Bean Stew with Cornmeal Dumplings – a Vegan Slow Cooker Meal

Slow cookers are such useful kitchen appliances, making it handy to prepare your meal in advance and then going about your day, yet having the meal ready when you have supper. We’ve enjoyed this hearty meal after working hard in the garden all day.

Serving Size: 4

Ingredients:

• 2 cups dried large soy chunks (vegetable protein)
• splash soy sauce
• 15 ounce can black beans
• 15 ounce black-eyed peas
• 20 ounce crushed tomatoes
• 10 ounces corn
• 2 onions
• 2 carrots
• chopped
• 2 cloves garlic, minced
• 2 teaspoons taco seasoning
• dash of salt and pepper
• chili sauce to taste
• chopped parsley as garnish

for the dumplings:

• ⅔ cup AP flour
• ½ cup cornmeal
• pinch salt
• 2 teaspoons baking powder
• 2 tablespoons cooking oil
• 4-5 tablespoons non-dairy milk

Directions:

1. Place the large soy chinks in a bowl.
2. Reconstitute the large soy chunks by pouring boiling water over them and a splash of soy sauce.
3. Place a lid on the bowl and allow the the chunks to soak and soften.
4. Peel and cut the carrots into medium bite sized pieces.
5. Place the carrots in the slow cooker.
6. Chop the onions and add to the carrots.
7. Drain the black beans and place in the slow cooker.
8. Drain the black-eyed peas and add to the cooker.
9. Add the crushed tomatoes and stir to mix.
10. Drain any excess liquid from the reconstituted soy chunks and add the chunks to the slow cooker.
11. Add the corn (if canned, then drain the liquid first).
12. Mince the garlic and add to the stew.
13. Add the taco seasonings, salt and pepper and mix well.
14. Add a dash of chili sauce, according to taste.
15. Turn the slow cooker on and cook the stew for 6-8 hours.
16. 45 minutes before serving the meal, make the cornmeal dumplings.
17. Place the flour and cornmeal in a bowl.
18. Add the salt and baking powder.
19. Lightly mix with a fork or whisk.
20. Add the non-dairy milk and oil.
21. Stir to evenly mix.
22. Using a large serving spoon or tablespoon, drop the dumplings onto the surface of the stew.
23. Cook the dumplings for 40-45 minutes.
24. Optionally chop a handful of parsley to use as garnish for the stew.
25. Serve the stew hot from the pot, with the chopped parsley sprinkled on top.

Related Posts:

• Beet Dumplings (Knödel) with Vegan Cheese Sauce
• Spicy Lentil and Vegan Sausage Stew
• Vegan Chickun and White Bean Soup
• Review: Potato Mushroom Stew
• Fava Bean Spread

from Vegalicious http://bit.ly/2vn573t
via Why You Should Consider Buying Organic Food

Fresh Blueberry Nut Balls

Quick and easy doesn't have to have to compromise on taste and nutrients! Motion Nutrition have created these tasty snacks to get you energised, feeling good and balanced, all day long.


FRESH BERRY NUT BALLS               
Makes 8
 

• 30g Motion Nutrition Fresh Blueberry Protein Powder
• ¼ cup cashews
• ¼ cup walnuts
• ¼ cup hazelnuts
• 3 tbsp water
• 1 ½ tbsp tahini or nut butter of your choice
• ¼ cup coconut chips
• 1 tbsp hulled hemp seeds, plus another spoonful to roll the balls in

 

1. 1. Add the nuts to a food processor and pulse 3-4 times to roughly chop them.
    
2. 2. Add the protein powder and water, pulsing again to combine.
3. 
   3. Add the tahini or nut butter and hemp seeds to the food procesor, pulsing to form a sticky dough.
4. 
   4. Fold the coconut chips through the mixture with a spoon, then roll into tablespoon sized balls using the palms of your hands.
5. 
   5. Roll the balls in the extra hemp seeds then pop them into the fridge to firm up.
6. 
   6. Once they’re firm, they’re ready to eat. Keep them in the fridge for 4-5 days or in the freezer for up to 3 months.
7.  
8.  

from Planet Organic Blog http://bit.ly/2UU7rOx
via How to Save Money When Buying Organic Foods

Asparagus On Toast with Creamy Maple Mustard Sauce

Asparagus season is so short, we try to enjoy the lovely fresh asparagus as often as possible. This makes an elegant brunch or lunch menu.

Serving Size: 2

Ingredients:

• 1 lb. fresh asparagus, trimmed
• 6-8 slices bread
• 1½ cups soy yogurt
• 1 teaspoon vegetable bouillon powder
• 1 teaspoon mustard (more if you desire)
• 3 tablespoons nutritional yeast
• splash maple syrup
• white pepper

Directions:

1. If you have white asparagus, you will need to peel the lower part of the asparagus using a vegetable peeler.
2. Trim off the woody bottom.
3. Place the prepared asparagus in a large skillet and cover with water.
4. Bring the waster to boil, then turn the heat down and cook for about 3-5 minutes until the asparagus is tender crips.
5. Meanwhile, place the soy yogurt in a saucepan.
6. Add the vegetable bouillon and stir to mix.
7. Add the mustard, nutritional yeast and maple syrup and mix well.
8. Bring the heat to low and warm the sauce.
9. Season to taste with additional salt and white pepper.
10. Toast the bread.
11. Place 1 or 2 slices of toast on each plate.
12. Lay the asparagus on the bread and then spoon the sauce over the top.
13. We garnished the dish with chive blossoms.

Related Posts:

• Creamy Asparagus filled Puff Pastry Shells with Chervil
• Gnocchi with Creamy Vegan Tomato Sauce, Turnip…
• Warm Fall Salad with Walnut Maple Dressing
• Creamy Mushroom and Spinach Crepes
• Creamy Vegan Tortellini with Fresh Veggies

from Vegalicious http://bit.ly/2IwzwEb
via Why You Should Consider Buying Organic Food

Carlin Pea & Carrot Falafels by Hodmedod's

Have you heard of the carlin pea? We certainly hadn't, until the pulse-experts at Hodmedod’s put them on our radar.
They’re like chickpeas but taste chestnutty and originate from northeast England. These carlin pea, carrot and flaked quinoa falafels are delicious for dinner and make amazing lunchbox fillers, for all the meal-preppers out there.

Ingredients:
2 carrots, roughly chopped
3 spring onions, roughly chopped
Handful of fresh coriander
120g dry Carlin Peas, soaked overnight in cold water
1 cup quinoa flakes or rolled oats
1 tsp cumin seeds
1/2 tsp ground turmeric
1 tsp garam masala
1 tsp chilli flakes
1/2 tsp sea salt, to taste 
Freshly milled black pepper, to taste
4 tbsp rapeseed oil or other oil for frying

Method:
1. First, rinse the soaked carlin peas, cover with fresh water and bring to the boil on the hob for 40 to 60 minutes, until tender. Drain and set aside.

2. Next, put the carrot and spring onion in the food processor and pulse a few times, then add in the carlin peas, coriander, spices and seasoning. Blend until everything is combined, leaving some texture.

3. Scoop the mix out of the food processor, then shape the mixture into 12 small flat patties.

4. Heat the oil in a large frying pan, then carefully place the falafels into the pan once the oil is hot. Fry on a medium heat for around 7 minutes, turning occasionally to ensure both sides are evenly browned.

5. Serve with a simple carrot, white cabbage and spring onion slaw, a quick sesame oil and tamari dressing and garnish with chopped coriander.
 
Top Tip

If you haven’t had time to soak the peas overnight, you can do a quick soak by boiling for 10 minutes on the hob then leaving to stand for an hour in the water. After an hour, drain and rinse, then bring to the boil again in fresh water for 40 to 60 minutes, until tender.

from Planet Organic Blog http://bit.ly/2Iq7xG4
via How to Save Money When Buying Organic Foods

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