Serves 5 / ready in 1 hour
With a couple of cellar vegetables, some spices and a little added freshness, you have the most restorative, feel-good stew imaginable. The coconut milk adds just the right amount of richness to tame the sharp ginger and spices. There’s so much flavor going on here, but this warming pot of nourishment couldn’t be simpler to make. I list spinach for the greens here, but chopped kale, chard, collards or mustard greens would all be excellent in its place.
Heat coconut oil in large, heavy soup pot over medium heat. Add onions and sauteu0301 until lightly softened, about 3 minutes. Add garlic, ginger, cumin, red pepper flakes, cinnamon and turmeric to pot. Stir and cook until garlic is quite fragrant, about 30 seconds. Add mung beans and sweet potato and stir to coat in the spices and onions. Pour vegetable stock into pot and stir again. Cover and bring stew to a boil. Then, reduce heat to a simmer. Cook stew, covered, until mung beans are just tender, about 25 minutes.
Pour coconut milk and coconut aminos into pot and stir. Bring stew to a boil once more. Add spinach, cilantro, lime juice, salt and pepper, and stir until spinach is wilted and bright green, about 2 minutes. Check stew seasoning and adjust if necessary.
Serve stew hot with accompaniments of choice.
Adding farro, with its nutty bite, is a delicious and convenient way to increase your soup’s fibre and nutritional value. This hearty soup is the perfect remedy to a cold January day. Lemon and chervil add a bright contrast to the fibre-packed earthy flavours. Farro timesaver With a long cooking time, it’s worth it to cook a larger amount of farro and freeze it in small-portioned batches which can be thawed quickly. Using a ratio of 1:4 farro to water, cook on medium-high heat until farro is al dente, in a similar manner to the way you would cook pasta. Drain, rinse, portion, and freeze for later use. To thaw, simply run frozen farro under water or add directly to soup.
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
This easy, yet impressive, vegan dinner is packed with oven-roasted flavour and proves that creating satisfying weeknight plant-based meals is entirely possible. If working with a small oven with only room for one sheet at a time, you can prepare the tofu and vegetables in batches separately.