Spicy African Peanut Stew {Peas and Thank You}

This was SO gooooood! I cooked it in the crockpot. Everyone loved. Except Ava. She would have given her first born to NOT eat it. Sigh.

1 can (14 ounces) chickpeas, drained and rinsed

1  sweet potato, cubed (approximately 1 cup)

1 1/2 teaspoons curry powder

1/2 to 3/4 teaspoon garam masala (depending on how spicy you like it)

1 teaspoon cumin

1 tablespoon minced ginger

2 teaspoons minced garlic

sweetener to taste (organic sugar or stevia)

dash cinnamon

1 can (14 ounces) organic fire-roasted tomatoes, in juice

1 can (14 ounces) light coconut milk

2 cups vegetable broth powder

2 tablespoons natural peanut butter

1/2 cup red lentils, drained and rinsed

Directions

Combine all ingredients in a Crock-Pot and set on high for about half an hour, and then switch to low for an additional 3 to 4 hours. Serve and pass garnishes at the table.

Chef Suggestions

Garnish with chopped cilantro, chopped peanuts, dairy-free or organic sour cream or organic plain yogurt.

Mediterranean Veggie Burgers with Provolone and Italian Ketchup.

I've been following Rachael Ray for a long time now... and for a girl who claims to be "Queen of Burgers" and never had a veggie burger until now... I wanna say - it's about time!! I was totally excited while watching her show and she had veggie burgers on the docket to make at the end. Yay! I really like the beef-free bean burgers... but wanted another stanby. This for sure is a keeper. And yes, I did slurge and got the provolone cheese for it.

There's a lot of steps, so I was in my right mind to go ahead and double the recipe and freeze half for later. It uses couscous or quinoa and lentils, so is a great way to use leftovers.

I didn't make the ketchup this go round, time was not on my side. Which looks really, really good and would add even more flavor. But I added avocado and sprouts and some natural ketchup. Yum! Shayne really liked them too. You have to focus on the fact that they're not a hamburger sub, just something a little like them but healthy for you!

For the Ketchup:

1 cup tomato sauce
Salt and pepper
1 clove crushed garlic
3 tablespoons aged balsamic vinegar
1 1/2 teaspoons light brown sugar
1 teaspoon dried oregano

For the Burgers:
3 tablespoons EVOO – Extra Virgin Olive Oil, divided
1 small carrot, chopped
1 small onion, chopped
12 cremini mushrooms, chopped
2 tablespoons fresh thyme
4 cloves garlic, finely chopped
Salt and pepper
A small handful dried mushrooms, all porcini or mixed
2 1/2 cups cooked brown lentils
1 1/2 cups cooked quinoa (for nuttier burgers) or cooked cold couscous (for softer burgers)
1 cup drained chickpeas (I used black beans)
1/4 cup toasted pine nuts or sliced almonds
1/4 cup currants or chopped raisins  (omitted, too scared to mess 'em up)
1 egg (For a vegan burger, omit -- be gentle when flipping burgers so they don't fall apart)

6 slices Provolone cheese
Ciabatta or other crusty rolls, split and lightly toasted
Arugula dressed lightly with lemon juice and EVOO (i used sprouts)

Combine ketchup ingredients in a small pot and bring to a bubble. Reduce heat to low and simmer to thicken to the consistency of ketchup, 15-20 minutes.

Meanwhile, heat a tablespoon EVOO in a skillet over medium to medium-high heat. Add carrot, onions and mushrooms, and sauté to tender. Add thyme and garlic, season with salt and pepper, cook a minute or 2 more then turn off heat and cool.

To a food processor bowl, add a few pieces of dried mushrooms. Process to finely chop then add lentils, quinoa or couscous, chickpeas, nuts and raisins. Season with salt and pepper and add cooled, cooked vegetables. Pulse until well combined. Add egg and pulse a few more times. Form 6 patties.

Heat remaining 2 tablespoons EVOO in a large skillet over medium-high heat. Add patties and cook 5-6 minutes. Flip burgers, cook 2-3 minutes more, add cheese and tent pan with tin foil to melt cheese, 1-2 minutes. Serve on rolls with greens and Italian ketchup.

a Rachael Ray recipe

A Hummus Recipe.

I posted this forever ago when I posted my Rainbow Wraps... but never posted it's on it's own... with a picture. Love how it looks in the blender. All fluffy, yummy and creamy.

2 (15 oz.) cans chickpeas, drained and rinsed {i've used navy & pinto beans in here too}

1/3 cup fat-free oil substitute (or olive oil)
1/4 cup fresh lemon juice
3 tablespoons sesame tahini
2-3 cloves garlic, crushed
1/4 cup water, more or less for desired thickness
pinch of ground cumin or ground coriander (optional - did both)
salt and pepper
paprika (preferably Hungarian smoked - or just smoked)

Place half the chickpeas and oil substitute in a blender {makes it more creamier then a big ole food processor}. Pulse several times, stopping to stir with a rubber spatula. When the mixture is almost pureed and creamy, add the remaining chickpeas and oil, lemon juice, tahini, garlic, cumin, and a little salt. Pulse, stopping to stir several times, until the mixture is very creamy. Season with salt and pepper; add more lemon juice to taste if necessary.

Transfer to an airtight container and chill for 30 minutes before serving. To serve: spread into a shallow bowl, dust with paprika, and drizzle a tablespoon of olive oil on top. (i just added the paprika when i mixed and forgot about the pretty drizzle of olive oil - no need for cute presentation for lunch)

I've added 2 roasted red peppers to this, and it turned out yummy. Another recipe variation is to add 2-3 tablespoons of chopped fresh dill and parsley to it.

Veganomicon, pg 67

serves 4

time: 10 minutes, plus chill time

Wainbow Waps

I am so, so, soooo excited about these. Other then drinking shrek shakes, my kids aren't over the moon about vegetables. They'll do broccoli and corn, and maybe a few others. But slowly I've been wearing them down. First, salad. And now, wraps. I've learned with kids that if you give something a cool name, put it in a wrap or on a bun and get them involved making/assembling stuff - they're almost golden to eat whatever. Though I guess it also takes a bit of "molding" like I've been doing lately, also.  

Nolan has always eaten these well, the kid loves anything in a tortilla - and sprouts and avocado are his favorite. Ava has taken a bit more "brainwashing". So, after they had already downed their pb&j's for lunch - and weren't ravishing animals anymore...I offered them a wrap. I was about to make some wraps for Shayne and I when I got my bright idea of calling them WAINBOW WAPS (totally fun to say) and having them help make them. I think that's what won Ava over.

The kids now eat 2 of them for lunch. This is what we had in them today - on picture day...

a multi-grain tortilla, hummus (below), black beans, red peppers, cherry tomatoes, shredded carrots, yellow peppers, sprouts, avocado and black beans

A HUMMUS RECIPE

2 (15 oz.) cans chickpeas, drained and rinsed
{i didn't have and used a can of navy beans & pinto beans - so yum!}
1/3 cup fat-free oil substitute (or olive oil)
1/4 cup fresh lemon juice
3 tablespoons sesame tahini
2-3 cloves garlic, crushed
1/4 cup water, more or less for desired thickness
pinch of ground cumin or ground coriander (optional - did both)
salt and pepper
paprika (preferably Hungarian smoked - or just smoked)

Place half the chickpeas and oil substitute in a blender {makes it more creamier then a big ole food processor}. Pulse several times, stopping to stir with a rubber spatula. When the mixture is almost pureed and creamy, add the remaining chickpeas and oil, lemon juice, tahini, garlic, cumin, and a little salt. Pulse, stopping to stir several times, until the mixture is very creamy. Season with salt and pepper; add more lemon juice to taste if necessary.

Transfer to an airtight container and chill for 30 minutes before serving. To serve: spread into a shallow bowl, dust with paprika, and drizzle a tablespoon of olive oil on top. (i just added the paprika when i mixed and forgot about the pretty drizzle of olive oil - no need for cute presentation for lunch)

I've added 2 roasted red peppers to this, and it turned out yummy. Another recipe variation is to add 2-3 tablespoons of chopped fresh dill and parsley to it. Can't wait to try that since my "Ranch Hummus" I made for Ava a while back didn't turn out so stellar.

Veganomicon, pg 67

serves 4

time: 10 minutes, plus chill time