Saute onion,garlic,ginger and carrots. Add spices. When veggies get tender Add red lentils and stir. Then add water. Bring to a boil and then simmer until soft. Add coconut milk and blend with immersion blender and heat back through. Gluten-free and vegan.
Spoonful of tomato paste.
Bring the soaked beans to a boil with 3 cups of water when almost cooked add onion,garlic,celery and chili pepper. Cook until veg is tender. Add tomato paste. Add one more cup of water. Bring soup to boil. Mix together the dumpling ingredients and add enough water to make it into a playdough texture. Drop the dumplings in and simmer on low-med until cooked. Add frozen corn into bowls and pour soup over. Top with diced avocado,black olives,diced tomatoes,salsa,guacamole,cilantro…Whatever you have on hand or is on sale cheap. Gluten-free and can be vegan.
2 large potatoes partially boiled and cubed (great use for leftover boiled potatoes)
Saute onion,garlic and ginger until translucent. Add spices. Add potatoes and chickpeas and coat with spices. Add Canned tomatoes and coconut milk and simmer until potatoes and onions are cooked though. Serve on top of cooked rice. Gluten-free and vegan.
Winter Rice Breakfast
submitted by dharma feast
4 cups of cooked short grain brown rice (about 2 cups dry)
1 1/4 cups chopped nuts and seeds (a combination is best of sunflower, pumpkin seeds, goji berries, walnuts, pecans, almonds, etc)
2 tablespoons of olive oil
3/4 cup of raisins
1/2 teaspoon of cinnamon
1/4 teaspoon of freshly ground cardamom – or to taste. This spice really sets this dish apart from other hot breakfast cereals. Don’t omit it, but if you are timid, start with a smaller amount.
Pinch of sea salt
1 apple – unpeeled, cored, and cubed
1 pear – unpeeled, cored, and cubed
Make sure rice is still hot from cooking or reheated gently in a pan with a bit of water. Roast nuts is a dry skillet until they begin to turn dark, about 5-7 minutes. Remove from heat and set aside.Heat olive oil in skillet. Add raisins and stir until coated. Add cinnamon, cardamom, and salt. Stir to mix well. Saute at medium heat, stirring occasionally, for 30-60 seconds until raisins start to expand. Add apples and pears and saute, covered, for 3 minutes. Put cooked rice, roasted nuts, and fruit mixture into a large bowl and mix well. If you have coconut milk on hand, a couple of tablespoons in each serving adds to the flavor and creaminess.
Rice and Beans
submitted by treece
1 cup brown rice (cooked in the liquid from the corn, if you use canned)
I can (or cup) black beans (drained and rinsed)
I can (or cup frozen/fresh) corn
I can (or whole) tomato, skinned and diced
I envelop (or equivalent) taco seasoning.
I cook the rice in a rice cooker with the seasoning and the corn juice (sometimes I use water, depends on my mood lol).I then put everything into an appropriate sized pot or pan and cook. Sometimes I add ground beef, but this is great as is, and my picky kid eats it
You can also sprinkle cheese onto the individual servings or sprinkle with salsa. Sometimes I add salsa, esp if I have only a little. It’s my go to Mexi-dish.
Caribou (tuktu) Stew
submitted by mudlark
I live in rural, remote northern Canada in Iqaluit, Nunavut – your grocery prices make me gasp, the basic ingredients are very affordable. our food is so much more expensive, even by bulk sealift. to find out more about food insecurity in Canada’s northern communities check out “Feeding my Family” on facebook or http://www.feedingmyfamily.org. Here are some inexpensive family meals that are good for warming up after playing outside in the snow.
1lb caribou meat from a local hunter or friend (you could substitute other meats
two medium onions
two garlic cloves
two tablespoons olive oil
1/4 cup of vinegar or wine
1.5 L homemade stock (from bones, veggies, etc.) or stock cubes
salt & pepper
three big carrots
three long celery stalks
four large potatoes
Heat a large skillet or stew pot to medium heat, add oil and diced garlic and diced onions. cook on medium until soft and a bit browned. add diced meat, brown well. add wine or vinegar, stock, bay leaves and salt & pepper to taste. simmer on low/medium low for 2-3 hours til meat is quite tender. add water as needed if it gets too dry. this stew base can now be saved and stretched with more stock or water on other days. to complete the stew, peel and coarsely chop the carrots, celery and potatoes. add to pot on stove top and cook on medium until veggies are cooked through. Or, if you are using an oven safe pot, put the whole thing in the over on 375 for 30 min. Serves many. Gluten-free.
French Creamy Vegetable Soup
whatever veggies you have in the fridge that need attention (leeks, broccoli, spinach, zucchini, peppers, tomatoes, carrots, are all great, but try what you have)
1 L homemade stock (from bones, veggies, etc. ) or stock cubes
salt & pepper
1 cup cream or whole milk, could substitute almond or coconut milk
Heat up a big pot to medium heat, add olive oil and diced garlic and onion. Saute til browned. Add about 6 cups of coarsely chopped veggies and saute til they are softened and a bit browned. add stock liquid and remove from heat. using an extra bowl, run the mixture through a blender or food processor. return mixture to the pot and add your dairy (milk, cream, coconut, whatever). Salt & pepper to taste. Gluten-free.