Hearty Lentil & Potato Stew (1-pot, vegan option)

What is it like?

-Wholesome and satisfying

-Deliciously spiced

-Excellent make-ahead meal

Gluten free dairy free lentils and potatoes recipe
 

Recipe

6-10 servings, prep 10 min, cook time 30 min

1 onion, chopped
2-4 tbsp olive oil
2 carrots
2 cups Toor dal or lentils (see note for substitution)
6 cups chicken stock or vegetable stock, and more if needed
2 tsp paprika
1/4 tsp cumin
1/4 cup chopped parsley
3 sprigs fresh thyme or 1 tsp dried thyme
6 russet potatoes or other potatoes

After cooking
1 tsp salt
gluten free soy sauce, to taste

Directions:

  1. Chop the onion. Place a large skillet over medium heat, add the olive oil, and onion and sauté. Stir occasionally until onions start to brown, about seven minutes.

  2. Chop the carrot and parsley. Wash the lentils and check for stones. Strain them and add them to the onions, along with rest of the ingredients, except for the potatoes. Cover with a lid, or aluminum oil, and bring to a simmer.

  3. Wash, peel, and chop the potatoes into two inch long pieces (or large bite sized pieces but they will take less time to cook). Place the potatoes on top of the lentils.

  4. Cook the lentils and potatoes until they are tender, about 20 minutes. If the liquid is soaked up but the lentils are not cooked, just add more stock and bring it to a simmer until lentils are tender. Once they are cooked, stir in the salt, soy sauce, and additional parsley if you like.


Tips: Serve with pilaf or gluten free flatbread. These lentils are also excellent with a generous side of yogurt — or So Delicious vegan coconut yogurt alternative. This dish is a great make-ahead meal.

Note: Toor dal are split pigeon peas, but you can use other kinds of dal or lentils instead, just keep in mind the cook time. Red lentils cook quickly so the potatoes need to be added right away in bite sized pieces.

Quick Mushroom Risotto

What is it like? 

- Hearty 

- Zesty 

- Excellent leftovers

quick mushroom risotto
 

Recipe

6 Servings, Prep 15 min, cooking 25 min 

1 cup arborio rice
1 onion, diced
3 cloves garlic, crushed
1/4 cup olive oil, plus extra to taste
12 oz white mushrooms, quartered (so the pieces are thick and don’t cook too quickly) 
3 cups vegetable stock (or more if needed) 
1/2 cup white wine, plus 1 tbsp
3 sprigs fresh thyme (can add whole stems and leaves, then remove prior to serving) OR 3/4 tsp dried thyme
1/2 cup diced parsley
1/4 cup gluten free low sodium soy sauce
Spices: 1/8 tsp black paper, 1 dash of cayenne, a dash of curry powder, optional, salt to taste  
1 lime, juice and zest OR substitute lemon


Directions: 

  1. Dice the onion. Place a large, wide pan over medium heat. Add 1 tbsp olive oil along with the onions. Turn burner down to medium low and sauté for 5 minutes. 
  2. Meanwhile, zest and juice the lime and reserve until needed.
  3. Add the garlic to the pan and sauté for 1 minute. 
  4. Turn the burner up to medium. Add 1 cup rice and 1/2 cup white wine. Stir until most of the wine has been absorbed. Then add 1 cup of broth, and bring to a simmer. Stir every few minutes. Add the parsley, thyme, spices, lime juice, and 2 tbsp olive oil. 
  5. Once most of the stock is absorbed add the second cup of stock along with the soy sauce, stirring occasionally. 
  6. Heat a second pan over medium heat and sauté the mushrooms in two batches, for about 4 minutes, just until they start to not look raw. Once the second cup of stock is almost absorbed by the rice, add 1 more cup of stock and the mushrooms to the rice. Simmer until mostly absorbed, stirring occasionally. 
  7. Once the stock is almost completely absorbed, turn off the the burner and season to taste, adding the lime zest, salt or pepper as needed. Note: the rice should be al dente or just cooked (depending how you like it)—if it is not cooked to you liking add more broth and simmer just until it is absorbed. Serve warm and enjoy the leftovers! 

Mediterranean Veggie Hash with Creamy Cilantro Yogurt Sauce

What is it like? 

- Colorful

- Full of flavor 

- One of my favorites

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Recipe

This recipe is excellent served over flatbread. The flatbread recipe follows this recipe and I suggest making it first so that the bread is ready and warm. If you don't want to bake, you can serve this recipe over corn tortillas.

Serves 6, 15 minute prep, 10 min cook time  

1 large zucchini
2 sweet potatoes
2 carrots
1/2 onion
1 red bell pepper
1-2 tbsp olive oil
1/2 tsp paprika
1/8 tsp cumin
1/2 tsp dried thyme or leaves from 3 fresh thyme sprigs
1/2 cup parsly
1/2 tsp salt
2 tsp apple cider vinegar or a neutral vinegar
2 tsp coconut sugar
dairy free whole milk yogurt (unsweetened)

optional: 1/4 cup cilantro

Directions: 

  1. Dice the vegetables and mince the parsley and fresh thyme if using. 
  2. Heat a skillet over medium heat. Add 1 tbsp olive oil along with the onion, carrots, sweet potatoes, spices, thyme, salt and 1/2 of the parsley Turn the heat down to medium low and allow to sauté for about 7 minutes. Then add the diced red pepper and zucchini and cook for about 5 minutes or until all the vegetables are tender. 
  3. Stir in the rest of the parsley, vinegar, coconut sugar, and more salt if needed. 
  4. Mince the cilantro. Serve the vegetables over flatbread with yogurt and cilantro. This dish keeps well in the fridge for 2-3 days. 
 

Italian Flatbread Recipe

This recipe has been adapted from The Essential Gluten Free Baking Guide. It is gum-free.

Serves 4, 10 min prep, 20 min baking

Ingredients:

1 3/4 cup blanched almond flour
1 cup tapioca starch
1 tsp psyllium powder
2 tsp baking powder
1/2 tsp salt (plus sea salt for sprinkling on top) 
1 cup water
1/4 cup olive oil 


Directions: 

  1. Preheat the oven to 400°F. Grease a 12x14 inch cookie sheet or use two smaller sheets. 
  2. Whisk together the first five dry ingredients. 
  3. Heat the water in the microwave until warm to the touch. Then add the olive oil. (If you keep your flours in the fridge you will need to warm the water more so the oil does not solidify.)
  4. Pour the water mixture into the dry ingredients and stir until just combined. You want the mixture to be thick enough that it needs to be spread with the help of a spatula (if it is too thin, it will not rise). If the mixture is too thick, add a little more water. It should be thicker than pancake batter but thin enough that it will pour. 
  5. Bake for about 20 minutes, or until the edges start to brown. 
  6. The bread is best eaten fresh, once it has cooled, but it can be stored in an airtight container in the the fridge or freezer and reheated in the toaster. 

Chickpea and Cauliflower Coconut Soup

What is it like? 

- Rich

- Smokey

- Coconut-y

gluten free dairy free Chickpea and Cauliflower Coconut Soup recipe

Recipe

1 1/4 cups chickpeas (soaked overnight) or 2 14-oz cans chickpeas
4 oz smoked lean bacon* or smoked ham OR see note for vegan**
2 14-oz cans coconut milk
12 oz fresh green beans, chopped
1 head cauliflower, chopped
water, enough to cover all of the ingredients
2 tsp apple cider vinegar
1 tsp thyme
1/3 cup copped parsley
1/8 tsp each: cumin and coriander
1 tsp paprika, or to taste
2 tbsp soy sauce, or to taste

Directions: 

  1. Gather all of your ingredients. If you are using soaked chickpeas, put them in a sauce pan, cover them with water and bring to a boil. Then immediately simmer on low for about 15 minutes with the lid on.

  2. Meanwhile, heat a large pan over medium heat. Add the bacon and allow it to brown. If the bacon is truly lean, you may need to add a teaspoon of olive oil (or your preferred oil). Flip the bacon and brown the second side, then remove it from the pan and allow it to cool.

  3. While the bacon browns, slice the cauliflower and green beans into bite sized pieces.

  4. After removing the bacon, put all of the other ingredients into the pan, including enough water to cover them and bring the soup to a boil, then immediately turn the burner down to low and allow the soup to simmer.

  5. Slice the bacon (or cut with scissors) and add it to the pot. Simmer until all of the ingredients are tender.

  6. Adjust flavor and serve. (See Note)



NOTES:
This soup only gets better with time. The first night it will be very good, but after resting for two days in the fridge, the flavors meld together and it is a match made in heaven.

* Lean bacon is an excellent source of flavor for soups and it is what people have been using for centuries. If you find a local farm that sells pork, the bacon is likely delicious lean bacon which is more common in Europe than in the U.S. You can use regular lean bacon if your source does not have the smoked option. I usually buy the ends, which are cheaper. 

** For vegan, substitute smoke flavor to taste, and 1/4 cup nutritional yeast.  
 

Chicken Fried Rice with Turmeric and Olive Oil

What is it like?

- Tastes like the greasy good stuff, but packed with veggies, healthy fat, and protein!

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This recipe makes a boatload, and it's great for leftovers. It is not traditional fried rice, but it is a match made in heaven. 

 

Recipe

Serves 8, prep 25 minutes

1 lb organic chicken OR cooked great northern beans for vegan* 
1 cup organic basmati rice
2 cups green cabbage, sliced very thinly
1-2 cups carrots, grated
2 stalks celery, diced
1/2-3/4 cup parsley, chopped
olive oil, as needed (about 1/4 cup)
1 tsp mustard seeds*
1 tsp turmeric*
2 tsp apple cider vinegar OR white vinegar*
1 tsp organic sugar
salt, to taste 

Directions: 

  1. Preheat the oven to 350° degrees. Sprinkle the chicken with salt and then lay in a single layer in a bake safe dish and bake for 20 minutes or until completely cooked (all juices are clear). 
  2. Slice the cabbage thinly. Heat 2 tsp olive oil in a large pan over medium heat. Add the mustard seeds and turmeric, followed by the cabbage and about 1/4 tsp salt. Sauté for about 10 minutes, stirring occasionally. 
  3. To make the rice pilaf, heat 2 tsp olive oil in a 2 quart pan over medium-high heat. Place rice in pan and stir every 20 seconds for about 1 minute. Then add 2 cups water and simmer for 10 minutes with the lid on.
  4. While the rice cooks, grate the carrots and then add them to the cabbage along with the rest of the ingredients. You can also add another tbsp of olive oil, which adds flavor and richness to the dish. When the chicken (or beans) is cool enough to touch, chop it into bite sized pieces and add it to the dish. Adjust the seasoning by adding more salt, olive oil, and turmeric to taste. 

*Generally, beans are easiest to digest after soaking in water overnight. Then, drain the beans, cover with one inch of water or broth, and simmer on low until tender.
*Do not include vinegar if you have acid reflux. Also, do not include mustard seeds or turmeric if they are not tolerated.