Brazilian Black Bean Stew

We love soups, stews, one-pot wonders... if you've visited this blog you know this. As the weather here in Florida is warming up I have to get these delicious bowls of comfort food in while I can. I found this stew on VegKitchen and wanted to give it a try. The only real change I made was in using a jalapeno since that is what I had. The VegKitchen web site has tons of great ideas and recipes to try, go check it out.. after you've tried this dish! 

• 1 cup tomato juice
• 1 1/2 cups brown rice
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 medium sweet potatoes, peeled and diced
• 4 cups cooked black beans, or two 16-ounce cans, drained and rinsed
• 1 large bell pepper, diced
• 1 can diced tomatoes
• 1 small fresh jalapeno, or to taste
• 1/4 cup chopped fresh cilantro or parsley
• Salt to taste

Combine the tomato juice and 3 cups water in a large saucepan and bring to a simmer.

Add the rice, then lower the heat and simmer gently, covered, until all the liquid is absorbed, about 35 minutes.

Heat the oil in a large soup pot or steep-sided stir-fry pan. Add the onion and sauté over medium heat until translucent.

Add the garlic and continue to sauté until the onion is golden.

Stir the diced sweet potatoes into the pot along with 1 1/2 cups of water.

Bring to a simmer, then simmer gently, covered, until the sweet potato dice are just tender but still firm, about 10 to 15 minutes.

Add the beans, bell pepper, tomatoes, and jalapeno. 

Simmer gently for 15 minutes more, uncovered.

Stir in the parsley or cilantro and season to taste with salt. Serve over the hot cooked rice.

Enjoy!

Thai Stir-Fry with Spicy Peanut Sauce

Spicy peanut sauce coated vegetables and tofu. This dish was amazing, and Jack declared it a definitely make-again. You may want to taste the dish before you add all of the heat the recipe calls for, we love spicy food. Just adjust the heat to your taste and enjoy.

• 1 package extra firm tofu
• 1/2 cup peanut butter
• 1/2 cup water
• 2 tablespoons Bragg's
• 1 teaspoon lemon juice
• 1 tablespoon brown sugar
• 2 tablespoons canola oil
• 6 cloves garlic, minced (or to taste)
• 1 tablespoons crushed red pepper (depending on how spicy you like! you can add more or less)
• 3 - 4 cups favorite stir fry veggies - I used broccoli, water chestnuts, bell peppers, sweet onion & carrots
• 1 tablespoon spicy chili and garlic sauce (again depending on how spicy you like!)

In a small bowl blend peanut butter, water, Bragg's, lemon juice and brown sugar. (tip, I heat the peanut butter in the microwave prior to adding other ingredients to "liquefy" the peanut butter. It blends much easier that way) - I forgot to take a picture of the sauce :-(

Cut the tofu into thin strips length wise and then into thirds width wise. Coat with half of the peanut sauce and let marinate while you chop all the veggies.

In a large skillet or wok heat the oil over high heat. Add the garlic and crushed red pepper, stir fry 30 seconds. Add the marinated tofu being sure to include all of the marinade (a lot of it will be absorbed by the tofu).

Put a skin on the tofu  (about 5-10 minutes each side). 

Add veggies.

Stir fry until they just begin to soften but are still a little crunchy (about 5 minutes. Stir in the other 1/2 of reserve peanut sauce and chili sauce until sauce is smooth. (about 3-5 minutes)

 

Serve and enjoy! Delicious!!!

Chick'n Pot Pie

I love Gardein products, they are delicious, filling and really help me fix dishes that call for meat. However, they are not easy to find in my area and I think my store is going to discontinue carring them (insert sad face!). I pretty much followed their recipe to the letter except - no sage in the house, I used homemade vegetable stock, no puff pastry but I did have phyllo dough. Let's continue to the yummy!

• 1 package Gardein™ Chick'n scallopini, cut into 1/4 cubes
• 6 cups vegetable stock
• 1 medium yellow onion, diced
• 1 cup carrots, peeled and diced
• 1 cup frozen peas, thawed or not
• 3/4 teaspoon thyme, minced
• 3/4 teaspoon sea salt
• 3/4 teaspoon fresh ground pepper
• 1 tablespoon nutritional yeast flakes
• 1 tablespoon Braggs
• 3-4 tablespoons canola oil

Roux:

• 3/4 cup flour
• 3/4 cup Earth Balance butter

Crust:

• 1 sleeve (there are two in the box) phyllo

Pre-heat oven to 375°F.  Brown gardein scallopini in a sauté pan with 1 tablespoon canola oil. Season with salt and pepper. Remove from pan and set aside.

Make Roux: melt Earth Balance in a sauté pan, add flour and whisk constantly until light brown in color. Cool and set aside.

In a 5 quart stock pot cook onions in canola oil for 3 minutes then add carrots, thyme, salt and pepper. Continue to cook for 5 minutes.

Add boiling stock and simmer for 5 minutes, whisk in yeast flakes.

Add the roux a bit at a time and continue to cook as sauce begins to thicken. Stir in gardein scallopini, tamari and peas.

Pour mixture into a large casserole dish.

Cover mixture with phyllo and tuck in the edges. Cut small slits to vent. Bake for 35 min or until internal temperature reaches 165°F.

 
Serve with a side salad and your favorite wine. Enjoy!