Recipes from Colleen Patrick-Goudreau, Compassionate Cooks
This stew is indescribably delicious serving it over quinoa (which is incredibly nutritious), couscous (which is a traditional North African accompaniment), or brown rice. Enjoy!
Heat water in a soup pot over medium heat; add onions and garlic and cook until softened, about 5 minutes; add bell peppers, cover, and cook until softened, about 5 more minutes.
Stir in brown sugar, ginger, cumin, cinnamon, and cayenne pepper, and cook, stirring, for 30 seconds.
Stir in peanut butter, and distribute it evenly throughout. Hint: You may want to thin out the peanut butter first by mixing it with some water in a small bowl before adding it to the pot (it will make it easier to incorporate into the stew)
Add sweet potatoes, kidney beans, and tomatoes, and stir to coat.
Add vegetable stock, bring to a boil, then reduce the heat to low and simmer until the potatoes are soft, about 30 minutes
Taste and add salt or other seasonings, if necessary. Serve in individual bowls and top with chopped nuts and cilantro, if desired.
A delicious rich red pepper spread with walnuts and a hint of spiciness. Make this the day before serving to allow the flavors of the spices to mix. The olive oil may separate slightly, so stir well before serving.
In a blender or food processor, combine the peppers and all the remaining ingredients. Taste, and add more spice or salt as necessary.
A quick convenient light meal, snack, or side dish, this is one of my go-to favorites any time of the year.
Place the water and salt in a soup pot, and bring to a boil. Add the edamame, and cook for five minutes. Rinse immediately with cold water, drain well, and set aside.
Meanwhile, in a large bowl, whisk together the vinegar, oil, tamari, agave, lemon juice, salt and pepper.
Add the drained edamame to the bowl, along with the carrots and sesame seeds. Toss well to combine. Chill at least two hours or overnight. Bring to room temperature 30 minutes before serving.
This is a beautiful and delicious appetizer. The contrast between the white cashew cream and black olives is striking – and even more so if you serve it along with traditional tomato bruschetta.
Preheat oven to 400, and line a baking sheet with unbleached parchment paper. Add the oil to a large sauté pan, along with the garlic, shallots, and a pinch of salt and pepper. Cook over medium heat until the shallots begin to glisten, about 5 minutes. Stir in the pine nuts and olives, and sauté for 3 minutes more. Stir in the balsamic vinegar, and turn off heat.
Lightly brush both sides of the bread slices with oil. Arrange on the prepared baking sheet, and bake until the ends of the bread begin to turn golden brown and crispy, about 5 to 7 minutes.
Remove from the oven, and let cool for 10 minutes. Spread a generous amount of cashew cream on each bread slice, and carefully spoon the olive mixture on top. Sprinkle with some minced parsley and basil, and arrange on a pretty serving platter.
Soak the cashews overnight in just enough water to completely cover them. The next day, drain and rinse the cashews. Set aside. In a medium sauté pan, sauté the onions in the 1 tablespoon of oil until translucent and tender, about 5 to 7 minutes.
Place the soaked cashews, sautéed onions, miso, lemon juice, and water into a blender and process until smooth.
Enjoy this fresh, light, delicious salad anytime of the year. Soy-free, wheat-free, oil-free.
Add the kale, oranges, grapefruit, onion, jalapeno pepper, and pine nuts to a large bowl, and set aside. In a separate bowl, whisk together the orange juice, lime juice, vinegar, and agave nectar. Pour the mixture over the salad ingredients, and toss gently to coat evenly. Serve in individual bowls, and garnish with orange zest.
The addition of kale in this classic comfort soup makes it even better, certainly more nutritious, and definitely more colorful! Oil-free if using water to sauté, soy-free.
Heat the oil or water in a large soup pot over medium heat, and add the onion and carrots. Cook, stirring often, until the onion turns translucent and the carrots glisten, about 7 minutes.
Stir in the garlic and cook, stirring, for another minute or so, until the garlic begins to smell fragrant. Add the tomatoes and their liquid and cook, stirring occasionally, for about 10 minutes, until the tomatoes have cooked down a bit.
Add the beans, kale, parsley, water, and bay leaves. Bring to a boil, reduce the heat to low, cover partially, and simmer for 20 to 30 minutes, until the flavors are all incorporated and the kale is tender.
Add the pasta, and stir to incorporate. Cook for 5 minutes more, tasting and adjusting the salt and pepper as needed, then remove from heat and serve.
Digital by TRAINOR