meatless monday meal ~curried quinoa and black bean stew~

I’m trying to get this recipe to you in between taking care of a sick husband and a stir-crazy toddler…envious of me right now???

Didn’t think so!

Ok, here it is!  My new “go-to” stew!!!

It looks like a lot of ingredients, but it’s a really easy recipe to throw together…literally, just throw it together!  Feel free to modify, if you don’t have shallots, use an onion.  If you don’t have quinoa, try brown rice.  If you don’t have almond butter, use peanut butter.  No coconut oil?  Use olive oil!  I’m pretty sure this recipe is fool-proof!

Curried Quinoa and Black Bean Stew ~vegan, gluten free~

Curried Quinoa and Black Bean Stew

2 tablespoons coconut oil

1 shallot, chopped

3 cloves garlic, minced

1 tablespoon fresh ginger, minced

3 stalks of celery, chopped

2 carrots, chopped

1 sweet potato, peeled and chopped

1 cup crushed tomatoes

1/2 cup dry quinoa

1 can black beans, rinsed and drained

2 tablespoons almond butter

2 tablespoons curry powder

4 cups veggie broth

1 cup water

1 bay leaf

large handful fresh cilantro

2 large handfuls baby spinach leaves

sea salt and pepper

-In a large soup pot, heat coconut oil over medium-high heat.

-Add shallots, garlic, celery, carrot, ginger and saute until fragrant.

-Next, add broth, water, sweet potato, crushed tomatoes, bay leaf, curry powder, quinoa, almond butter and bring to a boil.

-Reduce heat and simmer until vegetables are soft and quinoa is cooked.

-Add black beans and spinach, cook until spinach is wilted.

-If needed, add more water.  Season with sea salt and pepper as needed

-Garnish with cilantro and enjoy!

fall harvest salad with ginger citrus vinaigrette

 I’ve never cooked a turkey in my life and have no desire to start now!  Not surprisingly, I am the one to bring the salad to Thanksgiving dinner!  Therefore, I’m on the quest for this year’s recipe!

This recipe has fall flavors written all over it with chunks of sweet potato, dried cranberries, roasted pumpkin seeds, citrus and ginger.  I really liked it however, Shaye preferred the Three Sisters Salad.  For now, I will continue my search!

fall harvest salad with ginger citrus vingairette

Fall Harvest Salad with Ginger Citrus Vinaigrette

1 sweet potato, cut and roasted

1/4 cup roasted pumpkin seeds

1/4 cup dried cranberries

2 handfuls baby spinach

1 cup cooked and cooled quinoa

fall harvest salad with ginger citrus vinaigrette


Recipe found here

I modified it by using apple cider vinegar instead of the white wine vinegar and olive oil instead of the peanut oil.

-Wash and scrub the sweet potato and cut into slices.  Toss with olive oil, sprinkle with sea salt and pepper and place on a cooking tray lined with parchment paper.  Bake on 400 degrees for ~20 minutes or until tender.

-To assemble salad; toss baby spinach and cooked quinoa with 1/4 cup of salad dressing.  Add baked sweet potato chunks, dried cranberries and roasted pumpkin seeds.


fall harvest salad with ginger citrus vinaigrette

If you try the recipes out, let me know your thoughts!  Or, if you have a favorite fall salad recipe please share!

smokey chickpeas and kale over baked sweet potatoes

This recipe is right on track with my previous post about prepping food for the week.  It was so quick to prepare, I had all the ingredients on hand and it tasted delicious!  Plus, it’s pretty budget friendly costing under $1.50 per serving!  All I had to do was heat the sweet potatoes I baked on Sunday, throw a can of chickpeas in a skillet with kale and fry an egg, taking 15 minutes tops to prepare!

I made a vegan version by omitting the fried egg.  Another option would be to eat the chickpeas and kale over a bowl of quinoa instead of baked sweet potato…or simply eating them alone!  I found the chickpea recipe on this wonderful blog using spinach instead of kale…this recipe is very versatile!  I will definitely be adding this recipe to my quick “go-to” meal list!

smokey chickpeas and kale over a baked sweet potato ~vegan, gluten free~

Smokey Chickpeas and Kale over Baked Sweet Potatoes

1 can chickpeas, rinsed and drained

3 cups greens (kale, spinach, chard, etc…), washed and chopped

a few gluggs of extra virgin olive oil

1 tablespoon paprika

sea salt and pepper to taste

fresh lemon slice

2 baked sweet potatoes

(here is a link on how to bake sweet potatoes)

2 fried eggs (optional)

-In a large skillet heat olive oil over medium high heat.  Add chickpeas, paprika and sea salt and pepper.

-Cook until chickpeas become slightly crispy, about 3-5 minutes.

-Add kale and cook until wilted.

-Squeeze with fresh lemon and serve warm over a baked sweet potato with the option to top with a fried egg.


fried egg with smokey chickpeas and kale over baked sweet potato