Honey Butter Roasted Acorn Squash

Ingredients  

  • 2 small acorn squash or 1 large, about 2 lbs

  • 1 teaspoon olive oil

  • salt & pepper to taste

  • 2 tablespoons butter

  • 1 tablespoon honey

  • ¼ teaspoon cinnamon

Instructions 

  • Preheat oven to 400°F. Line a large pan with parchment paper.

  • Cut acorn squash in half lengthwise and scoop out the seeds.

  • Brush squash with olive oil and season with salt and pepper. Place face down in a baking dish and cook for 15 minutes.

  • While the squash is cooking, melt the butter, honey, and cinnamon in the microwave.

  • Once done, remove the squash from the oven and flip them over, brushing them with the butter mixture and cooking for another 15 minutes.

  • Garnish with fresh herbs if desired.

Recipe from spendwithpennies

Vegan Butternut Squash Mac & Cheese

Yields: 6 Servings

INgredients:

  • 3 cups butternut squash (about 12 oz), peeled, seeds removed and cubed

  • 12 – 16 oz. pasta (elbow, shells, penne, ect.)

  • 1 cup raw cashews (pre-soaked, see below)

  • 2 – 4 tablespoons nutritional yeast to taste

  • 2 cloves garlic

  • 2 teaspoon dijon

  • 2 teaspoon onion powder

  • 2 teaspoon smoked paprika, to taste

  • 1 small lemon, juiced

  • 2 cups water, vegetable broth, or combo, plus more as needed

  • salt & pepper, to taste

    Optional for baking in the oven (see below)

    • 1/2 cup panko or breadcrumbs

    • 1 – 2 tablespoons coconut oil

Instructions:

Cook the butternut squash:

  • Oven: Preheat oven to 400, line a baking sheet with parchment paper, add chopped butternut squash, drizzle with a tiny bit of oil, toss well to coat, and cook in the oven for 30 minutes, or until fork tender.

  • Stovetop: In a pot add 2 – 3 cups of water and butternut squash, bring to a boil, reduce heat to medium low and cook at a gentle boil for 20 minutes.

Soak the cashews:

  • Quick soak: Cover cashews with hot, not boiling, water and let soak at 10 minutes.

  • Long soak: Cover cashews with cool water and let soak for 2 – 3 hours.

Cook the pasta: Cook the pasta according to package directions.

Make butternut squash cheese: In blender, add the cooked butternut squash, soaked cashews, nutritional yeast, garlic, onion powder, smoked paprika, lemon juice, 1/2 teaspoon salt and few grinds of fresh cracked pepper, add 1-1/2 cups of water and blend until creamy. Add more water as needed to thin to desired consistency. You don’t want it too thick, as it will thicken as it sets. The sauce just needs to cling so use your best judgement on how much extra water to add.

Assemble mac & cheese: Add the butternut squash cheese sauce to the pasta and stir to combine, heat over low to warm through if needed. Serve as is or bake as noted below.

** Oven baked mac & cheese: Toss 1/2 cup of panko or bread crumbs with 1 – 2 tablespoons of coconut oil. Sprinkle the mixture over top the mac and cheese, place in a preheated oven set to 350, uncovered, for 15 – 20 minutes, or until top turns golden. Or put it a few inches under the broiler until top is crispy, about 5 minutes.

Recipe adapated from The Simple Veganista

Roasted Salad Turnips

ingredients

2T olive oil

2 bunches salad turnips, no greens, washed but not peeled

1 t kosher slat

black pepper

instructions

Preheat the oven to 425 degree F. Grease a baking sheet lightly with oil.

Slice the turnips about 1/4 inch thick. Combine the turnips, oil, and salt in large bowl. Toss gently to coat.

Pile turnips on prepared baking sheet, spreading them in as close to a single layer as possible.

Roast the turnips until they crisp up and turn golden around the edges, 15 to 20 minutes. Shuffle the turnips and roast for 5 minutes more. Remove from the oven and top with freshly ground pepper.

recipe from crossroadscommunityfarm

Garden Harvest Stuffed Spaghetti Squash

Yields: 4 servings

Ingredients:

  • 1 medium spaghetti squash (about 4 pounds)

  • 1 medium sweet red pepper, chopped

  • 1 medium red onion, chopped

  • 1 small zucchini, chopped

  • 1 cup chopped fresh mushrooms

  • 1/2 cup chopped leek (or more onion if you don’t have leek)

  • 1/2 cup shredded carrots

  • 1-3 garlic cloves, minced

  • 3-4 medium fresh tomatoes or 1 can (1/4-1/2 ounces) stewed tomatoes

  • 1/2 cup tomato paste

  • 1 tablespoon coconut oil

  • 1/4 cup water

  • 1 teaspoon pepper

  • 1/2 teaspoon salt

  • 2 cups fresh spinach or kale (chopped)

  • 1 tablespoon minced fresh basil

  • 2 teaspoons minced fresh oregano

  • 2 teaspoons minced fresh thyme

  • 1 teaspoon minced fresh rosemary

  • 1/4 cup grated Parmesan vegan cheese (optional)

Instructions:

Cut squash in half lengthwise; remove seeds. Place squash cut side down in a 15x10x1-in. baking pan; add 1/2 inch of hot water. Bake, uncovered, at 375° until squash is easily pierced with a fork, for 30-40 minutes. Drain water from pan; turn squash cut side up. Bake 5 minutes longer or until squash is tender.

Meanwhile, sauté garlic, red pepper, onion, zucchini, mushrooms, leek and carrots in oil until tender. Add the fresh or stewed tomatoes, tomato paste, water, pepper and salt; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in spinach and herbs; heat through.

When squash is cool enough to handle, use a fork to separate strands. Serve with the vegetable sauce on top, sprinkle with cheese. Enjoy!

Recipe adapted from Taste of Home

Sesame Roasted Turnip Salad with Quinoa

Yields: 2 Servings

INgredients:

  • 1 small bunch of Salad Turnips or 1 Large Turnip

  • 1 clove garlic, minced

  • 1 tablespoon olive oil

  • 2 teaspoons sesame seeds

  • 2 teaspoons honey

  • ¼ teaspoon sea salt

  • 1 tablespoon soy sauce

  • 2 tablespoons minced cilantro

  • 5 handfuls lettuce

  • 1 cup cooked quinoa

  • ¼ cup scallions, diced

  • 2 teaspoons sesame seeds

  • 2 tablespoons rice vinegar

  • 1 teaspoon toasted sesame oil

INstructions:

Preheat oven to 375˚ F. Cut turnips into ¼" cubes and place in a bowl. Add minced garlic, olive oil, sesame seeds, honey, and sea salt: toss until well combined. Spread turnips out into a single layer in a roasting pan and bake for 25-30 minutes until caramelizing and turnips are tender.

Remove turnips from oven and add the soy sauce and cilantro to the roasting pan. Let cool.

To assemble salad, toss the cooled turnips with the lettuce, cooked quinoa, scallions and sesame seeds. Whisk together the vinegar and sesame oil then pour over the salad. Toss until everything is well combined. Enjoy!

Recipe Adapted from naturallyella.com

Sauteed Radishes with Wilted Spinach

Ingredients:

  • 2 bunches of radishes, trimmed and washed

  • 5 ounces of baby spinach

  • 1 red onion, sliced

  • 1/2 lemon, juiced

  • 1/2 TBSP coconut oil or olive oil

  • pinch of salt

  • pinch of pepper

Instructions:

Cook the halved radishes and sliced red onion in a skillet with oil over medium-high heat, stirring until the radishes are tender (about 8 minutes). Season with salt and pepper. Then stir in the baby spinach, the lemon juice and cook until wilted (about 1 minute). Season with additional salt and pepper to taste.

Recipe adapted from Food Network

Butternut Squash Curry with Chickpeas (Vegan)

Serving Size: 6

Ingredients:

  • 4 cups chopped butternut squash 1 small or 1/2 large

  • 4 tablespoons coconut oil

  • 1 medium sweet onion, diced

  • 3 cloves garlic, minced

  • 1 tablespoon grated fresh ginger or seasoning

  • 2 1/2 tablespoons red curry paste

  • 1/2 teaspoon turmeric

  • 13.5 ounce can coconut milk

  • 1/2 cup vegetable broth

  • 15 ounce can chickpeas, drained and rinsed

  • 2 cups baby spinach or chopped kale

  • 1 tablespoon low sodium soy sauce or tamari for gluten free

  • 1 tablespoon maple syrup

  • 1 tablespoon fresh lime juice

  • salt + pepper, to taste

For Serving (optional):

  • 4 cups cooked rice or quinoa

  • chopped cilantro or basil

  • additional lime wedges

  • chopped peanuts or cashews

  • hot sauce

    Instructions:

  • Preheat the oven to 400 degrees F and grease a large baking sheet with olive oil (or line with parchment paper).

  • Add the chopped butternut squash, drizzle with a few tablespoons of coconut oil, sprinkle with a little salt and pepper, and bake for 30-45 minutes, until golden and browned in spots.

  • Heat 2 tablespoons of coconut oil in a large skillet over medium-high heat. Add the diced onion and sauté for 2-3 minutes, until translucent.

  • Add the garlic and ginger to the pan and cook, stirring frequently for about 2 minutes.

  • Stir in the red curry paste and turmeric. Pour in the coconut milk, broth and chickpeas and stir to combine.

  • Bring to a boil, then lower heat so the mixture is simmering but not boiling hard. Cover and let it simmer for 10-15 minutes, until the squash has finished baking.

  • Stir in the soy sauce, maple syrup, lime juice, and salt and pepper to taste. Now stir in the roasted butternut squash and baby spinach. Let the spinach wilt for a minute or two, then remove from heat.

  • Serve with with optional items : cooked rice, chopped cilantro or basil, lime wedges, chopped nuts or hot sauce.

Recipe adapted from https://www.noracooks.com/

Creamy Raw Leek Soup

Ingredients:

1 avocado

1-1/2 cup zucchini, chopped,

2 celery stalks, cut in pieces

2 Tbsp lime juice

2 tsp mild white miso

1 whole leek “bunch” cleaned thoroughly, cut and discard top inch of leek stalk, and fuzzy bottom part

1 tsp Himalayan salt

Handful of fresh cilantro or parsley

2 cups water (may need slightly more)

Instructions:

Place all of the ingredients in a high speed blender and blend until smooth. Eat up & enjoy!

*Recipe from rawganicvegan.com

Marinated Green Bean Cherry Tomato Salad

Ingredients

  • 1 pound trimmed fresh green beans

  • 1/4 cup olive oil

  • 2 tablespoons red wine vinegar

  • 3 cloves garlic minced

  • 2 teaspoons dijon mustard

  • 1 teaspoon kosher salt, or to taste

  • 1/4 teaspoon black pepper

  • 1 small red onion thinly sliced

  • 1 pint cherry tomatoes cut in half

  • 1/4 cup grated parmesan cheese (optional)

Instructions 

  • Place the green beans in a large stock pot. Cover the green beans with water 2 inches above the beans. Place on the stove over high heat, and bring to a boil.

  • Once at a boil, lower the heat to medium and simmer for 5 minutes. Strain and set aside.

  • In a large bowl whisk together the olive oil, vinegar, garlic, dijon, salt, and pepper. Add the warm green beans and onion, toss to coat.

  • Cover with plastic wrap and place in the fridge to chill for 4 hours or longer if you can.

  • Before serving add the tomatoes and cheese, toss to combine, and serve immediately.

Recipe adapted from flavormosaic

Three Bean Salad

INGREDIENTS 

  • 15 ounce can kidney beans drained and rinsed

  • 15 ounce can garbanzo beans drained and rinsed

  • 2 cups fresh green beans cut into 1 inch pieces

  • 1/4 cup red onion very thinly sliced

  • 2 tablespoons chopped parsley

  • 1/3 cup apple cider vinegar

  • 3 tablespoons granulated sugar

  • 1/4 cup olive oil

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon pepper

INSTRUCTIONS 

  • Bring a pot of salted water to a boil. Add the green beans and cook for 2 minutes or until just tender. Place the green beans in a bowl of ice water to cool, then drain and pat dry.

  • Place the kidney beans, garbanzo beans, green beans, red onion and parsley in a large bowl.

  • In a small bowl, whisk together the apple cider vinegar, sugar, olive oil, salt and pepper.

  • Pour the dressing over the beans and toss to coat. Cover the bowl and refrigerate the salad for at least 2 hours or up to three days, then serve.

Recipe from dinneratthezoo

Crustless Rhubarb Pie

Ingredients

  • 3 Cups Rhubarb diced

  • 1/3 Cup Flour

  • 3/4 Cup sugar

  • 1/2 Tsp. Baking Powder

  • 1/2 Tsp. Salt

  • 4 Large Eggs

  • 1 Tablespoon Vanilla Extract

  • 1 Cup Milk

  • 1 Tsp. Butter Softened, used to grease the pie plate

Instructions

  • Preheat oven to 375 degrees F.

  • Very generously spread the softened butter on the bottom and sides of the pie plate. Clean and dice rhubarb and add the diced rhubarb to the pie plate.

  • Mix the Flour, sugar, Baking Powder, Salt, Eggs, Vanilla Extract, and Milk in a blender until well blended. Just a minute or two. Pour over rhubarb.

  • Bake for 40 minutes. When done, the center will be ever so slightly jiggly. That will firm up once removed from the oven and let sit for 10-15 minutes. Slice and serve.

Recipe from wholesomefarmhouserecipes

Kale and Cheddar Crustless Quiche

ingredients

  • 2 tablespoon butter

  • 1 medium onion chopped

  • 8 large eggs

  • 3 tablespoons heavy cream

  • 1 block cheddar cheese 8 oz

  • 1 cup kale chopped

  • ½ teaspoon sea salt

instructions

 

  • Preheat the oven to 350° F. Shred the cheddar cheese, chop the kale and onion, set aside.

  • Over medium heat, warm up a skillet and add the butter. Once the butter has melted, add the chopped onion and sauté until soft and translucent. Add the cooked onions to a 9" deep dish pie pan.

  • In a large bowl, add the eggs, shredded cheddar cheese, heavy cream, and salt. Use a whisk and mix until well combined. Fold in the chopped kale to the egg mixture. Pour the egg mixture over the onions in the pie pan.

  • Bake in a preheated 350° F oven for 30 minutes or until the quiche has set in the middle. Allow to cool for about 10-15 minutes before slicing. Serve & enjoy!

Recipe from bootsandhooveshomestead

Roasted Sweet Potato and Black Bean Salad with Ginger Lime Dressing

Ingredients

• 8-9 cups peeled and cubed sweet potatoes (1/2 inch in size)⁣
• 1 tablespoon extra virgin olive oil
• 1 tablespoon maple syrup⁣
• 1/2 teaspoon ground cumin⁣
• 1/2 teaspoon sea salt⁣
• 15 oz can black beans, rinsed and drained⁣
• 3/4 cup diced red onion⁣
• Scant 1 cup cilantro chopped, loosely packed⁣
• 1/2 cup roasted and salted pistachios

Ginger and Lime Dressing

• 3 tablespoons lime juice⁣
• 2 tablespoons Olive Oil
• 1/2 tablespoon maple syrup ⁣
• 1/2 teaspoon sea salt⁣
• cracked pepper⁣
• 2 teaspoons grated fresh ginger⁣

Instructions

  1. In a large bowl, toss the sweet potatoes with the olive oil, maple, cumin and sea salt until evenly coated.⁣

  2. Roast or Air Fry at 400 degrees for about 18-20 minutes, tossing halfway through, until crisp and lightly browned. Let cool 10 minutes before adding to salad below.⁣

  3. In your serving bowl, combine the beans, red onion, cilantro and pistachios. Stir in the cooled sweet potatoes.⁣

  4. In a measuring cup, whisk together the Ginger Lime Dressing then pour over the salad and toss. Taste and adjust seasoning, if desired.⁣

  5. Serve room temperature and store leftovers in a sealed glass container in the fridge. ⁣

Recipe from grazedandenthused

Warm Lentil Salad with Roasted Butternut Squash and Feta

INGREDIENTS

For the Salad

  • ½ cup green lentils

  • 1/4 tsp cinnamon

  • 4 garlic cloves, peeled and smashed

  • salt

  • 1 butternut squash

  • 1 tablespoon extra-virgin olive oil

  • ½ teaspoon black pepper

  • ¼ cup crumbled feta

  • 4 scallions, trimmed and thinly sliced

  • 2 tablespoons roasted, salted pepitas (pumpkin seeds)

    For the Dressing

  • ¼ cup extra-virgin olive oil

  • 2 tablespoons balsamic vinegar

  • 1 tablespoon honey

  • ½ teaspoon ground cumin

  • ¼ teaspoon ground cayenne

  • ½ teaspoon black pepper

  • Salt

  1. Preheat the oven to 400 degrees.

  2. Pick any debris from the lentils, then rinse the lentils under running water. Transfer them to a medium saucepan, then add the cinnamon, garlic and 1 teaspoon salt.

  3. Add enough water to cover everything by 1 inch. Bring the water to a rolling boil over medium-high heat, then reduce to low and let simmer until the lentils are tender but not mushy, about 20 minutes. Drain the lentils, garlic, then transfer the lentils to a large bowl.

  4. While the lentils cook, prepare the squash: Trim and discard the top and bottom ends of the squash. Peel the squash, halve it lengthwise, and remove and discard the strings and seeds. Slice the squash crosswise ¼-inch thick and place the pieces on a baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and pepper.

  5. Roast the squash until completely tender, slightly caramelized and golden brown, about 30 minutes. Remove from the oven, and let cool for 10 minutes. Once cool, add to the lentils.

  6. While the squash cooks, prepare the dressing: In a small bowl, whisk the olive oil, balsamic vinegar, honey, cumin, cayenne and black pepper. Taste and season to taste with salt.

  7. Sprinkle the feta, scallions and pumpkin seeds over the lentils and squash. Pour 2 to 3 tablespoons of the dressing over the lentils and squash. Serve warm or at room temperature, with the remaining dressing on the side.

Recipe adapted from nytimes

Vegan Slow Cooker Lentil Tacos

Ingredients 

  • 1 ½ cups green or brown dry lentils, picked over and rinsed

  • 3 cups vegetable broth

  • ½ cup finely chopped onion

  • 1 ¼ cup salsa

  • 1 tablespoon olive or avocado oil

  • 3 teaspoons ground cumin

  • 1 teaspoon dried oregano

  • 1 teaspoon paprika

  • 1 tablespoon dried parsley or 1/4 cup fresh

  • 1 teaspoon salt

  • Optional taco toppings: scallions, onions, avocado, cilantro, salsa\

  • Enjoy with tortillas or rice

Instructions 

  • Combine ingredients in your slow cooker. Stir a few times and cover.

  • Cook on HIGH for 3-4 hours or on LOW for 7-8 hours. Each slow cooker cooks a little differently, so exact time will depend on your unique slow cooker or crockpot. Cook until lentils are tender and most of the liquid has cooked off.

  • Use a slotted spoon to portion out lentil taco filling into tortillas, over rice, greens or however you opt to enjoy this taco filling. Top with sliced avocado, extra red onion, cilantro or whatever your favorite taco toppings are.

  • Let leftovers cool and store in air-tight container in fridge for up to 3 days.

To make in Instant Pot:

Combine all ingredients, stir and place IP lid on, locking it in place. Cook on HIGH pressure for 10 minutes. It will take about 10 minutes for your Instant Pot to come up to pressure. Once cooking is done, let the pressure naturally release for 5 minutes before carefully quick releasing the remaining pressure. Carefully lift lid off of your pressure cooker, stir and enjoy.

Recipe adapted from thenaturalnurturer

Vegan Miso Noodle Soup with Veggies

Ingredients

  • 4 cups water or broth of your choice

  • 2 bundles soba noodles, or other rice noodle

  • 3 scallions, chopped

  • 4 tablespoons yellow or white miso paste

    Your favorite vegetables, options include:

  • 2 carrots, sliced

  • 1 cup broccoli florets

  • 1 cup kale or Swiss chard ribbons

  • ¼ cup mushrooms, sliced

  • ¼ cup firm tofu, cubed, optional

  • 1 sheet nori, cut into squares, optional

Instructions

  • Put water in a pot and bring to a boil.

  • Add scallions and noodles and boil for 3 minutes.

  • Meanwhile, put miso in a small bowl and add a tablespoon of warm water. Stir until smooth, removing all lumps. Set aside.

  • After the onions and noodles have boiled for 3 minutes, reduce heat to a simmer and add vegetables and nori. Allow to simmer for 2-3 minutes.

  • Add miso and tofu, if using and allow to warm for 1-2 minutes, ensuring the soup doesn’t bubble to a boil.

  • Remove from heat. Ladle into bowls and top with green onions if desired.

Recipe adapted from worldofvegan

Sesame Tofu With Broccoli

Ingredients

  • 15 oz block firm tofu ~organic

  • 2 tbsp tapioca or corn starch

  • 1 lime ~for serving

Sesame Sauce:

  • 3 tbsp tamari sauce

  • 2 tbsp apple cider vinegar (or lime juice)

  • 3 tbsp maple syrup (or brown sugar)

  • 2 cloves grated garlic (or 1 tsp garlic powder)

  • 2 tsp fresh ginger root ~grated

  • 6 tbsp water

  • 1 tbsp tapioca or corn starch

  • 2 tbsp sesame seeds

  • 1 pinch red pepper flakes (optional)

Instructions

Press the Tofu:

  • Remove tofu from the package and drain the water. Slice in half lengthwise so you end up with 2 thinner slices. Place on a lint free towel lined plate and fold the sides over. Cover with another lint free towel and place a heavy item on top, something with good balance. Allow the tofu to press for at least 35 minutes or overnight. (If pressing overnight make sure to transfer to the refrigerator and keep cool)

  • Use your hands and roughly tear the tofu into bite size pieces. Transfer to a bowl and sprinkle with a tiny pinch of sea salt and two tablespoons of tapioca. Gently toss to coat well.

Air Fryer Method:

  • Place the tofu on a parchment lined air fryer tray and air fry at 375" for 15 to 17 minutes until golden around the edges. (I do this in my Cuisinart Toaster Air Fryer, if you are using something different you might need to adjust the timing as it could take a little longer)

Oven Baked Method:

  • Spray the pressed tofu pieces with a light coat of sesame oil. Dust with 2 tablespoons of tapioca and toss to coat well. Arrange on a parchment lined baking sheet preferably without touching each other. Bake at 400"F for 25 to 30 minutes until golden around the edges.

Make the Sesame Sauce:

  • In a small bowl whisk together all the sauce ingredients until combined. Transfer to a sauce pan and bring to a simmer. Cook a minute or so until the sauce has thickened.

  • Transfer the cooked tofu into the sesame sauce and toss to coat well all over. Serve over steamed broccoli with brown rice or noodles.

Recipe from veggiesociety

Instant Pot Beet Salad

INGREDIENTS

  • 8 medium-sized (approx 2.5 inches) beets unpeeled

  • 2 tbsp lemon juice

  • 2 tbsp olive oil

  • 2 tbsp tangerine juice orange or clementine juice as alternative

  • tangerine zest orange or clementine zest as alternative

  • 1 tbsp chopped fresh dill

INSTRUCTIONS

  • Add 1.5 cups of water to the bottom of the Instant Pot insert. Place the trivet inside the insert.

  • Trim beets, wash them and place on top of the Instant Pot trivet.

  • Put the lid on, lock and turn the valve to the sealing (not ventinposition.

  • Select the manual button and set to high pressure for 15 mins. When cook time is done, perform a quick pressure release.

  • When cool, remove the beets and carefully slide or rub off the skin (note: the skin an be left on and eaten if you like).

  • In a bowl, whisk together the olive oil, lemon juice, tangerine juice, zest, and fresh dill.

  • Slice the beets and add to the bowl, tossing to coat.

  • Place your Instant Pot Beet Salad in the fridge to allow time to marinate before serving

Recipe from recipesfromapantry

Ginger Sweet Potato Coconut Milk Stew with Lentils and Kale

Ingredients

  • 1 tablespoon coconut oil

  • 1 medium yellow onion, small dice

  • ½-1 teaspoon dried chili flakes

  • ½ teaspoon ground coriander

  • ½ teaspoon ground cumin

  • ½ teaspoon ground turmeric

  • 2-inch piece fresh ginger, peeled and minced

  • 3 cloves garlic, peeled and minced

  • sea salt and ground black pepper, to taste

  • 1 ½ lbs sweet potatoes, peeled and diced into 1-inch pieces

  • ½ cup brown lentils, picked over

  • 4 cups vegetable stock

  • 13.5 oz can full fat coconut milk

  • 1 small bunch kale, stems removed and leaves chopped (about 4 cups chopped kale)

  • To garnish: chopped cilantro, extra chili flakes, lime wedges)

Instructions

  • Heat a large, heavy-bottomed soup pot over medium heat. Add the coconut oil to the pot and let it melt. Add the onions to the pot and stir. Saute the onions, stirring occasionally, until translucent and quite soft, about 5 minutes. Add the chili flakes, coriander, cumin, and turmeric. Saute spices until very fragrant, about 1 minute. Add the ginger and garlic to the pot and cook for another minute. Add a pinch of salt and pepper.

  • Add the sweet potatoes to the pot and stir to coat in the spices. Add the lentils to the pot and stir once more. Season everything liberally with salt and pepper. Add the vegetable stock and stir, scraping up any browned bits on the bottom of the pot. Place the lid on top of the pot and bring to a boil.

  • Once the stew is boiling, lower the heat to a simmer and set the lid slightly askew on top of the pot so that there’s a couple inches available for steam to escape. Simmer until the sweet potatoes are almost falling apart and the lentils are tender, about 30 minutes. The liquid should also be reduced by almost a third.

  • Add the coconut milk and kale to the pot and stir. Place the lid on top and continue to simmer the stew until the kale is wilted and bright green, about 3-4 minutes. Season the sweet potato and coconut milk stew again with salt and pepper. Bring the stew back up to a strong simmer and check for seasoning. Adjust with more salt, pepper, chili etc. if necessary.

  • Serve the sweet potato and coconut milk stew hot with chopped cilantro, extra chili flakes, and lime wedges (if using).

Recipe from thefirstmess