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15 Bean and Greens Soup

January 2, 2021 Colleen Stem
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What are you doing today, first weekend of a new year and all.

Me, I am doing what I do every weekend. Clean and make soup! And a few stupid annoying things that I won’t get into…( I hate having to deal with phone shit!)

Anyway lets talk about soup, the best food in the world. You might not think that yourself, and that is just fine, but me, I could, and do, eat soup just about every day (seriously, and I have years of blogging to prove it). It is just so good, well, most soups. Some soups are not good and that is when I do not eat them and nor should you.

This soup just so happens to be a good New Years omen.. Someone just told me beans and greens are good luck to eat at the beginning of a new year so I guess we are in luck. But tell me this, shouldn't I be freaking winning lotteries and shit with the amount of beans and greens I eat all year long? I mean seriously. But back to this soup. A basic 15 bean (or however many types of beans) soup situation. Cooked with a few but delicious veggies, some good spices, a little tomato, and served up whenever it is done and whenever you feel like eating it. A great soup to pop onto the stove, blast the tunes, get into a cleaning grove and basically ignore, and come back to it whenever you are feeling hungry. I mean, what better then to finish off a crazy deep clean and organize of all the closets plus wiping down every single surface in the house (including all the baseboard and window trim) and scrubbing toilets, then with a big ass bowl of warm beans and greens soup. This. This is a good day to me. And don’t say that you wouldn't love it too…but in case you wouldn’t don’t at me and you do you.

Now to the lucky beans and greens soup and maybe some New Years cleaning (or however you want to send your time!)

The stuff. A 15 bean mixture that has been soaking in water overnight, tomato puree, a carrot and and onion, parsnip and celeriac, a couple cloves of garlic, a bunch of collard greens, spices (cumin, paprika, chili powder, red pepper, oregano, and ginger), apple cider vinegar, and salt and pepper.

Basically the only work needed done, to dice it all up. Small dice the onion, carrot, parsnip and celeriac, mince the garlic, and then thinly shill up the collard greens.

Toss it all into a big pot with the spices and a cup or so of water and place on medium heat to start to cook.

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Once veggies have become fragrant and are slightly tender, dump in the soaked beans!

Add water and bring to a boil. Once boiling, reduce to a medium heat and pop a lid on it. Let cook for about an hour.

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And once the beans become tender, dump in the vinegar and tomato puree. Mix it all up, add another cup or so water, and keep in cooking

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Soup, with all the beans, DONE. And so so good.

And basically you jest serve it up whenever you want and eat it. Bread makes a great accompaniment.

Happy New Year!

-C


15 Bean and Greens Soup

  • 2 cups dried bean mixture (can use any number of bean mixture that you want) that has been soaking for a least a few hours but overnight is good

  • 2 teaspoons cumin

  • 1 teaspoon each paprika, chili powder, ginger, oregano

  • 1/2 teaspoon chili flakes

  • a medium onion

  • 2-3 cloves garlic

  • 2 1/2-3 cups total of small diced carrot, celeriac, and or parsnip

  • a small bunch of collard greens (or kale)

  • 1 1/2 cups tomato puree

  • 2 tablespoons apple cider vinegar

  • salt and pepper

  • 7-9 cups water

Start by small dicing up the onion, mincing that garlic, and small dicing up the carrot, celeriac, and parsnip. Dump it all into a large heavy bottom pot along with about a cup of water and all the spiced. Cut the collard greens into thin strips and toss those in too. Put on stove on medium heat and cook for 7-10 minutes or until it comes fragrant and the veggies seems to be tender. Dump in presoaked beans and 6-7 cups water (make sure beans are fully submerged) and bring whole pot to a boil. Once boiling, reduce to a medium heat and place cover on pot. Cook for an hour or so and then add in the tomato puree and vinegar. Add in another cup or two of water and cook for another 1/2 hour to 45 minutes (longer if you want. You can cook and set on simmer and leave on stove for a few hours. Just add more water when needed and stir occasionally) or until all the beans are tender and completely cooked. Season with salt and pepper and then serve.

Left overs should be stored in fridge for a week or so or can be frozen for a few months.

In soups/stews/chilis, Vegetables, Vegan Tags 15 beans and greens soup, soup, vegan, beans, pulses, protein, New Years, grain free, dairy free, gluten free, heathy, plant based, easy, dinner, all day, greens, collard greens, vegetarian, vegetable
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Spinach and Mushroom Lentil Bake

December 19, 2020 Colleen Stem
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A week out to the big holiday!

How are you doing? Are you making all the cookies and cakes and all the things? Are you getting all the cookies and cakes and things given to you? And are you eating all the cookies and cakes and things?

That is cool because that is what is suppose to go down right now. But one thing we all need to do is make sure we are eating some decent food (not cookies and cakes and things) as well.

Like lentils with some veggies. You really can’t go wrong with lentils because they are the best and don’t you dare say otherwise. This bake here is packed with lentils, mushrooms and spinach, is creamy and crispy, hearty and warming, and tastes so freaking good. A no fuss, easy peasy meal that can be thrown together fast and when you are eating it, you are feeling good. And once you start eating it, you probably won’t be able to stop (that was me anyway…)

So make yourself something nice to go along with all the cookies, cakes, and things. You need it.

To the lentils!

The stuff. Red and green lentils, a few big mushrooms, a couple handfuls of spinach, an onion, crushed tomatoes. dill, thyme, sage, and red pepper flakes, chick pea flour, a couple cloves or garlic, water, oil, and and pepper.

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Start with the lentils. Just dump them all into a pot with the water. Place on stove and bring a boil.

Now chop up onion into small bits, mince garlic, and slice the mushrooms thinly and in half.

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Add a splash of oil to a large oven safe skillet and place on stove on medium heat. Once skillet is hot, add in the garlic, onions, and mushroom. Start to cook, adding in all the spices once they start to sizzle. Cook until the onion starts to become fragrant and translucent and fragrant and the mushrooms are slightly browned.

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Once the lentils come to a boil, let cook for another minute or two then remove from heat. (If there is a bunch of foam on top of pot, just scape it off.) Add in the chickpea flour, the tomatoes, and all the spinach. Season with sat and pepper too.

Dump the lentil mixture into the skillet with the mushrooms and onion and mix everything all around until its all incorporated. Level off top and then stick the whole thing into the oven. Bake covered for 30 minutes then remove cover, give the whole thing a (careful, it is hot) good stir, re-level off the tope, and keep baking for another 30-35 minutes or until the top of the lentils are nice and crispy ans the inside is nice an creamy.

The crispy top lentils are everything.

Scoop into bowls, add some fresh chopped something of another if you want ( I had fresh dill and parsley) and eat away.

What is not pictured here is the yellow mustard I had in waiting. Mustard on this… AMAZING!

-C


Spinach and Mushroom Lentil Bake

feed 3-5 people

  • 3/4 cup each red and green lentils (or 1 1/2 cups of either)

  • 1 cup crushed or diced tomatoes

  • 1 small onion

  • 2 cloves garlic

  • 2 tablespoons chickpea flour (can sub with cornmeal or oat flour)

  • 1 teaspoon each dried sage, thyme, and dill

  • 2 large handfuls spinach (about 3 cups)

  • 2-3 large white or cramini mushrooms (about 1 1/2 chopped)

  • 2 1/2 cups water

  • splash of olive oil

  • salt and pepper to taste

Preheat oven to 400

Dump lentils into a pot with the water and bring to a boil. Once boiling, let cook for a minutes or two then remove from heat. If there is a bunch of foam on top, just scrap it off. Mix in the chickpea flour, tomatoes, and spinach. Season with salt and pepper

While lentils are cooking, chop onion into small pieces, slice mushrooms in half, then the halves into thin pieces and mince garlic. Place a large oven safe skillet on stove on medium heat. Add a small splash or oil and once heated, dump the onion, garlic, and mushrooms to the hot skillet. Cook for 5-7 minutes or until the mushrooms start to brown and the onions and garlic are fragrant. Add in the spiced and stir around.

Take skillet off heat and carefully dump in the lentils mixture and mix around with the mushroom and onions. (if you don’t have a large enough oven safe skillet just dump it all into a casserole dish) Level off mixture and place in the oven, covered for 1 hour, removing cover 1/2 way through and giving he whole mixture a mix ad re- leveling it off.

Once baked and nice and crispy (the longer you bake it, the crispier it gets) remove from oven and serve immediately. Toss some fresh dil and parsley on top if you have it. Also mustard as a condiment goes amazingly with this!

In casserole, grain free, Gluten Free, pulses, Vegan, Vegetables Tags Spinach and Mushroom Lentil Bake, red lentils, green lentils, vegan, dinner, protein, holiday, plant based, healthy, mushrooms, vegetables, grain free, gluten free, dairy free, caserole, casserole, recipe
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Tomato Stewed Pumpkin with Cabbage Slaw

October 17, 2020 Colleen Stem
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If you were to ask me what my favorite winter squash would be, I would have to say that I couldn’t choose, I love them all. But when I really, really think about it, when I look deep into my food soul, I could, and I think it would be pumpkin. Yup, pumpkin is my favorite.

Pumpkin is amazing and delicious, Not just as a pie or bread, but eaten in any way that any other winter squashed can be eaten. Fantastic in a soup or roasted or sautéed. And yes, blended up into all sorts of baked goods. It tastes somewhat like butternut squash but less sweet and has a nice nutty, earthiness to it and pairs well with al sorts of great spices, not just pumpkin spice. If you haven’t had it outside of a baked good, well then, make this. You are in for a really treat!

But don’t carve a jack o lantern pumpkin then eat that. Those big pumpkins are not very tasty. Get a small pie pumpkin, those are ones to eat.

Now to the tomato stewed pumpkin!

The stuff. A sugar(pie) pumpkin, a couple nice big ripe tomatoes, a large onion, a clove or two or garlic, cumin and chili powder, vinegar, shredded cabbage, and salt and pepper.

Start with the onion. Cut in half and thinly shred about 1/3 or it. Small dice the rest Also mince up the garlic too.

Add the thinly shredded onion to the shredded cabbage and toss around with vinegar a little salt and pepper then set aside.

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Dice up the tomatoes.

Place the diced onions, minced garlic, tomatoes, and cumin ans chili powder into a big pot with a splash of water and stick on medium heat on stove to start to stew the tomatoes.

While the tomatoes are going, cut up pumpkin. Just cut in half, remove seeds (save for roasting) and cut into small cubes. And sure, if you are not a fan of the skin (my favorite part) just peel the pumpkin with a potato peeler before cutting it up small. But really the skin, it is sooo GOOD!

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Once the tomatoes are soft and mushy, add in the pumpkin. Keep on heat and place a lid mostly over pot. Let cook.

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Soft and stewed and all sorts of everything good.

And then you scoop it into bowls, top with the cabbage slaw, sprinkle with pepper and fresh cilantro if you just so happen to have some, and eat it.

Yeah, pumpkin is my favorite.

-C


Tomato Stewed Pumpkin with Cabbage Slaw

makes 2 bigger or 4 smaller serving

  • 1 small sugar pumpkin (around 3 or a little more cups cubed)

  • 2 large tomatoes

  • 2 heaping teaspoons cumin

  • 1 teaspoon chili powder

  • A few tablespoons water

  • 1-2 cloves garlic

  • 1 large onion

  • 2 cups shredded red or green cabbage

  • 2 tablespoons white vinegar

  • salt and pepper

Start with the onion. Cut in half and thinly slice a little more then half of the half. Toss with the cabbage, the vinegar, and a pinch of salt. Set aside

Dice the rest of the onion and place into a big pot. Grab tomatoes and dice them up as well and place them into the pot with the onions. Sprinkle with a pinch pf salt and pepper and add in the cumin and chili powder. Add 2 tablespoons of water and place on stove on medium heat to start to cook down.

While the tomatoes are stewing away, cut up the pumpkin. Just cut in half, remove seeds (and reserve for roasting) and dice it into small chunks. If you are not one to enjoy the greatness of pumpkin skin (it is really good) then before dicing it, just peel it with a potato peeler.

Once tomatoes have cooked down a bit, place the diced pumpkin into the pot. Add another tablespoon or so of water, mix around, partially place a lid on the pot, and let cook for about 20-25 minutes, stirring occasionally, until the pumpkin starts to fall apart. If at any time it seems like it needs more liquid, just add in another tablespoon or so of water.

Once it is all stewed up, remove from heat, scoop into a bowl or bowls, and top with the cabbage slaw that was made early.

Eat.

In winter squash, Vegan, soups/stews/chilis Tags Tomato Stewed Pumpkin With Cabbage Slaw, savory, pumpkin, fall, dinner, side dish, snack, vegan, gluten free, heathy, plant based, squash, winter squash, hearty, dairy free, stewed, cabbage slaw, grain free, delicious, yummy, food, recipe, blog
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Burnt Broccoli

October 3, 2020 Colleen Stem
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Sometimes it is the simplest of simple things that really get me excited about food. Take for instance burnt broccoli. What exactly is there to say about it other then it is broccoli roasted until it is burnt.

Well I tell ya, it’s amazing and delicious.

I have always been in love with broccoli but lately I have taken to eating more and more of it then usual. Partly because I have been getting a lot of it at the farm, but mostly because I have been craving it in the weirdest way, like every time I get hungry, all I want is to eat is burnt broccoli. What I do is I roast the broccoli unit it is basically burnt. And then I eat it, just like that, nice and burnt and crispy and I just can’t get enough.

Is that a little weird? Maybe sure, but whatever, it is fantastic and I really don’t care if it is weird. I’m doing me and eating a plate of burnt ass broccoli every day makes me happy.

You should try it. It will portably make you happy too.

To the broccoli!

The stuff. All you need is broccoli. You could toss int n a a tiny bit of oil if you want, but I forgo the oil. And salt and pepper if you want too, but again, I don’t want it.

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So basically all you do is brake apart broccoli crowns and stick them on a baking sheet and pop it into a really hot oven for 45 minutes to an hour, depending on how burnt you want your broccoli.

Good and crispy. I might leave it in a tad bit longer but at this point I just wanted to eat it so I just called it.

Then once it is burnt, you eat it. Plain and unadulterated or splashed with lemon juice or even dipped in hummus. Any way is a good way because burnt broccoli is alway going to be good.

-C


Burnt Broccoli

  • Broccoli crowns (at least 1, if not a whole lot. Make as much as you want)

  • olive oil (optional)

  • salt and pepper (optional)

Preheat oven to 450

Break of cut apart broccoli crowns into florets and place on a baking sheet. If you want, lightly oil the baking sheet and or toss broccoli in a teaspoon or so oil.

Place in oven and cook for 45 minutes to an hour or until broccoli is burnt to your liking.

Remove broccoli from oven when done and eat, as a side, in a sandwich, or on it’s own as a great snack.

Tags broccoli, burnt broccoli, vegan, grain free, gluten free, plant based, one ingredient, fresh, fall, food
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Wedge Salad

August 29, 2020 Colleen Stem

I feel like people are constantly throwing shade at iceberg lettuce. When talked about, it is always subpar with other greens in the world, that it has no nutritional value, that it is always soggy, that it is just not classy enough.

Well what I say is that iceberg is a hell of a lot more nutritional than a lot of things (like a bag of chips), that if it is soggy, well you bought it when it was no good, and that I love me some iceberg lettuce and I am classy as fuck.

The wedge, It is exactly what is sounds like, a big wedge of lettuce. Traditionally I think it is covered in a mass amount of blue cheese and bacon, but yeah, I don’t get down with that. Hummus and tomatoes ad mustard, that is how I roll. This “salad” is probably one of my all time favorite salads. Crisp and light lettuce, summer fresh tomatoes, creamy hummus, and the slight tang of mustard. I have been eating this for years and it still never stops being a favorite snack (because It really is what I snack on. And I will eat the whole head of lettuce with a few tomatoes. Nothing better on a hot afternoon). Out of all honesty though, I usually don’t eat it like a wedge, I usually just tear off a hunk of lettuce, slice a a slab of tomato, then dunk it straight into the hummus. That goes straight into my mouth and then I squirt a little mustard in there. That is class.

Now to the wedge!

The stuff. A head of iceberg lettuce (cut into wedges), hummus (store bought or home made), a couple of fresh tomatoes, scallions, yellow mustard, and pepper.

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Thinly slice the tomatoes and chop up the scallions

Grab a wedge of the lettuce and stick it on a plate. Grab hummus and mix around until loose. Add a tablespoon or two or water to help loosen it if it is too thick, then slather wedge in hummus.

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Layer on sliced tomatoes, add more hummus, and drizzle the top with mustard. Oh, and cracked pepper.

And then eat it. One wedge or the whole damn head. No shade from me.

-C


Wedge Salad

Makes 4 wedges

  • a head of iceberg lettuce

  • 3/4 cup homemade or store bought hummus

  • 1/4 cup water(if needed)

  • 2 large fresh tomatoes

  • 2-3 scallions (the green parts)

  • Yellow mustard

  • cracker pepper

Take the head of iceberg and slam it core side down onto a hard surface. This should dislodge the core (a good trick to know) Then cut the head into 4 equal wedges and place each wedge on a plate.

Slice up tomatoes thinly and chop up the green parts of the scallions.

Grab hummus and mix around until loose. If it is really thick add water until it is the consistency of lets say, a creamy thick dressing. Take the hummus and lather each wedge. Layer on sliced tomato, then top with more hummus.

Grab mustard and drizzle (squeeze) all over each wedge. And last but not least, season with pepper.

Now eat it.


In Vegetables, Vegan, salad Tags wedge salad, vegan wedge, iceberg lettuce, plant based, no shade, easy, tomato, hummus, grain free, gluten free, dairy free, snack, healthy, food, summer
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