Tag Archives: Zest (ingredient)

Lentil Quinoa Stew with Red Chard

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This is one of our new favorites FOR SURE! My hubby loved it and so did our toddler, she ate two bowls! I reduced the amount of spice for her and I have to admit, I was a little surprised she ate so much because it still had quite a kick!

The original recipe is from Melody from Melomeals – I made a few changes to make it a wee bit healthier.

This recipe calls for her Goaty Cashew Cheeze and Easy Garlic-Roasted Marinara Sauce (Oil-Free) so if you just made the sauce from my post yesterday… save some for this! The Goaty Cashew Cheeze is excellent to have on hand so whip up a batch of that tonight so it will be ready to use!

I’ve learned a ton from Melody’s website! She uses a few base recipes to make a bunch of different dishes, all delicious!

This stew is nice and thick, perfect for turning into burgers!! I mixed 1 cup of the leftover soup with 3/4 cup rolled oats and 1 Tbsp flax meal. It’s sitting in my fridge tonight and will make perfect burgers tomorrow! I think I’ll wrap them in collard greens, that sounds delish! Here’s the “How to Make Burgers Out Of Leftover Soup” recipe if you need a reference.

Lentil Quinoa Stew with Red Chard

  • Water or broth for sautéing
  • 1 tsp good quality Italian Seasoning
  • 1/4 – 1/2 t crushed red pepper flakes (omit if you don’t like hot – I only used a few dashes and it was a little spicy but good)
  • 1 large onion, diced
  • 4 cloves garlic
  • 3 c cooked lentils – I used 2 cans of Lower Sodium Organic Black Lentils, rinsed well (Sprouts sells them)
  • 3 cup water or broth – I used water
  • 2 cup Easy Garlic-Roasted Marinara Sauce (A MUST!)
  • 3 Cup greens of choice, chopped – I used a whole bunch of red chard, stems included
  • 1 cup sliced mushrooms – I used one whole package of sliced mushrooms
  • 1/2 cup quinoa, rinsed
  • 2 Tbsp balsamic vinegar
  • 2 – 4 Tbsp Goaty Cashew Cheeze (I used 4Tbsp)
  • 1/4 tsp freshly grated nutmeg
  • 1/2 – 1 tsp t lemon zest (I zest all citrus before using and freeze it!)
  • Pepper to taste
Method:
  1. Saute dried spices, onions, chopped chard stems and garlic for 3 minutes
  2. Add the rest of the ingredients EXCEPT the chard leaves, balsamic vinegar, Goaty Cashew Cheeze, nutmeg, lemon zest and pepper – cover and bring to a boil for 15 minutes
  3. Remove lid, add chopped chard leaves and cover, cook for a few minutes or until chard wilts
  4. Take off heat, stir in vinegar, goat cheese, nutmeg, zest and add pepper to taste

Saute onions, garlic and chard stems with red pepper flakes and italian seasoning

Add selected ingredients (I messed up and added the Cheeze early but it was still good!)

Add chard leaves

Add balsamic, Goaty Cheeze, fresh nutmeg, lemon zest and pepper

Enjoy!!!

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Spicy Sweet Cranberry Chutney (Great on oatmeal!)

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Just in time for your holiday meal! This cranberry chutney is really good and would be an excellent addition to any holiday dish – any dish for that matter! This recipe was written to go with seitan. We ordered Indian food last night and added it to that, it was delish! I don’t make things like this often so this was a real treat! (Trying to reduce the amount of sugar I use in my recipes.) This freezes well too.

*UPDATE* I recently made a batch of this with 1/4 tsp Stevia instead of sugar and it turned out great! I’ve been adding it to my daughter’s oatmeal. She loves it!

Spicy Sweet Cranberry Chutney

This is another awesome recipe from Melomeals, of course! 🙂

Cranberry Chutney

  1. 2 c cranberries
  2. 2 apples – I used organic Gala apples 
  3. 2 Serrano chilies – I deseeded mine
  4. 1 T chopped fresh ginger – I love ginger so I added 1 extra Tbsp
  5. Juice of 2 oranges
  6. 2 3 inch pieces of orange zest
  7. 1/2 c apple cider vinegar
  8. 1 t cinnamon
  9. 1 1/4 c sugar – Use 1 cup of raw sugar OR use 1/4-1/2 tsp Stevia 
  10. 1/2 t salt
Instructions:
  1. Place in saucepan and cover. Cook over medium heat for 30 minutes or so. Stir often.
  2. If you want to tone it down, remove the serrano chilies and reduce ginger to 1 teaspoon.  If you don’t have oranges you can use water or any fruit juice you have around.

Place all ingredients into saucepan and cover. Cook over medium heat for about 30 minutes

Stir often

All done!