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Kumbaya veggie stew

Fall is the best season for produce in Western Washington State.

Think about it.

Butternut squash. Kale. Fractal broccoli. Honey-f@%*ing-crisp apples.

Fall calls for warm, hearty fare, and this stew calls for all of the above. Except for apples — that would be weird. But you can eat apples for dessert after stew… yeah.

Yesterday, I wrote about rainbows — this stew is also a rainbow. Red tomatoes. Yellow squash. Orange carrots. Green kale. Purple potatoes. Other colors of other stuff.

Only (unlike the cupcakes of yesterday’s post) this stew is an all-natural rainbow, the kind of oil-free, soy-free, gluten-free rainbow that makes you want to hug your fellow man in a display of universal brotherhood while gently swaying and singing Kumbaya.

I don’t really have a real recipe for it, but since it’s day 20 of VeganMoFo and I am running out of VeganMojo, here goes.

Kumbaya veggie stew

Ingredients

  • 1 small head romanesco broccoli, chopped
  • 1 small butternut squash, peeled, seeded and chopped
  • 1 bunch kale, chopped
  • 1 eggplant, peeled and chopped
  • 1 bunch baby carrots, chopped
  • A couple purple potatoes, diced
  • 1 can diced tomatoes
  • 1/2 cup-1 cup tomato juice
  • 1 small onion, chopped
  • a couple cloves garlic, pressed
  • 1 (1/2″) piece ginger, finely chopped
  • 1 jalapeño, chopped (or more — Sriracha sauce is good too)
  • 1 can garbanzo beans
  • juice of one lemon
  • 2 tsp cinnamon
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • 1 tsp paprika
  • salt and pepper, to taste
  • 1 cup dry lentils, rinsed

Instructions

  1. Combine all ingredients except for lentils in a large pot over a medium heat.
  2. In a separate pot, boil lentils and water until lentils are soft, about 20 minutes of boiling; drain and add to veggies.
  3. Cook until all vegetables are tender, about 45 minutes.
  4. Serve over rice, quinoa, barley, etc.

Chickpea cutlets with mushroom gravy

Stop eating your pinko commie hippie sprouts and chia seeds — it’s time for something all-American: Veganomicon’s chickpea cutlets topped with Blissful Bites‘ mushroom gravy, brussels sprouts sauteed with shallots and fancy mushrooms, and garlic mashed purple potatoes.

All-American with a hippie vegan twist, I suppose.

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This meal tastes like what your grandma would have eaten, were she vegan. Maybe your grandma was/is vegan. Maybe I’m making judgements.

In full transparency, this post is a copycat of homage to what a couple of other vegan food bloggers have already done: Dawn of Vegan Moxie paired Veganomicon’s chickpea cutlets with brussels sprouts and mashed (sweet) potatoes (virtual kick in the pants to try recipe taken!), and Marti, aka “Tofu Mom,” is doing a mofo of gravy.

The chickpea cutlets and mushroom gravy are brothers from different mothers: hearty, savory and rich, though also pretty healthy. I baked my cutlets for extra health points, and I didn’t notice the lack of fried after smothering them in sauce. They were chewy and dense, in the greatest way possible.

And the gravy. If I suddenly became part of that fringe subculture that entire episodes of popular crime shows are based upon, where skinny people feed chubby people gravy to fulfill sexual gratifications until someone ends up mysteriously murdered (I watched a lot of CSI a few years back), this is the gravy I would demand someone lick off me (or lick off someone), though because there’s hardly any oil in this, they’d need to lick a lot of gravy to really fatten up.

If you haven’t already, you should go over and visit Dawn and Marti’s blogs. Since I have nothing further to say on the subjects of chickpea cutlets, brussels sprouts and gravy that they haven’t already, here is a picture of some dahlias from yesterday’s farmers market.

So much happy.

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