Vegan lentil stew

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Hello friends! If you know me, you know that I like to make one- pot wonders -throw everything into a pan, let it cook from which comes a rather large meal for a dinner party or for the rest of the week.  Well, my vegan lentil stew is one of those one-pot wonders. It’s full of flavor and super versatile. You can adjust the recipe to what you have on hand/ your flavor preferences.

I also made a step-by-step recipe video. Follow the link at the bottom for details.

So without further ado, here we go!

Vegan Lentil Stew (gluten-free, vegan, refined sugar-free) 

Ingredients: 

1/4 cup of olive oil
1 small onion diced
3 garlic cloves diced
3 chili peppers diced
1 zucchini diced into quarters
1/2 red bell pepper diced
1/2 green bell pepper diced
1/2 yellow bell pepper diced
1/2 orange
1/2 bell pepper diced
2 cups of chopped kale
1 can of diced tomatoes
1 can of lentils rinsed and drained
1 tbsp of maple syrup

Spices:
2 tbsp of turmeric
1/2 tsp of paprika
1tsp of salt
1 tsp of chili flakes
1/2 of cinnamon
1 tbsp of nutritional yeast
1tsp coriander
1 tsp mustard
1 tsp cloves

Directions: 
Pour olive oil into a large frying pan on medium-high. Reduce heat to medium. Add in: onions. Allow it to cook until translucent (5-10 minutes). Add in garlic. Crush mustard seeds, coriander, and cloves in a pestle add to frying pan. Stir and coat onions with spices. Add in zucchini. Turn heat up to medium-high and allow zucchini to cook for 2 minutes. add in half of the tumeric, add in bell peppers and chili peppers. Let cook for 5 minutes at medium. Add lentils, diced tomatoes, maple syrup, and the rest of the spices (salt, turmeric, chili flakes, cinnamon, nutritional yeast, paprika). Stir. Let the stew sit for 15 minutes on medium-low heat. Turn off the burner, add kale, stir in, cover the stew until the kale wilts.

Serve with rice, quinoa, or whatever you want!

Yields: 6-10 servings

For a full video of the recipe follow this link

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Enjoy!

LOVE,

Jasmine

Icebox Nanaimo bars

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Hey, Y’all! It’s been a hot minute since we last chatted. And I do mean hot because I’ve been cooking up a storm!

You might be thinking: what inspired you to create a Nanaimo bar recipe? Let me tell you the story behind this recipe. Once upon a time, a young gal named Jasmine bought some V expensive vegan Nanaimo bars and she thought to herself “Instead of spending all of my income on these Nanaimo bars, how about I make my own? Then the recipe was born…

My friend helped me name them “Icebox Nanaimo bars” because they are best served cold!

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Icebox Vegan Nanaimo bars (vegan, gluten-free) 

  • Yields: 16 bars
  • Prep time: 30 minutes
  • Total time: 2 hours

Crust: 

  • 1 1/2 cups of almonds ground
  • Toast 3/4 cup of medium unsweetened coconut flakes
  • 1/tsp of vanilla
  • 3/4 cup of cocoa powder
  • 1 tsp of salt
  • 1/4 cup of maple syrup
  • 1/8 cup of coconut oil
  • 1 cup of dates soaked in hot water (pulse in a blender with a little bit of water (1/4 cup) until finely minced)

Directions: Mix crust in a medium-sized bowl. Line an 8×8 pan with parchment paper (or greased tin foil) and leave a few inches of the parchment paper on the two ends so you can easily lift it up. Grease the bottom with coconut oil,  spread crust flat.

Freeze for 30 minutes

Middle layer:

  • 1 1/2 cup of cashews soaked (soak in hot water for 1 hr)
  • 1 tsp of vanilla
  • 1/4 cup of coconut oil
  • 1 lemon squeezed (1/4 cup of lemon juice)
  • 1/2 cup of maple syrup

Directions: Mix all together. Put in the freezer as you wait for the crust to harden to let it set. Pour mixture over crust. Freeze for 1 hour.

Top layer

So there are two options for the top layer:

First option:

  • 2 cups of vegan chocolate chips
  • 3 tbsp of canola oil

Directions: melt chocolate chips using double boiler method. Once melted add in canola oil and mix together.

Second option:

This one is more tart

  • 1/2 cup (softened)
  • 1/4 cup of maple syrup
  • 1 tbsp of cocoa powder

Directions: Mix ingredients in bowl. Make sure the coconut oil is softened (not fully melted!).

Cut tray of bars into squares. Dip the squares into chocolate mixture (use a spoon if needed). Freeze for 10 minutes. Plate and serve!

I hope you all enjoy!

LOVE,

Jasmine

Photos taken by my friend @thisisrebecca follow her on Instagram!