#VegetableStew with Herbed #Dumplings

"Fluffy herb-infused dumplings are spooned directly onto this cozy vegetable stew so they soak up the savory broth as they steam. Hearty red potatoes bulk up the base, while pearl onions bring bite-sized bursts of sweetness that complement the earthy mushrooms and carrots. Blending half of the navy beans until they’re smooth before adding them to the pot helps thicken the stew and give it body, not to mention add fiber to keep you satiated. The rich flavors of red wine and vegan Worcestershire sauce transform standard veggie stock into a heavenly broth that practically begs to be slurped up at the end of your meal. Be sure to garnish each serving with extra fresh herbs, and enjoy!

Tip: To peel fresh pearl onions, place them in boiling water 1 minute; drain. When cool enough to handle, squeeze from the root end to pop them out of the outer skin (you may need to cut the end of the onion).

Ingredients

8 oz. fresh button mushrooms, halved
1 cup sliced celery
½ cup chopped onion
¼ cup red wine or low-sodium vegetable broth
2 tablespoons no-salt-added tomato paste
3 cups low-sodium vegetable broth
1½ lb. small red potatoes, halved or quartered into bite-size pieces
3 carrots, cut into 1-inch chunks
8 oz. fresh pearl onions, peeled, or 1 cup frozen pearl onions
1 parsnip, cut into 1-inch chunks
1 tablespoon vegan Worcestershire sauce (such as Robbies brand)
2 teaspoons chopped fresh thyme
1 teaspoon garlic powder
1 bay leaf
1 15-oz. can no-salt-added navy beans, undrained
Sea salt, to taste
Freshly ground black pepper, to taste
1 cup white whole wheat flour
2 tablespoons chopped fresh herbs, such as parsley, chives, thyme, and/or basil
2 teaspoons nutritional yeast
1 teaspoon baking powder
1 teaspoon onion powder
⅔ cup unsweetened, unflavored plant-based milk
3 tablespoons soaked raw cashews

Instructions

Soak cashews in enough very hot water to cover 15 minutes; drain and rinse.
In a 5- to 6-quart Dutch oven cook mushrooms, celery, and chopped onion over medium 4 minutes, stirring occasionally and adding wine, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add the remaining wine and cook about 4 minutes or until liquid has evaporated. Add tomato paste; cook and stir 2 minutes. Add the 3 cups broth, stirring to remove any browned bits from bottom of pan. Add the next eight ingredients (through bay leaf). Bring to boiling; reduce heat. Cover and simmer 15 to 20 minutes or until vegetables are almost tender.
In a small food processor or blender process half of the navy beans until smooth. Add to stew along with remaining undrained navy beans. Season stew with salt and pepper. Remove bay leaf. If stew seems too thick, stir in enough water to reach desired consistency.
Meanwhile, for dumplings, in a bowl combine flour, herbs, nutritional yeast, baking powder, and onion powder. In a small food processor or blender combine milk and cashews. Process until smooth. Add to flour mixture; stir with a fork just until blended.
Drop batter in eight portions over surface of stew. Cover and cook 10 to 12 minutes or until a toothpick inserted into dumplings comes out clean. If desired, sprinkle servings with additional chopped herbs."

FMI (includes nutritional information):
https://www.forksoverknives.com/recipes/vegan-soups-stews/vegetable-stew-with-herbed-dumplings/

#SolarPunkSunday #ForksOverKnives #VeganRecipes #Recipes

Curried #ButternutSquash and #Cauliflower Stew

By Nancy Macklin, RDN,
Oct 3, 2022

Prep-time: 25 MINUTES / Ready In: 45 MINUTES
Makes 8 cups stew + 4 cups rice

"Whip up this colorful curry stew when squash season is in full swing. Cubes of sweet butternut squash get mouthwateringly tender as everything simmers on the stove and cauliflower rice absorbs the fragrant flavors of the Indian-inspired broth. Green bell peppers, carrots, and spinach add extra veggie goodness, while cilantro and fresh lime juice, added just before serving, brighten things up. Ladle a hearty portion over a bed of brown rice and enjoy a comforting meal that warms you up from the inside out.

Tip: To avoid going overboard on saturated fat, make sure to use refrigerated coconut milk beverage and not canned coconut milk for this recipe.


Ingredients

1 cup chopped onion
1 cup chopped green bell pepper
½ cup chopped carrot
4 cloves garlic, minced
2 cups low-sodium vegetable broth
4 teaspoons curry powder
2 cups unsweetened coconut milk beverage
1¼ lb. butternut squash, cubed
1 10- to 12-oz. package fresh cauliflower rice
1 5- to 6-oz. package baby spinach
2 tablespoons lime juice
¼ cup chopped fresh cilantro
Sea salt, to taste
Freshly ground black pepper, to taste
4 cups hot cooked brown basmati rice
Lime wedges, sliced jalapeño peppers, and/or fresh cilantro (optional)


Instructions

In a 5- to 6-quart Dutch oven cook onion, bell pepper, carrot, and garlic over medium 4 minutes, stirring occasionally and adding broth, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add curry powder; cook and stir 30 seconds. Add the remaining broth, the coconut milk, squash, and cauliflower rice. Bring to boiling; reduce heat. Cover and simmer 20 minutes or until squash is very tender.
Transfer 2 cups of the stew to a small blender or food processor. Cover and blend until smooth; return to pan. Stir spinach into stew; cook 2 to 3 minutes or until spinach is wilted and tender. Stir in lime juice and cilantro. Season with salt and black pepper.
Serve stew over basmati rice. If desired, serve with lime wedges, jalapeño peppers, and/or cilantro."

https://www.forksoverknives.com/recipes/vegan-soups-stews/curried-butternut-squash-and-cauliflower-stew/

#SolarPunkSunday #ForksOverKnives #VeganRecipes #Recipes

Best-Ever #BeeflessStew

By Cathy Fisher, Nov 15, 2021

"Tuck into this cozy meal whenever you’re in need of a little TLC. #PortobelloMushrooms add rich flavor and meaty texture to this chunky classic-style stew, while a medley of fresh veggies soaks up the herbaceous broth. Fresh rosemary and parsley deliver a beautiful depth of flavor that develops over time, so don’t be afraid to freeze your leftovers for a rainy day! And be sure to check out our full collection of vegan stew recipes here.

Tip: Fresh rosemary is wonderful in this stew, but if you only have dried, use ½ teaspoon."

Ingredients

1½ large yellow or white onions, chopped into ¾-inch pieces (about 3 cups)
3 medium carrots, sliced lengthwise and cut into ¾-inch pieces (about 2¼ cups)
3 ribs celery, cut into ¾-inch pieces (about 1 cup)
2 medium portobello mushrooms, cut into ¾-inch pieces (about 4 cups)
6 cloves garlic, minced
2 lb. white potatoes, peeled and cut into ¾-inch chunks (about 6 cups)
⅓ cup no-salt-added tomato paste
1 tablespoon dried Italian seasoning
1 tablespoon paprika
2 teaspoons finely chopped fresh rosemary
1½ cups thawed frozen peas
½ cup chopped fresh parsley


Instructions

In a Dutch oven or soup pot, cook onions, carrots, and celery with 1 tablespoon water over medium-high heat for 8 minutes, stirring frequently and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Stir in mushrooms and garlic; cook 5 minutes more, stirring frequently and adding water as needed.
Stir in potatoes, tomato paste, Italian seasoning, and paprika. Add 5 cups of water. Bring to boiling; reduce heat to medium-low. Stir in rosemary. Cook, covered, 15 minutes, stirring occasionally. Stir in peas; cook, covered, 5 minutes more or until carrots and potatoes are tender.
Transfer 2 cups of the mixture to a blender. Cover and blend until smooth. Return to soup pot. Stir in parsley."

https://www.forksoverknives.com/recipes/vegan-soups-stews/best-ever-beefless-stew/

#SolarPunkSunday #ForksOverKnives #VeganRecipes #Recipes

#Forksoverknives :

Last December, we were encouraged when the Dietary Guidelines Advisory Committee—the experts that inform federal nutrition policy—released its recommendations for the 2025–2030 U.S. Dietary Guidelines.

The science-backed report called for choosing plant over animal proteins, limiting saturated fat, and eating a more whole-food, plant-forward diet overall. The official guidelines, released this week, diverge from that advice.

#food #foodpyramid #plantbased #vegan #protein

Starting a renewed Food Journey to help fend off the bad juju of aging (aka NAFL)

Thai Pineapple Curry with Sweet Potato and Tofu

#ForksOverKnives

Beans! That’s what’s for dinner!! Cheap, environmentally sound, packed with other nutrients, and zero cholesterol. 🫘✨👍

Otherwise, WHERE DO YOU GET YOUR FIBER??!

#beans #fiber #ForksOverKnives #GoPlantBased

"It should come as no surprise that the Standard American Diet, which can block arteries to the heart, brain, and all other parts of the body, can also block arteries to the entire genital region."

https://www.forksoverknives.com/wellness/how-not-to-need-viagra/#gs.7PNV3i0

#health #diet #plantbased #forksoverknives #vegan #science