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Rainbow Root Vegetable Salad

This rainbow root vegetable salad is a beautiful and easy dish that adds a gorgeous array of colors to your winter table.

All of the vegetables are raw so the trick is to use a mandolin to slice the veggies so they are just thick enough to hold their shape. Then we add sweet persimmon and golden raisins to perfectly balance the earthy flavor of the root veggies.

It’s a celebration of the seasons bounty which makes it a perfect dish for New Years! Enjoy and best wishes to you as we step into a new year! With love, Jacq

Rainbow Root Vegetable Salad


Serves 6 as appetizer

Ingredients 

  • 1/4 Fennel bulb and fronds
  • 3 small watermelon radish
  • 1 persian Cucumber
  • 2 baby turnip (or 1/2 small turnip, peeled)
  • 1/2 Yellow Beet, peeled
  • 1/2 Chioggia (striped) Beet, peeled
  • 1/2 Red Beet, peeled
  • 3 rainbow Carrots
  • 1 large Fuyu Persimmon (sub fuji apple if not available)
  • 3 Romaine Lettuce Hearts
  • 5 tablespoons Almond Oil, divided
  • 1/2 Lemon
  • Sea Salt
  • Black Pepper
  • 1/2 Orange
  • 1 tablespoon Red Wine Vinegar
  • 1/4 cup roasted almonds, chopped
  • 1/4 cup Golden Raisins
  • 1/2 Lemon
  • Flaky Sea Salt (such as Maldon)

Directions:
  1.  Working on a large baking sheet thinly slice the vegetables into separate little piles. First trim off the bottom of the fennel and thinly slice the bulb using a mandolin. Reserve the fennel fronds for garnish. Next very thinly slice the radish, cucumber, turnip, yellow beet, chioggia beet and red beet.
  2. Wash your hands to remove the red beet juice then trim the carrot tops to 1/4 inch (if applicable) Slice the carrots lengthwise into ribbons using a vegetable peeler. Cut off the top of the persimmon and thinly slice it using a knife.
  3. Trim off the bottom of the romaine and place the romaine leaves on a platter. Squeeze the juice from the lemon over the greens and drizzle with 2 tablespoons almond oil.  Sprinkle with a generous pinch of salt and pepper, and gently toss to coat. Spread greens out on the platter.
  4. Squeeze the juice from the orange into a small bowl. To that add 3 Tbsp almond oil, the red wine vinegar, mustard and a pinch of salt and pepper. Whisk well to blend.
  5. Layer the vegetables and persimmon on top of the greens using tongs. Drizzle with the orange dressing. Sprinkle with the almonds and golden raisins and garnish with the fennel fronds. Finish with a pinch of flaky sea salt and freshly ground black pepper.

The photos in this post were taken by Ashley Randall Photography 

Creamy White Wine Risotto With Roasted Mushroom and Thyme

Creamy White Wine Risotto With Roasted Mushroom and Thyme (Vegan)

If you’re looking for a beautiful and delicious main dish to serve this holiday season, look no further than this creamy White Wine Risotto with Roasted Mushroom and Thyme. I lived in Italy for a while and have so many memories of celebratory dinners with risotto at the center. I think of it as the world’s most elegant comfort food. It’s so satisfying and warming, but still feels like a special occasion food.

Creamy White Wine Risotto With Roasted Mushroom and Thyme (Vegan)

Like a lot of people, I assumed that to get a creamy risotto, you have to add a lot of butter and cheese, but as I began to study plant-based cooking I found out that is absolutely not true! The creaminess is actually achieved by coaxing the starch out the of the special type of rice that is used to make risotto. You do this by adding hot liquid, a little at a time as it cooks, and by stirring a lot. To get the umami flavor that is usually provided by parmesan we add a little miso paste and nutritional yeast instead. We top it off with roasted mushrooms, their meaty texture and flavor in lovely contrast with the creamy risotto.

Creamy White Wine Risotto With Roasted Mushroom and Thyme (Vegan)

The combination of the right technique, the balance of ingredients that add depth of flavor, and the beautiful presentation of this dish make it the perfect star for your holiday meal. Wishing you so much joy, love and deliciousness this holiday season! xoxo, Jacq

Creamy White Wine Risotto With Roasted Mushroom and Thyme (Vegan)

Creamy White Wine Risotto With Roasted Mushroom and Thyme


Prep: 10 minutes     Cook Time:  25 minutes

Ingredients:        Serves 6        

Risotto:

  • 4 cups vegetable broth
  • 2 cups filtered water
  • 1/4 cup extra-virgin olive oil
  • 1 yellow onion, finely diced (about 1 1/2 cups)
  • sea salt
  • 4 garlic cloves, minced
  • 1 heaping teaspoon fresh thyme leaves, plus additional sprigs for garnish
  • 2 cups aborio or carnoli rice
  • 3/4 cup dry white wine
  • 2 tablespoons chickpea miso
  • 2 tablespoons nutritional yeast
  • 1/4 teaspoon white pepper
  • Truffle oil
  • 3 tablespoons Italian parsley, minced

Mushrooms:

  • 1 lb. mixed mushrooms, such as cremini, chanterelles, hen of the woods (aka maitake), oyster, shiitake, etc. cut or torn into bite-size chunks
  • 3 tablespoons olive oil
  • 2 tsp fresh time leaves
  • 4 garlic cloves, roughly chopped
  • 1/4 tsp sea salt
  • 1/4 tsp freshly ground black pepper

Directions:  Pre-heat oven to 450°

  1. Add the broth and filtered water to a pot and bring to a simmer.
  2. Heat the oil in large, heavy-bottomed pan over medium. Add the onions and a pinch of salt and sauté, stirring frequently with a wooden spoon, until the onions soften and start to become translucent, about 4 minutes.
  3. Add garlic and thyme to the onions, stir, then add the rice. Continue to stir frequently to coat the rice in the oil and to prevent sticking. Toast the rice for a few minutes until it smells nutty and edges of the grains look translucent. Pour the wine into the rice and stir until it is completely absorbed.
  4. Ladle in a cup of broth and continue cooking and gently stirring until the liquid has been absorbed before adding another cup. Adjust the heat if necessary to keep both pots at a simmer. Continue to add the broth one cup at a time and cook the rice until it is tender, about 20 minutes. You do not need to stir continuously, but stirring frequently will help your risotto cook evenly and achieve the desirable creamy consistency.
  5. Meanwhile toss the mushrooms, oil, thyme, garlic, salt, and black pepper on a baking sheet then spread the mushrooms out in a single layer. Roast until the mushrooms are browned, about 14 minutes, turning once midway.
  6. Once the risotto is done, stir in the miso paste, nutritional yeast and white pepper. Just before serving, stir in a splash of hot liquid to loosen the consistency, if necessary. Plate and drizzle with a bit of truffle oil, about 1 teaspoon per serving. Top with the roasted mushrooms and garnish each dish with a generous sprinkle of fresh parsley and a sprig of fresh thyme. Enjoy immediately.
Notes:
  • Both chickpea miso and nutritional yeast have a strong flavor, so be sure to use level tablespoons when you are measuring.
  • If you are watching your salt intake you can use low-sodium broth and only 1 tablespoon each nutritional yeast and chickpea miso.
  • The risotto should be loose enough that if you put a scoop in the middle of the plate and shake it, it will spread out. If it holds it’s form, it is too dry, so stir in a bit more hot liquid to loosen it.

The photos in this post were taken by Ashley Randall Photography 

Kalettes with Lemon tahini Drizzle and Goji Berrie

Roasted Kalettes with Lemon Tahini Dressing and Goji Berries

Roasted Kalettes with Lemon Tahini Dressing and Goji BerriesI’ve been reading about kalettes for a while now and was excited to finally find them live and in person, or at least cut and in person, at the farmers market recently.. Also known as lollipop kale or kale sprouts, they are the latest star ingredient of the veggie world, and with good reason. They are an adorable cross between kale and Brussels sprouts, and like their parents, kalettes are loaded with nutrients and health benefits.  Their flavor is slightly less bitter than Brussels sprouts with a mild earthy flavor. You can eat them raw or sautéed, but roasted kalettes are especially delicious!

Roasted Kalettes with Lemon Tahini Dressing and Goji Berries

While they’re great dressed simply in olive oil and a little salt and pepper, here they are turned into something really special with a heavy drizzle of spoon-licking good lemon-tahini dressing and a sprinkle of sweet-tart goji berries.

Kalettes with Lemon tahini Drizzle and Goji Berrie

This recipe is perfect…

  • As a quick, easy, and colorful side for holiday meals.
  • paired with grains, beans and/or other veggies in a Buddha bowl
  • when you’re feeling run down and need a big antioxidant boost without a lot of fuss.

Nutritional Highlights:

  • Kalettes are super low- calorie at 30 per cup, making them a great base for a recipe. They’re also full of vitamins and antioxidants, including vitamin K, folate, vitamin C, and carotenoids.
  • Tahini is a good source of amino acids, vitamin E, B vitamins, trace minerals, and fatty acids that all help with skin cell rejuvenation which is key to keeping your skin looking fresh. #feelgoodglow 🙂
  • You’ve probably already heard that goji berries are extremely high in antioxidants, but they also have the highest concentration of protein of any fruit. They’re also the only fruit containing all of the essential amino acids to make it a complete protein, which makes them an ideal way to beef up, so to speak, plant-based dishes.

Roasted Kalettes with Lemon Tahini Dressing and Goji BerriesEven with all of these wonderful health benefits, the real reason you’ll want to make this recipe over and over again is plain and simple. It’s delicious. Enjoy! xJacq

Roasted Kalettes with Lemon Tahini Dressing and Goji Berries


Ingredients: Serves 4 as a side dish

Kalettes:
  • 1 lb Kalettes, trimmed and halved
  • 1 Tbsp Olive Oil
  • 1/4 tsp Sea Salt
  • 1/4 tsp Black Pepper
Tahini Dressing:
  • 1/3 cup Tahini
  • 1 Garlic Clove, finely minced
  • 3 Tbsp Lemon Juice (about 1/2 lemon)
  • 3 Tbsp Warm Water
  • 1 Tbsp Extra-Virgin Olive Oil
  • 1/2 tsp Sea Salt
  • 1/4 tsp White Pepper
  • Pinch of Smoked Paprika
  • 1 Handful Italian Parsley, minced (1 Tbsp)
Topping:
  • 1 Heaping Tbsp dried Goji Berries

Directions: Preheat oven to 400*

 

  1. Toss the kalettes with olive oil, sprinkle with salt and pepper and toss again. On a parchment lined baking sheet, arrange the kalettes in a single layer, cut side down. Roast until tender-crisp and bottoms brown, about 15 minutes.
  2. Make the dressing while they roast. In a medium bowl whisk together tahini, garlic, lemon juice, water, olive oil, salt, pepper, and paprika until smooth. Fold in the parsley.
  3. Serve the roasted kalettes in a single layer and drizzle generously with tahini. Finish with a sprinkle of goji berries
Note:
  • If Kalettes are not available in your area, baby Brussels sprouts are a nice substitute.
Healthy vegan chocolate chip cookie

Feel Good Chocolate Chip Cookies made with Oats Almond Butter and Banana (Vegan)

Now that my baby is almost a year old, a shocking amount solid food is passing through those tiny lips. He seems to always be hungry so I thought I better start working on some healthy snack food recipes.Healthy vegan chocolate chip cookie

These chocolate chip cookies really fit the bill. They’re made with a few simple, nourishing ingredients, and are vegan and gluten-free. They’re also really quick to make, which is a big bonus since time has never felt so precious to me as it does now.Healthy vegan chocolate chip cookie

These cookies are perfect…
  • anytime you want a healthy snack that satisfies your sweet tooth.
  • when you don’t have time to sit down for a full meal. They’re even healthy enough to eat for breakfast!
  • as a lunch bag treat to take to school or the office.

Healthy vegan chocolate chip cookie

Nutritional Highlights:
  • Eating oats regularly can help lower your risk for heart disease. Oats contain a specific type of fiber known as beta-glucan. Studies have shown the beneficial effects of this special fiber on cholesterol levels for decades.
  • Almonds are a great source of healthy fats, fiber, protein, magnesium and vitamin E. Due to their nutritious make up, they leave you feeling full and satisfied.
  • Bananas are a great way to energize and replenish your body since they are packed with nutrients including vitamin B6, manganese, vitamin C, potassium, fiber, biotin, and copper.

Healthy vegan chocolate chip cookie

Feel Good Chocolate Chip Cookies


Ingredients: Makes one dozen

  • 1 cup Creamy Almond Butter
  • 1 cup Old-Fashioned Oats
  • 1 medium Bannana, mashed (1/2 cup)
  • 1/3 cup Chocolate Chips
  • 1/3 cup Coconut Sugar
  • 1/4 teaspoon Cinnamon
  • Pinch of Sea Salt

Directions:

Preheat the oven to 350*

  1. Mix all of the ingredients together in a large bowl with a fork. If the mixture is too dry to stick together, add one tablespoon of water and mix again.
  2. Line a baking sheet with parchment paper. Spoon one heaping tablespoon of the mixture to make each cookie. Spread the mixture evenly with the back of the spoon to create a 1/4-1/2 inch thick round cookie.
  3. Bake for approximately 15 minutes until the tops of the cookies are lightly golden and the bottoms begin to brown. Allow to cool before serving. Enjoy!

 

7-Grain Blueberry-Rosemary Pancakes with Orange Blossom Honey and Coconut Butter

Big juicy blueberries are in season right now and there’s no better way to enjoy them than first thing in the morning with these moist and fluffy Blueberry-Rosemary Pancakes. I use Bob’s Red Mill Organic 7-grain Pancake mix mix which uses stone ground whole grain flours and whole ground flaxseed meal to create a delicious earthy blend. You can find it at natural food markets or online.

7-Grain Blueberry-Rosemary Pancakes with Orange Blossom and Coconut Butter (dairy-free, egg-free)

Fresh rosemary adds a fragrant herbal element and orange blossom honey adds a sweet floral note. Finish them off with creamy coconut butter and you have next-level blueberry pancakes that you can make in just minutes.

7-Grain Blueberry-Rosemary Pancakes with Orange Blossom and Coconut Butter (dairy-free, egg-free)

They are made perfectly moist and fluffy thanks to aquafaba – the liquid from canned beans that can be used in place of eggs in lots of recipes. If you are unfamiliar with aquafaba you can check out this Facebook page to learn more about it and check out all of the crazy inspiring things people are doing with it.

7-Grain Blueberry-Rosemary Pancakes with Orange Blossom and Coconut Butter (dairy-free, egg-free)

These Blueberry-Rosemary Pancakes are perfect for:
  • when you need a quick, but extra satisfying breakfast.
  • as an easy yet impressive centerpiece for you brunch menu.
  • when you find blueberries on sale at the market.

7-Grain Blueberry-Rosemary Pancakes with Orange Blossom and Coconut Butter (dairy-free, egg-free)

Nutritional Highlights:
  • Eating whole grains regularly can lower your risk of coronary heart disease and promote healthy digestion.
  • Blueberries are low in calories, but highly nutritious and among the world’s most powerful sources of disease fighting antioxidants.
  • Rosemary is known to have memory boosting and mood enhancing qualities making it an ideal herb to enjoy first thing in the morning.

7-Grain Blueberry-Rosemary Pancakes with Orange Blossom and Coconut Butter (dairy-free, egg-free)

7-Grain Blueberry-Rosemary Pancakes with Orange Blossom Honey and Coconut Butter

Ingredients: makes 4 medium pancakes

Pancakes:

1 cup Bob's Red Mill 7-Grain Pancake Mix
3/4 Non-dairy Vanilla Flavored Milk
3 Tbsp Aquafaba (liquid from canned cannelini or chickpeas) 
1 Tbsp Extra-Virgin Olive Oil
1 scant tsp fresh Rosemary, chopped
Pinch of Cinnamon
Pinch of Sea Salt
3/4 cup fresh Blueberries

Toppings:

Orange Blossom Honey
Coconut Butter (sometimes labeled Coconut Manna)

1. In a mixing bowl blend pancake mix, milk, aqufaba, rosemary,  cinnamon and sea salt whisk with a fork to blend. Fold in the blueberries. Do not overmix.

2. Heat a griddle or non-stick pan on medium until water sizzles when you add a drop.  Use a quarter of the batter to make each pancake. Flip the pancakes when bubbles show in the middle of the pancakes and the edges begin to brown. Gently loosen the bottom of the pancake with a spatula before flipping. Cook for another couple of minutes until both sides are golden brown. Serve with a generous pat of coconut butter and drizzle with orange blossom honey.

Notes:
  • Use maple syrup or blueberry jam in place of honey to keep it vegan.
  • You can use one egg in place of the aquafaba if you prefer.
  • Homemade nut milks lead to slightly denser pancakes vs. store-bought milks due to their thicker consistency.
  • Use your leftover cannelini beans to make this Spring Clean Bowl or leftover garbanzo to make this delicious 10-Minute Veggie Curry.
Chocolate Pecan Coconut Overnight Oats (Vegan)

Chocolate Pecan Coconut Overnight Oats

Chocolate Pecan Coconut Overnight Oats (Vegan)

This Chocolate Pecan Coconut Overnight Oats recipe is my favorite that I have come up with so far during my new overnight oat obsession. The flavors are inspired by those chocolate-coconut candy bars that I used to love as a kid, but made with pure healthy ingredients that make it a deliciously nutritious way to start the day.

Chocolate Pecan Coconut Overnight Oats (Vegan)

I love that it really fills you up and satisfies any morning sweet tooth. Since it has a great balance of whole-grain carbohydrates, plant proteins, and healthy fats it keeps you feeling strong and energized all morning! It takes only a couple of minutes to throw together at night and in the morning you have a nutty, chocolatey breakfast to enjoy at home or on the run.

Chocolate Pecan Coconut Overnight Oats (Vegan)

These chocolate pecan overnight oats are great fuel for a workout and also make a fabulous healthy snack or dessert. They keep a few days in the fridge so it’s nice to double or triple the recipe so you have them ready to enjoy anytime.

Chocolate Pecan Coconut Overnight Oats

Ingredients: Serves 1

1/4 cup Old-Fashioned Rolled Oats
1/2 cup Almond or Cashew Milk
1 Tbsp Chia Seeds
1 Heaping Tbsp Pecan Pieces
1 Tbsp Coconut Flakes
1 tsp Cacao Powder
1 tsp Cacoa Nibs
1 Medjool Date, chopped
Pinch of Sea Salt

Toppings:

Additional coconut flakes, nuts and cacao nibs. Drizzle maple syrup for added sweetness if desired.


In a half-pint jar or small bowl add the oats, milk, chia, pecans, coconut, cacao powder and nibs, date, and sea salt. Mix well with a fork. Cover with a lid or plastic wrap. Place in the refrigerator overnight or for a minimum of four hours and up to three days. Add the toppings just before serving. Enjoy!

Golden Green Goddess Overnight Oats

These overnight oats are full of so many feel good ingredients, you can’t help but feeling all powerful after eating them! Both spirulina and hemp seeds are plant-based sources of complete proteins, meaning they contain all of the essential amino acids your body needs to repair tissue and to keep running like a well oiled machine. Spirulina is a blue-green algae that comes in powder form and has been used as a superfood dating back to the ancient Aztecs.  It is about 60% protein and has a earthy, green taste. Hemp seeds are one of the best balanced sources of Omega-3 and Omega-6 fatty acids and have a rich nutty flavor. Both can be found in the superfood or supplement section of your health food market.

Spirulina Banana Overnight Oats

The  savory flavors are balanced with the sweetness of banana and honey and the tartness of  golden berries. Indigenous to Peru, golden berries have recently gained wide popularity thanks to their high nutrient and antioxidant content, tangy sweet flavor and chewy texture. If golden berries are not available you can substitute dried goji berries or cranberries. Together with brain-boosting walnuts, the ingredients come together to create a uniquely nourishing, energizing and tasty breakfast that takes just minutes to put together. It’s definitely a divine start to the day. Enjoy!

Spirulina Banana Honey Overnight Oats

Green Golden Goddess Overnight Oats

Ingredients: Serves 1

1/4 cup Old-Fashioned Rolled Oats
1/2 cup Almond or Cashew Milk
1/2 of a Small Banana, mashed (about 2 Tbsp)
1 Tbsp Hemp Seeds
1 Tbsp Golden Berries
1 Tbsp Walnut Pieces
1/4 tsp Spirulina
1/4 tsp Honey
Pinch of Sea Salt

Toppings: 

Sliced banana and additional walnut pieces and goldenberries. Add a drizzle of honey for added sweetness if desired.  

In a half-pint jar or small bowl add the oats, milk, hemp, chia, golden berries, walnuts, spirulina, honey and sea salt. Mix well with a fork. Cover with a lid or plastic wrap. Place in the refrigerator overnight or for a minimum of four hours and up to three days. Add the toppings just before serving.

 

Peanut Butter and Jelly Overnight Oats

Peanut Butter and Jelly Overnight Oats

Peanut butter and jelly are one of those flavor combinations that is never a bad idea! I love them together so much I ate PB&J sandwiches for lunch every day for years growing up. There’s no reason such a classic pairing should be limited to the confines of a brown paper bag. Here they move into the morning sunshine to dress up a hearty and heart-healthy serving of overnight oats.  Peanut Butter and Jelly Overnight Oats

Once I posted this on my Instagram it quickly became a breakfast staple for my whole family not only because it is so tasty, but also because it’s so easy to make. In fact, you may even have all of the ingredients on hand, so why not put it together tonight? I promise you’ll have something delicious to wake up to in the morning. Enjoy!

Peanut Butter and Jelly Overnight Oats

Ingredients: serves 1

1/3 cup Old- Fashioned Rolled Oatmeal
2/3 cup Cashew or Almond Milk
1 Tbsp Chia Seeds
1 Tbsp Raisins
Pinch of cinnamon

Toppings:

1 heaping tsp Peanut Butter
1 heaping tsp Jam
Fresh fruit, sliced if needed

In a half-pint jar or small bowl add the oats, milk, chia, raisins, and cinnamon.  Mix well with a fork. Cover with a lid or plastic wrap. Place in the refrigerator overnight or for a minimum of four hours and up to three days. Add the toppings just before serving.

Note:

You can use any flavor jam and fruit combinations that you like. My favorite is strawberry jam with fresh strawberries, but depending on the season you may want to use fig jam with fresh figs, peach preserves with fresh peaches or even use a mix of flavors such as apricot jam with fresh blackberries.

Healthy Vegan Shamrock Shake

Minty Feel Good Shamrock Smoothie

With St. Patty’s Day coming up I was hit with a touch of nostalgia today. I was remembering my days as a kid when March was a particularly exciting month because it meant I got to get a Shamrock Shake at my weekly trip to Mc Donald’s. I haven’t had fast food in years, but the memory left me craving a cold minty-vanilla beverage with a preternatural hue. So, of course, I decided to create a version using all natural feel good ingredients. It turned out to be so  delicious, it was hard to stop myself from drinking it all before I took pictures!

Healthy Vegan Shamrock Smoothie

Below you’ll find the recipe for this sweet, creamy, Shamrock Smoothie. It’s vibrant color looks all the more beautiful when you know it’s not made with a bunch of artificial food colors. Instead we use a touch of blue-green algae called Spirulina that is quite possibly the most nutritious food on the planet. You can find it in the supplement or superfood section of natural food markets and health food stores. The original Shamrock Shake is sweetened with corn syrup. Here we use fiber filled Medjool dates instead. And in place of added gums, we use avocado to make it smooth and fluffy.

Healthy Vegan Shamrock Smoothie

I hope you enjoy it as much as I do. Have a very Happy St. Patty’s! xo Jacq

Minty Feel Good Shamrock Smoothie

Ingredients: 2 Servings

Smoothie:
1/3 cup Cashew Nuts
2/3 cup Water
10.6 ounces (300g) Vanilla Cashew or Almond Yogurt
2 Medjool Dates
A handful of Spinach or Chopped Kale 
1/2 tsp Peppermint Extract 
1/4 tsp Spirulina Powder
1/2 Avocado
3/4 cups Ice

Topping:
Coconut Whip Cream
1 tsp cacao nibs
Fresh Mint Leaves

Blend the cashews, water, yogurt, dates, greens, extract, and spirulina together on high until smooth. Add the avocado and ice and briefly blend again. Top with coconut whip cream and garnish with cacao nibs and fresh mint. Enjoy!

Note:

Spirulina is filled with protein, B vitamins, iron, and moreso even though this recipe only calls for a small amount, you can use up the rest by adding a spoonful to all of your favorite smoothies. If you decide to skip the spirulina, the smoothie will be still be green, but not quite the same bright minty color.

Spanish White Bean and Vegetable Stew

Hearty Spanish White Bean and Vegetable Stew

This hearty, spicy dish is inspired by a traditional Spanish stew called Fabada. It has all of the warm, comforting flavors of the original, but with an extra helping of veggies and plant-based meaty goodness in place of pork sausage and bacon.

Spanish White Bean and Vegetable Stew

This recipe is perfect…
  • comfort food on a cold winter’s night.
  • to feed a group without breaking the bank.
  • to serve to people who think a meal is not complete without meat. This will change their minds!
  • when you want a filling, replenishing meal after a workout.
Nutritional Highlights:
  • The beans, soyrizo, and seitan bacon make this a very protein rich dish with all of the essential amino acids. Studies have shown that plant protein can be more filling and satiating than meat sources.
  • One teaspoon of paprika has 37 percent of the recommended daily intake of vitamin A which can help protect your eyes bright and your skin clear.
  • Beans are considered heart healthy because they contain an abundance of soluble fiber, which can lower cholesterol and triglyceride levels when you make them a regular part of your diet.

So next time you feel like cozying up with a big bowl of soup, I hope you try this easy, flavorful and satisfying dish. Enjoy! xo

Hearty Spanish White Bean and Vegetable Stew

 Ingredients: 4-6 servings

 1 Tbsp Extra Virgin Olive Oil 
 1/2 large Onion, cut into 1/4 inch thick slices
 4 cloves Garlic, peeled and halved
 1 cup Cannellini or other large White Beans,soaked overnight, rinsed, drained
 1 1/2 Tsp Smoked Paprika
 1 pinch Saffron Threads, crushed
 1 bunch Kale or other Leafy Greens
 5 Fingerling or Baby Potatoes, quartered
 3 large Carrots, cut into 1- inch pieces 
 2 Celery ribs, cut into 1- inch pieces
 3 slices Seitan Bacon or Tempeh Bacon, diced 
 4 oz. Soy Chorizo 
 1/2 tsp each Sea Salt and Black Pepper
 1 Tbsp Italian Parsley, chopped
 1 lemon cut into wedges

1. Heat oil over medium in a large Dutch oven or pot, add onion and garlic and sauté until lightly browned. Add the beans, paprika, crushed saffron, and 7 cups cold water and bring to a boil. Reduce the heat and simmer 35 minutes.

2. Remove the stems and any thick ribs from the kale and chop them. Roughly chop the kale leaves separately and set aside. Add the kale stems & ribs, potato, carrots, celery, tempeh bacon, chorizo, salt, and pepper to the pot and simmer until the vegetables and beans are tender and the cooking liquid is slightly reduced, about 25 minutes longer.

3. Stir in the kale leaves to wilt. Season lightly with salt and pepper if needed. Serve in bowls, garnish with parsley and squeeze the juice from a lemon wedge over each bowl. Refrigerate any leftovers.

Notes:
  • If you did not soak beans overnight, you can do the quick soak method by covering beans with water, bringing to a boil for a couple of minutes, turning off the heat and allowing to soak covered for 1 hour before draining and rinsing.