 3 dates for the sugar. Super yum!!!
Serve with a leafy green salad, steamed greens, or your favorite veggie side. Pictured here with steamed beet greens.
This salad is a great combo of raw veggies, protein and healthy fat so it nourishes you and fills you up while giving your body the nutrition it craves…and most importantly it’s yummy! It’s also super fast & easy to make.
Greens of choice (in the picture was spinach + Swiss chard but I also made it with just spinach and spinach + mixed greens)
Chopped green onion
Chopped avocado (1/4 avocado per serving)
1/2 cup thawed frozen organic green peas
1/2 cup thawed frozen organic edamame OR baby Lima beans
Dressing (makes 4 servings):
1/4-1/2 cup Fresh-squeezed lemon juice
4 T Tahini
4 T Balsamic vinegar
4 T Nutritional yeast (optional)
Salt to taste (optional)
Seasonings to taste ( i.e. cumin, cayenne, paprika)
Water to achieve desired consistency
I started with this tempeh recipe. To me it tastes a little bit like chicken, but what do I know, this is a woman who hasn’t eaten actual chicken in five years! But the salad definitely has a Waldorf feel to it if that’s your thing.
In addition to the tempeh:
Baby spinach (feel free to sub your favorite greens)
Baby sunflower greens (optional but awesome)
Chopped celery ( I actually used chard stems because I just happened to have leftover but it’s very similar to celery.)
Optional additions: (I didn’t add these but it would be good with:) walnuts, raisins (both traditional Waldorf ingredients I believe…), avocado (never a bad idea!)
Dressing: Martha’s special tahini awesomeness (makes 3+ servings depending how big of a salad and how heavy you like your dressing)
2 heaping T tahini
1/4 c lemon juice
2 T balsamic vinegar
2 T nutritional yeast (optional but awesome)
Water to achieve desired consistency.
Feel free to add more tahini if it’s too lemony for you but I like it very lemony and watery and just drench it all over 😊 just play around with the ingredients until you get a combination that you like!
1 8 oz package tempeh
1 T coconut oil
1 small butternut squash (sub any winter squash or sweet potato)
1/2 large or 1 small yellow or sweet onion, sliced
1/2 large or 1 small red pepper, sliced
Chipotle chili peppers in adobo (to taste) (seeded & diced)
2 cloves garlic, crushed
chili powder, cumin (to taste)
Steam the tempeh for 15 min. Then crumble it.
Peel & de-seed & chop the squash (I like to cook it a little bit whole first to make it a little more manageable).
Sauté the squash & onions in the oil until tender. Throw in the remaining ingredients and stir up and cook until everything intermingles!
Serve as a taco or burrito filling or Mexican salad topping with greens, raw veggies, tomato, salsa, guacamole or avocado, cashew sour cream or yogurt, nutritional yeast, etc. Enjoy!