Monthly Archives: October 2014

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