During Lent season, I found a bunch of recipes on Foodgawker for a multitude of vegetarian and vegan foods that fit my family’s lifestyle. This is one that I really enjoyed making and it was also quite easy.
I think everyone should know how to make at least one soup from scratch – cause then you know how make about a thousand different soups from scratch.
This particular recipe uses tomato concentrate; I don’t want to call it advanced, but it might require you going out of your way to get an extra ingredient or two.
Here’s the link to the recipe itself, or, if you’re lazy, check out my altered recipe below.
1 medium onion, sliced
2 tbsp butter
1 clove garlic, minced (I always add like 2-3)
16 oz. (about 4 c.) sliced fresh mushrooms
1-2 leek stalks, chopped
2-3 carrots, peeled and chopped
1 (14.5 oz.) can veggie broth – OR – mix 1 tbsp Vegeta seasoning with 14 oz water
1 cup water
1/4 cup tomato paste
1 tbsp balsamic vinegar ( I used apple cider vinegar)
1/2 tsp salt
1/4 tsp pepper
2 tbsp chopped fresh parsley
1. Chop up your onion, leek and carrots, mince the garlic. In a 2-quart saucepan or Dutch oven, melt butter over medium heat.
2. Add onion, leek, carrots, and garlic; saute for about 5 minutes until tender.
3. Add mushrooms. Cover and cook for 5 minutes.
4. Stir in veggie broth, water, tomato paste, vinegar, salt, and pepper. Bring to a boil.
5. Reduce heat and simmer, covered, for 20 minutes.
6. Sprinkle each serving with parsley.
It’s Lent season at my house which means vegetarian food all day errday.
We don’t celebrate Lent for religious purposes in my house, but we do celebrate it for dietary purposes. My mom seems to strugglebus when it comes to cooking vegetarian sometimes, but I cook vegetarian like 85% of the time that I decide to make actual meals (not desserts), so of course it’s pretty easy for me to find exciting recipes to try out.
And of COURSE I got my ass on Foodgawker last night and this morning. Actual morning today because I got up at a semi-reasonable time. I was that excited about making rice.
I knew I wanted to make the rice before I knew what the “main dish” would be. But I found the perfect match – I wanted to do something with chickpeas again, but a little different from straight up Channa Masala.
So I found this great recipe for Moroccan Veggie Stew. I didn’t have saffron because that shit is expensive. And if I had known that pitted dates tasted so good in this recipe, I would’ve added WAY more than the 4 it calls for. My tweaked recipe can be found below, and you can follow the link to see the original.
Moroccan Veggie Stew
3 carrots peeled and chopped
3 celery stalks chopped
2 garlic cloves, minced
2 baking or russet potatoes peeled and chopped
4 medjool dates, pitted and chopped (I recommend putting a fistful in there)
1 16 ounce can of chickpeas, rinsed and drained
1 cup (or can) of tomato sauce
2 cups of water
1 teaspoons of ground cinnamon
1 pinch of ground cumin
1-2 pinches of ground coriander
1 teaspoons of smoked paprika
A pinch of saffron (optional)
Olive oil/Grapeseed for cooking
Salt to taste
- Preheat the oven to 375
- Meanwhile, in a sauce pan (or dutch oven), saute the onions, carrots and celery on medium heat with some olive or grapeseed oil and a pinch of salt. Saute the vegetables until they start to soften – about 3-5 minutes.
- Add the potatoes, chickpeas, cinnamon, cumin, coriander, smoked paprika, and saffron. Stir the ingredients and spices around for about a minute, being careful not to burn the spices.
- Add the tomato sauce with two cups of water. Stir in the garlic and the dates. Adjust the salt, cover the pot and bring to a simmer.
- Simmer the stew on the stovetop for about 10 minutes.
- Transfer to the stew to the preheated oven and cook for 30 minutes. I also transferred mine to a Pyrex bowl before I popped it in the oven. If you’re using a dutch oven with no plastic on it, you can leave it in your dutch oven pan.
As for the turmeric Basmati rice, I followed this Jamie Oliver video for how to make perfect fluffy rice because I literally always fuck up rice when I cook it. But LO AND BEHOLD, following this video actually worked for me. And the rice turned out great. I did have to add extra salt after it was done because my “pinch” wasn’t enough when I seasoned it at the beginning.
Turmeric Basmati Rice
1 cup Basmati rice
2 cups water
3 pods of cardamom
10 pieces of whole cloves
1/2 stick of cinnamon
1 tsp turmeric powder
salt to taste
- Rinse rice in cold water to get rid of starch and imperfections.
- In a heated sauce pan, combine your rice, water, spices and salt.
- Cover and bring to a simmer-boil for 8-10 minutes (or until water is evaporated). Do NOT remove cover, but make sure the water doesn’t bubble over.
- Once all the water is evaporated, remove cover and remove cardamom pods and stick of cinnamon. Stir gently and serve.
I’m on a vaaaacaaaaation *dances*
Tonight’s post is brought to you by the trusted queue feature and Foodgawker, who posted this recipe on their Facebook and I was like “hey, I have those ingredients” and therefore decided to hit the kitchen and try it out.
Results!? Delicious. My brother took all 3 of his portions and ate them in one sitting. My dad huffed down 2 pieces in under a minute (I swear to god) and my mom and I had to hide our remaining portions from the wildebeests in our house.
- 2 very ripe bananas
- 1/2 cup granulated sugar (I used 1/4 cup)
- 1/4 cup brown sugar
- 1/2 cup applesauce (no sugar added)
- 1/3 cup water
- 1 tsp white vinegar
- 1 1/4 cups all-purpose flour
- 1/4 cup unsweetened baking cocoa
- 1 tsp baking soda
- 1/4 tsp salt
- 2/3 cup semi-sweet chocolate chips, divided (I used Ghirardelli)
- Preheat oven to 350 degrees.
- Spray 8×8 baking dish with non-stick cooking spray.
- Mash bananas in a medium size bowl.
- Stir in sugars, applesauce, water, and vinegar until thoroughly combined.
- Stir in flour, cocoa, baking soda and salt just until combined.
- Fold in 1/3 cup of chocolate chips.
- Pour batter into prepared dish.
- Sprinkle remaining chocolate chips on top.
- Bake for 33-37 minutes or until toothpick inserted into cake comes out clean. (I baked for 35 mins)
- Let cool, slice and serve.
My mom has been waiting for over a month for 4 bananas to get really ripe because she’s wanted to make some vegan banana walnut muffins. Today I told her that the bananas were perfectly ripe and I didn’t understand why it was so important that they be OVERLY RIPE.
So she made the muffins.
And they’re really good. I only ate 1, although I’d love to eat more. They’re 6 points each on Weight Watchers and I’m not trying to go over my daily points, so I’m practicing serving size and self discipline. So far so good.
P.S. How do you like my new Anthropologie sale plates? I’m in love with them.
Dietically (I’m just going to pretend that’s a word) speaking, Lent is pretty much my favorite time of year. WHY YOU ASK!?
Because it’s when my mom takes cooking and baking risks and makes all these fantastic vegan/vegetarian dishes that tend to become family favorites.
She recently made mustard potatoes and we all fell in love. I cannot even express how delicious they are, but I hope this picture will do them at least an inkling of justice, because holy moley they’re good. Also baked brussel sprouts. CRUCIFEROUS VEGETABLE NIGHT IN DA HOOOOOUSE.