White bean & swiss chard quick cassoulet

We are on day 2 of Vegan MOFO and I noticed that some other vegan bloggers have a plan of action, which is probably a really good idea. I started to think up a bit of a menu plan for the rest of the week. I have been craving leafy greens lately...I thought I would act on it so another soupy stew it is!


Traditionally a cassoulet is loaded up with meat, cooked slowly in the oven and it originated in France, but I am not a traditional kinda girl so I changed it to be vegan and cooked quickly in a pot on the stove. I guess it would not be a cassoulet but I like how it sounds, so I am going with it :P

3 tbsp olive oil
1 large onion- small diced
2 stalks celery-small diced
1 carrot- peeled, small diced
3 cloves garlic- crushed
5 springs of thyme
1 bay leaf
5 cups vegetable stock
1 tomato- chopped
1 medium potato- peeled, small diced
2 cups white beans- I used kidney
4 cups shredded swiss chard
splash of balsamic vinegar
sea salt
freshly ground pepper

In a large pot on low medium heat add oil and saute onion until soft, add celery,carrot, garlic, thyme( left on the stick), bay leaf, season with salt and pepper, continue cooking on low heat until soft, about 10 minutes.
Add vegetable stock, tomato, potato, beans. Simmer on low heat until thickens, about 20 minutes.Add swiss chard. Season with salt and pepper and a splash of balsamic vinegar.
Serve with fresh bread.

The bowl in the picture my daughter painted when she was 4. She painted a set of dishes for me with little monsters and creatures, every one is different... I love them.

Moroccan style summer squash stew

Stew has to be one of the most unpretentious foods ever invented, but I love the way vegetables simmer in spices and broth melting together in a pot of deliciousness. I picked up an acorn squash at the vegetable stand at the end of the elderly couples driveway. I wish I had a better name to call it....and it was in the fridge for week.

Today I stacked 2 cords of firewood in our wood shed, when I got in the house I was SO not excited to cook. My back killed and my legs ached.  I still had to feed the herd...I whipped this up and I was very pleased :)

A cinnamon stick gives just the right amount of warmth. I used dried lentils but it could be changed up to chickpeas ( I didn't have any soaked).

2 tbsp olive oil
1 leek-white part- sliced
1 celery stalk- small diced
1 acorn squash- peeled and chopped
2 tsp paprika
2 tsp fennel seeds
1 tbsp ground cumin
2 tsp dried oregano
1 cinnamon stick
2 bay leafs
1/2 tsp garlic powder
4 cups water
1 yellow zucchini- chopped
1 cup baby carrots- or any type
2 tomatoes- chopped
3/4 cup dried lentils
1 tbsp tomato paste
2 tsp red wine vinegar
1 pinch sugar
sea salt
freshly ground pepper
fresh chopped parsley (for garnish)

In a large pot heat oil add leek, saute until soft. Add celery and squash. Add spices and herbs. Stir until absorbed. Add water and the rest of the ingredients. Bring to a boil and let simmer for 1 hour.
Season with sea salt and pepper.

Vegetable Stew

• 2 tbsp olive oil
  
• 1onion-chopped
• 3 cloves garlic-minced
• 3 carrots-peeled,chopped into 1"pieces
• 3 stalks of celery
• 4 potatoes- peeled, chopped 1"pieces
• 1 zucchini- chopped into half moons
• 9 mushrooms-sliced
• 1/2 bunch of kale-chopped roughly
• 1/2 bunch of parsley-chopped
• 1 handful of barley
• 1/4 cup tamari
• 6 cups of water
• 2 tbsp balsamic vinegar
• 2 tbsp tomato puree
• 3 bay leafs
• 1 tbsp dried oregano
• 1 tbsp of cornstarch,in a small bowl with 2 tsp of water mixed
  
• salt
• pepper

In a large pot heat oil and add onions, saute for 3-4 minutes
add garlic, celery, carrots and mushrooms and bay leafs, oregano saute for 4 minutes
add tamari & water, potatoes, zucchini, bring to a boil. add barley.
Simmer, add the rest of the ingredients.
simmer for an hour or so, stirring occasionally.