Tag Archives: Meatless Monday

Smokin’ Split Pea Soup

Baby, it’s cold outside!! A snowfall warning in effect, temperatures reaching minus 27 degrees Celsius, and a mighty northerly wind – this was our past weekend. Time to break out the parka and snowpants!  🙂

We warmed things up inside with a hearty bowl of Kris Carr’s Split Pea Soup. As per her recipe in “Crazy Sexy Kitchen” (click here for the recipe), we added a teaspoon of smoked paprika and some finely chopped kale. I  added my own touch to this awesome soup by throwing in some chopped potato.

When you check out the recipe, you’ll notice that Kris Carr suggests adding some dulse seaweed. Unfortunately, I did not have dulse in my pantry and I wasn’t about to head to the grocery store with over 25 cm of freshly fallen snow on the roads. However, I do plan on adding some dulse the next time around for that extra boost of vitamins, minerals, and protein. The soup was still delicious without the dulse.

Split Pea Soup

A bowl of this soup will warm you from head to toe.  An ideal meal for a day full of skiing or snowshoeing. I am so looking forward to the upcoming holidays where I will have a little more time to enjoy the great outdoors. I believe that the best way to enjoy a good Canadian winter is to play in it. My only wish is that it will warm up, just a bit. In my opinion, it can’t get any colder.  😉

Enjoy your week! It’s going to be a busy one!

Just Another Manic Monday!

One pot meals are pretty big in our house during the weekdays.  Between work and the kids’ school projects and activities, it can be a challenge getting the family to sit down at the table for any length of time.  For us, it’s ideal having our meal in one big bowl.

This Spanish rice dish is so versatile.  You can add any chunky vegetable that happens to be in your refrigerator.  For this particular dish, I used eggplant, red pepper, onion, garlic, fresh tomatoes and a can of Eden adzuki beans.   This dish works wonders with chickpeas or green lentils, too!

eggplantpaella

This recipe is inspired by one of my first vegetarian cookbooks, “The Ultimate Vegetarian Cookbook” by Roz Denny.  I bought this shortly after I moved into my first apartment and discovered that I can’t survive off of steamed rice and veggies for the rest of my life!  Many of the recipes are vegan and many I have easily altered to a gluten-free recipe.

CHUNKY EGGPLANT AND ADZUKI BEAN PAELLA

  • good pinch of saffron strands
  • 1 eggplant, cut in thick chunks
  • sea salt
  • 6 tbsp olive oil
  • 1 large onion, sliced
  • 3 garlic cloves, crushed
  • 1 red pepper, sliced
  • 2 tsp paprika
  • 1 1/4 cups risotto rice
  • 2 1/2 cups vegetable stock
  • 2 medium sized tomatoes, chopped
  • ground black pepper
  • 1 can of adzuki beans*  (Eden brand)

Steep the saffron in 3 tbsp of hot water.  Sprinkle the eggplant with salt and leave to drain in a colander for about 30 minutes.  Rinse eggplant and pat dry.

In a large frying pan, heat the oil and fry the onion, garlic peppers and eggplant for a few minutes.  Sprinkle in the paprika and stir.

Mix the rice, then pour in the stock, tomatoes, saffron and salt and pepper.  Bring to a boil then simmer for about 15 minutes, uncovered.  Stir occasionally.

Stir in the adzuki beans and continue to cook for another 10 minutes.  Serve hot from the pan.

Now if you really want to eat this paella-style, then place the pan in the center of your dining room table and give everyone a fork to eat it directly from the pan!  Less dishes, less clean-up! 😉

* Adzuki beans are small red beans high in protein and high in fiber.  They are also high in iron, potassium, folate and magnesium.  Adzuki beans are the second most popular legume in Japan, next to the soybean.  You may also find adzuki beans in some delicious desserts.  Remember….if you are using canned beans, don’t forget to look for the Eden brand.  All Eden cans are BPA free.

Kabocha Squash and Black Bean Stew

HAPPY MEATLESS MONDAY!!    Did you know that MEATLESS MONDAYS – “cut meat out one day a week” program – is active in over 23 countries?   It’s a great way to reduce your environmental footprint and promote healthy eating in your family.    Going vegetarian (vegan is even better!) for just one day a week  may prevent the onset of some of our major “killers”, like heart disease, cancer, and diabetes.   If you are not already doing so, why not give it a try?  Kabocha Squash and Black Bean Stew is a satisfying and hearty dish that is perfect for this fall evening.

squash stew_edited-1

KABOCHA has to be, by far, my most favourite squash!  It has a sweet and slightly nutty flavour quite similar to a sweet potato.   I think it often gets left behind on the squash shelf at supermarkets because of its green, warty exterior.   I was lucky to find an organic and local one  (from a Quebec farm) this weekend at a natural foods grocery store.   If you can’t find one, use a butternut squash.  I see these squashes everywhere!   Be on the lookout for a kabocha squash though….it’s just soooo good and it is known as an aphrodisiac in some cultures!!

* I often use dried black beans just because they are cheaper in bulk.    Today,  I also used my own garden tomatoes that I froze back in August.   If time is a factor, you can use canned black beans and canned tomatoes,  but please look for EDEN beans and EDEN tomatoes.   Food cans are lined with the toxin BPA, except for EDEN brand foods.

KABOCHA SQUASH AND BLACK BEAN STEW

  • 1 cup black beans
  • About 2 tablespoons of coconut oil or extra-virgin olive oil
  • 3 garlic cloves
  • 1 red onion, diced
  • 1 teaspoon chilli powder
  • sea salt
  • 1 teaspoon ground cumin
  • 2 1/2 cups of canned diced tomatoes
  • 1 kabocha squash, halved, seeded, peeled and cut into pieces
  • 1 cup mirin*
  • 2 teaspoons white miso
  • 2 celery stalks, diced
  • parsley or cilantro, chopped

Combine the oil, garlic, onion, and chilli powder in a skillet over medium heat.  When sizzling, add a pinch of salt and cumin and cook for about 2-3 minutes.  Add the tomatoes, squash, mirin, and 1 cup of water.  Bring to a boil, cover, and reduce the heat to low.  Cook until squash is tender, about 35 minutes.  Remove a small amount of the broth from the skillet and use this to dissolve the miso.  Once dissolved, stir the miso into the vegetables.

Add the beans to the vegetables and simmer until most liquid has been absorbed.  Garnish with celery, cilantro or parsley and serve with a biscuit.

* Mirin is a Japanese sweet rice wine that is found in many supermarkets.  If you don’t have mirin, try mixing up to 4 tablespoons of sugar to a cup of white wine.

ENJOY YOUR MEATLESS MONDAY! 🙂