The cold snowy weather and a surplus of sweet potatoes were the inspiration behind this hearty winter meal. I wasn’t sure how this was going to turn out and worried that the sweet potatoes would turn to mush. Instead it was such a success and even after reheating several times the sweet potatoes remained firm. This is day three of eating this chili and my mouth continues to water for it. If you are looking for something a little different then the standard kidney bean chili this recipe will not disappoint.
The cornbread was a wonderful addition to the meal and also completely whole food, plant based, no salt, oil or sugar. This will be a separate post.
Sweet Potato and Black Bean Chili with healthy cornbread
Ingredients
1 large sweet onion diced
3 garlic cloves minced
2 sweet potatoes peeled and diced
1 green bell pepper diced
1 4oz. can chopped green chilis mild; drained & rinsed
1 can no or low sodium black beans drained & rinsed
2 14.5 oz. cans diced and no salt added tomatoes (I get mine at Trader Joe’s)
2 cups low sodium or whole made vegetable broth
2 tbsp. tomato paste
1 tbsp. chili powder
1 tsp. smoked paprika
1/4 tsp. cayenne pepper
1 tsp. ground black pepper
Fresh cilantro for garnish
Directions
Sauté the onions and garlic in 1/4 cup water for 3-4 minutes until soft
Add the sweet potatoes and bell pepper cooking for another 5 minutes
Stir in the green chilis, chili powder, smoked paprika, cayenne and black pepper and cook for one minute
Add the black beans, diced tomatoes (including juice), vegetable broth and tomato paste and stir well
Bring the mixture to a boil then reduce heat and simmer for 30 minutes (or until the sweet potatoes are tender)
Serve with fresh cilantro
Completely healthy, flavorful, hearty and will warm you up on the coldest winter day
I had a bumper crop this summer. I picked four last week and there are three more almost ready to be harvested. And all this from just one plant!
I have always been fascinated with this shiny purple fruit.
The growth process of eggplants is interesting. It starts with a freshly pollinated flower shaped like a star that hangs downward like a pendant light. The flower is the most beautiful shade of violet and develops into a small egg-shaped fruit within a few weeks. As the fruit matures it turns into a stunning shade of deep purple when ready for harvest.
I recently found out the flowers and leaves of the eggplant are poisonous. The fruit itself contains a compound called solamine which is toxic when consumed in large quantities. For this reason eggplant should not be eaten raw. Baking or roasting significantly reduces the amount of solamine. I now know why the deer in my backyard feast on the tomato and zuccini plants but never touch the eggplant.
That gorgeous shade of violet
The egg shape is how the eggplant got it’s name. I love how glossy and purple-black the flesh is.
I typically just grill eggplant slices and eat them that way. Last week I started thinking about my mother’s eggplant parmesan. It was hands down one of my most favorite childhood meals. It was considered a healthier alternative to lasagna because the eggplant slices replaced the noodles but all that mozarella cheese cancelled out any possible health benefit! So I came up with my own healthy version of eggplant parmesan which is 100% plant based and 1000% delicious.
Ingredients:
1 eggplant cut in thin slices (leave skin on)
2 ancient sweet pepper cut in rings (or red bell pepper)
10 cherry tomatoes cut in half
2 14 oz. cans crushed tomatoes
2 tbsps. tomato paste
4 garlic cloves minced
2 tsp. oregano
2 tsp. ground black pepper
1 tsp. red pepper flakes
1 cup plant based milk
1 cup kale ribs removed cut into small pieces
10 fresh basil leaves cut in thin strips
Crushed tomatoes, tomato paste, eggplant, sweet pepper, cherry tomatoes, basil, kale, garlic, oregano, black pepper, red pepper flakes (almond milk not pictured)
Directions:
Heat oven to 400 degrees
In a large oven proof or cast iron skillet add the crushed tomatoes, tomato paste, plant based milk, garlic, oregano and red pepper flakes. Stir together. Bring to a simmer and cook for 3 minutes stirring intermittently. Add the kale and basil leaves and simmer for another 2 minutes.
Look at that wonderful creamy sauce!
3. Arrange the eggplant, ancient sweet pepper rings and cherry tomatoes in the creamy tomato sauce mixture. Sprinkle a little extra oregano, back pepper and ribboned basil leaves over the eggplant. 4. Bake for 35 – 40 minutes or until eggplant is soft.
Leave the skin on! The skin of the eggplant is edible and contains nasunin which is a special antioxidant that helps preserve and protect cell membranes Everything about this eggplant bake is absolutely delicious. It is so full of flavor and I don’t even miss the cheese.Impossible not to take seconds!Veggie comfort food at it’s best!
I hadn’t heard of it until I watched a cooking demonstration by Chef Tony, the culinary director of Sodexo, a trusted partner of University Hospitals, where I work. Chef Tony made it seem so easy and, in fact, it was!
Why chickpea tofu?
I happen to love regular tofu made from soybeans but not everyone is a fan. If you are someone who does not dig the taste or are concerned with the fact that soybean tofu is processed (although minimally) then chickpea tofu may be the way to go. Both are an excellent source of plant based protein.
This recipe for chickpea tofu is Chef Tony’s with a few exceptions. Instead of using salt I used miso paste. Miso is fermented soy beans, water and a lot of salt. Wait a minute – I thought salt was something that should be avoided? Well in a randomized study of individuals with stage 1 or 2 hypertension that were given two bowls of miso soup a day, those that consumed the miso soup ended up with lower bedtime blood pressure. It is thought that the miso had a diuretic effect by increasing sodium excretion by the kidneys. In summary, miso paste is green light. Check out this great video on miso paste.
Also, I substituted table sugar for date sugar. Table sugar is refined meaning it has been processed and has a glycemic index of 100. Date sugar is less processed and still retains many of the nutrients of dates including fiber and has a glycemic index of 55.
Lastly, instead of pan frying the tofu I baked mine in the oven. Pan frying requires the use of oils which can have health risks including inflammation, effects on cholesterol and toxins when exposed to high heat.
Very much like soy tofu, chickpea tofu has very little flavor. The garlic powder does help but serving with harissa sauce makes it much more palatable.
Chickpea tofu served with harissa sauce is a must
Ingredients for the Chickpea Tofu
1 cup chickpea flour (I make my own flour by running dried chick peas through a high speed blender)
1 tsp. miso paste
1/2 tsp. date sugar
1/2 tsp, garlic powder
Pinch of tumeric
2 3/4 cup water
Cornstarch
Directions for the Chickpea Tofu
Whisk together chickpea flour, date sugar, garlic powder and tumeric in a bowl. Pour 1 cup water and the miso paste into the mix and stir into a smooth batter. Set aside.
Pour remaining water into a saucepan, bring to a boil then reduce heat to medium.
Whisk the chickpea batter 6-7 minutes stirring constantly. The batter should have the consistency of pudding.
Turn off the heat and pour the batter into a silicone baking pan. Let cool 10-15 minutes at room temperature then transfer to refrigerator for at least 2 hours to set.
Flip the set tofu onto a cutting board and cut into small cubes. Blot off any water or moisture with a paper towel.
Preheat oven to 425 degrees.
Place the chickpea tofu on a pan covered with a silicone mat or parchment paper. Sprinkle a little garlic powder and a very light dusting of cornstarch.
Bake for 40 mintues flipping half way.
The chickpea batter thick like puddingI did not have a large silicone loaf pan so settled for using my pan with smaller individual loafs. I was able to make 4 little loafs.Cut into little cubes. The oven baked method is certainly not as crispy as pan frying but so much healthier.
Ingredients for the Harissa Sauce
4 roasted red peppers
1 red chili pepper (deseeded)
3 garlic cloves
2 tsps. white miso paste
1/2 lemon
1 tsp. smoked paprika
1 pinch cayenne pepper
1 tbsp. coriander seeds
2 tsps. caraway seeds
1 tsp. cumin seeds
Roasted red peppers, red chili pepper, garlic, miso paste, lemon, smoked paprika, cayenne pepper, coriander seeds, caraway seeds and cumin seeds
Directions for the Harissa Sauce
In a small pan stir the coriander, caraway and cumin seeds over low heat for about 30 seconds until fragrant.
Transfer all ingredients to a food processor and process until smooth. Add up to 1/4 cup water for desired consistency.
Harissa sauce is excellent with tofu but I also put it on veggie burgers, roasted vegetable and salad greens.
It all started with a bumper crop of eggplant. The old me would have whipped up a batch of eggplant parmesan with all the fried breading, mozzarella cheese, saturated fat and oodles of calories . The healthy me researched whole food plant based eggplant recipes. I found several on Forks Over Knives plant based nutrition site and decided to give Ratatouille Fusilli a try. I’m glad I did. What I like best about this dish is how simple it is to put together and how flavorful it is.
Eggplant, also known as aubergines, are often considered a vegetable but is really a fruit because they grow from a flowering plant and have seeds. We typically think of eggplant as purple in color but they can also be red, green or black. Eggplants are nutrient dense and packed with vitamins, minerals and fiber but very low in calories. Eggplants are high in anthocyanins which is a pigment responsible for their vibrant color but also a very potent antioxidant. Eggplants contain solasodine rhamnosyl glycosides (SRGs) which protect against certain types of cancers. There has been research to support SRGs effectiveness against skin cancer when applied directly to the skin. With all these health benefits, I’m going to make it a yearly tradition to add eggplant to my garden!
Ingredients
1/2 cup green lentils washed and soaked
1 (28 oz.) can diced tomatoes with juice
1/2 cup finely chopped leeks, both white and light green parts
3 cloves minced garlic
2 1/4 tsp. Italian seasoning
1 unpeeled eggplant cut into 1″ pieces
2 tsp. white wine vinegar
2 tbsp. finely chopped fresh basil
green lentils, canned diced tomatoes, leek, garlic, Italian seasoning, eggplant, white wine vinegarMy eggplant! Aren’t they beautiful??!!
Directions
Place the lentils in a saucepan and fill with 1 1/2 cups water. Bring to boil then simmer until cooked, about 10 – 15 minutes. Set aside but do not drain.
Cook pasta, drain and set aside.
In a skillet over medium heat combine tomatoes with the juice, leeks, garlic and Italian seasonings and cook for 10 minutes. Stir in the eggplant and cook for 15 – 20 minutes stirring occasionally until soft.
Add the pasta, lentils with their liquid and vinegar to the skillet and stir everything together until well combined.
Cook until heated. Add 1/4 cup water if the mixture seems too dry. Adjust seasonings to taste.
The seed for zucchini noodles (zoodles) was planted in my brain a few year ago by my sister Joyce. Never heard of such a thing. It took until now for that seed to finally germinate and grow!
Unlike pasta noodles, zucchini noodles are low in carbohydrates (a perk for anyone having issues with blood sugar), low in calories, low in fat and high in fiber, vitamins, minerals, antioxidants and hydration. One cup of pasta = 240 calories and 4 grams carbohydrate. One cup of zucchini noodles = 33 calories and 6 grams carbohydrate. Do the math. Zucchini noodles (zoodles) is a no brainer!
There are lots of cool gadgets out there to make zucchini noodles (electric or hand held vegetable spirilizer machine, spiral strip slicer, vegetable peeler, julienne peeler and mandoline and knife). I have to admit I had my heart set on the spirilizer machine I saw at Target but when I saw the $65.00 price tag I opted for the more economical mandoline slicer ($12.98) and knife method. A little more time consuming but I already had the mondoline and cutting them into angel hair pasta strips was really not a big deal at all.
Mandoline sliced thin then cut in lenthwise strips using a sharp knifeVegetable spirilizer
But … after slicing the tip of my index finger off with the mandoline blade, the next time around I used a much safer hand held spirilizer.
Creamy Avocado Sauce
This sauce is so creamy and lick the plate clean yummy
Two very ripe avocados
Cilantro
Juice of one lime
Plant based milk (unsweetened)
Puree the avocado, lime juice and a little bit of plant based milk. Adjust the thickness to your liking by adding more or less milk. Stir in the cilantro. That’s it – easy peesy!
The zoodles came out pretty nice! Do you eat them cold or warm??? I say, whatever floats your boat! If you want them heated just put a little water in a pan and cook, stirring frequently for about 1 minute (or until the zoodles are warm). DO NOT OVERCOOK or the zoodles will become watery and mushy. I added a little fresh black pepper and red pepper flakes.And yes … do twirl them around with your soup spoon and fork!!!
While in the Virgin Islands in August, I happened across the most marvelous meal at the Cruz Bay Landing restaurant called Vegetarian Roti. The description read “curried chickpea and butternut squash served with roti shells.” Let me tell you – that was one delicious meal that I knew, once I got home, I’d have to duplicate. I researched recipes and tried several until I finally found a comparable match with a few little tweaks. This delicious dish is more like a stew and served piping hot works, not just in the Carribean, but on cool autumn evenings in Northeast Ohio!
Not only is this honey of a stew hearty and tasty, it is very definition of health and disease prevention. Let’s examine some of the star ingredients.
Butternut Squash:
This pale skinned winter squash with the vibrant orange flesh is given its name for the sweet and nutty taste. Like other orange colored fruits and vegetables, butternut squash is loaded with beta and alpha carotene which converts to vitamin A and supports the immune system. Butternut squash is also rich in zeaxanthin and lutein which, in combination with carotine and vitamin A, supports eye health. Additionally, it is high in fiber which helps to manage blood sugar and lower cancer risk – particularly colorectal cancer.
Cumin:
Cumin has been used in traditional medicine for a very long time. This earthy and nutty spice revs up the digestion process by increasing the activity of digestive enzymes. If taken routinely, cumin can reduce symptoms of irritable bowel syndrome. Research has most recently concluded that cumin helps improve blood sugar control and cholesterol management. Lastly, cumin contains phenols, flavonoids, terpenes and alkaloids which function as antioxidants. Antioxidants reduce inflammation and DNA damage to the body caused by unstable atoms known as free radicals.
Chickpeas:
Also known as garbanzo beans, chickpeas have an impressive nutrient profile. They are packed with plant based protein – a whopping 14.5 grams in 1 cup – and a generous amount of fiber. The combination of protein and fiber increases fullness and appetite lowering hormones (leptin) in the body. Additionally, chickpeas are high in iron, B vitamins, phosphorus, manganese and potassium. Chickpeas make a great little snack especially when oven roasted
Tomatoes:
Falling in love with tomatoes is a very good thing. This is because tomatoes are the major dietary source of the compound lycopene which is a red pigment and antioxidant. There have been extensive studies on the role of lycopene in the reduction of heart disease and cancer. The greatest concentration of lycopene is in the tomato skin and the redder the tomato the more lycopene there is. It gets even better. Tomatoes also contain a powerful antioxidant compound called chlorogenic acid. A study published in Clin Exp Hypertension 2006 July confirmed the blood pressure lowering effect of chlorogenic acid in individuals with essential hypertension.
Just look at those gorgeous autumn colors!
Ingredients
1 15.5 oz. can chickpeas (rinsed and drained)
1 14.5 oz. can salt free chopped tomatoes including juice
2 cups salt free vegetable stock
1 butternut squash peeled and cut into cubes
1 large onion finely chopped
1 tsp. finely chopped red chili pepper
3 cloves minced garlic
1 index finger sized ginger peeled and finely grated
1/2 tsp. curry powder (or more depending on taste)
1/4 tsp. black cumin seeds
1 – 2 tbsp. date syrup
Chickpeas, chopped tomatoes, vegetable stock, butternut squash, onion, red chili pepper, garlic, ginger, curry powder, black cumin seeds and date syrup (not pictured)
Directions
Toast the cumin seeds in a small frying pan for about 2 minutes. Be careful not to burn them. Grind them slightly with mortar and pestle. Toasting the seeds will reduce the bitterness and bring out the sweetness and earthiness.
In a large pot cook the onions in a small amount of water until they are browned. Add the ginger, garlic, red chili pepper and the toasted cumin seeds and cook for 1 more minute while stirring intermittently.
Add the squash, tomatoes and broth and simmer for 30 minutes with intermittent stirring and until squash is soft..
Add the 1/2 tsp. curry powder then taste. It is always best to go slow with curry powder. The level of heat is determined by the type and amount of pepper used. Mild will list ginger and black pepper as ingredients whereas hot will list red chilis and other peppers as ingredients. I ruined my first batch by overdoing it with curry powder.
Stir in the date syrup.
Serve piping hot with toasted roti or pita bread.
Served piping hot with toasted pita breadIt took several tries but I finally nailed the recipe. The date syrup gave it the same distinctive sweetness as I remember from the Cruz Bay Landing dish. This was my meal from the Cruz Bay Landing restaurant. The Curried Chickpea and Butternut Squash is in the round bowl. The folded flatbread to the right is the roti (whole wheat flour and water).
It’s getting to be that time of year when pumpkins, black cats, witches on brooms and harvest moons appear. As the leaves begin to show hints of autumn colors, the days get shorter and sweaters are pulled out of hybrination, I begin thinking of warm, soothing comfort foods. Stuffed peppers is a favorite cool weather meal in our household but tonight I made them a little different. Instead of the usual lengthwise cut I made them into little Jack-O’-Lanterns. I wish I could take credit for the idea. Instead it was a picture someone on facebook posted back in August and it has been on my mind ever since.
Traditionally, stuffed pepper recipes are made with ground beef. When you commit to a plant based way of eating, however, the source of protein becomes lentils, peas, chickpeas, edamame, beans, tofu, soy, spirulina, oats and sprouted whole grain bread. Plant based proteins that are prepared healthy contain the same chain of amino acids necessary to build and repair body cells without the extra baggage of “bad” fats. In this recipe, black beans are the star performer protein although kidney beans would also work very nicely.
Ingredients
4 orange, red, yellow or green bell peppers (make sure they can stand upright)
1 cup cooked brown rice (or quinoa)
1 can sodium free black beans drained (or kidney beans)
1 onion chopped
2 cloves garlic minced
2 cans reduced sodium condensed tomato soup
3/4 cup water
2 tsp. ground black pepper (more or less depending on preference)
3 small potatoes peeled
1/2 cup almond milk
fresh chives
Brown rice, black beans, onions, garlic, tomato soup, black pepper Mixed together becomes the yummy filling!
Directions
Slice off the tops of the peppers and set aside. Hollow the insides of the peppers removing the seeds and white parts.
Carve little jack-o’-lantern faces on the peppers
Arrange the carved peppers on a glass baking dish and microwave for approximately 5-8 minutes until slightly tender. Note: they should still be firm, not floppy.
Saute the onions and garlic in a large sauce pan with a small amount of water. Add the rice, black beans, tomato soup and pepper. Mix together and cook until warm.
Stuff the peppers and put the tops on.
Mix the remaining can of tomato soup with 3/4 cup water and a little black pepper and pour underneath and around the peppers.
Bake in a 350 degree oven for 30 minutes.
Peel, cube and boil the potatoes until soft. Drain then add the almond milk and mash. Garnish with fresh chives.
Making stuffed pepper jack-o’-lanterns special takes only a few extra minutes. The kids and adult kids will love this super healthy meal!I could use a bit more practice on the carving. My jack-o’-lanterns resemble little frankenstein monsters but they sure tasted good!Bon Appetite my plant based friends!
Miso Soup with Baby Bok Choy and Shiitake Mushrooms
Well I was up at good ‘ole Lucky’s Market over the weekend and saw some baby bok choy (Chinese White Cabbage). It is not always the easiest to find. Regular bok choy is readily available but not baby. While they are basically the same, baby bok choy leaves are small, tender, sweeter and can be eaten uncooked in a salad. I remember the first time I discovered bok choy was back in my January post Baby Bok Choy with Tahini-Ginger Sauce. That guy in the produce aisle holding the bok choy like it was a prize trophy or fish or something, admiring it, smiling and telling me how beautiful it looks. And then his words of advice “it has to be baby bok choy – not mature stalks!” Some things you never forget. That is one of them.
So I’ve been thinking about miso soup for a few weeks now. It’s been quite awhile since we had it and I really appreciate the simplicity of this soup. For those of you unfamiliar, miso is a traditional Japanese soup with the core ingredients: stock and miso paste. Miso paste is a mixture of fermented soybeans, sea salt and koji (Japanese mold). You can find it in just about any grocery store usually in the produce or tofu section. I know what you are thinking. This is a no salt website and miso paste clearly contains sea salt. Well apparently the positive effects of soybeans cancel out the hypertensive and gastric cancer effects of sodium. That being said, miso paste is the only sodium containing product that is considered green light. Here is some supporting research.
In addition to the stock and miso paste anything else you want to put in is completely up to you. Some typical add-ins are seaweed, kelp, tofu, mushrooms, scallions and bok choy. If you like you can serve miso soup with rice noodles(very thin), udon noodles (thick) or ramen noodles.
Ingredients
6-7 ribs of baby bok choy (cut in pieces)
3 scallions (cut in small pieces)
10 shiitake mushrooms cut in pieces (remove stems)
1 block extra firm and pressed tofu (cut in small cubes)
6 cups vegetable or mushroom broth
4 tbsp. miso paste
1 tbsp. fresh grated ginger
1/2 tsp. black pepper
Rice, udon or ramen noodles
Baby Bok Choy, Ginger, Scallions, Shiitake Mushrooms, Extra Firm Tofu, Miso Paste, Vegetable or Mushroom BrothCooked Rice Noodles
Directions
Place broth and ginger in a pot over medium heat.
Add mushrooms, bok choy, white tips of scallions and black pepper and simmer for 10 minutes. Note: I remove the shiitake stems because to me they are too tough and chewy. I save them for mushroom or veggie broth.
Add the tofu and simmer for a few minutes until warm.
Turn off the heat and stir in the miso paste. Note: never add miso when soup is simmering or too hot because it will kill off the gut healthy probiotics.
Serve over rice noodles and garnish with cut up green scallions.
Umani is another term for savoriness and is considered one of the 5 basic tastes. In Japan it means “the essence of deliciousness” and is the perfect description of miso soup. Miso soup with noodles is rich enough to eat alone but tonight we paired it with sushi. I wish I can take credit for making the sushi. That’s on my bucket list of things to learn.
Tuscan Stuffed Portobello Mushroom Steaks with Cheesy Sauce
Mushroom [ˈməSHˌro͞om, ˈməSHˌro͝om] NOUN a fungal growth that typically takes the form of a domed cap on a stalk, with gills on the underside of the cap
I don’t know about you, but I think that definition sounds pretty really doggone disgusting. I mean, think about it. Eating a fungal growth with gills. For years I found mushrooms, portobella in particular, hands down repulsive. But when my son still lived at home and took a liking to cooking, he introduced me to the wonders of this funky toadstool fungus.
Mushrooms aren’t exactly bursting with color, or flavor for that matter, but they are packed with vitamins, minerals and protein. They are also rich in selenium which is a very powerful antioxidant. There has been much research on selenium and its cancer prevention properties as well as protection against cognitive decline and neurodegenerative diseases (Alzheimer’s and Parkinson’s disease, ALS, and multiple sclerosis). Selenium protects cells against oxidative stress damage. Increased oxidative stress is a prominent feature in these diseases.
Portobello mushroom caps are juicy, meaty and a lot of fun to stuff. I love exercising culinary creativity to conjure up different ways to stuff them. The sky is really the limit! Prepare the fungus mushrooms by washing them thoroughly to get rid of the gritty dirt. I use a vegetable brush but you can also just use a paper towel. DO NOT submerge the mushrooms in water because this will make them soggy. Remove the stems (if there are any) and save for mushroom stock. I buy mine without the stems (they will weigh less so will be cheaper). In order to make more room for the stuffing I first remove the gills on the underside of the cap by scooping them out with a spoon. You can also save the gills for stock if you’d like.
Ingredients (stuffing)
2 portobella mushrooms
1/2 red bell pepper cut in small pieces
1/2 yellow bell pepper cut in small pieces
1/2 poblano pepper cut in small pieces
1 scallion cut in small pieces
1 cup chickpeas
1/3 cup moderately chopped walnuts
1 tbsp. tomato paste
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. black pepper
1/2 tsp. cumin
1/2 tsp. chili powder
Ingredients (sauce)
3/4 cup unsweetened almond milk
3 tbsp. nutritional yeast
1 tbsp. corn starch
1/2 tsp. garlic powder
1/2 tsp. onion powder
Pinch of paprika
Directions
Using a fork smash the chickpeas and set them aside.
Saute the peppers, scallions and spices using a small amount of water for about 3 minutes.
Stir in the mashed chickpeas, tomato paste and walnuts.
Fill the mushrooms with the stuffing.
Place in a baking dish covered with a silicone cooking pad or parchment paper.
Bake in a 350 degree oven for 15 minutes.
While the mushrooms are baking prepare the cheese sauce. Put all the ingredients in a saucepan, cook over medium heat while stirring constantly until nice and thick.
Just look at that sauce! Stuff those babies until they overflow. Any leftover stuffing can simply be added off to the side of your dish. After I made this I thought that I could have added breadcrumbs on top of the stuffing. I’ll do that next time by popping a slice of Ezekiel bread in the toaster (on dark) and crumbling it with a grater. Oh my goodness!!! And leftovers taste even better the next day.
There’s nothing better then walking through the door after a hard days work to the smell of veggie stew that’s been cooking all day long. This easy peasy stew is one of my standard weekday meals during brutally cold winter months in NE Ohio. With temperatures below freezing I decided this hearty stew was going to be on the Tuesday menu. I loaded up the slow cooker the evening before, plugged it in this morning and off to work I went. Around the 2 o’clock hour I started thinking about my little stew doing its thing in the cooker. I came home, took a warm shower, got into my jammies, robe and fluffy slippers (yes at 5PM), got a nice fire going and plopped in front of it with a nice piping hot bowl of this delicious and healthy stew. Winter evenings do not get any better than this – in my opinion. It’s the simple things in life that make me the happiest.
Easy Peasy Slow Cooker Vegetable Stew
Ingredients
1 28oz. can whole tomatoes
2 cans reduced sodium tomato soup
1/2 cup water
4 carrots peeled and cut in small pieces
4 large celery stalks cut in pieces
1 10 oz. package frozen pearl onions or large onion chopped
1 large package white mushrooms
3 red skinned potatoes cut in pieces and unpeeled
1 small bag frozen peas (or green beans)
1 package extra firm and pressed tofu cut in small cubes
1 tsp. black pepper
1/2 tsp. paprika
Directions
Add all ingredients to the slow cooker except the tofu. Set on low for 8 hours. Add the tofu the last 30 minutes. If you prefer a thick stew add a few tbsps. cornstarch and mix together. Serve with Wasa multi grain crisp bread.
