Vegan Moroccan Stew


This is adapted from a recipe found on It made a huge batch, half went right into the freezer but it’s so good I’m planning on pulling it right back out.

Moroccan spice mix ingredients
Spice Mixture:
1.5 teaspoon ground cinnamon
1.5 teaspoon ground cumin
1.5 teaspoon kosher salt
3/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 teaspoon ground turmeric
1 teaspoon curry powder
Mix together in bowl.

Stew ingredients
2 tablespoon ghee
1 large onion, chopped
4 cups finely shredded kale
1 litre organic vegetable broth
1 can garbanzo beans, drained
1 large can diced tomatoes, undrained
3 large potatoes, peeled and diced
2 sweet potatoes, peeled and diced
4 large carrots, chopped
1 1/3 cup dried red lentils, rinsed
1/2 cup chopped dried apricots (or plums)
1 tablespoon local raw honey
1 teaspoon ground black pepper, to taste

Melt ghee in your largest pot, add onion and saute for 5 minutes. Add chopped kale and saute until wilted. Add spice mix and stir for a few minutes. Add all other ingredients except honey and black pepper, adding water if needed to cover ingredients. Bring to boil, turn heat to low, and simmer 40-50 minutes, until veggies are soft. Stir in honey and black pepper.


Turkey veggie chili


The ingredients for my chili varies, I usually just use whatever strikes my fancy. This batch was so tasty that I wanted to get it recorded. We typically freeze half the batch for later. This is great on it’s own, or as a topping for pasta or rice.


450g of minced turkey
6-8 cups finely diced vegetables (onions, carrots, celery, peppers)
2 cups sliced mushrooms
4 cloves crushed garlic
4-6 tbsp of my chili spice mix (on my blog-link below)
1 can minced green chilis or fresh chopped jalepenos
1 can white kidney beans
1 can black beans
1 can red kidney beans
1 large can stewed tomato
1 smaller can crushed tomato
himalayan salt and freshly ground pepper to season before serving

Cook turkey in large pot, add veg and garlic, cook for 5-10 min, add spice mix, cook a few more minutes, add other ingredients and simmer 25 -40 minutes. Season with S&P.RINSE all beans thoroughly if using canned!

Chicken and quinoa enchilada bake


I’m obsessed with this dish! It lasts well for 3 days in the fridge and is very filling and satisfying. We love it and I’ve been making it once weekly. It’s a keeper!


2 tablespoons ghee or oil
1 each chopped onion and green, red or yellow pepper
1 1/4 cups uncooked quinoa- I like the prerinsed type
1 rotisserie chicken, skinned and chopped
1 can black beans, rinsed
1 cup frozen or fresh corn kernels
1 can chopped green chiles
2 packs/cans enchilada sauce *frontera grill brand or homemade
1-2 tbsp chili powder (I use my chili powder blend found on blog)
1 tsp salt
2 cups shredded cheddar
For garnish*
Plain 2% Greek yogurt
2 ripe avocados mashed with a pinch of salt and juice of 1 or 2 limes
Fresh cilantro
Organic corn chips

Preheat oven to 350, grease a 9×13 baking dish. Rinse quinoa if needed, and get it cooking in a large pot while you saute the onions in the ghee, after 5 minutes, add the pepper and continue for a few minutes. Drain the quinoa when it’s done, and mix everything except the cheese and garnishes right in the pot used for the quinoa (cut down on dish washing). Turn into the baking dish, cover with the cheddar and bake for 25 minutes. Broil on high for a few minutes, watching carefully, while the cheese bubbles and toasts, then let sit for 5 minutes. Scoop out and garnsih with the greek yogurt, avocado mash, cilantro and corn chips. IMG_2023

Squash and vegetable stew


I’ve been spending a LOT more time in the kitchen since we began receiving our CSA(Community Shared Agriculture) box from Taproot Farms.
It’s fun to see what comes in each weeks delivery and planning meals to use everything up. Grocery shopping is not how I enjoy spending my time, so that makes the weekly food share even more attractive. We like the fact that we are eating food that was grown closer to home and all the benefits that go with it; more prana in our food since it’s fresher and gets to us faster, less environment impact due to transport, and supporting local farms. We purchased the entree vegetable share, a smaller sized fruit share, a dozen farm fresh eggs and a flower share. The flower share is only part of the year and I haven’t received my first delivery yet but the quality of the fruit, veggies and eggs is outstanding. 

This week brought two pounds of cut up hubbard squash and I pondered what to do with it. Steam it, roast it, saute it? I decided on a soup, I made it thick so this ended up a vegetable stew. I considered adding rice or quinoa to this but decided to go with corn instead. It’s not the prettiest soup but it’s hearty and delicious. This is the tastiest thing I’ve tried recently, the squash melts in the mouth. If you use oil instead of ghee this is a vegan recipe. 

Makes 6 large servings 


2 tbsp ghee or oil

2 garlic cloves finely chopped

1.5 cups mushrooms, sliced

1 green pepper and 1 onion, diced

2 lbs squash, cubed

2 cans 400ml Red Kidney beans

900 ml organic vegetable broth

2 tsp italian seasons (I used Mural of flavor)

1 tsp dried oregano and an optional pinch of cayenne

1 cup corn

Salt and pepper to taste 

Heat the ghee and saute the garlic, onions, mushrooms. Add the green peppers and squash and saute for a few more minutes. Add the spices, waiting to season with the salt and pepper at the end. Mash up some of the kidney beans to make the soup creamier, I mashed about 1/3 of them, and add to pot along with broth. Simmer until squash is tender, approx 20-30 minutes, then add corn and s&p. Let rest for a few minutes then eat up! I topped this bowl with a fresh torn basil leaf since I have a plant growing in the kitchen, but it doesn’t need it. IMG_1663


Turmeric Coconut Shrimp Curry



Nothing beats eating hot curry during a snowstorm! Shake off the chills from the inside out! This is a smooth curry and milder than the vegan curry we usually make.

2-3 tbsp coconut oil

1/2 large onion, chopped

450g raw shrimp, shells removed and cut into bite sized pcs if desired

2 tbsp freshly grated ginger

2 chopped garlic cloves

1/2 batch turmeric spice blend, recipe below

1 cup shelled peas, fresh or thawed if frozen

1 can chopped tomatoes (540ml)

1 can coconut milk (400ml)

Fresh chopped cilantro to taste

In a large pot, saute onions in oil a few minutes, push aside. Add shrimp, garlic, ginger and the spice blend and cook and stir a minute or three, until the spices are toasty but not burning and the shrimp are starting look done. Add the tomatoes and stir well to deglaze pot. Add the peas and bring to a simmer. Test to check shrimp and seasonings. Remove from heat and stir in the coconut milk and cilantro.

Serve with basmati rice and naan bread.

Turmeric spice blend
All measurements are heaping teaspoons and spices are ground:

4 tsp turmeric

2 tsp cumin

2 tsp paprika (I used both smoked and regular)

1/2 tsp cayenne

2 tsp curry powder

2 tsp salt

Add all contents to a mason jar and mix it up. This is enough to do two batches of curry.

Here’s a few pics of yesterday’s playtime on the deserted trails.



Spicy Shrimp Noodle Bowl


Fast and tasty. Now this is what I consider a beautiful mess.

Serves 3-4
Prep time 10-20 min, cook time 10 min
3 Tbsp vegetable oil
2 tbsp hot pepper flakes (to taste, this is a lot)
2 inches of grated ginger
3 cloves garlic
1 Tbsp fish sauce
25g dried shiitake mushrooms with soaking water
1 litre chicken broth
1 medium bunch bok choy
115g rice noodles
454g shrimp raw (chopped into bite sizes if needed)
Large handful bean sprouts
Chopped cilantro for garnish
sliced green onions for garnish
Quartered limes for garnish
Optional hot rooster sauce

Prep all the ingredients first because this comes together in a jiffy. In a large soup pot, add oil, pepper flakes, ginger, garlic, fish sauce, soaked mushrooms with the liquid, broth and the chopped bok choy. Bring to a boil, then add the shrimp and rice noodles, pressing them into the broth completely and cover with a tight fitting lid. Cook 4 minutes (don’t overcook!) then scoop into large bowls and top with garnishes.

Today’s music- Paul Simon for prep, Peter Tosh for eating.

Roasted Peaches


For most of the year I believe a perfectly ripe mango is my favorite fruit. And then the local peaches ripen and I’m forced to reconsider.

Spices (bitter, astringent and pungent are all covered), butter and sugar make this taste like pie without the crust.

Be prepared for your house to smell amazing while this is baking.

Serves 4-6

4 ripe peaches
1 tbsp butter, more or less
1/4 cup cane sugar
1/4 tsp cinnamon
1/8 tsp cloves
1/8 tsp nutmeg

Preheat oven to 375. Combine sugar and spices in a small bowl. Halve peaches and place cut side up in lightly oiled pan (to prevent sticking to sides). Place a bit of butter in the centres, and sprinkle with the sugar spice mixture. Place in oven and pour enough water to come 1″ up the side of the pan. Bake for 35-40 minutes. Remove carefully, there will still be water in the bottom of the pan and it’s extra yummy if you can keep the butter pooled in the peaches.