Moroccan Vegetable Stew with Couscous

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While I didn’t use a tagine for this recipe, it could actually be cooked in one easily enough (I don’t have one, or it would have been), I used my slow cooker for this, (you all know how much I love my slow cooker!) but if you don’t have one, it could just as easily be done in a big pot on your stove top at a low temperature.

Moroccan Vegetable Stew with Couscous

Ingredients:

1 tablespoon olive oil
2 medium carrots, chopped roughly
1 medium butternut pumpkin peeled and cut into 2cm cubes
2 potatoes peeled and cut into 1.5cm cubes
1 medium leek, chopped
4 large mushrooms, chopped
1/2 cup pitted prunes, chopped
1/2 cup walnuts, chopped
1 can chickpeas, rinsed and drained
1 can chopped tomatoes
1 cinnamon stick
1 tablespoon chili flakes
2 cups vegetable stock
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon paprika
1/2 cup chopped fresh parsley
Salt and Pepper to taste

1 cup couscous, prepared as directed on packaging
Chopped walnuts and raisins for garnish

Method:

1. Turn your slow cooker to LOW heat, add olive oil, leek, carrots, potato, pumpkin, mushrooms, prunes, walnuts, chickpeas, tomatoes, cinnamon stick, cumin, coriander, paprika, chilli flakes and vegetable stock. Stir well, cover and cook for 6 – 8 hours.

2. Prepare the couscous according the directions on the packaging.

3. Before serving, stir parsley into stew and season to taste with salt and pepper, remove the cinnamon stick and serve over hot cooked couscous. Garnish with parsley and a few chopped walnuts and maybe a handful of raisins for some extra sweetness.

NOTE: Almonds are more traditionally used in Moroccan cooking so you could substitute the walnuts for almonds if you like. If you don’t have prunes, raisins would work equally well.

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Vegan Lentil and Barley Soup

[tweetmeme source="VeganChickie"]My love affair with my slow cooker continues! Today’s recipe: Lentil and Barley Soup! Jam packed with veggies and lovely and spicy, this one is definitely going to become one of my stand by recipes, especially once winter comes. Serve with some crusty bread rolls.

Lentil and Barley Soup in the Slow Cooker

Ingredients:

1 tbs olive oil
1 clove garlic, minced
1 tbs minced ginger
1 small red chili finely chopped
1 leek, chopped
2 zucchini, chopped
3 ribs of celery, chopped
2 carrots, peeled and chopped
3 tomatoes, chopped
1/2 cup pearl barley
1 cup brown lentils
2 small potatoes, peeled and chopped into 1cm cubes
5 cups water
1 cup vegetable stock
2 tbs tomato paste
1 cinnamon stick
1 bay leaf
1 tsp dried thyme
1 tsp dried marjoram
1 tsp dried sage
1 tsp ground coriander
1 tsp cumin
1 tsp paprika
1 tsp cayenne pepper
Salt & Pepper to taste

Method:

1. Turn the slow cooker to high, add the oil, garlic, chili and leek, cook for 10 minutes with the lid on.

2. Turn the slow cooker on low and add the rest of your ingredients, stir well and cover. Cook on medium for 8 hours.

3. Remove the bay leaf and cinnamon stick. Serve!

Garnish with fresh coriander or parsley! YUM!

Note: The longer you leave this recipe, the more stew-like it becomes. The first night we ate it as a clear soup as pictured and reheated it the following night as a stew – delicious!

Mama Ogg’s Ethiopian Lentils and Vegetables

[tweetmeme source="VeganChickie"]I’m very pleased to welcome Mama Ogg as our first guest blogger on Vegan Chickie. You can check out Mama Ogg’s food blog HERE. Mama Ogg was also the inspiration behind the wonderful vegetable ‘stoo‘ recipe which appeared on my blog last year.

Without further ado, here it is:

Mama Ogg’s Ethiopian Lentils & Vegetables

Ingredients:

1 small onion, diced
1 tsp each ginger powder
1 tsp garlic powder
1/4 tsp cayenne
1 cup red lentils
water
1/2 large sweet potato, cut into small dice
3-4 medium potatoes, cut into small dice
1 tsp ginger powder,
1 tsp garlic powder
1 tsp turmeric
1/4 green cabbage, finely shredded
1/4 zucchini, cut into small dice (optional)
4-5 shallots, snipped

Method:

1. In a large pot saute onion til transparent, add spices and fry for a minute or two. Add lentils and 3-4 cups of water and bring to the boil. Simmer for about 30 minutes, checking the water level occasionally.

2. In the meantime, in a separate frypan saute the root vegetables until they brown. Add spices and fry for a minute or two, then add a little bit of water until it’s about 1cm deep. You want to steam the vegetables but cook the sauce off by the end of the dish, so start with a little bit of water and add more if necessary. Cover and simmer gently until the vegetables are almost tender, checking on the water level occasionally to make sure it doesn’t stick. Then add the cabbage, zucchini and shallots and stir to coat thoroughly in divine-smelling yellow sauce. Add a bit more water if necessary (only enough to dampen the mix and make sure it doesn’t stick) then cover and simmer for five minutes until vegetables are cooked through but still vibrant.

3. Serve with rice.

Note: Mama Ogg just told me that today she used the leftovers as the filling in samosas with great success. The recipe tastes even better after a night in the fridge.

**If you have a great vegan recipe that you would like to showcase, and would like to be a guest blogger on Vegan Chickie let us know! We’d love to share it (and you!) with the world!

Vegan Conchiglie Cacciatore

[tweetmeme source=”VeganChickie”]Technically this recipe is called Pappardelle Cacciatore, but I’m quite lazy when it comes to eating pasta and eating pappardelle or fettuccine really is a lot of effort, so generally I prefer to use Penne or Shell pasta, which is the reason for the name change. The recipe is from “Vegan Planet” and is based on a chicken cacciatore recipe. Vegan Planet is one of my favourite cookbooks and it’s yet to let me down, this recipe was no exception. The recipe actually calls for tempeh, but I wasn’t able to find any tempeh at all in our town so instead I used some vegan sausages (sundried tomato and kalmata olive). It worked quite well, I cooked it the same as the recipe suggested for the tempeh. Personally I think the recipe would be fine with just the vegetables, but tempeh is a great source of protein so I can definitely see the benefit of including it.

Note: The second time I made this I made it with mashed potato instead of pasta and I actually enjoyed it even more that way, so that is definitely an option as well.

Vegan Conchiglie Cacciatore:
(VEGAN PLANET)

Ingredients:

2 tbs olive oil
1 8oz package of tempeh cut into 1 inch pieces
1/2 cup dry white wine
2 celery ribs, coarsely chopped
2 carrots, coarsely chopped
1 green capsicum, seeded and coarsely chopped
1 garlic clove, minced
1 large can undrained diced tomatoes
1 teaspoon fresh rosemary leaves or 1/2 teaspoon dried
1 teaspoon minded fresh marjoram, or 1/2 teaspoon dried
Salt and freshly ground black pepper
Pasta of your choice

Method:
1. Heat 1 tablespoon of the olive oil in a large pan over medium heat. Add the tempeh and cook, stirring, until lightly browned on all sides, about 5 minutes. Remove from the pan and set aside.

2. Deglaze the pan with the wine, stirring to scrape up any browned bits of tempeh from the bottom. Reduce the wine by one-half on medium heat and set aside.

3. Heat the remaining oil in the pan. Add the celery, carrot, capsicum and garlic. Cover and cook until softened, about 10 minutes. Add the tomatoes, rosemary, marjoram, salt and pepper and simmer for 15 minutes. Add the tempeh and wine and simmer for 15 minutes to blend the flavors. Reduce the heat to low and keep warm.

4. Cook the pasta in a large pot of boiling salted water, stirring occasionally, drain and plate, top with the sauce and serve immediately.

Vegan Irish Stew

[tweetmeme source=”VeganChickie”]Another slow cooker recipe tonight, a nice accompaniment for the snow storm that unexpectedly swept over us this afternoon! Unfortunately due to technical difficulties with the camera (ie: a dead battery) I don’t have any progress pictures to go with this recipe, just the end result.

Almost Irish Stew
(Fresh From the Vegetarian Slow Cooker)

Ingredients:
1 tablespoon olive oil
1 small onion leek, chopped
1 1/2 cups baby carrots, halved lengthwise
6 very small white potatoes, halved or quartered
2 garlic cloves, minced
1 can cannellini beans, rinsed and drained
2 cups vegetable stock
1 bay leaf
1/4 cup dry white wine
2 tablespoons tamari or other soy sauce
1 teaspoon dried thyme
Salt and freshly ground black pepper to taste
3 large kale leaves – or other dark leafy greens, chopped, cooked until tender and drained

Method:
1. Heat the oil in a large frypan over medium heat. Add the onion, cover and cook until softened, about 5 minutes.

2. Transfer the onions to your slow cooker. Add the carrots, potatoes, garlic, beans, stock, bay leaf, wine, tamari, thyme and salt and pepper, Cover and cook on low for 6 to 8 hours.

3. About 10 minutes before serving stir in the cooked kale (we also added some browned vegan sausages at this point). Serve hot.

Serve up with some fresh bread rolls.. yum!

Vegan Lentil Cottage Pie

[tweetmeme source=”VeganChickie”]This is an old favourite of mine that I’ve been making for years. It’s not very pretty, but it sure is delicious!
Note: This recipe is fine to make and eat right away but is INCREDIBLE when made 24 hours before hand and left in the fridge overnight to let the flavors really mesh.

Lentil Cottage Pie

Ingredients:
800g potatoes
40g vegan butter
1 medium onion leek, chopped finely
1 clove garlic, crushed
100g button mushrooms, quartered
415g can of crushed tomatoes
1 cup vegetable stock
1 cup water
2 tablespoons tomato paste
1/3 cup dry red wine
2/3 cup red lentils
2 medium carrots, chopped finely
1 small red chili, chopped finely
1/2 cup frozen peas, thawed
1/3 cup coarsely chopped fresh flat leaf parsley
Salt and Pepper to taste

Method:
Preheat oven to 180 degrees.

Boil, steam or microwave potatoes until tender. Drain and mash in a large bowl with half the butter.

Melt remaining butter in medium saucepan. Cook leek and garlic, stirring until leek is soft. Add mushrooms and chili, cook for 2 minutes. Add undrained tomatoes, vegetable stock, water, tomato paste, wine, lentils and carrot. Bring to the boil, reduce heat and simmer, uncovered for 20 minutes, stirring occasionally.

Add peas, parsley, salt and pepper, cook, uncovered for 20 minutes. Stand pie for 10 minutes before serving.
NOTE: If you’re not concerned about keeping this dish vegan, you can stir 1/2 cup of finely grated parmesan cheese into the potato mash.

Yum!

Beatrice’s Vegetable ‘Stoo’ with Dumplings (vegan)

[tweetmeme source="VeganChickie"]I got this recipe from a Joyous Mama that I know online. Her recipe is vegetarian, but in honour of Vegan Month I’ve made a few adjustments to make it vegan. It is the perfect dish for this week as the weather is starting to cool down and those dumplings were oh so yum! Such deliciousness! I’m already looking forward to having the leftovers for lunch at work tomorrow!

Vegetable ‘Stoo’ with Dumplings
ala Beatrice

STEW:
2-3 onions celery sticks (celery is our new onion replacement!)
1 clove garlic – crushed
2-3 carrots – diced
4-5 potatoes – diced
1 small sweet potato – diced
1/4 cup barley
1/4 cup dried lentils
basil
a slosh of balsamic vinegar
1 cup frozen peas
black pepper & salt to taste
1 tsp vegeta (vegetable stock powder)

Method: Saute onions and garlic. Brown the diced vegetables a little. Add barley and lentils and cover with water, simmer gently until root vegetables are just tender. (make sure you check the water levels as the barley and lentils will absorb some of it).

DUMPLINGS:
200g plain flour
2 tsp baking powder
pinch nutmeg
1 tsp ground parmesan savoury yeast flakes
50g butter nuttelex
enough cold water to form a soft dough.

Method: combine dry ingredients, work in butter with your hands and then add water, kneeding to make a dough. Divide into 12 and roll into balls, before adding the dumplings to the stew, stir in frozen peas and fresh basil, add your dumplings and cover pan, leaving dumplings to steam for 10-15 minutes. Garnish with some fresh basil! Enjoy!

Vegan Shepherd’s Pie

[tweetmeme source=”VeganChickie”]This recipe was such a pleasant surprise.. I always feel a mix of anxiousness and excitement when we try a new recipe, never quite sure how it will turn out and hoping so much that it turns into another favourite dish. Tonight we tried something new from the Vegan Planet cookbook and it was so good that it has shot to the top of my favourites list. We modified the recipe a little because we didn’t have all the ingredients but I will explain that as I go along.

Ultimate Shepherd’s Pie
(Vegan Planet)

Ingredients:

2 tablespoons olive oil
1 onion, chopped (we – as always – used leek instead)
1 carrot, chopped
2 cups button mushrooms, chopped
1 tablespoon tomato paste
2 tablespoons tamari or other soy sauce
1 cup basic vegetable stock
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried marjoram leaves
Salt and freshly ground black pepper
1 tablespoon cornstarch dissolved in 2 tablespoons water
3 frozen veggie burgers, thawed chopped or crumbled (here, we used 1 can chick peas, 1 can kidney beans, 1/4 cup urid dahl lentils)
1/2 cup frozen green peas, thawed
1/3 cup ground walnuts
1/4 teaspoon sweet hungarian paprika
3 cups mashed potatoes (mashed with Nuttelex)

Method:

Prehead the oven to 180°C. Heat 1 tablespoon of olive oil in a large pan, add the onion leek and carrot, cover, and cook until tender, about 5 minutes.

Add the mushrooms and cook, stirring occasionally, for 3 minutes. Stir in the tomato paste, tamari, stock, thyme, marjoram, salt and pepper. If you are using beans instead of vegie burgers, add them now. Stir in the cornstartch mixture to thicken slightly.

Spoon the mixture into a lightly oiled baking dish. Stir in the peas and walnuts (and vegie burgers if you are using them instead of the beans).

Spread the mashed potatoes over the top.

Sprinkle with the paprika and drizzle with the remaining tablespoon of olive oil. Bake until the potatoes are hot and bubbly and the top is golden brown – about 30 minutes. Serve Hot.

This is such a great comfort dish, it is so warming and hearty. Perfect for winter time and so delicious, I am really happy with this one!

Ratatouille with Potato Gratin (vegan)

Oh happy day! Friday is here! There was once a time – believe it or not – that dear chef and I would spend a Friday slugging down a bottle of vodka and partying the night away, these days our pleasures are much more modest (and require a lot less recovery time). Tonight’s pleasure: Vegan Ratatouille with Potato Gratin, another bare-chested chef creation.

Ingredients:

For the Potato Gratin:
6 sebago potatoes
1 thyme sprig
750ml soy milk
1/2 cup linseed (ground)
1 teaspoon Salt
1 teaspoon Pepper

For the Ratatouille
1 leek
2 red capsicum
2 plum tomatoes
2 zucchini
2 lebanese eggplant
1 teaspoon crushed garlic
1 cup tomato paste

Method:

Potato Gratin: Peel, wash and thinly slice the potatoes.

put them in a bowl and pour 500ml of the soy milk, cover the potatoes in the milk, add chopped thyme, salt and pepper.

Toss the potatoes so that they have an even covering of ingredients. Spray a small ovenproof pan with cooking spray, then layer the potatoes covering the bottom of the tin completely, continue this process until all the potatoes are used.

Sprinkle half of the ground linseed over the top of the potatoes, pour the rest of the milk over the top and then sprinkle the rest of the linseed over the mix. Cover and bake in moderate oven until cooked through (about 1 hour).

Ratatouille: Slice the leek and capsicum and place in the bottom of a baking dish.

Add crushed garlic and miss through. Thinly slice your tomatoes, zucchini and lebanese eggplant.

Layer the tomatoes, zucchini and eggplant in lines over the leek/capsicum mix. Starting in one corner of the pan, place a slice of tomato, then zucchini, then eggplant and repeat in rows over the vegetables until the whole pan is covered.

Top the pan with tomato paste and bake in the oven for approximately 45 minutes.

Serve on its own or with a fresh garden salad to lighten it up a little. Enjoy!

Potato & Kale Enchiladas with Roasted Chile Sauce

This is one of my favourite vegan meals. The photos aren’t pretty and it probably doesn’t look very appetising with my amateur photos but believe me when I tell you it is delicious! It was the first recipe we tried from Veganomicon and it is one of the reasons why we fell in love with this cookbook. No vegan kitchen is complete without this book!!

Potato and Kale Enchiladas with Roasted Chile Sauce
(Veganomicon)
Serves 4 – 6

Ingredients

Enchilada Chile Sauce:

2 tablespoons grapeseed or olive oil
1 onion, diced (as with all our cooking we substituted the onion for leek)
3 large green chiles, roasted, peeled, seeded and chopped coarsely
2 – 3 teaspoons chile powder (we made our own by grinding up Ancho chillies and Chipotle chillies)
1 1/2 teaspoons ground cumin
1 teaspoon marjoram or mexican oregano
1 can diced tomatoes with juice
1 teaspoon sugar
1 1/2 – 2 teaspoons salt

Potato and Kale Filling:

1 pound waxy potatoes
1/2 pound kale washed, trimmed and chopped finely (NB: we used savoy cabbage because we couldn’t find kale)
3 tablespoons grapeseed or olive oil
4 cloves garlic, minced
1/2 teaspoon ground cumin
1/4 cup vegetable broth or water
3 tablespoons lime juice
1/4 cup toasted pepitas
1/2 teaspoon salt
12 – 14 corn tortillas

Method:

Preheat the oven to 375F and have ready a shallow casserole dish (we usually need two for this recipe).

Prepare the enchilada sauce first: In a large, heavy bottomed saucepan over medium heat, saute the onions in oil for 4 to 7 minutes, until softened. Add the remaining sauce ingredients, bring to a simmer and remove from the heat. Puree with a blender until the mixture is smooth and even

Prepare the filling: Peel and dice the potatoes, then boil them until tender. Drain and set aside. Cook the oil and minced garlic over low-medium heat, stirring occasionally until the garlic is slightly browned. Add the kale, sprinke with salt and raise the heat to medium stirring constantly to cover the kale with oil and garlic.

Partially cover the pot to steam the kale until it has wilted – 4 to 6 minutes. Remove the lid and mix in the potatoes, vegetable stock, lime juice, pumpkin seeds and salt. Use the back of a wooden spoon to mash some of the potatoes. Cook for another 3 – 4 minutes.

Ladle a small amount of the enchilada sauce into the bottom of the casserole dish. Heat a corn tortilla (30 seconds in a fry pan) dip the tortilla in the enchilada sauce so that it is covered in the sauce.

Place the soaked tortilla on a plate and place some potato mixture inside. Roll it up and put it in the casserole dish. Repeat with each of the enchiladas until you have lined them all up in the dish. Cover with enchilada sauce (saving some for topping) and cover with foil, place the casserole dish in the oven and bake for 25 minutes. Remove the foil and bake for a further 10 minutes. Top individual servings with the remainder of the enchilada sauce once cooked.