Moroccan Bean Stew with Sweet Potatoes

I finally decided to start a new blog with my vegan journey. I am loving being vegan so far. OK, it has only been about a month and a half but I am ready for this to be a permanent lifestyle change. I had starting sharing about my vegan journey here but since I have used this blog for soooooo many different topics, I decided I needed one just for my going vegan journey.  I tried to post this on the other "new" blog but it just won't post so decided to post it here.

Also, I have been using Mom8isme for years for lots of things. But since Dennis and I got married - I really feel like I have 12 kids instead of just 8 so decided it was time to change from the 8 to just C for Charyl. I sign lots of my cards, etc to kids or their spouses as Mom C so felt that fit.

Lately, I have been adding recipes I have used in the last month from my 21 day vegan challenge from Forks over Knives. Today I am going to share another one.

Moroccan Bean Stew with Sweet Potatoes

1 T water
1 t cumin seed
3/4 t ground cumin
1 1/2 t cinnamon
1 t ground coriander
1/2 t turmeric
1/2 t fennel seeds
1 t dried basil
3/4 t sea salt
Few pinches cayenne pepper (optional)
Freshly ground black pepper to taste
1 1/2 c onion, diced
3 - 4 medium-large garlic, minced
3 - 3 1/2 c yellow or orange fleshed sweet potato, diced
1 can (14 oz) black beans, rinsed and drained
1 can (14 oz) chickpeas, rinsed and drained
1 c dry red lentils, rinsed
3 c vegetable stock
3 1/2 c water
1 1/2 T freshly grated ginger

In a large pot over medium heat, add the tablespoon of water with the spices and salt. Cook for a couple of minutes, and then add the onion, garlic, and sweet potato. Stir through, cover, and cook for about 7 - 8 minutes, stirring occasionally, until the onions have started to soften. Add all remaining ingredients except ginger, and increase heat to high to bring to boil. Once at a boil, reduce heat to medium-low, cover, and cook for 20 - 25 minutes, until lentils are fully dissolved. Add fresh ginger, stir and serve. Serves 6.

Options

- Before serving this soup, you could stir in several cups of baby spinach or chopped chard until just wilted.

- This makes a decent batch. You can portion and freeze some of this soup, as it thaws and reheats well.

Until Next Time,
Charyl

Balsamic Zucchini Sandwiches

I am seriously thinking about just starting a different blog.  I have had so many different topics on here that I am sure people get confused.  I am thinking this blog might just be better as a personal one for family stuff and such.  Then have a different blog for all the vegan recipes and vegan info.  NOT sure but do know I need to start it soon if I plan to. 

Anyways, for today I will put the recipe here. :-)  This is one of the 1st actual vegan recipes I tried.  It was delicious.  It was funny tho.  Dennis has been adamant that he doesn't do squash.  He tried the balsamic zucchini and liked it.  He hung his head as he told me.  He has been doing that a lot lately.  He has tried everything I have made and so far liked it all.

Balsamic Zucchini Sandwiches

2 zucchini, cut lengthwise into 1/2" thick strips (also works ok to cut it the other way)
4 cloves garlic, sliced
1 T balsamic vinegar
1 c rinsed white kidney beans (cannellini beans)
1 large roasted red pepper
2 whole wheat sandwich rolls (mini baguettes or bolillo rolls)
6-8 fresh basil leaves
1/2 t freshly cracked black pepper

Over medium-high heat, saute the zucchini strips for about 1 minute (do not overcrowd the pan).  Reduce the heat to medium.  Add the garlic and balsamic vinegar and stir immediately.  Saute this for about 30 seconds and remove from the heat.  Puree the white beans and roasted red pepper.  Toast the buns. Spread the pureed beans on the bottom bun, then add the basil, then the zucchini, and finish off with a garnish of black pepper.  Enjoy!!!

(Option -Instead of making the roasted red pepper and white bean spread, simply use a commercial roasted red pepper hummus.)

Serves 2

Until Next Time,
Charyl

Summer Fruit Compote

This was awesome.  Made it last night for the 2nd time.  Got it from my Forks over Knives 21 day challenge.  I used the grape juice.  Yummy!!!

Summer Fruit Compote

2 c sliced fresh peaches
2 c hulled fresh strawberries sliced
1/2 c white grape juice concentrate or apple juice concentrate

Combine all ingredients in a large saucepan.  Bring to a simmer and cook for about 5 minutes, or until fruit just becomes soft.  Serve warm or cold.

Until Next Time,
Charyl

1+ Month Vegan

It's been a bit over a month since Dennis and I decided to go Vegan.  It has been a fun journey so far.  I am enjoying it alot.  Dennis is struggling just a bit. He says "Old habits are hard to break."  I do have to admit he has been a trooper and eaten everything I have made.  THINGS I never thought I would see him eat. :-) 

 I would say I have had pretty much 100% success while eating at home.  Eating out has been a bit more of a challenge.  I seem to do good eating at buffets, Mexican, Italian or Chinese.  Plenty of choices.  But places that have barbeque or down home cooking - it has been a challenge to find something on the menu to eat.  I have stayed 100% vegetarian but not 100% vegan.  It is going to take some serious thinking to figure that part out.  We do ethic most of the time when it is just Dennis and I but when we go out with others - a bit harder.

I am really enjoying the cooking.  It takes a bit more time and forethought.  Not able to just throw something together at the last moment like I used to.  I have bought spices I had never heard of and made things that I still have no clue about.  But so far I have enjoyed everything.

Last night we went to the NAMI Chili Supper and Silent Auction.  Since I am on the board for NAMI and had to bring chili - I decided to make both turkey and vegetarian/vegan chili.  Needed something for me to eat. :-)  It was yummy.  A few others had the vegetarian.  The turkey one was mostly gone.  I was just glad I had a healthy choice for myself.

I am hoping to start adding some of the recipes I am trying.  So far, everything has been yummy.  Tonight I made fettuccine with green beans and peas.  Not exactly what it called for but knew Dennis was not real hot on asparagus. 

The funny thing was yesterday I was cooking some meat for the "other" chili and it grossed me out.  THAT amazed me.  Going meatless has been way easier than I thought.

Here are a couple more pixs from our latest Route 66 trip.

Totem Pole Park - site of the World's Larges Totem Pole - NE of Foyil, OK.

Dennis at the Blue Whale in Catoosa, OK.

Until Next Time,

Charyl