Tag: vegan

Moroccan Chickpea Stew

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Moroccan inspired flavor comes together in this hearty and healthy winter stew. The addition of dried apricots — which might not be something we add to stew everyday — add a wonderful texture and flavor, so don’t leave them out. It is the perfect balance of sweet and spicy; for more of a kick, add the extra cayenne pepper. Serve alongside fragrant brown basmati rice, about 1/4 cup (60mL) uncooked rice per person.

Moroccan Chickpea Stew

1 tablespoon extra-virgin olive oil
2 medium onions
1 carrot, peeled and cut into 1/2-inch pieces
1-inch piece of fresh ginger, peeled and minced
2 to 4 cloves garlic
1 1/2 teaspoons turmeric
1 teaspoon  ground coriander
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/4 to 1/2 teaspoon cayenne pepper
Sea salt to taste
1 tablespoon sorghum flour
1 (14oz/414mL) can organic, no-salt added chickpeas, drained and rinsed (I use Eden Foods)
1 (28oz) can diced tomatoes (I use unsalted)
1/2 cup water
2 tablespoons tomato paste
1 tablespoon  agave nectar
1 red bell pepper, cut into bite-sized pieces
1 small head cauliflower, cut into bite-sized pieces (about 5 cups)
5 oz chopped, dried unsulphured apricots (I use Nature’s Best)
Zest of 1 lemon
1/2 to 1 cup  fresh cilantro, finely chopped

Heat the oil in a large saucepan over medium head. Add the onion and carrot. Cook about 5 minutes, until beginning to soften.Add the ginger and garlic. Cook an additional 1 to 2 minutes more, until fragrant.

Stir in the turmeric, coriander, cinnamon, cumin, and a 1/4 teaspoon of the cayenne pepper.

Sprinkle with sea salt and flour, and add the chickpeas. Cook until the vegetables and chickpeas are coated with the spices and the mixture smells spicy, about 30 seconds.

Add the diced tomatoes, water, tomato paste, and agave nectar. Mix well. Add the red pepper, cauliflower, and apricots. Bring to a boil, then cover and simmer 15 to 20 minutes, until the cauliflower is tender but still firm.

Remove the lid and stir in the zest and cilantro. Cook an additional 5 to 10 minutes, until thickened and cauliflower is cooked all the way through.

Let stand 15 minutes before serving. Like most stews, this becomes more flavorful as it stands. I recommend making it in the morning and serving it in the evening.

Serve with brown basmati rice. (If you have a rice cooker, this is my favorite way to make it)

Double Chocolate Molasses Cookies

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These cookies have a chewy, soft interior, and crisp edge. They are chocolately with just a note of molasses. Unfortunately, I’m without a photo, but if you love chocolate and love molasses, you’ll definitely enjoy these.

Double Chocolate Molasses Cookies

1/2 cup sorghum flour
1/2 cup teff flour
1/2 cup tapioca flour
3/4 teaspoon xanthan gum
1/4 cup unsweetened cocoa powder, sifted
3/4 teaspoon baking soda
1/4 teaspoon salt
Heaping 1/4 teaspoon ground cinnamon
1/2 cup nondairy margarine (I use soy-free Earth Balance)
Scant 1/2 cup unrefined cane sugar (I use Sucanat, and will probably use 1/3 if I make these again)
6 tablespoons pure maple syrup
2 tablespoons blackstrap molasses
1 cup nondairy semi-sweet chocolate chunks (I use Enjoy Life)

In a medium bowl, put the sorghum flour, teff flour, tapioca flour, and xanthan gum. Whisk well. Add the cocoa powder, baking soda, salt, and cinnamon. Mix until well combined.

Put the nondairy margarine in the bowl of a stand mixer or a large mixing bowl. Using the stand mixer or a hand mixer, beat on medium-high speed until fluffy, about 2 minutes. Add the sugar, and beat again, for an additional minute, until well combined. Add the maple syrup, molasses. Beat well.

Turn the mixer to low speed. Add the flour mixture, letting beat until smooth and well combined. The mixture will be sticky. Stir in the chocolate chunks. Refrigerate directly in the bowl for 30 minutes.

When the 30 minutes is almost over, preheat the oven to 325 F. Line a baking sheet with parchment paper or a Silpat.

Roll tablespoonfuls into balls and set them about 3 inches apart. Flatten with your palm to about 3/4-inch thick. Bake for 15 to 17 minutes, until firm around the edges. Let cool directly on the pan for about 5 minutes, then put the cookies directly on a wire rack to cool completely.

Revamped Peanut Butter Balls

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Just like the shortbread recipe that I remember, another stand-by favorite during the holidays was Peanut Butter Balls. Similar to Buckeyes, these are peanut butter and rice crisp cereal balls coated in chocolate. Super easy to make and so addicting. Despite making them every year since my early childhood, I don’t have a photo.

Peanut Butter Balls

1 heaping cup all-natural smooth or  crunchy peanut butter
3 tablespoons nondairy margarine
1 cup icing sugar
2 cups (plus a little more) gluten-free brown rice crisp cereal
1 1/2 cups nondairy semi-sweet chocolate chips

Put the peanut butter, nondairy margarine, and icing sugar in a mixing bowl. Beat on medium speed until well combined. Stir in the crisp rice cereal, careful not to crush it. Since natural peanut butter is a little runnier than conventional varieties, I tend to add a little more cereal until it binds nicely together.

Use a teaspoon to portion mixture on a cutting board or large plate lined with waxed paper. Use damp hands to shape into balls, and put in the freezer for about 20 minutes.

Nearing the end of the 20 minutes, melt the chocolate chips either in a double boiler or the microwave. Dip the peanut butter balls in the chocolate, then put back on the waxed paper. Freeze again until firm, then store in the fridge or freezer in an airtight container.