Vegan Food Nerd


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Sausage and dumpling dill stew

20140923_175206This is one of my favourite stew recipes from Isa over at theppk.com. Her Dilly Stew with Rosemary Dumplings is just so delicious and perfect for the first day of fall (or any day in the fall/winter). I made a few small changes by adding some Field Roast apple and sage veggie sausages as well as some cauliflower, but otherwise was pretty true to the original recipe. You must make either Isa’s original version, or the version below if you want to eat delicious, comforting food. And I know you do!

Notes:

  • Slice and saute your veggie sausages first for some additional flavour.
  • The original recipe calls for sweet paprika, but I used hot and smoked paprikas instead for a nice change.
  • Instead of using all AP flour as was called for in the original recipe, I used a mixture of flours that produced a much lighter and fluffier dumpling. Use all AP flour if you prefer a denser dumpling!
  • I cooked my roux for an extra minute, and cooked the onions until the flour was quite dark – my goal was to add more flavour to the stew which worked here. I have made this recipe quite a few times, and cooking your roux for the normal amount of time is also delicious.

Ingredients

Stew:

3 tablespoons olive oil
1/4 cup all purpose flour
1 medium sized sweet onion, quartered and thinly sliced
1 teaspoon salt
3 cloves garlic, minced
6 cups vegetable broth, at room temperature
2 stalks celery, tops removed, sliced 1/4 inch thick
1 1/2 pounds potato, in 3/4 inch chunks (about 2 1/2 to 3 cups)
2 1/2 cups cauliflower, cut into bite size pieces
1 large carrot, 1/4″ slice on the bias
1 tbsp fresh thyme, or 1 1/2 tsp dried thyme
2 tbsp chopped fresh dill
1/2 tsp smoked paprika
1/4 tsp hot paprika
Fresh.y ground black pepper
1 15 oz can white beans, rinsed and drained (about 1 1/2 cups)
2 Field Roast Smoked Apple Sage sausages, cut into 1/2″ slices

Dumplings:

1/2 cup unbleached all purpose flour
1/2 cup whole wheat pastry flour
1/2 cup cake/pastry flour
2 teaspoons baking powder
1 tablespoons dried rosemary, finely chopped
1/2 teaspoon salt
freshly ground black pepper
3/4 cup unsweetened almond milk (or soy)
2 tablespoons olive oil

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Directions

1) Preheat a large, heavy bottom pot over medium-low heat. Add the olive oil and sprinkle in the flour to make a roux. Use a wooden spoon or wooden spatula to toss the flour in the oil, stirring consistently, for 3-4 minutes. The flour should be clumpy and toasty.

2) Add the onion and salt and toss to coat the onions completely in the flour mixture. As the onions release moisture, they will coat more and more. Cook this way for 5 minutes, stirring often. Add garlic and stir for 30 more seconds or so.

20140923_1700523) Stream in the vegetable broth, whisking constantly to prevent clumping. Add the celery, potatoes, carrot, cauliflower, dill, thyme, paprika and black pepper, then turn the heat up and cover to bring to a boil. Keep a close eye and stir often, so that it doesn’t clump or boil over.

20140923_1705084) Once boiling, reduce the heat to a simmer and let cook uncovered for 20 to 25 minutes, stirring occasionally, until the stew is nicely thickened and the potatoes and carrots are tender.

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5) In the meantime, prepare the dumplings. Sift the flour, baking powder, pepper and salt together in a large mixing bowl. Mix in the rosemary. Make a well in the center and add the milk and olive oil. Use a wooden spoon to mix together until a wet dough forms.

6) Heat a cast iron skillet with a little bit of olive oil and brown your sausage pieces.

6) When the stew is ready, mix in the beans and veggie sausage and plop dough right on top of the stew in spoonfuls. You should get about 13-14 dumplings.

20140923_1730417) Cover the pot tightly and cook for about 14 more minutes. The dumplings should be nice and firm. Use your ladle to dunk them into the stew to coat.

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8) Ladle stew into bowls, topped with dumplings. And serve!

Makes 6-8 servings.

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Lentil curry (a veggie packed dahl)

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So first thing’s first. Sometimes recipes don’t work out the way you intend them too. Sometimes, you plan and you put in lots of meticulous effort, and still…something goes wrong. Many times that means ruining a recipe, but in some cases you end up with a happy accident! That may be what happened here. What was supposed to be a red lentil curry soup, ended up as a puréed curry with a side of spiced rice (see notes), and it was absolutely delicious. Not at all what I had intended to make, but still lovely to eat!

This all started when I realized I was out of the red lentils I needed for the soup and subbed them with yellow split peas. I don’t remember yellow split peas taking eons to cook (and the package said they only needed 25-30 minutes to boot) yet mine just didn’t want to cook down. So this meant the soup had to stay on the stove so long that the veggies got way too mushy to be eaten as soup. I thought the hand blender would salvage the giant pot of gorgeous veggies and aromatic spices, and it worked out fine! This all got blended up and tasted like a really delicious Indian dahl dish. So, if that’s what you would also like, follow the instructions below.

Notes:

  • If you would rather have a soup, use red lentils as they will break down much more quickly and you’ll end up with the perfect veggies. Or, even with red lentils, go ahead and puree the batch for a curry. Yellow split peas don’t normally take an hour to cook like they did for me, so either ingredient should work fine for you!
  • I served this with brown basmati rice flavoured with cardamom and cloves. Cook your rice as per the package instructions, but throw in a handful of cloves and green cardamom pods when you add your rice to the water. For 1 cup of rice I used about 13-14 cloves and 7-8 cardamom pods. I also used a tsp or two of coconut oil to prevent sticking. The rice had a great flavour that contrasted well with the curry. (Just remember to remove the cloves and pods before serving)
  • We also ate the curry and the rice with some onion bhajis. Yum!
  • This makes a large vat, so halve the recipe if you don’t want a bunch of leftovers.

Ingredients

1 tbsp coconut oil
1 yellow onion, diced
2 large cloves of garlic, minced
1 tbsp minced, fresh ginger
1 1/2 tbsp curry powder
1 1/2 tsp coriander, ground
1 tsp cumin, ground
1 tsp garam masala
1/2 tsp hot paprika
1/4 tsp saffron turmeric
1/2 large head cauliflower (8 cups)
2 small red potatoes
2 small sweet potatoes
1 cup yellow split peas or red lentils
8 cups vegetable broth (or 6 cups of broth, 2 cups of water)
salt, to taste
freshly ground black pepper, to taste
4 cups packed greens such as kale and swiss chard
chopped fresh parsley or cilantro for serving

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Directions

1) In a large pot, heat the coconut oil over medium heat. Add onion and saute until translucent, 4-5 minutes.

2) Add fresh ginger and garlic and heat for another 30 seconds – 1 minute, stirring, until fragrant. Add spice mixture (I like to get mine all measured out in a ramekin so it’s ready to go) and add to the pot. Cook for another minute or two, stirring, to toast the spices.

20140918_17060520140918_1711083) Add 6 cups of the vegetable broth, and the red lentils or yellow split peas to the pot. Bring to a boil, then lower heat and simmer for 5 minutes longer. Simmer for 10 minutes if using split peas.

20140918_1718404) Add cauliflower and potatoes. Cover and simmer for 20-25 minutes, until veggies are tender. If you need more liquid, add more broth or more water to the pot. If using red lentils they should have broken down after 25 minutes and you can go ahead and enjoy this as a soup. If not, keep cooking until everything is cooked. You can puree or not depending on your preference.

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5) Taste for salt and seasonings, adding more as desired. Add greens and cook until wilted. Stir in freshly ground black pepper.

6) Either ladle into bowls and enjoy as a soup (even the pureed version), or serve with rice. Garnish as desired.

Makes around 8 servings

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Roasted Veggie Buddha Bowl

20130918_182023The great thing about buddha bowls is you can really adapt them based on what is in season, what you happen to have in your kitchen, and of course what you love to eat. Two of my favourite roasted vegetables are cauliflower and sweet potato. I love how the cauliflower takes on a bit of a nuttiness from roasting, with some delicious carmelization to boot. I served the veggies with some red quinoa, spinach and arugula, and a lemony white bean sauce. It’s a great quick meal that also tastes great the next day!

Notes:

  • This recipe is mega adaptable. Besides the vegetables, add a bean or grain, some greens and a sauce to top it off with. The greens can be raw or steamed/sautéed. The options are plentiful! 
  • I didn’t cook the greens in this recipe but the hot veggies and quinoa wilted them a little bit.
  • If you happen to have any leftovers, you may have to thin the sauce a bit with some water the next day as it can thicken in the fridge overnight.

Ingredients

1 sweet potato, cut into cubes
1 head of cauliflower, cut into small florets
1 cup of uncooked quinoa (I used red)
1 cup of spinach
1 cup of arugula
1-2 tbsp extra virgin olive oil
salt and pepper to taste

Lemony White Bean Sauce

1 can of white beans, drained and rinsed
1 large lemon, juiced
1-2 cloves of garlic
2 tbsp tahini
2 tbsp nutritional yeast
1/2 tsp of sea salt
2-4 tbsp of water to thin the sauce
drizzle of olive oil (optional)

20130918_1820291) Preheat oven to 400 F and line two baking sheets with parchment paper.

2) Cook quinoa according to package instructions or use my method outlined here. Rinse quinoa in a colander and drain. Preheat a medium sized pot over medium heat and add 1/2 tbsp of olive oil. Add quinoa and stir to coat. Continue stirring frequently to toast quinoa – it should brown a little. Add 2 cups of water or veggie stock and bring to a boil. Turn down the heat to a simmer, cover, and cook for 15 minutes or until water is all used up. Stir with a fork to fluff quinoa and keep it covered until ready to serve.

3) Toss cauliflower and sweet potato with 1-2 tbsp of olive oil (enough to coat the veggies lightly) and salt and pepper and add to baking sheets in a single layer.

4) Roast veggies for 15 minutes, turn and cook for an additional 15 minutes, or until browned and to your preferred tenderness. If your cookie sheets don’t fit in your oven side by side, be sure to switch the rack they are on when you flip the veggies (they may also need some extra time for browning).

5) To serve: Divide greens amongst your serving plates/bowls, top with a few scoops of quinoa, cauliflower and sweet potato, and drizzle with white bean sauce (recipe follows). Serve with extra sauce on the side because it’s hard not to go back for more!

Serves 3-4

Lemony White Bean Sauce

1) Add all ingredients to your food processor or blender, minus the water, and blend until smooth and creamy. You can add more lemon, garlic or salt to suit your own tastes. If it seems thick, add water 1 tbsp at a time until it reaches desired consistency.