VegLite – Healthy Vegan Recipes

August 8, 2011

coconut red bean summer stew

Filed under: Main Dishes — Tags: , , , , , , — dimitra @ 4:57 pm

This stew is so summer flavorful that you will feel like you are in a tropical island while eating it. Mango Pineapple shake on the side is optional but I strongly suggest it :P . It’s also very easy to make, as all ingredients go into the pot together and you don’t really have to pay attention to it while cooking. The smell of it while cooking though it will definitely make you dream.

coconut red bean summer stew

Ingredients

2 cloves garlic, minced
2 spring onions, thinly sliced (both white and green parts)
5 medium carrots, sliced
6-8 small potatoes
2 1/2 cups red beans
1 cup diced or crushed tomatoes
1 cup vegetable broth
1 cup light coconut milk
1 tsp curry powder
1/4 tsp chili powder
1/2 tsp dry thyme
salt and pepper to taste
1 Tbsp coconut oil

coconut red bean summer stew

Go on youtube and search for a Bob Marley playlist. Hit Play. Heat the coconut oil in a medium pot over low-medium heat. Add the garlic and let it simmer while you are chopping the other ingredients. Add all ingredients in the pot, bring to a boil, lower the heat to low-medium and cook for about 45 minutes. While cooking, dance. Serve over aromatic rice like jasmine or basmati. Enjoy!

August 6, 2011

garlicky home cooked pinto beans

Filed under: Main Dishes — Tags: , , , , , — dimitra @ 2:04 pm

I was originally thinking of serving this as a side dish, but it was so freaking good that I had to eat a bigger portion. So it made our whole lunch, along with some salad and warm bread. I used fresh pinto beans but you can make this with dry pinto beans as well. Just soak them overnight and cook them for 15 minutes more.

garlicky home cooked pinto beans

Ingredients

500 gr (1 pound) fresh pinto beans
a small garlic, whole, unpeeled
3 bay leaves
1 medium potato, peeled and halved
1 medium tomato
¼ cup extra virgin olive oil
¼ cup balsamic vinegar
¼ cup fresh parsley, chopped
5 cups vegetable broth
Salt and pepper to taste

home cooked beans!

Place the fresh pinto beans and the vegetable broth in a deep pot. Cut the top part of the garlic and add it in the pot along with the bay leaves, potato and tomato. Place the pot on the stove and bring to a boil. Lower the heat, cover the pot with a lid and simmer for 30 to 45 minutes, until the beans are soft and nicely cooked. Remove the potato, tomato and garlic and place them in a plate with ¼ cup of the cooking vegetable broth. Drain the beans in a colander, reserving some of the vegetable broth, enough to cover them once you put them back in the pot. Squeeze the garlic out of its skin. It will be very soft and creamy. Peel the tomato skin (it will be very easy to remove it with your fingers). Start mashing the tomato, potato and garlic in the reserved ¼ cup of cooking broth. Add salt and pepper and a bit of olive oil. Throw this mixture back to the pot with the beans and mix well. Serve hot in a deep dish topping with extra virgin olive oil, balsamic vinegar, chopped fresh parsley and warm bread.  Enjoy!

March 15, 2011

Leeks, potatoes, carrots, tofu stew

Filed under: Main Dishes — Tags: , , , , , — dimitra @ 11:17 pm

I haven’t been blogging much lately. Actually there were quite few changes in my life that kept me away from my social networking. During the past month we closed my husband’s store. The economy here is so bad that we couldn’t afford to run our own business anymore. We also got a cat. A second cat. We named him Almond.

meet Mr Almond Garcia

Almond was found homeless in our entrance. We fed him and we thought to foster him until we find him a good home. Almond is the best cat ever. Seriously. He always wants to be petted, he is quite, never cranky, always playful. The ideal cat.

my sweet Almond

Thought he was the perfect company for Peanut. But unfortunately Almond is sick. Almond has FIV which is actually the cat’s Aids, so he will never be able to play with Peanut as I am too scared that he might bite him or scratch him.

Peanut spying on Almond

I live with Peanut for 15 years now. He is my beloved one and he has already suffered a lot from his ear infections during the past. So for now we keep them separate. We got Almond fixed yesterday in order to limit the possibilities to attack to another cat. Almond is not a kitty. He is already 8 years old and being sick and old makes it hard to give him for adoption. So yeah… we get to keep him. Poor Sean and his allergies. Struggling living in the city center with two furry cats.

We also changed our home’s layout. Moved all furniture to different spots. We emptied much space from our living room so now we can actually exercise and do our yoga series easier. We ended up with a city office in our living room too. PCs, laptops, Servers etc… all laying around. We are very professional :P

On top of everything last week we hosted a party. A birthday party. For my birthday.

coconut chocolate cookie cupcakes for my party guests

Man, I am already 31. So my goals for the next year is to pay more attention to my family, be more productive at work, have fun with my kitties, spend time with my friends and laugh a lot. And to drink more wine more often. Thank Santor for the best vegan wines ever.

my all vegan birthday cake

Oh wait… don’t leave me yet! I do have a recipe to share. I promise I will be blogging more about recipes from now on. So here is one of my favorite stews.  A stew full of lemony flavor with leeks, potatoes, carrots and smoked tofu bites.

stew with leeks, potatoes, carrots and smoked tofu bites

Ingredients

2 Tbsp olive oil
1 onion, chopped
2 carrots, sliced
5 leeks, cut into big chunks
2 medium potatoes, cut into big chunks
2 cups vegetable broth
1 cup smoked tofu, cubed
juice from two lemons (about 1/4-1/3 cup)
1 Tbsp corn starch
salt and pepper to taste

Heat the oil in a pot over medium heat. Saute the onion for 1 minute. Add the leeks and saute for 2-3 minutes. Add the carrots and potatoes and saute for a couple more minutes. Add the vegetable broth, bring to a boil, lower heat and let it simmer for 15-20 minutes until most of the liquid absorbs. Mix the corn starch with the lemon juice and add it to the stew.  Add the smoked tofu,  salt and pepper to taste and simmer for 5 more minutes.

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