Tasty Dreamzzz: Lunch

Fragrant Mexican Bean Stew

healthy 7:01 π.μ.

Hello there, I have a carnivore/family-approved recipe for you today.A black-eyed bean stew infused with flavours and aromas from Mexico.It has always been a dream of mine to travel to Mexico.Its history, customs and people have always fascinated me.Well, for now, I can only eat my way to Mexico City and this dish does the job so well for me!

The ingredients are easy to find and the process does not require any skills at all!You can substitute black-eyed beans for whatever kind of you prefer (black beans would be great too) and I believe you can find peppers, onion, garlic and carrot pretty easily at your local grocery store.I also used celery leaves, which we have plenty in my country, but I know many of you may not be able to get your hands on.Don't worry, use celery stalk instead, just be sure to chop it really finely.

I made vegan sausages the other day using SoBeautifullyReal's recipe from her cookbook, which happens to accompany this dish extremely well.I totally recommend you give them a try or find other vegan sausages to pair your stew with, such a magical combination!

Nevertheless, you will enjoy this dish alone, paired with rice or warm sourdough bread (which will soak the liquid and be so soft and delicious, totally recommend).Feel free to add any spices you like and omit the ones you can't find or dislike.Buon appetite!

Mexican Bean Stew

Serves: 4 people

Prep. Time: 15'

Cooking Time: ~1 hour

Total Time; 1 hour and 15'

Ingredients:

4 cups pre-cooked black-eyed beans (or black or kidney beans)
3 tbs olive oil
2 medium peppers
1 jalapeno or chili pepper (optional)
1 medium onion
1 medium carrot
1 cup corn kernels
2 big garlic cloves
1/2 packed cup chopped celery leaves or finely chopped celery stalk
4 tbs tomato paste
1 tsp ground coriander
2 tsp ground cumin
2 tsp oregano
2 tsp paprika (hot, sweet or smoked)
2 tsp vegetable stock powder (optional)
salt and pepper to taste

Method:

Rinse your beans and set aside.Collect all your spices and vegetable stock powder into a small bowl. Dice your onion, carrot, pepper, chili (or jalapeno).
Heat the olive oil in a pot over medium heat and saute your onion till it turns golden brown (~4 minutes).Saute your carrot, pepper, corn and chili (~2 minutes).Mince your garlic cloves and saute for 1 minute. Add your spices and saute for an additional 30 seconds.
Put your tomato paste and 4 cups of water.Bring to a boil and let it simmer on medium heat for 30 minutes.
Finely chop your celery leaves* and set aside.Put the beans into the pot along with the celery and 1 cup of water. Cover and let it simmer for 15-30 minutes depending on how well-cooked your beans are or how soft you like your vegetables.
Serve with rice or sourdough bread and vegan sausages.Enjoy!

Notes: * If you use celery stalk cook it along with the carrots, onion and peppers.

Hearty Cauliflower-Potato Stew

Dinner 6:34 π.μ.

Winter might have passed, at least here in Greece, but that doesn't mean the cravings for something heartier and warmer follow along.Or there are just some days when you don't feel your best or even the weather is cloudy and you feel the need to eat comfort food.That is okay!"Change with the seasons of life.Don't try to stretch a season into a lifetime.".

Now let's talk food!This stew is so fragrant, mushy and comforting you will lose your mind!And it is ridiculously easy to throw together, too.Just potatoes, cauliflower, onion, garlic and some spices.The only "demanding" part is the chopping of the vegetables (come on, it's not that difficult).The spices used are cinnamon sticks, bay leaves and whole all-spice.I hope you can find all-spice at your grocery store because I know it is not commonly used in cooking and can be a little tricky to get your hands on. However, here in Greece we use it quite often so it is a cupboard staple.

Please give this recipe a try and I guarantee you'll love it.So simple, easy and whole-food based (because health matters, not only taste).If you do, leave a comment below and let me know if you liked it as much as I do.

Cauliflower-Potato Stew

Serves: 4 people

Prep. Time: 10'

Cooking Time: 30'-40'

Total Time: ~45'

Ingredients:

1 medium head cauliflower
2 large potatoes
2 cups tomato passata
4 tbs olive oil
1 medium onion
juice of 1/2 lemon (optional)
2 cloves garlic
2 cinnamon sticks (1/2 tsp grated)
5 whole all-spice (1/4 tsp grated)
pinch of turmeric (optional)
3 bay leaves
4 tbs red wine vinegar
salt and pepper

Method:

1.Wash and dice your potatoes into medium cubes.I left the skin on, but feel free to peel it off.Wash your cauliflower and cut it into medium florets.Slice your onion thinly.

2.In a pot heat the olive oil and sautee your onion on medium heat for about 4 minutes.Mince the garlic and sautee for 1 minute.

3.Add the passata, lemon juice, spices, cauliflower, potatoes, salt and pepper.Cover just enough with water and bring to a boil.Cover with a lid and let it simmer on medium-high heat for 20'-25' till the potatoes are fork-tender.

4.Bring the heat to high and cook for 10 more minutes untill the water evaporates.Add the vinegar and stir.Serve and enjoy!

Tip:Do not stir too much, as the potatoes will become too mushy and will lose their shape.

Cheesy Vegan Savory Pancakes

breakfast 5:43 π.μ.

How many of you have had savory pancakes?Pancakes are so versatille and I'm quite bored of seeing only sweet ones (most of them including bananas which is not my cup of tea).That's why I decided to create some cheesy, delicious, moist, savory pancakes.I know many of you prefer to follow an oil-free diet. Don't worry, I got you covered, the oil in this recipe is totally optional and won't undermine the amazing flavor of these beauties.

The ingredients are so easy to find and if you don't like dill you can easily substitute with parsley, thyme or any other herb of your choice.Same goes to the spices.I kept it simple and added only black pepper and garlic powder.I am sure all spice or cumin would be a great addition to the intial recipe.

Not in the mood for something savory (like me, always) then try my Chocolate-Peanut Butter Pancakes. They are AMAZING!!

Did I tell you that you will have these on your plate in under 30 minutes?Well, I'm telling you now.That means you won't be drained and you will have the energy to go to the gym!Begginers get your props out and be ready to ace the cooking game.They're that easy to make!

"CHEESY" VEGAN SAVORY PANCAKES

Serves: 7 pancakes

Prep. Time: 10'

Cooking Time: 20'

Total Time: 30'

Ingredients:

1 1/2 cups flour (I used 1 cup oat and 1/2 cup spelt)
1 cup unsweetened almond milk or water (use 1 1/2 cups if you use oat flour )
1 chia egg (1 tbsp chia seeds + 3 tbs water)
4 tbsp nutritional yeast
3 tsp baking powder
4 tbs dill chopped
1 tsp garlic powder
1/2 tsp salt
black pepper to taste
olive oil for frying

Method:

1.Mix the chia seeds and the water in a bowl and place in the fridge to firm while you work on the recipe.

2.If you use oat flour process the oats into flour in a food processor.Place the flour, baking powder, nutritional yeast, garlic powder, salt, pepper and chopped dill.Mix together.

3.Put the almond milk into the bowl and whisk.Add the chia seeds and give the mixture a final stir.

4.Heat some oil on a skillet over medium-high heat and place 1/3 cup of the batter at a time.Wait until on the top of the pancake all the bubbles have popped and then flip it (about 3-4 minutes).Repeat the process for the remaining batter.Enjoy!

Red Lentil Dhal

Dinner 1:19 π.μ.

I happen to love dhal and currys.I mean they're so easy to put together and fuss-free.You just gather your ingredients, put them in a pot, cover, let it shimmer and you have the most delicious dinner or lunch in under 30' !Also, you get a very decent amount of protein, so it's perfect for those of you who put the effort lifting them weights at the gym!

This dhal is:

CREAMY

SPICY

EASY TO PUT TOGETHER

SATISFYING

The ingredients you are going to need are very simple.Even if you don't have all the spices or you don't like one, you can leave it out.However, for maximum taste I'd advise you to go to your nearby grocery store and pick them up.Besides spices, you will need red lentils, black beans, tomato passata, onion and garlic.Pretty simple, right?

If you decide to make it, please leave a comment below letting me know how you liked it.Enjoy!!!

Red Lentil Dhal (Vegan, Easy):

Serves: 4 people

Prep Time: 5'

Cooking Time: 25'-30'

Total Time: 30'-35'

Ingredients:

1 cup dry red lentils
1 cup boiled black beans
1/2 cup tomato paste
1 cup coconut milk
1 onion
2-3 cloves of garlic
2-3 tbs oil (I used olive oil)
1/2 tbs grated ginger
1 bay leaf
1 tsp turmeric
1/4 tsp ground cloves
1/2 tsp turmeric
1/8 tsp cinammon
2 cardamom seeds (crushed)
1/8 tsp ground nutmeg
salt and pepper to taste

Method:

1.Collect all of your spices to make your life easier!Dice the onion and mince the garlic.

2.Add the oil to a pot (medium heat) and saute the onion untill it turns transluscent (about 4 minutes).Add the miced garlic and saute for an additional 30 seconds.Add all the spices and saute for another 30 seconds.

2.Rinse the lentils under cold water and add to the pot with 2 and 1/2 cups of water.

3.Add the tomato sauce, cover with a lid and let it shimmer for 15 minutes.

4.After the time has passed, check if the water has been absorbed,if NOT, let it shimmer for 5 more minutes.Then, add the black beans, coconut milk and let it shimmer for 10-15 minutes.

5.Serve with rice or pita bread.Enjoy!

Σελίδες

Fragrant Mexican Bean Stew

Mexican Bean Stew

Ingredients:

Method:

Hearty Cauliflower-Potato Stew

Cauliflower-Potato Stew

Ingredients:

Method:

Cheesy Vegan Savory Pancakes

"CHEESY" VEGAN SAVORY PANCAKES

Ingredients:

Method:

Red Lentil Dhal

Red Lentil Dhal (Vegan, Easy):

Ingredients:

Method:

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