Sunday, October 6, 2019

McDougall Beefless Stew

I really enjoy Dr. McDougall's website, books and YouTubes. I saw this recipe on his website and wanted to make it. I've made several vegan Beefless Stew's (look under the search option), but thought I wold give this one a try. No oil, no salt or sugar used. It's damned good. I'm putting a link to his recipe so I hope I'm okay with posting this. The one thing I did different, instead of blending 2 cups of the stew and adding it to the pot to thicken. I added 1 1/2 tablespoons cornstarch to a little water, then I added that to the pot to thicken it up.

  • 1 1/2 large sweet onions, chopped into 3/4 inch pieces
  • 3 medium carrots, sliced lengthwise and cut into 3/4 inch pieces
  • 3 stalks celery, cut into 3/4 inch pieces
  • 10 baby bellas, cut into thick slices
  • 1 1/2 tablespoon finely chopped garlic
  • 5 cups water
  • 2 pounds white potatoes, cut into 3/4 inch chunks (I had baby potatoes and I quartered them)
  • 1/3 cup tomato paste (half of a 6-ounce can)
  • 1 tablespoon dried Italian seasoning
  • 1 tablespoon smoked paprika
  • 2 teaspoons finely chopped fresh rosemary
  • 1 1/2 cups English peas

Heat a tablespoon of water in a soup pot over medium-high heat. When the water starts to sputter, add the onions, carrots and celery. Cook stirring frequently about 8 minutes, adding more water as needed. Stir in the mushrooms and garlic. Continue cooking for about 5 minutes, adding water as needed.

Add the water, potatoes, tomato paste, Italian Seasoning and papriks. Bring to a boil, uncovered. Reduce heat to medium-low and stir in the rosemary. Cover and cook for 25-30 minutes, stirring occasionally, or until carrots and potatoes are very tender.

Add the peas and cook about 5 more minutes.

I added a slurry of cornstarch and water (1 1/2 tablespoons cornstarch to enough water to stir easily) to thicken this stew.

Enjoy!

Sunday, September 29, 2019

Skillet Enchiladas


These enchiladas, which require no rolling up, can be made in about 30 minutes. They flavor was delicious and leftovers reheated very well. I think this dish may be part of my new rotation. Don't let the long list of ingredients keep you from making this dish since many of them are seasonings.


  • 1/2 sweet onion, chopped
  • 1/2 poblano pepper, seeds removed and chopped
  • 1 red bell pepper, seeds removed and chopped
  • 1 small zucchini, chopped
  • 4 cloves garlic, minced
  • 1 cup frozen corn
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon black pepper
  • juice from 1/2 a lime
  • 20 ounces red enchilada sauce
  • 8 corn tortillas, cut into thick strips
  • 1 1/2 cups Daiya cheddar shreds
  • 1 scallion, sliced for garnish
  • chopped cilantro for garnish
  • Other garnish ideas, chopped avocado, sliced radishes, pico, picked jalapenos


In a large skillet add the onion, poblano, red bell and zucchini. Add a splash of broth or water and saute for 4 to 5 minutes until veggies are soft.

Stir in garlic and cook 1 more minute.

Stir in corn, black beans, chili powder, cumin, paprika, pepper and lime juice.

Pour half of the enchilada sauce over veggies and stir.

Add tortilla strips and stir.

Add remaining sauce and stir until the tortilla strips are covered with the sauce.

Cook 2 to 3 minutes so it can thicken a bit. Add 1/2 cup cheese and give it another stir. Let cook about 2 more minutes.

top with the remaining cheese and place lid on the skillet so the cheese melts.

Serve with desired garnishes and enjoy!!

Sunday, September 22, 2019

Lentil and Spinach Soup

This hearty soup is full of vegetables and flavor. You probably have everything to make a big pot right now. I cooked this on the stove top but you could just toss everything in the slow cooker and set it on low for 6-8 hours.

  • 32 ounces no or low sodium vegetable stock
  • 1 cup brown lentil, rinsed and drained
  • 1 medium onion, chopped
  • 2 stalks celery, chopped
  • 1 carrot, chopped
  • 5 cloves garlic, minced
  • 1 zucchini, cut into 1/2 inch pieces
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground oregano
  • 1 can no sodium diced tomatoes
  • 4 cups baby spinach
  • freshly ground black pepper


In a large soup pot combine the first six ingredients (broth through garlic) and 1 cup of water. Bring to a boil over medium- high  heat. Reduce heat and simmer covered 25-30 minutes until lentils are done.

Stir in zucchini, cumin and oregano. Simmer, uncovered about 10 minutes.

Add tomatoes and spinach. Stir well.

Taste and add black pepper, if needed you can add more cumin and/or oregano.
 
This soup has amazing flavors. I topped mine with a little nutritional yeast before serving.
Enjoy!