Peanut Lentil Stew

Ingredients:

Produce/dried goods

• 4 cloves Garlic - minced

• 1 cup raw Cashews or Peanuts

• 2 cups Spinach chopped. This also good with kale or collard greens but you will want to add them when there is about 20 minutes left as they are hardier than spinach.

• 1 Sweet potatoes or 2-3 carrots chopped

• 2 Yellow onions, small (or one med/large) - chopped

• Any additional vegetables you want to add in! I always add in whatever I have lying around in my produce container.

Canned Goods/condiments

• 2 cups Vegetable broth - may need to add extra - should be enough to fully cover the ingredients

• 1 12oz can crushed Tomatoes - you could also do an equivalent amount of fresh diced tomatoes.

• 1/3 cup Peanut butter (or nut butter)

Pasta & Grains

• 1 cup (ish) lentils

Baking & Spices

• 1 tsp Chili powder

• 1 tbsp Curry powder (plus more if you like)

• 1 tsp cumin

• 1 tsp Salt

Oils & Vinegars

1 tbsp Coconut or olive oil

Directions:

Throw all ingredients except spinach in crockpot, stir, and set for 3.5 hours - Stir a couple times while it is cooking if you are home (if not, don’t worry about it). Add the spinach in when there is about 5-10 minutes left. The stew is done when the lentils are fully cooked so you may want to remove prior to 3.5 hours if they are done sooner. Add additional spices if needed.

You can also make in a large pot on the stove rather than a crockpot - start with onions, then garlic, then adding the rest of the ingredients in and simmer until lentils are cooked. This should only take about 20-30 minutes. Again, add the spinach at the end so they are not too over cooked.

May want to serve with rice or quinoa.

Slow Cooker Quinoa Lettuce Tacos

Ingredients

• 1 cup quinoa

• 1 cup chicken stock or vegetable broth

• 2 cans (15 ounces EACH) black beans or kidney beans

• 1 can (14.5 ounces) diced tomatoes in tomato juice - low salt

• 1 can (10 ounces) enchilada sauce - look for lower sugar versions

• 1/2 pack (7.5 ounces) frozen corn

• 3 tablespoons or 1 packet (1.25 ounces) taco seasoning

• 1 bag frozen or fresh kale or spinach

• Large leaf lettuce such as bib, iceburg, or romaine for taco shells

• Top with your favorites: queso fresco cheese, diced avocado, cilantro, fresh lime

• Can add your choice of cooked meat to add at the end if you prefer

• Feel free to add extra veggies! The more veggies the better!

Directions

• Rinse the quinoa in a fine mesh sieve to remove bitter saponin coating.

• In a large crockpot (I use a 6 quart crockpot), add in the quinoa, chicken stock (vegetable broth to keep vegetarian), drained and rinsed black beans, undrained diced tomatoes in tomato juice, enchilada sauce, corn, and packet taco seasoning (or homemade taco seasoning).

• Stir. Cover and cook on high 2.5 hours to 4 hours depending on the heat of your slow cooker.

• Important notes with cooking quinoa in slow cooker: slow cookers cook at different temperatures! You'll want to watch this carefully if you have a slow cooker that runs hot so the quinoa doesn't get mushy. This recipe doesn't work on low because quinoa will get mushy when cooked on low for long time periods.

• When quinoa is cooked through, serve on lettuce wrap or eat as is and top with your desired toppings.

• Garnish with a squeeze of fresh lime, cilantro, and diced avocado

Two vegan recipes to try that are nutrient rich!

Recipes: (adapted from the minimalist baker - https://minimalistbaker.com/30-minute-cheesy-kale-chips/

Mexican inspired “cheesy” chips:

Ingredients:

• 4 cups chopped kale leaves (washed, thoroughly dried // stems removed)

• 2 tbsp olive or avocado oil (I used avocado oil)

• 1/3 cup raw cashews

•  ¼ cup raw or roasted (unsalted) sunflower seeds

• 5 Tbsp nutritional yeast

• 1/4 tsp each salt + black pepper

• 1 tsp garlic powder (I was out so i used fresh garlic finely chopped)

• 2 tsp Mexican inspired spice blend

• Pinch of cayenne if desired 

Rosemary garlic chips:

Ingredients:

• 4 cups chopped kale leaves (washed, thoroughly dried // stems removed)

• 2 tbsp olive or avocado oil (I used lemon infused olive oil)

• 1/3 cup raw cashews

•  ¼ cup raw or roasted (unsalted) sunflower seeds

• 5 Tbsp nutritional yeast

• 1/4 tsp each salt + black pepper

• 1-2 tsp garlic powder (I was out so i used fresh garlic finely chopped)

• 2 tsp dried rosemary 

Directions:

Preheat oven to 300 degrees F

Place kale in a large bowl and drizzle oil over it. Mix the oil in by stirring or using your hands to mix

Place cashews, sunflower seeds, and seasoning into a food processor and blend until it makes a fairly fine gritty powder

Mix powder into kale by massaging in with hands (best method) or by stirring.

Spread kale pieces evenly on baking pans. Try not to overlap kale pieces so they can thoroughly dry out.

Bake for about 10 - 15 minutes until dried out and not wilted - then cool until dry and crisp. May need to cook longer depending on moisture level of the greens .