Tag Archives: vegetarian

Slow Cooker Mediterranean Stew

Posted on by Erin

When I first made this, I wasn’t expecting to share it with all of you. It just looked like an easy, weeknight dinner that we could all eat together. I didn’t even photograph it, like I do most dishes that I’m hopeful of sharing. I only happened to snap a photo as I was putting everything into the crock, because it looked really pretty.

And then we were in such a hurry and ate so quickly that night, for whatever reason, that it didn’t even register with any of us that this dish was actually pretty delicious. But when we warmed up the leftovers the next day, we realized what we had. And I thought that I really must share it with you.

We aren’t dedicated vegetarians anymore, so I like to use homemade chicken stock in this recipe. You can use whichever one suits your diet.

I usually make this at the end of the month when we’re trying to eat cheaply. But if you want to add some meat, shredded chicken is a tasty addition, or some sliced chicken sausages (maybe the feta and spinach variety?)

Plan to Eat users, click on the recipe title to import the recipe into your account.

Mediterranean Vegetable Stew

Source: Fresh from the Vegetarian Slow Cooker

Ingredients

  • 2 Tbs olive oil
  • 3 shallots chopped
  • 1 large carrot sliced
  • 2 garlic cloves minced
  • 1 pound organic small red potatoes quartered
  • 1 organic red bell pepper seeded and chopped
  • 9 oz. frozen artichoke hearts
  • 14.5 oz can diced tomatoes
  • 1 1/2 cups cooked chickpeas
  • 1/3 cup dry white wine
  • 1 1/2 cups vegetable stock
  • 1 tsp fresh thyme leaves minced or 1/4 tsp dried
  • 1 tsp fresh oregano leaves minced or 1/4 tsp dried
  • 1 large bay leaf
  • salt and pepper

Directions

  1. Heat the oil in the slow cooker and soften the shallots, carrots and garlic. (This can take a while. If you’re in a hurry, you can sautee the veggies on the stove top and transfer them to the slow cooker)
  2. Add the remaining ingredients. Cover and cook on low for 6-8 hours.

View recipe at plantoeat.com

Basic Red Sauce

Posted on by Erin

Okay, I know this may not be the most exciting recipe I could have chosen to kick off our new cookbook tour. But this is an essential recipe–a building block, if you will–for several other recipes in the book. I found this out by getting partway through a different recipe that called for this sauce, then realizing that I had to make this recipe before I could make the one I was trying to make. I thought I’d save you from my own mistake, and start you out at the very beginning.

You’re welcome.

The sauce itself can be used in preparing other main courses in the book, or you can use it in any recipe that calls for a simple red sauce. You can also use the sauce itself on pasta, adding any meat or veggies you desire. It’s simple, and flexible, and tasty.

Basic Red Sauce (Large Batch).

Source: Fix, Freeze, Feast by Kati Neville and Lindsay Tkacsik

Grocery List:

  • 48 oz tomato paste
  • 8 cups hot water
  • 1/2 cup dried parsley
  • 1/2 cup onion, minced
  • 1/4 cup garlic, minced
  • 1/4 cup sugar or honey
  • 2 Tbs salt
  • 2 tsp dried basil
  • 2 tsp dried oregano
  • 2 tsp dried thyme
  • 106 oz tomato sauce
  • 102 oz diced or crushed tomatoes
  • 1 gallon freezer bags

1. Mix tomato paste and hot water in a very large stockpot until smooth.

I pulled down the largest stock pot on my pot rack and added the tomato paste and water, hoping it would be big enough (read on to see how that turned out).

2. Stir in parsley, onion, garlic, sugar (or honey), salt, basil, oregano, and thyme.

I was a little confused by the note in the cookbook beside the garlic–the one that says to use 36 cloves of garlic. I used about 5 cloves to arrive at 1/4 cup, and decided that it must be a typo. Maybe it’s supposed to say “3 to 6 cloves of garlic”. In any case, don’t go peeling 36 cloves of garlic unneccessarily.

** Friends, the author assures me that the garlic measurement isn’t a typo. Maybe my cloves were extra large :) Just measure your garlic before adding it, and if you’ve chopped to much you can pop it in the freezer for next time.

If you don’t already, it might be a good time to start buying your herbs and spices in bulk. You can find common spices in bulk at warehouse clubs, but I prefer to buy mine at our local natural grocer. It’s fresher, and often cheaper, than the warehouse spices. I get an entire bag of dried parsley (about one cup) for around a dollar fifty. And you can’t beat that with a stick.

I chose to replace the sugar called for with honey. I get so irritated reading labels of spaghetti sauce in the grocery store trying to find one without sugar. It’s nearly impossible! So I have this thing against putting sugar in my tomato sauces. You can certainly use the sugar if you don’t have the same “thing” that I do.

2. Add tomato sauce and diced (or crushed) tomatoes; mix well. Do not cook.

For some reason I was thinking crushed tomatoes while I was doing my shopping, so that’s what I bought. Then I got home and realized it called for diced tomatoes. Anyway, I like the results I got just fine, so feel free to use either one.

This was my first time buying those huge cans of tomatoes at the warehouse store. My children were so impressed. We felt Very Important with those big cans in our cart as we cruised through the aisles. I had a moment’s deliberation over the BPA in the can liners. But not coming up with any feasible alternative, short of processing my own tomatoes or paying six times as much for tomatoes canned in glass, I bought the BPA tomatoes. I hear that Muir Glen’s tomatoes are supposed to be going BPA-free, but this news has been circulating for a few years with no real assurance of the transition. Anyway, for the record, I added the BPA tomatoes into the stock pot….

And this was the point  at which I realized my pot, which seemed so big, was actually too small.

I ended up bagging some of the sauce pre-maturely in order to make room to add the remaining tomatoes. Next time I plan to use my huge pressure-cooker pot. But the lesson here is to decide on a pot that you think is big enough, and then grab the bigger one.

3. Measure sauce into desired portions (I like six cups sauce per freezer bag). Seal, label, and freeze the bags.

I’ve used plastic bags in my kitchen for food storage ever since I had a kitchen. I’m not brand loyal, but the warehouse store carries Ziploc brand freezer bags, so that’s what I bought. Since BPA was on my mind from the canned tomatoes, I thought I should look into the freezer bags. I was happy to read this statement from Ziploc that they don’t use BPA in their plastic products.

I learned a trick to filling bags from my cake-decorating days (yes, I did once decorate cakes). Folding down the top edge of the bag not only creates a sturdy opening that will stay open, but also means any drips just end up inside the bag. I like to place my bag inside a bowl, which also helps to keep it upright.

But of course, for every problem there is a patent. I couldn’t help myself. I Googled “Ziploc bag holder” to see what would come up. It seems that there are a myriad of solutions for this problem of filling plastic bags. If you feel you need a little more assistance than what I’m able to offer, you might try this.

I label all of my bags with the date, the quantity, and what’s inside. Since we deal with food allergies in our house, I also note whether the food is allergen-friendly since I can’t always remember what ingredients I’ve put in.

Freezer Tally:  7 bags of Basic Red Sauce

View recipe at plantoeat.com

Coconut-Custard Pie

Posted on by Erin

Way back when we first started our More with Less cookbook tour, a reader recommended I try this recipe. It’s been marked in my cookbook for a while, but I haven’t gotten around to making it. I finally did and am so pleased with it.

I think the thing I like most about it is that it takes about two minutes from the time that I start pulling out ingredients to the time I put it in the oven. It’s barely even long enough to preheat the oven. Don’t get me wrong. I love fine baking. I adore a classic pie crust. There was even a time when I really enjoyed making those things (and I hope I will enjoy it again…someday). But this season of life, with my four little ones and their lessons and their laundry and their hungry bellies, calls for things that require a little less attention.

This pie is mixed in the blender, and then poured into a pie plate. I really had doubts that this thin liquid was going to turn into anything worthwhile, but it did. The top and bottom are toasty and crispy and the inside is creamy and soft. I was making this to share with a friend, so I made two 8″ pies instead of one 10″ pie. I’d like to try it again with my own 10″ pie plate and see if it comes out with a thicker soft center.

I made quite a few ingredient changes. My friend with whom I was sharing has a sick son, and I wanted her family to get as many nutrients as possible. Therefore, I swapped out the following ingredients: margarine for butter, white flour for whole wheat flour, milk for half and half, sugar for Rapadura sugar. The ingredients below are the ones I used in making my pie. Feel free to use either one that suits your diet and taste preferences.

Plan to Eat users, click on the recipe title to import it into your account.

Coconut-Custard Pie

Source: More with Less by Doris Janzen Longacre

Ingredients

  • 4 eggs
  • 6 Tbs butter
  • 1/2 cup whole wheat flour
  • 2 cups half and half
  • 3/4 cup sweetener honey, agave, Rapadura, etc.
  • 1 tsp vanilla
  • 1 cup shredded coconut

Method

For instructions, see page 279 in More with Less by Doris Janzen Longacre **

** While it’s technically legal to repost recipes, we don’t feel it’s ethical to post copyrighted recipes from the same source for weeks at a time. I’m providing the ingredient list to use in creating a shopping list. We here at the Plan to Eat blog apologize for any inconvenience. If you don’t already own the cookbook, and don’t wish to buy it, most libraries have a copy on their shelves. Thanks for your understanding

Recipe Swap Friday–Allergen-Friendly Chocolate Coconut “Fudge”

Posted on by Erin

Welcome again to Recipe Swap Friday! I’m so glad you’ve joined us today. I brought my newest, most favorite, just-sweet-enough treat (and it happens to be gluten- and dairy-free!)

First though, I have to apologize. Because Recipe Swap Friday won’t be back next week, or the next week. This is going to be our last recipe link-up for now (I know! I’m going to miss you, too.) I have lots of good excuses, most of them involving my little people here at home, but I know you don’t really want to hear them so I’ll spare you. But thanks to all of you who have joined us these past few weeks, and especially you who have swapped recipes with us!

And we’ll bring the link-up party back every once in a while, just for giggles.

For this week, though, you can link up to your favorite just-sweet-enough recipe below, either on your blog or in your Plan to Eat account. If linking up to your Plan to Eat account, just cut and paste the url from the recipe in your recipe book. Mine recipes are sweetened with alternative sweeteners (honey, agave nectar, coconut sugar…..) but yours can be any treat that’s not-too-sweet.

Shall we?

This week I’m sharing Chocolate Coconut “Fudge”. It’s actually unfair to call this fudge, because it’s not very much like fudge at all. It’s kind of like chocolate bark….but not really. I’m not sure what it is. But it’s yummy. Really yummy.

I gave a piece to the Sweetie Pie and said, “You have to tell me if this is actually good, or if it just tastes good because I don’t remember what real treats taste like.” He asked for more. I told him this was only for people who have food allergies and are therefore treat-less. I pointed him to the stash of chocolate kisses in the cupboard. He looked disappointed, which I think means that it’s actually pretty yummy.

So please don’t be deterred by my lack of photographic finesse. I know they look like tortilla chips or black bean something-or-others. Seriously, this stuff is wonderful.

The recipe calls for nut or seed butter. You could use plain old peanut butter. I can’t tolerate peanuts, and almond butter is just way too expensive lately (Was there a crop failure or something?? It’s practically doubled in price!) I used unsweetened sunbutter, which is made from sunflower seeds. I like the results very much. Whatever you use, I do recommend using the “natural” version which tends to be a bit thicker.

I’m curious to try this out with other things mixed in. Almonds? Dried fruit? Spices? I’m also wondering about the possibility of making other shapes. Perhaps some little truffle-like balls? If anyone does any experimenting, please share in the comments!

Note that you have to store this in the freezer, otherwise it gets too soft.

Plan to Eat users, click on the recipe title to import the recipe into your account.

Chocolate Coconut Fudge

Source: Free Coconut Recipes.com

Ingredients

  • 1 tablespoon vanilla extract
  • 1/2 teaspoon salt
  • 1 cup nut or seed butter (I used sunbutter, unsweetened)
  • 1/4 cup (generous) cocoa powder
  • 1 cup shredded coconut
  • 1/4 cup (generous) coconut oil melted
  • 1/4 cup raw honey

Method

  1. Mix together all ingredients. Pour on a piece of unbleached parchment paper on a cookie sheet. Spread out to about 1/4″ thick.
  2. Place fudge in freezer. Let set for about 30 minutes.
  3. Break into pieces and serve or put in container back in freezer until you are ready to serve.

 

Share Your Just-Sweet-Enough Treat with the Rest of Us


Rules for Sharing:

This is a sharing post. So…please share.

The rules for sharing are simple: If you take a taste (link from this post to your blog) you should share a taste (link from your blog back to this post).

If you’re linking to a recipe in your Plan to Eat account, you don’t need to bother with “sharing a taste”. Just copy and paste the web address for your recipe from your Plan to Eat account.

How to Get Your Dish Onto the Goodie Table:

I really want this to be easy and accessible to everyone, so leave me a comment if you have trouble. I’ll do my best to help you out. It’s a little bit harder than just setting a bowl of veg on the table, but I promise it’s pretty easy. Just click on the link below that says “Click to view/add link” and follow the directions from there.

Chickpea and Spinach Curry

Posted on by Erin

Whenever I’m looking for new allergen-friendly recipes, I like to search for vegan cookbooks. The recipes are guaranteed to be dairy and egg-free, and many of them will be gluten-free. It gets me a good bit of the way to a doable dish, and the rest I can usually adapt. It’s also an easy thing to add meat back in, if we’re feeling carnivorous.

This is from one of my favorite vegan authors, Isa Chandra Moskowitz. Her recipes are tasty and delicious and uncomplicated.

This dish is in constant rotation in our house. I can almost always pull it together (or a close-enough approximation) from what’s in my pantry. You can substitute other veggies (Green beans are good. So is cauliflower, or zucchini.) If we’re feeling like we need the extra protein, I top the bowls with half of a hard-boiled egg.

I typically use crushed or stewed tomatoes, instead of chopping up whole ones. It just shaves a bit off of the prep-time. Likewise, you could replace the fresh spinach with frozen, chopped spinach, but it really does taste better with fresh spinach.

I’ve made this in the crock pot a few times when my schedule needed me to. It was fine, but I do prefer the flavor from the stove top. The spices are more pronounced and it’s much more flavorful.

The asafoetida powder is optional here because you probably can’t find it at your corner grocer. You’ll find it at your local ethnic market though, and it’ll boost the flavor and authenticity of the dish. It also goes by the name Hing Powder.

Plan to Eat users, click on the recipe title to import it into your account.

Chickpea and Spinach Curry

Source: Vegan with a Vengeance, by Isa Chandra Moskowitz

Ingredients

  • 12 ozs can whole tomatoes in juice
  • 3 tbsps oil
  • 2 tsps black mustard seeds
  • 1 organic oniondiced
  • 4 cloves garlicminced
  • 2 tbsps fresh gingerminced
  • 3 tsps curry powder
  • 2 tsps ground cumin
  • 1 tsp ground coriander
  • ¼ tsp ground cloves
  • ½ tsp ground cinnamon
  • ¼ tsp asafoetida(optional)
  • 3 cardamom pods
  • 1 tsp salt
  • 10 cups fresh organic spinachrinsed and chopped
  • 4 cups chickpeascooked and drained

Method

  1. prepare the tomatoes by removing them from the can, squeezing out the juice, and tearing them into bite size pieces. Place the prepared tomatoes in a bowl and reserve the juice in the can.
  2. Preheat a medium saucepan over moderate heat; pour in the oil and then the mustard seeds. Let the seeds pop for about a minute, then add the onion; turn up the heat to medium-high and saute for 7-10 minutes, until the onion begins to brown. Add garlic and ginger and saute 2 more minutes. Add spices, salt and 1/4 cup of the reserved tomato juic; saute one minute more. Add tomatoes and heat through. Add handfuls of spinach, mixing each addition until wilted. When all the spinach has completely wilted and the mixture is liquid-y, add the chickpeas. Lower the heat, cover and simmer for 10 more minutes, stirring occasionally. Taste, and adjust the spices if necessary. Simmer uncovered for about 10 more minutes, or until a thick, stewlike consistency is achieved.