Category: Veggies

Vegan Veggie Stew

Vegan Veggie Stew
Yields 6
This stew is hearty and easy to vary by substituting different vegetables during different seasons. I like adding corn, sweet potatoes, and peas when they are in season.
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  1. 2 tablespoons coconut oil
  2. 1 white onion, chopped
  3. 2 teaspoons garlic, minced
  4. 2 leeks, sliced
  5. 2 stalks celery, sliced
  6. 2 cups cauliflower, cut into bite-sized florets
  7. 2 cups butternut squash, peeled and diced into 1-inch squares
  8. 2 cups Brussels sprouts, stems trimmed, outer leaves removed, and halved
  9. 2 cups spinach
  10. 3/4 cup coconut milk
  11. 2 tablespoons miso paste
  12. 1 tablespoon tahini
  13. 1 tablespoon lemon juice
  14. 3 tablespoons Italian parsley
  15. Pinch sea salt
  16. 1 1/2 teaspoons black pepper
  1. Heat the coconut oil in a large sauté pan. Add the onion, garlic, leek, celery and Brussels sprouts. Sauté over low heat for 15 minutes, stirring occasionally.
  2. Add the cauliflower, butternut squash, and coconut milk.
  3. Turn down the heat to a simmer, cover the pan with a lid and let steam for 5 minutes.
  4. Add the miso paste and the tahini past to the pan along with the spinach, and stir well to combine.
  5. Cover the pan again with a lid and let cook for another minute, until the spinach has wilted but is still bright green.
  6. Stir in the lemon juice, Italian parsley, salt and pepper.
  7. Serve in a shallow bowl.
Recipes for Life by Rita Thomas and Chef Erin Holm

Steamed Artichokes

Steamed Artichokes
Yields 4
These artichokes are served whole, so you will have to remove the hairy choke as you eat them.
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  1. 4 large artichokes, trimmed
  2. 3 tablespoons fresh lemon juice
  3. 1 tablespoon sea salt
Steamed Artichokes
  1. To trim the artichokes, cut the stem of the artichoke and 1/2 inch of the base off, remove the tough outer leaves or any outer leaves or any outer leaves that are dry or discolored, and use a pair of scissors to snip 1/2 inch off the top of the remaining outer leaves of the artichokes.
  2. Place 2 inches of water in a large saucepan with a lid and insert a metal steam basket.
  3. Add the 3 tablespoons of fresh lemon juice and the 1 tablespoon of sea salt to the water. Bring the water to a boil and then add the artichokes, stem side down.
  4. Cover, reduce the heat, and simmer until the stems and hearts are easily pierced with a knife (about 30-40 minutes).
  5. Once cooked, remove the artichokes and serve them immediately with a dipping sauce.
Black Pepper Parmesan Yogurt Dip (mix all the ingredients together)
  1. 1 cup plain or coconut Greek yogurt
  2. 2 tablespoons Parmesan cheese
  3. 1 teaspoon freshly ground black pepper
  4. 1 teaspoon fresh lemon juice
  5. 1/2 fresh teaspoon lemon zest
  6. 1/3 teaspoon sea salt
Herb Aioli (mix all the ingredients together)
  1. 1 cup Garlic Aioli or Vegan Mellow Mayo
  2. 1 tablespoon fresh chives, chopped
  3. 2 tablespoons fresh tarragon, chopped
  4. 1 medium shallot, minced
  5. 1 heaping tablespoon capers, chopped
  6. 1/2 teaspoon sea salt
  7. 1/2 teaspoon black pepper
  8. Pinch chili flakes
  9. 1/2 teaspoon lemon zest
  10. 1 teaspoon fresh lemon juice
Recipes for Life by Rita Thomas and Chef Erin Holm