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Crock pot chickpea, butternut squash and red lentil stew. Well, hey there!

crock pot chickpea, butternut squash and red lentil stew

How’s your week going? I have been living in my kitchen this week, cooking my little tail off, because next week I’m actually flying to Florida to help Todd and Diane shoot the new Steamy Kitchen cookbook! I met the lovely White on Rice Couple a few years ago at an event in Arizona and since then, they’ve helped me immensely with my food photography. Basically, everything I know I learned from them. They sort of rock. As for this vegan stew, MAKE IT. Seriously, throw it in your slow cooker right this instant (this blog post is going up early for a reason!)

I made it a few days ago and brought it to my yoga teacher for dinner. This stew contains all good things: big chunks of butternut squash, spicy bits of jalapeno pepper, red lentils, chickpeas, tomatoes and carrots. Serve this stew alone or with some roasted garlic naan bread. Enjoy! Crock Pot Chickpea, Butternut Squash and Red Lentil Stew serves 4-6 (depending on how big your bowls are!) Baked-Eggplant Parmesan Recipe. Vegan Chili Recipe. Photo by Oliver Parini yield Serves 6 to 8 This chili is so popular at the City Market, Onion River Co-op that it is served in the deli every day of the week.

Vegan Chili Recipe

Many farms in Vermont grow dried beans, which you can easily substitute for the canned beans in this recipe; you will need 1 1/2 cups cooked kidney beans and 2 1/2 cups cooked black beans. Vary the amount of jalapeños you add to suit your taste. Preparation 1. 2. Calories317 Carbohydrates57 g (19%) Fat4 g (7%) Protein17 g (34%) Saturated Fat1 g (3%) Sodium1,177 mg (49%) Polyunsaturated Fat2 g Fiber19 g (76%) Monounsaturated Fat2 g Cholesterol0 Reviews write your own review Made this with quinoa and green pepper. added 1\2 c water.

More Recipes from Bon Appétit. Kale and Quinoa Minestrone {Vegan and Gluten Free} Share on Pinterest So this is me, I eat really healthy half of the time so I can eat all the other junk food I post the rest of the time :).

Kale and Quinoa Minestrone {Vegan and Gluten Free}

But really, I think balance is important. I’ve said it before, all the healthy food is definitely good for your physical health but I say the sweet stuff is good for my emotional health because how could I survive without sugar (especially chocolate)? Addicted? Maybe. This soup has got to be one of the healthiest I’ve ever made. I love how this soup is unbelievably filling without all the fats or empty carbs. Share on Pinterest Share on Pinterest Kale and Quinoa Minestrone {Vegan and Gluten Free} Ingredients Directions In a large stockpot, heat olive oil over medium-high heat. Coconut Sweet Potato Curry. The chickpea curry I posted early last year is truly one of my all-time favorite meals.

Coconut Sweet Potato Curry

It’s the perfect balance of spicy, savory, and satisfying. This, however, takes that idea to a whole new level. All the classic flavors from that curry show up here, but we’re adding sweet potatoes and coconut milk to bring out a sweet creaminess that is heart-warming beyond measure. This dish is like the perfect fusion of Indian and West African cuisine. Caribbean Chili Recipe - Spicy and Flavorful - Vegan in the Freezer. The weather is starting to cool off so now I can think about fixing food that warms you from the inside.

Caribbean Chili Recipe - Spicy and Flavorful - Vegan in the Freezer

There is no way I would have made a chili two weeks ago. This Caribbean Chili Recipe has lots of spices and herbs but is very easy to make – fun too. You feel so creative as you prepare the fresh ingredients and measure out the spices. Everything blends so well together and it ends up being a spicy hot chili with a hint of sweetness. A reward for yourself and a treat for anyone who shares it with you. Ingredients 2 Tablespoons olive oil 1 yellow onion, diced 2 carrots, diced 1 green pepper, diced 3 roma tomatoes, chopped 1 ear of corn, cut from the cob 2 Tablespoons chili powder 1 teaspoon sea salt 1 teaspoon cumin 1/2 tsp. cinnamon 1/2 cup water 5 oz. tomato paste 1/2 teaspoon allspice 1/2 teaspoon dried oregano 1/2 teaspoon cayenne pepper 1/4 teaspoon garlic powder 1/4 teaspoon minced onion 1/4 teaspoon pepper 1 can (15 oz.) kidney beans Directions Prepare all your vegetables.

The night of serving -