Curried Butternut Squash Stew

Curried Butternut Squash Stew

vegetable oil
red onion
fresh ginger
curry powder
can coconut milk 13.6 oz
3 cups cubed butternut squash
tomato
1/2 pound bok choy
rice

In a saucepan, heat 1 tbsp vegetable oil over medium heat. Cook 1 diced red onion and 1/8 tsp salt, stirring 3 minutes. Stir in 2 tsp each grated fresh ginger and curry powder. Add 1 (13.6 ounce) can unsweetened coconut milk and 1/2 cup water; bring to boil. Add 3 cups cubed butternut squash; simmer until tender, 15 minutes. Add 1 diced tomato and 1/2 pound chopped bok choy; simmer 2 minutes. Season to taste. Serve with steamed rice. Total time: 45 minutes.

Recipe from My New Roots via Oprah Magazine

African Peanut Stew

African Peanut Stew

Ingredients

1 Tablespoon olive oil

1 cup finely diced onion (I just used an onion and was done with it.)

3 cloves garlic, minced

1 Tablespoons minced fresh ginger

1 chile pepper, seeded and minced

4 cups (1 quart) vegetable broth or water

1 (15-ounce) can crushed tomatoes

1 large carrot, peeled and diced into ½ -inch cube

1 medium sweet potato, peeled and diced into 1-inch cubes

¼ cup creamy peanut butter

½ teaspoon coriander

¼ teaspoon cayenne pepper

2 cups packed chopped spinach or packed de-stemmed chopped kale

¼ cup packed and chopped cilantro

Salt and pepper

¼ cup chopped unsalted peanuts

Directions

In a 6-quart stockpot over medium heat, warm the oil until it shimmers. Cook the onion until translucent. Add the garlic, ginger and chile pepper, cooking for another 30 seconds. Add the broth or water, tomatoes, carrot, sweet potato, and peanut butter. Cover, reduce the heat to medium-low, and allow to simmer for at least 15 minutes, until the sweet potato is tender. Stir in the coriander, cayenne, spinach or kale, and cilantro. Simmer for an additional 3 minutes, until the spinach or kale is wilted, then season with salt and pepper to taste. Serve hot over rice or another grain. Top each serving with chopped peanuts. This stew can be cooled, covered, and stored in the refrigerator for up to 5 days.

from: http://cheapbeets.wordpress.com/2013/10/21/kevins-grandmas-soup/

Veggie-packed Quinoa

1 cup of quinoa
1/2 a bag of fresh spinach leaves
1/2 onions
1 can of chickpeas
4 fresh mushrooms
Splash/dash of desired seasoning (we like a little Sriracha, curry powder, paprika, or oregano)

What To Do:

1. In a medium saucepan, bring 1 cup of quinoa and 2 cups of water to a boil. Then turn to simmer and continue cooking, covered, until water is absorbed (about 10-15 minutes).
2. While quinoa is cooking, sauté the spinach, onions, chickpeas, and mushrooms in a skillet with a drizzle of olive oil.
3. As vegetables are sautéing, add seasoning of choice and mix well.
4. When quinoa is cooked, add to the skillet with veggies and stir until well combined.

Recipe from http://greatist.com/health/recipe-veggie-packed-quinoa

Smashed Avocado on Toast

2 avocados
4 pieces of bread
4 eggs
cajun spice

Toast bread. Fry eggs. Smash avocados and season with salt, pepper and cajun. Spread toast with olive oil or mayo, then avocado and top with fried egg. 

Vegetable Noodle Soup

Vegetable Noodle Soup

3 cups vegetable stock
1 lb rice noodles
3 carrots chopped
1 cup spinach
1/2 cup mushrooms chopped
1 onion chopped
2 cloves garlic minced
1 tsp cumin
black pepper
oil

Fry the onion and garlic in oil until translucent. Add carrots and mushrooms and cook for 2 mins. Add the vegetable stock and cook for 5 minutes until the carrots are soft. While this is happening boil the rice noodles in water for 5 minutes until soft. Drain the noodles. Stir the cumin and add the spinach. Cook for 2 mins. Put the noodles in a bowl and pour the soup over top.

Chickpea and rosemary baked frittata

Chickpea and rosemary baked frittata

4 eggs
large handful freshly grated parmesan cheese
1 can chickpeas (400g / 14oz), drained
2 sprigs rosemary, leaves picked

Preheat oven to 200C (400F) and place a baking tray on the middle shelf.
Grease pan with olive oil.
Whisk together lightly eggs and parmsean. Season.
Place chickpeas in the pan. Pour over the egg mixture & scatter over the rosemary. Season.
Place on the preheated tray and bake until golden and puffy and the centre feels firm and springy, about 15 minutes. 

Recipe here from Stone Soup

Spicy coconut noodles

Spicy coconut noodles

noodles (penne or fettuccine)
coconut milk
tomato paste
chili powder
green onions 
basil
shredded coconut

Recipe here