Rustic Winter Stew over Polenta

For the Stew:

ONE

1 small onion, diced medium

TWO

2 cloves garlic, minced

1 t dried thyme

1/2 t celery seed

black pepper, to taste

THREE

1 t salt

1/2 cup green lentils

1 1/2 cups carrots, chopped

2 lbs tomatoes, chopped (canned ok)

4 cups vegetable broth

FOUR

1 lb small yukon gold potatoes, sliced in half (if using large ones, cut into about 1 inch pieces)

2 bay leaves

3 leeks, chopped

For the polenta (if powder):

4 cups vegetable broth

1/2 t salt

2 T olive oil

1 cup dry polenta

STEW

Preheat a 4 quart pot over medium heat. Sautee the onion in water, along with a dash of salt, covered, over low heat, for about 5 minutes. Add the garlic, thyme, celery seed, pepper and salt and sautee a minute more. Add TWO. Cover pot and bring to a boil. Cook, stirring occasionally, for about 20 minutes, until the lentils are slightly softened (now is a good time to start the polenta). Add FOUR. Lower heat to simmer. Cover and cook for about 20 to 30 more minutes, until the potatoes are fork tender and the lentils are soft. Let sit for 10 minutes or so to allow the flavors to meld. Serve over polenta, garnished with fresh herbs, if you like.

POLENTA

Bring the vegetable broth and salt to a boil in a 2 quart pot. Add oil. Lower heat to simmer. Add the polenta in a slow steady stream, stirring constantly with a whisk. Whisk for about 5 minutes, until the polenta is thickened. Keeping the heat low, cover and let cook for 20 more minutes or so, stirring occasionally.

Recipe from Post Punk Kitchen

Quinoa and Black Bean Veggie Chili

1 cup uncooked quinoa, rinsed well

ONE

1 onion, chopped
4 cloves garlic, chopped

TWO

1 T chili powder
1 T ground cumin

THREE

2 cups water
1 (28 oz) can crushed tomatoes
2 cans black beans, drained and rinsed
1 green bell pepper, chopped
1 red bell pepper, chopped
1 zucchini, chopped
1 jalapeno pepper, seeded and minced
1 chipotle peppers in adobo sauce, minced
1 t dried oregano
1 t salt and ground black pepper to taste

FOUR
1 cup frozen corn
½ cup fresh cilantro, chopped

Cook the quinoa in a rice cooker (2 cups of water) and set aside.

In a saucepan, saute the ingredients in ONE with a little bit of water, over low heat, and covered, until translucent. Stir in TWO and cook for one more minute, stirring constantly. Add THREE. Bring to a simmer over high heat, then reduce heat to low, cover, and simmer 20 minutes. After 20 minutes, stir in the reserved quinoa and corn; heat through, about 5 minutes. Remove chili from heat and stir in the cilantro to serve.

Recipe from Alma Bye

Vegan Sloppy Joes

2cups dried green lentils, picked over for debri + rinsed well
3cups veggie stock
28oz strained tomatoes
1/2cup + 2T tomato paste
1 onion, chopped 
1 red bell pepper, chopped

2T apple cider vinegar
2T sugar
3 garlic cloves, pressed
1T oregano
1t smoked paprika
1T chili powder
1/2T parsley
1/2-1 1/2t salt* (the stock will already have salt, so be cautious)
black pepper, to taste
1/4-1/2t cayenne [optional]

Add all ingredients into your crock pot, stir until well combined and cook on high, covered, for 3.5-4hrs or low for 7-8hrs. After that amount of time, test to make sure the lentils are cooked through.  They should have a slight al dente bite to them.  If they’re not done, recover and cook for 30min increments + keep testing. Remove the lid + stir.  If it’s not thick enough, place on high for 30min – 1hr with the lid off.  Will also thicken as it sits. Serve on toasted buns.

Original from Pinterest

Black Bean Burgers

ONE
1/2 onion, chopped
1/2 red pepper, chopped

TWO
15 oz cooked black beans, drained and rinsed if canned
1 t hot sauce
1/2 t cayenne pepper
1 egg white (or egg replacer)
1/2 cup corn kernels
1 cup bread crumbs (or more, for consistency)

In a food processor, process ONE. Transfer to a bowl and add TWO. Mix until well combined. Make balls with the mixture and flatten into patties. Lightly grease a baking sheet and place the burgers on top. Bake at 425F for about 20 minutes or until set and crunchy.

Original by Mike Bennett

(Crockpot) Lentil Chili

ONE
1 onion, chopped
1 red bell pepper, chopped
5 garlic cloves, pressed

TWO
2 T chili powder

THREE
1 1/2 cup lentils, picked over and rinsed
28oz crushed tomatoes (or fresh)
1/3 cup molasses (unsulfured)
1/2 t allspice
cayenne pepper, to taste
salt and pepper, to taste
1/2 cup water
1 cup apple juice

In a saucepan, saute the ingredients in ONE with a little bit of water, over low heat, and covered, until translucent. Stir in TWO and cook for one more minute, stirring constantly. Transfer to the slow cooker and add THREE. Cook on low for 8 hours. Add more water if necessary. 

Quinoa with Cumin Veggies

ONE
1 onion, chopped
6 garlic cloves, pressed

TWO
4 t ground cumin
1 t turmeric
2 t smoked paprika
1/2 t ground cardamom
1/4 t cayenne pepper (or more to taste)

THREE
4 cups cauliflower florets
1 medium eggplant, cubed
30 oz. can chick-peas (if canned, rinsed and drained)
32 oz diced tomatoes (canned is ok), with their juice

FOUR
1 cup raisins
2 medium zucchini, cut into 1/2-inch cubes

FIVE

1 1/2 cups quinoa, cooked in the rice cooker with 3 cups of water

In a large pot or dutch oven, saute the ingredients in ONE, with a little bit of water, over low heat and covered, until the onions are translucent. Add TWO and cook, stirring constantly, for another 5 minutes. Add THREE. Bring to a boil, then lower the heat and simmer, uncovered, for 10 minutes. Add FOUR and cook for another 10 minutes or until all veggies are tender. Add the quinoa and adjust the seasonings.

Original from Pinterest