Thai Coconut Curry Lentil Stew

Thai Coconut Curry Lentil Stew  Tried Tested

This dish will soon be a “do-over” favourite!

Ingredients
1 Tbsp. coconut oil
3 large cloves of garlic
1 medium yellow onion-minced
1 Tbsp. Thai red curry paste (more or less)
1 tsp. fresh ginger, minced
1 fresh jalepeno, finely chopped (optional)
1 cup chopped red bell pepper
1/2 tsp. sea salt
1 cup dried lentils (I use split red lentils)
1 14.5 oz. can of garbanzo beans
2 sweet potatoes, peeled and cut into 1 in. cubes
2 -14.5 oz cans of diced tomatoes, including juice
2 cups of coconut milk or 1 14 oz. can and add enough water to make 2 cups
1/2 cup minced cilantro
juice from 1 lime

Directions
Heat a large pot over medium heat. Saute garlic, onion, ginger, jalapeno, red pepper, curry paste and salt in coconut oil until onions are soft. Add lentils, sweet potatoes, tomatoes, garbanzo beans and coconut milk. Cover and simmer over medium heat 20 to 30 minutes or until potatoes and lentils are soft. Remove from heat and add lime juice and cilantro. You could garnish this dish with extra cilantro and vegan sour cream.

Source: Mona Aumair
TRIED AND TESTED

Curried Butternut Squash and Apple Soup

Curried Butternut Squash Tried Tested

A delicious soup that can be made in no time!
Ingredients:
¼ cup butter
2 cups onion, finely diced
1 ½ tbsp curry powder
1 tsp ground ginger
4 cups chicken (or veggie) broth
2 pounds butternut squash, peeled, seeded and chopped
2 apples, peeled cored and diced
1 cup apple juice
salt, to taste
pepper, to taste

Directions:
Melt butter in large soup pot. Add onions, Curry and Ginger. Cook, covered, over low heat until onion is tender, about 5 minutes.
Add broth, squash and apples, and bring to a boil. Reduce heat and simmer, partially covered, for about 20–25 minutes, until squash and apples are tender.
Working in batches, purée solids with an immersion blender, blender or food processor.
Return purée to pot. Add apple juice and heat. Season with Sea Salt and Black Pepper.
Garnish with grated apple or cream if desired

Source: Mona Aumair
TRIED AND TESTED

Bean and Rice Salad

Bean and Rice Salad Tried Tested

This is one of my favourite dishes for a work lunch!
Ingredients:
1 cup long grain rice
2 cups water
1 teaspoon olive oil
1/2 teaspoon salt
1 can white corn chipotle corn, drained (or frozen corn with Chipotle spice sprinkled on it)
1 can red beans, drained and rinsed
1 can black beans, drained and rinsed
1 green pepper, chopped
1/2 red onion, chopped
2 cloves garlic, chopped fine
a small bunch of fresh cilantro, chopped very fine (I used half a large bunch)
3 tablespoons white wine vinegar
1/4 cup olive oil
1 teaspoon cumin
salt and pepper to taste

Directions
Bring 2 cups water to boil in a saucepan. Add 1 cup rice, 1 teaspoon olive oil and 1/2 teaspoon salt. Cover with a lid and reduce to a simmer. Simmer for 15 minutes, then remove from heat. Do not take the lid off at any time. Let the rice rest for another 15 minutes, with the lid on at all times. I like to spread the rice then on a cookie sheet for about 5 minutes so it can come to room temperature.
Add corn, beans, green pepper, onions, garlic, cilantro, vinegar, oil and cumin to a large mixing bowl. Mix well to combine. Add rice and mix. Add salt and pepper to taste. Serve at room temperature or chilled.

Source: Mona Aumair
TRIED AND TESTED

Honey-Lime Quinoa Stuffed Sweet Potatoes

Honey-Lime Quinoa Stuffed Sweet Potatoes

One word: Outstanding!
Ingredients:
4 medium sweet potatoes, scrubbed and rinsed then pierced several times with a fork
1 cup uncooked quinoa
1 3/4 cup low-sodium chicken broth or vegetable broth
1 Tbsp olive oil
1 cup chopped yellow onion
1 clove garlic
1 (15 oz) can black beans, drained and rinsed
1 1/2 cups grilled or frozen corn
1/2 tsp ground cumin
1/2 tsp ground paprika
1/4 tsp ground coriander
1/8 tsp caynenne pepper
3 1/2 Tbsp fresh lime juice
3 1/2 Tbsp honey
Salt and freshly ground black pepper
3 Tbsp chopped cilantro, plus more for garnish
2 oz shredded Monterey Jack cheese (1/2 cup)
Sour cream for serving, optional

Directions
Preheat oven to 400 degrees. Place sweet potatoes on a baking sheet and bake in preheated oven until tender, about 40 minutes.
Meanwhile, in a medium saucepan, bring quinoa and broth to a boil, then reduce heat to low and cover and simmer 15 minutes, or until fluffy.
Heat oil in a skillet over medium-high heat. Once hot, add onion and saute until tender, about 4 minutes, adding in garlic during last 30 seconds of sautéing. Add onion mixture to cooked quinoa, along with black beans, corn, cumin, paprika, coriander, cayenne, lime juice and honey, 3 Tbsp chopped cilantro and toss mixture. Season with salt and pepper to taste.
Cut cooked sweet potatoes in half and scoop out some of the sweet potato flesh to create a bowl shape, while leaving about 1/3 to 1/2-inch of sweet potato intact (reserve scooped out potato in refrigerator for another use). Fill sweet potatoes with quinoa mixture, then sprinkle tops evenly with cheese.
Transfer to oven and broil until cheese has melted. Serve warm garnished with cilantro and sour cream if desired.

Source: Mona Aumair
TRIED AND TESTED