Tag Archives: Stew

Chili and Cornbread

You know, sometimes I think I set my standards too high. Take this blog, for example. I seem to have got it into my head that the recipes shared here must be original or, at least, greatly adapted from other recipes. It’s not a bad idea … in theory. What actually happens, in reality, is that I don’t post anything for ages because I don’t have an original recipe to share. In the meantime, I’m researching, making, eating and enjoying all kinds of delicious and interesting vegan food. So, today, while I was cooking another delicious meal, I thought, “I really want to share this with others” and I realized I have a way to do just that … using this blog. Duh! So here you have it … chili, greatly adapted from a chili recipe in Appetite for Reduction, and cornbread muffins, direct from Isa Does It. (Both of these cookbooks are by Isa Chandra Moskowitz).


Adaptable Chili

(based on Classic Black Bean and Veggie Chili in Appetite for Reduction by Isa Chandra Moskowitz)

The reason I call this “Adaptable Chili” is because it’s, well, adaptable! Lots of vegetables, your choice and amount of beans, vary the spices, change up the toppings, include corn or not …

½ medium to large onion, diced

3 cloves garlic, minced

½ red bell pepper, diced

½ large carrot, diced

½ cup diced zucchini

1 cup corn – thaw if frozen

1 ½ cups veg broth

2-3 tbsps chili powder OR 1 tsp chipotle paste

2 tsps cumin

1 tsp oregano

¼ tsp cayenne

½ tsp salt

1 398 ml can diced tomatoes

1 ½ cups black beans

1 ½ cups kidney beans

½ 398 can tomato sauce

2 tbsps tomato paste

2 tsps agave nectar

2 tbsps fresh lime juice

finely chopped cilantro

diced green onion

sliced avocado

Put the diced onion in a large pot like a Dutch oven over med-high heat. Once the onions start to sizzle, add a tbsp. water and dry saute. Keep adding a little bit of water while sauteeing the vegetables to prevent sticking. Once the onion is a bit softened, add the garlic and cook, stirring, for a couple of minutes. Add the pepper, carrot and zucchini and saute for a few minutes until vegetables release their juice and start to soften. Add the thawed corn if using. Pour in the veg broth, bring to boil, turn down to a simmer, cover and let simmer for about 10 minutes. Stir in the chili powder, cumin, oregano, cayenne and salt and stir to coat the vegetables. Pour in the tomatoes and the tomato sauce along with the beans. Stir everything together and add the tomato paste. Stir again. Cover and simmer for about 10 minutes. Just before serving stir in the agave and the lime juice. Ladle into bowls and sprinkle on (0r not) some cilantro, green onions, avocado slices. Serve with cornbread or muffins and salad.




Cornbread Muffins

(from Isa Does It by Isa Chandra Moskowitz)

1 cup almond milk

2 tsps apple cider vinegar

1 cup whole wheat pastry flour

1 cup medium-ground cornmeal

1/3 cup granulated sugar

2 tsps baking powder

½ tsp baking soda

½ tsp salt

2 tbsps coconut oil, melted

2 tbsps unsweetened applesauce

1 cup corn kernels (thawed if using frozen)

Preheat oven to 350 degrees. Lightly grease muffin pan.

Combine milk and vinegar and set aside to curdle.

Mix together flour, cornmeal, sugar, baking powder, baking soda, salt. Make a well in the centre of the dry ingredients and add the milk/vinegar, coconut oil and applesauce. Stir these wet ingredients into the dry. Be careful not to overmix. Fold in the corn kernels.

Fill the muffin tin about 2/3’s full. Bake for 18 to 22 minutes. The muffins are done when the tops are firm to the touch and a sharp knife, when inserted into the middle of a muffin, comes out clean. Let cool for about 10 minutes in the pan, then remove muffins from pan and finish cooling on a cooling rack.







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A couple of weeks ago, my friend S. sent me a “blog worthy” recipe for Stewed Kale and Lentils. She commented, “… tonight we made this simple vegan dish that you will LOVE.  Delicious!  Served it over baked yam.” So I made it and I did serve it with baked yam and we did like it. We called it Rockin’ Moroccan Stew! Here’s a not very good picture of the stew:

Rockin' Moroccan Stew

Rockin’ Moroccan Stew

Then that recipe inspired me to make a stew of my own. I felt like staying in the Mediterranean area, but crossed the sea to Greece and created this Greek stew:

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Greek Stew

1/2 white onion, diced

1 carrot, peeled (if necessary) and diced

2 cloves garlic, minced or pressed

2 to 4 Yukon Gold potatoes, diced

1 can diced tomatoes

1 cup vegetable broth

1 1/2 cups white kidney beans (cannellini beans)

zest of 1/2 lemon

several handfuls of spinach

lots of fresh dill, chopped

lots of fresh oregano, chopped

juice of 1/2 lemon

Heat a pot over medium heat (maybe a bit hotter) and throw in the onion. Add a tbsp of water or vegetable broth to the pot to keep the onion from sticking and burning. Keep adding 1 tbsp liquid as needed while sauteing the onion. Add the carrot and garlic and continue to cook and stir and add liquid as necessary to prevent sticking. Add the potatoes, tomatoes and vegetable broth. Bring to boil, reduce to simmer, cover, and leave to cook until potatoes are almost done. Stir in the beans, lemon zest, spinach, dill and oregano. Let simmer, covered, a bit longer until the potatoes are soft, and the spinach has melted into the stew. Stir the lemon juice in just before serving.

We ate this with hummous and Greek Salad.

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Bourguignon for Vegans

Julia Child might roll over in her grave, being the carnivore and butter lover that she was, but this bourguignon has all the flavour of that beefy, saturated fat classic highlighted in that other Julia’s book, Mastering the Art of French Cooking, but without the meat or dairy.  The key to flavour is not always fat you know – it’s fresh ingredients.  Try it and see:

Lentil and Mushroom Bourguignon

(adapted from Spilling the Beans by Julie Van Rosendaal and Sue Duncan)
(and thanks to my friend, Susan, for giving me the cookbook and for serving this dish at a dinner party)

1 small onion, finely chopped

3 cloves garlic, minced

2 large portabello mushrooms, sliced (remove the stems and scrape out the gills)

2 to 3 cups sliced button or cremini mushrooms or a combination

1/2 cup cooked French puy lentils (or 1/2 cup canned, rinsed and drained)

1 cup red wine

1 tbsp white flour

2 cups beef flavoured vegetable stock*

1 tbsp tomato paste

1 cup pearl onions, peeled**

Heat a large, deep skillet over med heat and add the onions.  Add a tbsp of water or broth to keep the onions from sticking.  Cook for a couple of minutes until onions begin to soften.  Add the garlic and cook for a minute.  Add all the mushrooms and cook until the mushrooms begin to release their liquid – you may need to add a tbsp or two of water or broth at first.  Cook for 3 or more minutes until the mushrooms begin to soften and cook in their own juices.  Add the lentils and the wine and cook for a few more minutes allowing the alcohol in the wine to cook off.  Sprinkle the flour over the cooking food and then stir to blend, add the vegetable stock and the tomato paste.  Bring to a simmer and cook, stirring often, for about 10 minutes or until the sauce is thick and dark.  If the sauce is too thick, add some more broth.

In another skillet, heat over medium heat and add the pearl onions.  Cook until they start to brown and soften – add a tbsp of water to prevent sticking and burning.  Add the onions to the mushroom mixture.

Serve over mashed potatoes.

* I used McCormick All-Vegetable Bouillon Beef Style – it’s pretty high in sodium 😦

** the last time I made this dish I couldn’t find any pearl onions so I used small shallots – worked great!

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sophie harris

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