Quick Veggie Stew

mmmmmmmmmm I fricking love soup!!! :D :D

**sowwie for foggy picture, it was steaming hot :)

Doing respite care in the evenings "forces" me to be creative for dinner: when I'm in someone else's home, there is no planning. I just find whatever is in the fridge/ cupboards, do a mini-brainstorm, and throw supper together. In truth, I love it! Because dinner is always a surprise, even for me.
A couple nights ago I made a veggie stew, even though there wasn't any vegetable broth. Results? The family was impressed :) We all loved it.
Pwease remember to keep in mind that these measurements are estimates. You can add more or less of any ingredient to your taste, and you might also choose to use veggie broth, should you have it available.

From my kitchen to yours <3

Ingredients:
1-2 tbs coconut oil, for frying
4-6 cloves garlic, minced
1 small white onion, diced
4 stalks celery, diced
1/2 large red pepper, diced
1/2 large yellow pepper, diced
3 large carrots, chopped
2 broccoli crowns, chopped
1/2 head cauliflower, chopped
1/2 large yam, diced
5-6 cups water
1 tbs italian seasoning, dried
1 tbs oregano, dried
1 tbs sage, sage
1 tbs basil, dried
1-2 pinches cumin
1 can tomato paste
1 can kidney beans, rinsed & drained
sea salt & pepper, to taste

Directions:
1) In a large pot over medium heat, saute garlic and onion in coconut oil until golden. Add all remaining ingredients, leaving out the water, tomato paste, and kidney beans. Saute for a couple minutes, adding 1/4 to 1/2 cup of the water. Cover and let veggies steam until tender.
2) Taste broth and adjust seasonings to taste. When veggies are tender, stir in remaining water, tomato paste, and kidney beans. Allow to simmer for 10-15 minutes until warmed through.
3) Season with sea salt & pepper to taste. Serve warm :)

peace, love, food <3

Char, xo

Thick & Hearty Veggie Tomato Stew

This was my first successful attempt at creating a thick veggie stew, & I'm pretty damn proud of it :D
As always, when making a stew, I overestimate how many veggies I need & end up with a massive quantity of soup. However, I love soup so much that there has never been a time where I've even had to freeze it or throw any out :) I made this a few weeks ago at home, and then again last night with my sister. (I'm staying in Edmonton for the holidays w/ family & friends.) As I was writing up this post, she said she wanted to make a big stew for her boyfriend, who had been working for 12 hours out in the cold and snow. Guess what? They both loved it :) We each had two big bowls! The only thing we did differently was swap out the squash for rutabaga, and it was just as fantastic!
Once you make this (and I know you will!)...try to stop at one bowl :P

From my kitchen, to yours <3

Ingredients:
6 cloves garlic, minced
1/2 onion, diced
4 large carrots, chopped
1/2 bunch celery, diced
1 green pepper, diced
1/2 head cauliflower, chopped
1 head broccoli, chopped
2 parsnips, chopped
8 cups veggie broth
2 cans tomato paste
2 tbs dried thyme
1/4 green cabbage, chopped
1/2 large butternut squash, cooked
1 large can kidney beans

Directions:
1) Put all ingredients except the last 3 into your crock pot and cook on low for 6-8 hours, until veggies are crisp-tender.
2) Add in remaining 3 ingredients one hour before ending cook time. Serve warm :)

peace, love, food <3
Char, xo

Pumpkin Soup!!

One of my favourite blogs to read is called Dairy Free Betty, by Jessica McRoberts. She posted this recipe for pumpkin soup awhile ago, & I just had to try it! (I made it shortly after she did, but forgot to post about it! My bad.)
Anyhoo, I made a few little ingredient & cooking method changes, & didn't make the croutons (I'm not the biggest fan of bread). It was delicious! I ate half the pot for dinner, & saved the rest for dinner the next night! :) lovelovelove! 'tis perfect for the season <3

Ingredients:
1 tbs coconut oil
4 cloves garlic, minced
3 medium carrots, grated
1 large yellow pepper, seeded & diced
4 green onions, sliced lengthwise (save one for garnish)
2 tsp fresh grated ginger
3 cups veggie stock
1 can pumpkin puree (398ml)
sea salt & pepper to taste

Directions:
1) In a large pot over medium heat, saute the garlic, carrots & pepper in the coconut oil for a few minutes until golden. Add the green onion and ginger & continue to cook for another minute.
2) Either add all ingredients + 1 cup of veggie stock to a blender & puree, or use an immersion blender in your pot. I used an immersion blender, & left the soup a little bit chunky, because I love chunky soups :)
3) Return everything to pot & add the rest of the veggie stock & pumpkin puree. Stir everything together and continue to cook for another 10 minutes.
4) Serve warm with slivered green onions for garnish!

peace, love, food <3
Char, xo

Hearty Miso Soup

YUM YUM YUMMY!! :) This is one of my new favourite "fall" foods. As the days get cooler, I've been craving more warm veggies, while still wanting to eat lightly. This has been the perfect "comfort" meal that doesn't stick to my ribs :) I lovelovelove miso soup, but I never eat the tofu bits. I find them mushy, so I decided to leave tofu out of this dish.I decided, instead, that a bunch of veggies would just be totally rad. Feel free to add in whatever you like.
I found a HUGE bag of frozen veggies at Costco for $8.99! It has carrots, broccoli, green beans, water chestnuts, mushrooms, snow peas, peppers...to name a few :P Awesome deal! I'm having fun with this budget <3

From my kitchen to yours :)

Ingredients:
2 cups frozen mixed veggies
1 1/2 cups water, approximately
1 tbs brown rice miso
3 tbs dulse, shredded
2 tbs green onion, diced

Directions:
1) In a medium pot over high heat, bring water & veggies to a boil. Once veggies are tender, reduce heat to low.
2) Stir in miso & dulse. Allow to simmer for 3 minutes.
3) Scoop or pour soup into a bowl. Top with green onions & serve!

peace, love, food <3
Char, xo

Marrakesh Curried Stew

So remember I told you about my visiting Fresh Restaurant in Toronto with Lolo & Melissa? Well…Lolo bought two of their recipe books: one for herself, & one for me! (Thanks again, Lolo!! <3) This one stew recipe really stood out to me; I had to make it! Not a want or desire; it was a physical need. Maybe I’m exaggerating slightly ;) I have an incredible passion for ethnic foods: No burgers or pizza for me, thank you :) Bring on the curries, stirfries, sushi, etc!
I didn’t want to stray too far from the original recipe, only because I’d never made a stew like this before. Yeah, I’ve made a curried stewp, but this one was very different.
I cut the recipe in half, but used exact measurements & everything…I never do that! The only other thing I changed was using my slow cooker as opposed to stove top. You can obviously do the opposite; I just chopped the veggies I needed first, & let them cook in my slow cooker as I prepped the other ones.
I was curious about the cinnamon: cinnamon & curry? Wtf? Oh, yeah, there’s good reason for it in there :) It balances nicely with the coconut & curry. And the raisins? The sweetness of them, combined with the cinnamon, compliments the spiciness of the curry. Much love for this dish! <3
Not a huge fan of spicy? I suggest cutting the amount of curry in half. I didn’t do that, though; I like it hot ;)

Ingredients:
1 onion, peeled & cut in chunks
1 carrot, cut in chunks
1 cup veggie stock
1 cup coconut mylk
1/2 tsp cinammon
1/4 tsp cayenne pepper
1 tbs curry powder
2 tbs cumin, ground
1/4 tsp turmeric
1 white potato, cut in chunks
1 yam, cut in chunks
1/2 small eggplant, cut in chunks
3 cloves garlic, minced
1 green pepper, cut in chunks
1/2 red pepper, cut in chunks
1/2 zucchini, cut in chunks
1 cup cooked or canned chick peas
1 1/2 tbs raisins
1 tbs grated coconut
sea salt, to taste

Directions:
1) With your slow cooker turned on to the highest setting, put carrots, onions, & 1/4 cup of veggie stock into the pot. Allow them to simmer until onions soften a bit, about 10 minutes if using the slow cooker.
2) Add the coconut mylk & spices; stir. Allow to cook for a few more minutes.
3) Add the white potato, yam, & the rest of the veggie stock. Cover & let cook for about 25-30mins.
4) Add the remaining ingredients. Stir, cover & cook until vegetables are soft (about 2 hours).
5) Add sea salt to taste, if desired. Serve warm :)

peace, love, food, culture <3

Char, xo

RAW STEW!!

I am waaaay stoked on how awesome this is!! First, I have to admit that this incredible recipe is not mine. I got it from one of Chris Kendall’s video blogs (though I changed a couple ingredients). Chris is a lowfat raw vegan who embraces his lifestyle with an inspiring passion. Lately, I have been focusing more on lowfat foods; when I first dove into the raw food lifestyle, most of my diet was fats, & I didn’t feel very well. I was tired often, & had to sit for awhile after eating in order to ‘digest.’ Now, most of my diet is fruits & veggies (though I’m still eating some cooked grains & beans in small amounts. Because they are lowfat, I find them to be less trouble than a lot of raw nuts).

You know by now how much I love garlic. You have no idea how tempted I was to add garlic & sea salt to this dish! BUT, many lowfat raw vegans (including Chris), talk about spices & seasonings being toxic irritants to the body…while I haven’t “given up” garlic & seasonings, I decided to try this beautiful dish as Chris would make it.
….My advice? When you make this (& you will!), DO NOT ruin it with garlic & seasonings!! It was so fresh, crisp & beautiful just the way it was. The only things I changed were adding crimini mushrooms, & using fresh chives & oregano as opposed to dill or cilantro. AMAZINGAMAZINGAMAZING!! I highly recommend adding the crimini mushies…they taste sooooooo yummy with the tomatoes! :D (sowwie, Chris, if I broke any food combining rules :P hehe) Enjoy!

**Chris Kendall is the mind behind The Raw Advantage. He is diligent about answering questions/ comments, & holds a vast amount of knowledge. If you're looking for a live-in lifestyle coach, he is available by donation. Cheers to health! :)**

Ingredients:
5 tomatoes, diced
½ cucumber, diced
½ zucchini, diced
7 stalks celery, diced
15 baby crimini mushrooms, diced
1 head of romaine lettuce, chopped
1 mango, peeled & pitted
½ bunch fresh oregano
½ bunch fresh chives

Directions:
1) Take half the tomatoes, half the zucchini, half the cucumber, half the celery & all of the mushrooms; put them into a large bowl & set aside.
2) Blend together the other half of the tomatoes, zucchini, cucumber & celery until smooth.
3) Add remaining ingredients to the blender, & blend until smooth.
4) Pour pureed mixture into the bowl with diced veggies. Stir well & serve.

Peace, love, food <3
Char, xo

Kreamy Cauliflower Soup (Raw)

This was a yummy nummy soup I made to use up cauliflower I had in the fridge. (The idea of putting it in a smoothie was just...um....no thanks!) It's a bit of a thicker soup (like my stewp!), so if you want it to be thinner, add water slowly until it gets to the consistency you'd like.
It's a very light, clean, & springy taste, with just a hint of cheesy-ness (from the nutritional yeast). It was very filling, and my fresh-picked basil complimented it well.
My girlfriend, and fellow raw foodie, babysat my AeroGarden while I was away in Mexico, and I just went to pick it up yesterday. My babies got so big!! In case you don't remember, I have basil, thyme, & chives growing in it. Every time I harvest one of them, the smell is so fragrant & amazing, and they grow back so quickly :) ahhhhhhh, food! :)
Sooo tons of fresh veggies, herbs, & fruits are on the menu for the next month-ish. If you've been following my Facebook page, you may have seen the video updates on my Sexy Food Therapy Cleanse. It is going much better than I expected! I'm feeling energetic, I don't feel hungry (though I'm eating a lot), and I feel more positive and can think clearer. This is definitely going to help me keep my diet more on track :)

From my kitchen, to yours <3

Ingredients:
1/2 of a large head of cauliflower, chopped
1/4 avocado
3 tbs nutritional yeast
1-2 tbs Bragg's Liquid Aminos
1/4 cup basil, packed
1 cup water
sea salt, to taste
black pepper, to taste
original herbamare, to taste

Directions:
1) Process cauliflower until it's basically a fine powder.
2) Add remaining ingredients and continue to process. Adjust seasonings if necessary.
3) Serve immediately or store in the fridge. Smile :)

Red Potato Lentil Coconut Curry Stewp

mmmMMMmmm :) I lovelovelove this stewp! It's as much a mouthful to say as it is to eat! :D (Stewp is my mommy's word for a cross between stew & soup.) While I've been eating pretty much all raw since I've been home from Mexico, I keep getting smothered in potatoes from the "good food box" program at Vancouver Island University. (You pay $10, they give you a big bag of produce from local farmers. Good deal, but too many potatoes.)

Out came my crockpot for this recipe. My mind pretty much went, "hmmm, I have a lot of potatoes...I should add lentils, curry, & coconut mylk." My mind has some pretty good ideas.

To keep more of the nutrients intact, I recommend keeping this at the lowest temperature setting on your crockpot, even though it will take longer. Because trust me, you'll live longer :)

This stewp becomes very thick & hearty, and is perfect for when you want a stick-to-your-ribs meal. I put the leftovers (this makes A LOT) in the fridge, and it was still peeeeeerrrrrrfect, even when I ate it cold! :) You can use whatever colour lentils you want. I was going to use red for colour contrast, but...um...green lentils were cheaper :P

I love this, & I know you will ;)

Ingredients:

6 cloves garlic, minced

1 1/2 tbs coconut oil

2 tsp sea salt (or to taste)

1 1/2 onions, chopped

7 red potatoes, chopped

4 cups veggie broth

1 can coconut mylk (400 ml)

2 tbs nutritional yeast

1 tbs curry powder

1 cup dry lentils

Directions:

1) Put everything in the crockpot, on lowest setting, and mix well.

2) Stir every hour or so, and let simmer for about 6 hours (or until potatoes & lentils are tender).

3) Feed your hungry tummy.

Much love <3

Char

Broccoli & Cheeze Soup with Homemade Bread

One of my brother's favourite foods is broccoli and cheese soup. No matter where we go to eat, if it's on the menu, he will order it. Well, since I'm usually the one making dinner (because I love doing it and have a lot of time on my hands), and because my mom & brother know I won't cook with meat or dairy, they asked me to try making vegan broccoli and cheeze soup. I've honestly never made the real version, so it was kind of fun making this one. I'll be honest, though, I used a recipe. Had I made a soup like this before, it would have been easy enough to figure out on my own, but like I said, I hadn't.
Soooo, the recipe I used was from Skinny Bitch in the Kitch.  It was reeeaaally yummy! It actually tasted just like the real thing (which I honestly wasn't expecting). My brother said it tasted the same as the one he was pretty much addicted to in Disneyland. Sweeeeeeeeeet :) Love compliments like that. However, the recipe said to puree it all, and I followed the recipe...mom and brother both said it would probably be a little better with a few chunks of broccoli in it. Totally up to you, but pretty sure I agree; It would be yummier.
Also, it says to puree in a blender. I thought "mwahaha, I have an immersion blender!!" Ummmm, no. FYI, immersion blenders hate broccoli. Soooo if you have one, and you like it, and you don't want it to die, use your blender.
As for the bread, I'll post the recipe, but it's for a breadmaker. If you have one, I highly recommend this bread. I used to make it once a week (but I'm pretty sensitive to gluten, so I rarely eat it now). I'm sure you can figure it out, though, if you need to bake it in the oven. Just be sure to knead it, and let it rise, and bake for probably 50minutes to an hour.
Have fun! :)

Broccoli & Cheeze Soup
Ingredients:
1 tbs coconut oil
1 onion, diced
4 cups broccoli, chopped
sea salt & pepper, to taste
1 1/2 cups water, + 1 veggie bouillon cube (or 1 1/2 cups broth)
4 cups soy milk
1/4 cup arrowroot (or 5tbs cornstarch) dissolved in 1/4 cup cold water
6 ounces vegan cheddar cheese

Directions:
1) Heat oil in a stockpot over medium heat. Add onion, and let cook until fragrant.
2) Add broccoli, sea salt, & pepper, and saute until broccoli is crisp/tender, and onions are golden.
3) Stir in the stock and bring to a boil. Once boiling, reduce heat to a simmer and let cook for 10 minutes.
4) Remove soup from heat and stir in 1 cup of the soy milk.
5) Pour mixture into blender and puree until smooth (you may remove a few broccoli florets from the soup first with a slotted spoon, if you want a chunkier soup). Pour mixture back into pot, add remaining soy milk,  and return to high heat.
6) When soup starts simmering, add arrowroot mixture and vegan cheeze, and stir until it melts. You're done :)

Whole Wheat Barley Bread (Medium Loaf, 2lbs)
Ingredients:
1 1/4 cups water
1tbs soy butter, cut into chunks
1 tsp sea salt
2tbs agave nectar
2 3/4 cups whole wheat flour
1/2 cup barley flour
2tbs oats
1/4 cup flax seeds
2 1/4 tsps active dry yeast, instant

Directions:
1) Put all ingredients in the order displayed above, and start your breadmaker. I always select "light" crust.
2) When it is done kneading, you may take it out and re-shape it before allowing it to bake. Sometimes, I'm lazy and skip this step, but I end up with a really garbled loaf of bread. So if you like pretty, don't be lazy ;)

If you're curious about the Skinny Bitches, and the recipe book I mentioned above, take a look at the Amazon link:

Chili, RAWr ;)

Chili is pretty much one of my favourite comfort foods. It's yummy, it's filling, it's just...everything <3 Haha, but seriously, this was incredible!!! This may be a dish I keep in the fridge at all times (that and the chocolate CAKE!!) I found a recipe for this chili online, and adapted it, using what I had on hand. Pretty sure I did a damn good job.
It doesn't take much work or time; I let the food processor do all that. In the ingredients below, I mention "soaked" sundried tomatoes...you may do this in water, or olive oil with garlic & seasonings (you can buy it in glass jars like that, too). I had mine soaked in olive oil with garlic & seasonings, and drained the oil through a strainer before using. Do as you feel. The almonds should also be soaked, but I wouldn't recommend anything other than water...lol. The veggies I just chopped in order to get them in smaller chunks, but your cuts don't need to be perfect. It's all going in your food processor :D
You may store this in your fridge for later use, and warm in your dehydrator (or low low setting on stove top) prior to serving. Remember, under 104 degrees is still raw ;)

Ingredients:
1 large portabello mushroom, chopped
2 large carrots, chopped
1 stalks celery, chopped
1/2 large green pepper, chopped
1/2 white/red onion, chopped
1 cup almonds (soaked)
1 1/4 cup sundried tomatoes (soaked)
2 cups water
1 tbs olive oil
1/4 cup Bragg's Liquid Aminos
3 cloves garlic, minced
2 tsps dried oregano
2 tsps chili powder
1/2 tsp cajun powder
1 tbs apple cider vinegar
1 tbs agave nectar

Directions:
1) Toss first three ingredients into a food processor. Once chunky, empty into bowl. Toss next three ingredients in food processor; empty into bowl once chunky texture is reached. You could do it all at once, but it might be a little hard on your food processor. Be nice to it.
2) All remaining ingredients get pureed in a blender. Add into bowl, mix, and YAAAY!! You made chili!!

If you're still unclear about what Bragg's Liquid Aminos are, and agave nectar, here are some links for you ;) Don't hesitate to ask me if you have any questions.

Roasted Acorn Squash Soup & Homemade Bread

I love generous friends, especially when they share their vegetables :) One of my classmates brought me an acorn squash from her garden, and I had it for awhile, contemplating on what I should do with it. Obviously, I decided on soup.

I also have a breadmaker, and have used it several times to make a whole wheat barley bread. (Considering I've had it more than a year, I should start trying more recipes...). Anyhoo, I made this yummy creation for mine and my boyfriend's Christmas dinner. It had just the perfect amount of spice: good comfort food, and really good when you're sick. I hope you enjoy it :)

Ingredients:

1 small acorn squash, peeled and diced

2 cups vegetable broth, approx.

1/2 onion, diced

3 cloves garlic, minced

2 tablespoons coconut oil

1 tablespoon ginger

2 tablespoons tabasco sauce (optional)

1 tablespoon maple syrup

sea salt, to taste

Directions:

1) Preheat oven to 350. Place diced squash on parchment paper, over baking pan. Place baking pan in oven, and let roast for 50 minutes to an hour. Remove from oven.

2) In your slow cooker (unless you wanna do this in a pot, have at it), saute garlic & onion in coconut oil until fragrant. Meanwhile, toss your roasted squash into a food processor with veggie broth and give it a spin. Depending on how chunky you want it, you can add more or less broth.

3) Add blended squash & broth to your slow cooker. Mix in remaining ingredients, and stir well.

4) Leave soup to cook for about 4 hours, on the high option. Turn it down lower if you want it to take longer. I waited until my soup was browning on the top edges and was bubbling.

5) Serve with warm bread and (vegan!) butter.

Coconut Curry Veggies over...Mashed Potatoes? yep :)

I work with this girl who is very creative. She loves doing crafts, & is really good at coming up with ideas for recipes. And though the ideas are unusual, that's what makes them so fun to create & try. They keep turning out pretty fantastic!

Anyhoo, I know coconut curry coup is traditionally served over rice, but she was insistent that we try mashed potatoes...and I liked it better :) Once again, I never measure anything, ever, so here we go with some estimates....

Ingredients:

6 medium sized russet potatoes, diced

4 small red potatoes, diced

olive oil, to taste

sea salt, to taste

2 carrots, sliced

2 stalks celery, sliced

1/2 cup green beans, sliced

4 cloves garlic, minced

2 cans coconut milk

1/4 cup shredded coconut

1/4 cup curry powder

half an onion, diced

1 tomato, diced

Directions:

1) Place diced potatoes in pot of boiling water for about 15-20 minutes. Test with a fork. When potatoes are tender, drain water. Drizzle potatoes with olive oil & sea salt to taste. MASH!

2) Meanwhile, over medium heat, saute minced garlic and onion in oil in bottom of a large pot until fragrant. Add carrots & celery. Saute for another 5-6 minutes.

3)Pour in the coconut milk and sprinkle in seasonings. Stir often, and let it come to a desirable temperature.

4) Add shredded coconut and diced tomato. Stir for 2 minutes, then remove from heat.

5) Scoop mashed potatoes in a bowl, and top with soup. Enjoy this yummy comfort food :)