Lasagna Mac Stew

This was a recipe I tried from somewhere and tweaked to our liking.  Being plant-based, we don't often eat a lot of "Italian", and I've since given up on laboriously slaving over a gorgeous "lasagna" and having it devoured in a fraction of the time.  So when I saw this "lasagna" mac recipe, I was intrigued.  Spoiler alert: it tastes nothing like lasagna, but it's still a fun stew the boys especially enjoy.

Lasagna Mac Stew
Serves 6-8

• 1 lg onion, chopped
• 1 TBLS minced garlic
• 1 1/2 TBLS each: basil and oregano
• 1 tsp sage
• 1 1/4 dry brown lentils, picked over and rinsed
• 1 15oz can diced tomatoes
• 1 30oz can crushed tomatoes
• 8-10oz frozen spinach, thawed and squeezed out, or fresh
• 6 cups broth
• 1 lb elbow mac or other short pasta, cooked
• 1 TBLS red wine vinegar for the end
• S&P to taste

-- In a large pot, saute onion 5-7 minutes until soft.  Add garlic 1-2 minutes.  Stir in spices, 1 minute.

-- Add lentils, tomatoes, spinach and broth.  Bring to a boil, reduce heat and simmer 30-40 minutes until lentils are soft.

-- Add cooked noodles and stir in vinegar.   Season to taste. 

You can put everything (minus cooked pasta and vinegar) in the crockpot on high for 5-6 hours and add the pasta and vinegar at the end as you would per the directions.

NOTE: I've tried cooking the noodles in the soup once the lentils are done and while it works, it just takes longer and I would just rather cook the pasta while the soup is simmering and add it in already done. Also, if using fresh spinach, wait until the end to add and wilt that.

Black Bean Pasta Sauce

Here's a quick, easy, and oh so hearty, pasta sauce.  If you don't have time to sit and babysit it while it simmers, just use the crockpot! It may stick to the sides a little, but it's worth the soaking time later on.

Black Bean Pasta Sauce
Use with 1 lb pasta

• 3 cans black beans, rinse and drain
• 2 15oz cans tomato sauce/puree
• 1 can tomato paste
• 1/2-1cup water
• 1 small onion, chopped
• 1 TBLS minced garlic
• 2 tsp oregano and basil
• 1 tsp cumin and paprika

-- Heat and simmer, covered, on the stove for an hour until onions are soft.  Mash slightly and serve over cooked pasta, or mix the pasta right into the sauce

Crockpot on high for 3 hours (or low for 6)

New Recipes for 2020

Well, once again, YEARS have gone by with no action from me on this blog, and yet it is still being used as a resource-- YAY!  Last time I posted, I added 20 New Favorites, and as the years have gone by, our little family has come across more recipes that now regularly frequent our table.  So I thought I would ring in the new decade by adding some of these new favorites.
Like last time, I decided to just share the recipes sans pictures -- better to have a recipe without a picture than no recipe at all, right? All recipes are also in the main index.

A very happy and healthy 2020 to you all!

Aromatic Stew
Beans & Greens Stew
Black Bean Pasta Sauce
Butternut Squash Stew (simple)
Carrot Tomato Soup
Cumin Lentil Salad
Elegant Butternut Squash Stew
Herbed Lentil "Salad"
Indian Spiced Lentil Salad
Italian Baked Beans and Greens
Keema Lentils with Cucumber Relish
Lasagna Mac Stew
Lemon Millet White Bean Salad
Lentil & Squash Moroccan Stew
Pepper & Kale Butternut Squash Stew
Perfect Pintos(crockpot)
Poor man's Paella
Red Bean Sweet Potato Curry
Simple Black BeanStew
Slow Cooker Black Bean Soup
Southern Styled Black Eyed Peas
Sweet Mesquite Lentils
Sweet Potato Cauliflower Lentil Curry
TJ's Easy Chili
Vegan Hungarian Goulash
Yellow Split Pea Carrot Salad

Lemon Millet White Bean Salad

This is a quick and easy main dish type salad to throw together. The fresh herbs really make this dish, so don't skip them! Pair with a simple salad or a pureed vegetable soup.  Also, don't let the millet turn you off -- this dish is so flavorful and one of my favorite uses of this grain.

Lemon Millet White Bean Salad
Serve 6-8

• 2 cups dry millet
• 4 cups vegetable broth
• 2 tsp minced garlic
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 cans white cannellini beans, rinse/drain
• 4 large lemons, zested and juiced
• 1/2 cup fine chopped red onion
• 1/2 cup chopped fresh parsley
• .5oz package fresh dill, finely chopped (6 TBLS)
• 2 TBLS balsamic vinegar

-- Cook millet according to package directions (like rice) in broth with garlic, salt and pepper. Fluff and cool slightly.

-- Combine lemon juice, zest, onion, herbs and vinegar. Drizzle over millet and gently mix in with beans.

-- Season with a little extra salt and pepper to taste.  Serve slightly warm, room temp, or chilled.

Southern Styled Black Eyed Peas

I love beans and rice fixed pretty much any way, so this is total comfort food for me.  I don't often use black eyed peas or collard greens, so this is one of our family favorites.  The smoky notes usually gained with ham is accomplished with the use of liquid smoke (a vegan-kitchen's secret weapon).  You do need to soak the beans (there IS a way if you forget!).  Different methods for cooking are all below, the crockpot is my personal favorite as it yeilds the creamiest beans.  I serve this over rice, but you could serve it alongside, or on, cornbread, grits, polenta or any other whole grain!

Southern Styled Black Eyed Peas
Serves 6-8

• 1 lb black eyed peas (2 full cups) soaked overnight in large bowl with plenty of water, rinsed and drained well
• 4 cups broth/water
• 1 lg onion, chopped
• 2 TBLS minced garlic
• 1 TBLS balsamic vinegar
• 1 tsp each: thyme, paprika, oregano, smoked paprika
• 1 cup chopped celery
• 2 lg bell peppers, diced (or 1 bag frozen)
• 1/2 tsp liquid smoke
• 1 lg bunch collard greens, cleaned, de-ribbed, and chopped
• Whole grain for serving 

-- Stovetop: Sauté onion and garlic 5-7 minutes in large pot.  Add remaining, except liquid smoke and collard greens.  Boil, reduce heat, cover and simmer until thick.  Stir occasionally.  Add liquid smoke and collard greens, heat through til wilted.

-- Pressure Cooker/InstantPot: only 2 cups liquid.  10 minutes high pressure, 10 minutes natural release.  15 minutes high pressure if you forget to soak your beans. :D   Add liquid smoke and collard greens, heat through til wilted.

-- Crockpot: 8-10 hours on low (check occasionally for desired consistency).  Add liquid smoke and collard greens, heat through til wilted.

Poor Man's Paella

Before we went plantbased, I had the pleasure of eating real authentic paella made by a true Spaniard.  It was so incredibly delicious, and a few years back I decided to try and come up with something that even slightly resembled what I ate so many year prior.  I'm not 100% sure if I succeeded since it's been so long, but what I came up with is now a family favorite.  I hope you enjoy it as much as we do.

Poor Man's Paella
serves 6-8

• 2 cups rice
• 4 cups broth
• 1 TBLS cumin
• 1 tsp smoked paprika
• 1/2 tsp tumeric
• 1/4 tsp ginger
• 1/4 tsp cinnamon
• 1 large red onion, sliced
• 1 TBLS minced garlic
• 4 cups cubed eggplant (1 lb)
• 4 cups sliced zucchini
• 2 bell peppers, any colored, diced
• 1 can fire roasted tomatoes
• 2 cups frozen peas
• 2 cans white beans, rinsed and drained
• 1 TBLS cumin
• 1 TBLS oregano
• 1 tsp smoked paprika
• 1/2-1 tsp salt
• 1 TBLS lemon  juice, at the end

-- Cook the rice with the spices (cumin, smoked paprika, turmeric, ginger, cinnamon).

-- Meanwhile, steam/saute the onion and garlic 5 minutes.  Add the eggplant, zucchini and bell peppers and continue sautéing until soft.  Add the spices and heat til fragrant, 2 minutes. Add the tomatoes, with juice, peas and beans.  heat through and add lemon juice.

-- Transfer cooked vegetables to a large bowl, add the rice and gently incorporate being careful to not mush the rice. Season with salt and pepper to taste.  

Red Bean Sweet Potato Curry

We love curry in our house.  Indian and Jamaican curries are our favorites, there's just something about their warmth that's so appealing to us.  Add in some of our favorites like tomatoes and sweet potatoes and we have a winner!  We enjoy this over simple rice, but any grain would do, especially quinoa or millet.

Red Bean Sweet Potato Curry
Serves 4-6 (easy to up by half so there are plenty of leftovers)

• 1 medium onion, chopped
• 1 TBLS minced garlic
• 2 TBLS fresh minced/grated ginger
• 4 cups chopped sweet potatoes
• 2 15oz cans diced tomatoes, with juice
• 2 tsp paprika
• 1 1/2 tsp cinnamon
• 1 tsp basil
• 1 tsp smoked paprika
• 1/4 tsp cloves
• 2 cans red kidney beans, rinsed and drained
• Cilantro, for garnish
• Whole grain for serving

-- Dump everything in the crockpot and cook on high got 4 hours. Salt and pepper to taste.

-- Spoon onto whole grain and top with cilantro.

Italian Baked Beans & Greens

We once went to Whole Foods and had a dish that was essentially a variety of really well cooked minced vegetables with super soft beans.  It wasn't the most visually appealing dish out there, but we gave it shot and were stunned at the flavors.  I immediately decided to try to recreate the dish at home.  I've been my version is a near copy-cat, although since I haven't had them side-by-side, I can't be sure.  We get a boule of sourdough or other hearty bread to enjoy alongside and complete this dish. Oh, and because this is a crockpot dish, it's super weeknight-friendly!

Italian Baked Beans & Greens
serves 8-10

• 2 cans red kidney beans, rinsed and drained
• 2 cans white beans, rinsed and drained
• 2 TBLS minced garlic
• 1 large yellow onion, chopped
• 2 cups packed shredded carrots
• 1 cup diced celery
• 2 cups final diced zucchini
• 2 cups fine diced yellow squash
• 2 cups packed chopped spinach
• 1 can diced tomatoes, with juice
• 1 can tomato paste
• 3 cups broth
• 1 TBLS each: oregano, thyme, basil
• S&P to taste
• 1-2 TBLS red wine vinegar at the end before serving

-- Dump everything in the crockpot and cook on low for 8-10 hours, or high for 5.

Perfect Pintos (Crockpot)

I adore beans.  There's just something about them I absolutely love.  The variety, the flavor, the versatlity.  They pack a protein punch when properly paired with a whole grain, and they're SO cheap, especially when you make them from scratch. Once your body adjusts to processing them, what's not to love?!

This recipe was given to me by a sweet friend who's been using it for years. She made them for us as the base for a Mexican burrito feast -- I was smitten and requested the recipe.  And so, I have for you here the perfect almost-refried pinto beans, made in the crockpot.  I've used these erfect pintos alongside rice, in tortillas plain, in tortillas with sautéed onion and peppers, and I've even mixed the final product with some salsa and used it as a bean dip for corn chips.

Perfect Pintos (Crockpot)
serves a ton, easy to freeze

• 3 lbs (6 cups) dry pinto beans, picked over, rinsed well, and NOT soaked)
• 1 TBLS salt
• 1 1/2 tsp pepper
• 1-2 tsp cumin
• 1 small onion, minced
• 2 quarts water 
• 1 quart broth 

-- Once beans are rinsed really well, transfer to the crockpot.  Dump everything else in, and turn rockpot on low for 8 hours.  Check halfway through, stir, and add an extra cup of water if needed.  Beans should be very soft by the end of the 8 hrs.  

-- Note for adjusting amount of beans: for every lb of beans, you'll need 1 Qt of liquid.

Lentil & Squash Moroccan Stew

I say this is a stew, but it's not really "soupy" enough to really be a stew...and yet, it's not "dry" enough to not be considered one.  It's great over a whole grain because the grain will soak up all the delicious extra liquid.  Oh yes...and those Moroccan flavors and sweet butternut squash...just yum. Enjoy!

Lentil & Squash Moroccan Stew
Serves 6

• 1 medium red onion, diced
• 2 TBLS minced garlic
• 2 tsp cumin
• 1 tsp cinnamon
• 1 tsp tumeric
• 1 28oz can crushed tomatoes
• 4 cups broth
• 1 1/2 cups dry brown lentils, picked over and rinsed
• 4 cups cubed butternut squash
• 2 TBLS lemon juice, at the end
• Cilantro for garnish
• S&P to taste

-- Saute/steam the onion until sauce.  Add the garlic and heat for 1 minute before adding remaining spices.  Stir for 1-2 minutes until fragrant. 

-- Add tomatoes, broth, lentils and squash.  Bring to a boil, reduce heat, cover and simmer 30-40 minutes until lentils and squash are tender.

-- Add lemon juice and S&P to taste, stir to incorporate.

-- Serve over whole grain or with hearty bread and top with cilantro if desired.

Crockpot: Dump all but lemon and cilantro in, and set to high for 4 hours. 

Yellow Spilt Peas Carrot Salad

My mother often has a Sunset magazine around her house and I'm pretty sure I got the original recipe from there.  I normally make this in the summertime, but it could easily be made any time of year!  We stuff it in pitas, eat it with crackers, spoon it over rice or quinoa.  It's delicious and fresh and uses yellow split peas, which have a wonderfully warm earthy flavor.  I've included an alternate dressing incase curry is not your thing. 

Yellow Spilt Peas Carrot Salad
Serves 6-8

• 3 cups yellow split peas
• 5 cups broth
• 1/2 cup lime juice
• 1 TBLS curry powder
• 6 cups thinly sliced rainbow carrots (2 lbs)
• 1 cups chopped cilantro
• 1 cup finely chopped kale
• 1/2 cup thinly sliced scallions
• 1/2 tsp each: S&P

-- Cook split peas until firm.  Mix lime juice and curry power with cooked split peas right away.  Let cool 15 minutes before adding the rest.  Stir gently to combine. 

Alternate dressing: 1 TBLS honey Dijon mustard instead of curry, and red wine vinegar instead of lime juice. 

Keema Lentils with Cucumber Relish

Sometimes being plant based means you become more familiar with ethnic cuisine than you would otherwise.  At least, that's the case in our family.  Instead of trying to recreate American or Italian favorites, we have tended toward adopting meals from other countries into our rotation.  This dish is a prime example of Middle Eastern cuisine appearing on our table.  While there are a lot of ingredients for this dish, it's totally worth it.  I've served this to guests many a time because of the rave reviews it gets and how easy it is to whip up.

Keema Lentils with Cucumber Relish
Serves 6-8

•  2 1/4 cups dry brown lentils, picked over and rinsed
• 4 cups broth
• 1 medium red onion, finely chopped
• 1 medium yellow onion, finely chopped
• 3 TBLS each: fresh grated ginger, garlic, soy sauce/tamari
• 1 1/2 tsp paprika
• 3/4 tsp turmeric
•  1 TBLS each: garam masala, basil, cumin
• 1 bunch of kale, chopped fine (optional)
• 4-5 cups cooked whole grain, such as couscous, millet or rice
• 2 lg cucumbers, peeled, deseeded, finely diced
• 1/4 cup each: fresh chopped cilantro, fresh chopped mint, lemon juice, diced red onion
• Plain yogurt for garnish if you're not trying to be dairy free

-- Cook lentils until firm. (And don't forget your grain!)

-- Meanwhile, steam/saute onion until tender and translucent, 5-7 minutes. Add all spices and cook until fragrant, 2 minutes.  Set aside until lentils are done and then gently mix together (add in kale if using).

-- To prepare relish, mix together (or puree) cilantro, mint, lemon juice and onion. Stir in diced cucumber and season with S&P to taste.

-- To plate, spoon lentils over grain and top with relish (and plain yogurt)

Crockpot: I've been known to dump the lentils, broth, and all spices in the crockpot on high for 3-4 hours until done and it turns out just as tasty!

Herbed Lentil "Salad"

Sometimes, fresh herbs make all the difference, that is the case for this recipe, which makes it a perfect recipe to save until summer time when fresh herbs are popping up in gardens galore. This tasty main dish is usually served over couscous or millet in our home, but it could just as easily be served alongside a crusty French baguette.

Herbed Lentil "Salad"
Serves 6

• 2 cups dry brown lentils, picked over and rinsed
• 4 cups broth
• 1/3 cup red wine vinegar
• 1/4 cup broth
• 1/4 cup honey or brown sugar
• 1/2 tsp tumeric
• 1 small bunch kale, chopped fine (purple is so pretty in this dish!)
• 1/2 cup roughly chopped each: parsley, basil, dill
• S&P to taste

-- Cook lentils in broth, should be slightly firm (you don't want them too soft or they'll mush)

-- Meanwhile, combine vinegar, broth, sugar, and turmeric and set aside

-- When lentils are done, combine with dressing, kale and herbs in a large bowl. Season with S&P to taste.  

-- Serve warm or room temp.

Indian Spiced Lentil Salad

We love our lentil "salads" -- base of cooked lentils with an variety of chopped vegetables and a flavorful dressing.  They're good in all seasons and are so easy to throw together.  The only trick is not overcooking the lentils, but as long as you keep that in mind, you're set!  I like to cook my lentils in broth, or a water broth mixture for some extra flavor, but it's not necessary.  We eat our lentil "salads" over a while grain or with hearty bread.

Indian Spiced Lentil Salad
Serves 6

• 2 cups dry brown lentils, picked over and rinsed
• 4 cups water/broth
• 1 cup raisins or chopped dried apricots
• 1/3 cup finely chopped red onion
• 1/3 cup capers (optional, but so lovely!)
• 1/4 cup apple cider vinegar
• 1/4 cup water
• 2 TBLS honey mustard
• 1 TBLS brown sugar
• 1 tsp cumin
• 1/2 tsp each: turmeric, coriander, cardamom, S&P
• 1/4 tsp each: clove, nutmeg, cinnamon
• option add ins: 1-2 cups finely diced carrot or celery, kale bits, fresh cilantro

-- Cook lentils until firm.

-- Meanwhile, mix dressing together (apple cider vinegar through all spices)

-- When lentils are done, add dressing, dried fruit, onions, capers (if using) and any add-ins.

-- Serve over or alongside a whole grains (quinoa, rice, couscous, millet, bread, etc)

Sweet Mesquite Lentils

This recipe happened totally by accident.  I was visiting a friend and decided to make dinner on a bit of a whim with what we had on hand.  She had a spice mix in her cupboards that I didn't have in mine, so I decided to give it a whirl and it worked!  The spice mix was a sweet mesquite BBQ seasoning, normally used with meat, but it worked well with the lentils.  We ate this alongside baked sweet potatoes and rolls.

Sweet Mesquite Lentils
Serves 6-8

• 1 large sweet onion, diced
• 2 TBLS minced garlic
• 1 TBLS cumin
• 2 cans diced tomatoes, with juice (at least one should be fire roasted)
• 2-3 TBLS Sweet Mesquite BBQ seasoning, to taste
• 2 full cups/1 lb bag dry brown lentils, picked over and rinsed
• 3 cups broth
• 1 box frozen spinach, thawed and squeezed
• 1 TBL balsamic vinegar, at end

-- Steam/saute onion until soft.  Add garlic, 1-2 minutes.  Add spices and cook until fragrant, 1-2 minutes.

-- Add tomatoes, lentils and spinach with broth. 

-- Bring to a boil, reduce heat, cover and simmer 30 minutes until lentils are done.

-- Season with S&P to taste and add balsamic vinegar.

Crockpot: Throw it all in, high for 4 hours. 

Vegan Hungarian Goulash

Sometimes when I go over to a friend's house, she has Hungarian Goulash cooking in her crockpot and it always smells so good.  So I finally got the recipe for the sauce and just figured out how many lentils I needed to equal the amount of meat she used.  My family loves this dish and we hope you do, too!  We eat it over rice, but you could eat it over pasta just as easily.

Vegan Hungarian Goulash 
Serves 6-8

• 2 cups dry brown lentils, picked over and rinsed
• 3 cups broth
• 1 8oz box mushroom, chopped
• 1 lg sweet or yellow onion, chopped fine
• 1 can fire roasted tomatoes, with juice
• 8 oz can tomato sauce
• 1/4 cup white vinegar
• 2 TBLS worcestershire sauce
• 2 TBLS brown sugar
• 2 tsp each: onion powder, paprika
• 1 tsp each: dry mustard, garlic powder
• 1/2 tsp: salt

-- Dump it all in the crockpot and cook on high for 6 hours until the lentils are well cooked and soft
(You can also use a 15oz can of tomato sauce and decrease the broth to 2 cups)

Cumin Lentil Salad

Here's another quick and easy lentil "salad"!  Serve it in pitas, on any whole grain (rice, millet, quinoa), or even with crackers.  You can even use it to top a green salad!

Cumin Lentil Salad
Serves 6

• 2 cups dry brown lentils, picked over and rinsed
• 4 cups broth
• 1 TBLS cumin
• 1 tsp smoked paprika
• 2 TBLS lemon juice
• fresh chopped cilantro to taste
• 2 cups fine chopped carrots
• 2 cups fine chopped red bell pepper (1 large) OR red cabbage

-- Cook lentils until firm and let cool

-- Mix in spices and veggies

-- Serve with whole grain 

TJ's Easy Chili

I have my wonderful mother to thank for this quick recipe.  She brings it to her church's chili night every spring and always gets compliments.  I served it amongst other chilis recently and gained the same response.  The secret ingredient -- the refried beans make it so creamy and add a surprising "depth" to the otherwise very basic chili.  Enjoy with typical chili toppings and extras -- hot sauce, tortillas chips, avocado....

TJ's Easy Chili
Serves 4-6

• 1 TBLS minced garlic
• 4 scallions, chopped
• 1 1/2 tsp chili powder
• 1 1/2 tsp paprika
• 2 cans fire roasted tomatoes, with juice
• 1 can black beans, rinsed and drained
• 1 can refried beans
• 1 red bell pepper, finely diced
• 4 medium carrots, coarsely grated (1 1/2 cups packed)
• 1 cup broth
• 1/2 tsp salt
• Cilantro for garnish

-- Sauté garlic and scallions until soft and fragrant.  Add chili powder, 1 minute.

-- Add remaining and simmer 10-15 minutes, until bell pepper is soft. 

Crockpot: Easily dump and heat through on high for 2 hours

Three Simple Black Bean Soups

Here I have two very simple black bean soups.  One very pantry friendly, one very crockpot friendly.  Both are perfect for cold nights with warm cornbread on the side.

Simple Black Bean Tomato Stew
Serves 6 (easy to up by half)

• 1 lg onion, chopped
• 2 TBLS minced garlic
• 2 tsp cumin
• 2 tsp basil
• 1 1/2 tsp ground coriander
• 1 tsp oregano
• 1/2 tsp smoked paprika
• 2 cans black beans, rinsed and drained
• 2 cans diced tomatoes
• 2 cups broth
• S&P to taste

-- Steam/sauté onion, garlic, and spices for 5 minutes.  Add the remaining ingredients, simmer and adjust broth and spices to taste.  

-- Optional for rustic chili: toss in up to 4 cups any combination of bell pepper, zucchini, mushrooms and/or sweet potato.  Just up the broth a little to gain the desired consistency to be more like a chili.  Stir in some lime juice at the end, top with fresh cilantro and you have a completely different dish!

Slow Cooker Black Bean Soup

Serves 6-8

• 1 lg onion, chopped
• 2 TBLS minced garlic
• 1 1/2 cups diced celery
• 1 1/2 cups diced carrot
• 1 lb/2 full cups dried black beans, picked over and rinsed well
• 1 TBLS each: paprika, cumin, oregano
• 4 cups broth
• 2 cups water
• 1 cup salsa, at the end
• S&P to taste

-- Dump all in the crockpot and cook on high got 6-8 hours.  Add salsa at the end and mash slightly.

Amazing Carrot Tomato Soup

My family loves this soup.  It's so easy and full of flavor.  I personally love the versatility of it depending on what I have on hand at the moment.  This is one of those recipes I go to when I have a bunch of carrots that have lost their crisp. This is great as a side soup, or if you want to sneak some beans in, there's a "with protein" option, too!

Amazing Carrot Tomato Soup
Serves 6-8

• 1 lg onion, chopped
• 1 cup chopped celery
• 1 TBLS minced garlic
• 1 can tomato paste
• 2 cans fire roasted tomatoes
• 3-4 cups chopped carrots
• 3-4 cups cubed squash OR 1 can pure pumpkin OR 2 cans white beans, rinsed and drained
• 6 cups broth
• 1 TBLS basil
• S&P to taste

-- Simmer all on stovetop for 45 minutes OR crockpot on high for 4-6 hours.  Puree

Sweet Potato, Cauliflower & Lentil Curry

This hearty curry is a much requested meal in our home.  The recipe card is smudged and the corners are bent -- all signs of much use in the last few years.  We use a mild, slightly sweet, Jamaican curry, which is very similar to Indian curries, and very different from Thai curries.  So just know what curry you're adding with this recipe! We normally enjoy this dish over a steaming bowl of rice and sprinkle fresh parsley or cilantro on top.  YUM!

Sweet Potato, Cauliflower & Lentil Curry
Serves 8

• 1 lg onion, finely diced
• 1 TBLS minced garlic
• 3 TBLS good curry powder
• 1/2 tsp powdered ginger
• 1 1/2 cup dry brown lentils, picked over and rinsed well
• 2 cans diced tomatoes, with juice
• 6 cups cubed (1in) sweet potato
• 6 cups cauliflower florets
• 3 cups broth
• 1 TBLS lemon juice, at end
• Fresh cilantro or parsley
• S&P to taste

-- Steam/saute onion until soft and translucent. Add spices until fragrant.

-- Add remaining, bring to a boil, stir, reduce heat, cover and simmer 30-45 minutes until lentils and veggies are soft, stirring occasionally to prevent sticking (add extra broth or water if needed)

Crockpot: Dump it all in and cook on high for 4-6 hours. 

Butternut Squash Stews

Below, you will find a very simple recipe for a basic Butternut Squash stew -- not very soupy, and great over a whole grain or crusty bread.  Sometimes I have a butternut squash on hand and I want something a little more than the basic stew.  So...along with the simple recipe, there are three "versions" with different flavors, but the same basic ingredients, to suite different tastes.  I hope you have as much fun with these as we have.

Basic Butternut Squash Stew
Serves 6

• 1 lg sweet onion, chopped
• 1 TBLS minced garlic
• 4 cups cubed butternut squash
• 4 cups broth
• 2 cans white beans, rinsed and drained
• 1 can diced tomatoes
• S&P to taste

-- Saute onion and garlic until soft.  Add remaining ingredients, bring to a boil, reduce, cover and simmer 15-20 minutes until squash is fork-soft.

-- OR: dump it all the crockpot and cook on high for 4 hours

This stew has a uniquely Asian-type flare with the use of soy sauce, ginger and coconut extract.  It's very simple but warmly delicious.  Make it on the stove or dump it in the crockpot.

Aromatic Stew
Serves 6

• 1 lg sweet onion, chopped
• 1 TBLS minced garlic
• 4 cups cubed butternut squash or sweet potato
• 4 cups broth
• 2 cans white beans, rinsed and drained
• 3 TBLS soy sauce
• 1 TBLS lemon juice
• 2 tsp brown sugar
• 1/2 tsp ground ginger
• 1/8th tsp ground cloves
• 1 tsp coconut extract
• 6oz spinach, chopped, wilted at the end  
• S&P to taste

-- Saute onion and garlic until soft.  Add remaining ingredients, bring to a boil, reduce, cover and simmer 15-20 minutes until squash is fork-soft.

-- OR: dump it all the crockpot and cook on high for 4 hours

Elegant Butternut Squash Stew

serves 6

3 leeks, cleaned and chopped
1 TBLS minced garlic
4 cups cubed butternut squash
4 cups broth
2 cans white beans, rinsed and drained
1 can diced tomatoes
1 tsp liquid smoke
1 tsp fresh rosemary
1 cup white wine
1 TBLS peach preserves
S&P to taste

-- Saute onion and garlic until soft.  Add remaining ingredients, bring to a boil, reduce, cover and simmer 15-20 minutes until squash is fork-soft.

-- OR: dump it all the crockpot and cook on high for 4 hours

Pepper & Kale Butternut Squash Stew

Serves 6

• 1 lg sweet onion, chopped
• 1 leg red bell pepper, chopped
• 1 TBLS minced garlic
• 1 TBLS smoke paprika
• 1 TBLS oregano
• 2 tsp cumin
• 4 cups cubed butternut squash
• 6 cups broth
• 2 cans white or red beans, rinsed and drained
• 1 can fire roasted diced tomatoes
• 4 cups loose chopped spinach or kale
• S&P to taste

-- Saute onion and garlic until soft.  Add remaining ingredients, bring to a boil, reduce, cover and simmer 15-20 minutes until squash is fork-soft.

-- OR: dump it all the crockpot and cook on high for 4 hours

Beans & Greens Stew

This lovely stew may look complicated due to the longer ingredient list, but it's really just an array of spices that makes it look that way.  The molasses and soy sauce infused broth really makes this stew unique and oh so tasty!  Without all the spices and special broth, this is really just a very simple potato vegetable soup.  Enjoy!

Beans & Greens Stew
Serves 6

• 1 lg onion, diced
• 3 cups diced (1/2 in) red or gold potatoes
• 1/2 cup diced celery
• 1 cup diced carrots
• 2 TBLS minced garlic
• 1 1/2 tsp each:  rosemary & dry mustard
• 1 tsp each: thyme & oregano
• 1/4 tsp nutmeg
• 1 cup dry brown lentils, picked over and rinsed well
• 1 can white beans, rinsed and drained
• 4 cups broth
• 4 cups water
• 1 1/2 TBLS each: molasses & soy sauce (or tamari)
• 6 cups loose packed chopped kale
• S&P to taste (1/2 tsp to start)

-- Saute onion, potatoes, celery, and carrot and cook 8 minutes until soft.  Add garlic, 2 minutes .  

-- Add all spices.  Cook until fragrant.

-- Add lentils, broth, water, molasses and soy sauce.  Heat to boiling, reduce, cover and simmer 30-40 minutes until lentils are soft.

-- Add beans and kale and cook 5-7 minutes until kale is wilted and beans are warmed through.  Season with S&P to taste.

Crockpot: Everything in minus kale, cook on high for 5-6 hrs.  Add kale at end and stir to wilt.