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