I'm calling it a stew. It's hearty, deep in flavour, and full of chunky vegetables. I used what I had, but ideally, it would be even better with potato or sweet potato, turnip, squash, parsnip - yum! But the cauliflower was delicious, I'd use that again for sure. 

Best part - leftovers the next day were even better. 

Enjoy this easy, one pot meal! Hannah approved, although this kid will eat most things, it seems! 

Spiced Vegetable & Quinoa Stew

Ingredients:
1 onion
2 cloves garlic
1 stalk celery
1-2 carrots
1/2 head cauliflower
1/2 head broccoli
1 zucchini
1 red pepper
(Optional replace/add vegetables of choice: potato, sweet potato, turnip, squash, parsnip - all would go really well in this stew!)
spices used (estimating about 1-2 tsp each: fennel seeds, garam marsala, cumin, oregano, ginger, turmeric, paprika
1 can diced tomatoes
4 cups vegetable broth
3/4 cup quinoa, uncooked
​Salt and pepper, as needed, always

What to do:

1) Cook onion, garlic, carrots, and celery over medium heat in soup pot, in a bit of oil or water for 3-4 minutes until fragrant.

2. Add all other vegetables and stir in spices. Cook for a few more minutes until things are sizzling and smelling ammmmmazing. 

3. Add diced tomatoes and broth and bring to a boil. Stirring to ensure things don't stick. Let boil for just a minute or two until carrots start to soften a little.

4. Add in quinoa and reduce heat to a low simmer. Stir then cover and let sit for about 10-15 minutes, or until quinoa is cooked to your preferred texture. Flavours will deepen as it simmers, too. Stir and serve up with crackers or a delicious piece of homemade bread! 

5. Store leftovers in fridge and definitely enjoy for lunch the next day as it just keeps getting better as the flavours sit! SO good! 

*This meal would work well in a slow cooker, as well. Just add all ingredients, cook on low for 4-6 hours, or on high for 2-4 hours, or until vegetables and quinoa are desired texture. 

AMAAAAAZING!  

Seriously, we couldn't stop eating this.  For supper, for lunch, with rice, with pitas.  And, bonus, it made a TON of food, so we froze the rest.

Vegan and wallet friendly, it's a crowd pleaser, for sure.  Filled with spices and flavour, I would bring this to a potluck any day.  I know even the toughest critic couldn't resist a second helping.  It's THAT good.  Totally sounding a bit overconfident here, but it's worth it.  

So, here ya go.  Don't forget about this little (big) gem when you need a tasty meal that's ready when you get home.

​Enjoy! (And by feeds a crowd, I mean it literally - this will make lots! Be prepared!)

Slow-Cooker Curried Lentils

Ingredients:

• 4 cups lentils (I used red lentils this time)
• 2 onions, diced
• 1 sweet potato, chopped into bitesize chunks
• 4 cloves garlic, minced
• 1 tablespoon minced ginger
• 4 tablespoons butter or coconut oil
• 5 tablespoons red curry paste (check your ingredients, folks!!! Look for one without added sugar/preservatives)
• 1½ teaspoon turmeric
• 2 teaspoon maple syrup
  
• a few good shakes of cayenne pepper
• 2 small cans tomato puree
• 1 teaspoon sea salt
• ½ cup coconut milk
• cilantro for garnishing
• rice for serving

What to do:

1. Make sure to rinse the lentils before cooking.  Then place them in a large crockpot. (remember, you're making a LOT)  Add the onions, sweet potato, garlic, ginger, butter/oil, curry paste, turmeric, maple syrup, and cayenne. Stir to combine.
2. Pour just 1 can of tomato puree over the lentils. Re-fill the can as many times as needed to cover the lentils completely with liquid.  Cover and cook on high for 4-5 hours or low for 7-8 hours.
3. If you can, check once or twice during cooking to add more water or tomato puree if the lentils are soaking up all the liquid. If you're going to be gone during the day, add a bit more water than you think you might need in the morning to ensure they soften enough.  The amount of water or tomato puree you will change how soupy your lentils will be, but trust me, you don't want dry lentil!  Soupy is better than crunchy! Lentils will be soft when they are done cooking.
4. When lentils are done, stir in the coconut milk and sprinkle with cilantro just before serving. Serve over rice or bread. Oooooh I wish I had more, it was so delicious.  It freezes well, too!  

Letting the curry flavours absorb into the chickpeas and sweet potato all day results in one flavourful, easy, healthy, and CHEAP meal!  No lie - a can of chickpeas and a sweet potato aren't going to set you back much.  Try it, so easy, simple, and tasty over a bed of brown rice. 

Total Time: 5 minutes prep + 4-6 hours in slow cooker

Ingredients:

1 medium-sized sweet potato, chopped
1 onion, diced
1 can of chickpea, rinsed
1 can of diced tomatoes
1 tbsp of following: garlic powder, ginger, cumin, tumeric
2 tbsp of curry powder
1 cup vegetable stock
1 cup coconut milk
sea salt/pepper to taste/preference

What to do:

1) Put everything in the slow cooker, stir, and press start! Haha, seriously, I didn't pre-cook anything.  The beauty of vegetarian cooking.  Cook on low for about 6 hours or on high for about 4 hours, or until potatoes are soft.  Stir, often, if you can.