Vegan Coconut and Turmeric Lentil Stew with Kale for the Slow Cooker

All Photos © Christine Elise McCarthy 2015

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I stole this image from Google.

I found fresh turmeric at the supermarket & just had to try it out.  It looks like that photo above – but that photo does not really get the grub-like visual it sometimes has.  I used 1 2-inch piece of it chopped into the stew but I can’t say what flavor it added so – if you can’t find it – skip it.  Powdered turmeric will do.  Google turmeric & learn of its many health benefits.  It is very good for you & has that gorgeous color – so I love using it.

This stew was born because I re-upped my membership to Farm Fresh to You & I had lots of fresh veggies to use.    This makes a shitload of stew but it is delicious & freezes well.  I have been eating it for lunch at work all week and I am never disappointed by the flavors.   I used this 6-quart Crock Pot and it was filled to the brim – so – get ready to either feed a lotta folks or to freeze some for future use.

I have to remark here how much better the local organic carrots I got from Farm Fresh to You tasted than supermarket carrots.  They were bursting with sweetness!  If you have a local produce delivery service near you – I recommend trying it out.  Support local farmers & get fresher produce.  It is a win-win.

Vegan Coconut and Turmeric Lentil Stew with Kale for the Slow Cooker

Feeds a party

INGREDIENTS

1 lb lentils (I used pink  ones- despite the fact that they look yellow because of the turmeric)

7 cups vegetable stock

1 can coconut milk (I used lite)

4 tomatoes – diced

1 onion – diced

2 jalapenos – seeded & minced (I left the seeds in for extra kick)

1 head Kale – chopped

4 carrots – sliced

4 cloves garlic – chopped

3 TBS fresh ginger – minced

2 inches turmeric root – peeled & minced (optional)

2 tsp ground cumin

1 tsp salt

2 pinches cayenne

1 TBS ground coriander

1 TBS mustard powder

1 TBS turmeric

GARNISH – cilantro, chopped tomatoes, chopped jalapenos

DIRECTIONS

Put everything in the slow cooker & leave on high for 5 hours.

Shit don’t get easier than that.

If it is too thick – add water.  If it is too thin – take the lid off & leave on high.  It should thicken up in an hour or so.

Vegan Puree of Celery Root Soup with Jalapeno & Caramelized Balsamic Pears

All Photos © Christine Elise McCarthy 2013

Follow @celisemccarthy

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To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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This is a VERY easy soup to make.  The caramelized balsamic pears REALLY make it, too, so do not skip them.  They come together very fast & will impress your neighbors immensely.

I drizzled a little olive oil on this soup – which isn’t necessary but it looks pretty & gave me a chance to try my Rosemary & Crushed Red Pepper Infused Olive Oil.

I must say, the oil has been brewing since June 6th & is still only VERY subtly infused.  Maybe I should muddle the herbs & spices a bit?  I don’t know.  I will experiment.

But this soup!  Healthy & delicious!  This makes quite a lot of soup so be prepared for leftovers. These sorts of soups age well in the fridge over a day or two – but they often need a bit of water added in the reheating, sometimes quite a lot.  So – don’t be afraid to add as much water as you need to get it to your desired consistency.

Vegan Puree of Celery Root Soup with Jalapeno & Caramelized Balsamic Pears

INGREDIENTS

1 TBS + 1 tsp olive oil

1 small onion – chopped

4 celery stalks – chopped & then divided into two portions

1 leek – sliced (white part only)

2 garlic cloves – chopped

3 celery root (about baseball size) – peeled WELL (get all that rough brown & hair off!) & diced

2 medium potatoes – cubed

2 jalapenos – seeded & chopped

4 Bosc pears – peeled & seeded

7 cups vegetable stock

S&P to taste

4 TBS honey

2-4 large rosemary sprigs (more for garnish – if you like)

2 TBS quality balsamic vinegar

DIRECTIONS

Heat the honey in a saute pan over med-high heat.  When bubbly, add TWO (reserving the other two) of the pears & the rosemary sprigs to the honey and, stirring constantly, cook until the honey is almost cooked off & the pears are soft & beginning to brown.

Add the balsamic & cook for another minute or two – being very careful not to burn the glaze.   Carefully (that glaze will burn you!) transfer to a bowl & set aside.  Soak your pan immediately.  That honey-balsamic glaze is HOT & will become like cement fast.

If you like a 100% pureed soup – skip this step.  I like a little bit of something in there to chew.  Heat 1 tsp olive oil & saute HALF the sliced celery stalks to the oil & saute until soft – without browning.  Maybe 2-3 minutes.  Drain on paper towels & set aside.

Be sure you have removed all the brown & coarse, hairy bits from the celery root.  Otherwise, you will be spitting what feels like hairballs into your napkin later.  Not fun.  Or pretty.

Heat the olive oil in a large stock pot over medium heat.  Add the jalapenos, onion, the remaining half of the sliced celery (or ALL of it – if you are skipping the step above) & the leek.  Saute until soft but not browned.  Add the garlic for a few seconds then add the potato, celery root, the remaining two pears & all the stock.  Bring to a rapid boil then reduce heat & simmer about twenty-thirty minutes or until everything is very tender.

When the vegetables are tender either use a blender (immersion or otherwise) or a food processor to puree the soup until it is very smooth.  Add more water if it is too thick for your taste.  If you sauteed the 2 celery stalks, add those to the puree now.  Add S&P to taste.

When ready to serve, discard the rosemary from the pears, heat the puree & then pour some into bowls & top with about 1 TBS of the caramelized balsamic pears & maybe a sprig of fresh rosemary.   Drizzle with olive oil (infused, if you have it) & add some fresh cracked pepper & go to town!

Smoked Salmon & Horseradish Cream Verrine with Cucumber & Tomato

All Photos © Christine Elise McCarthy 2013

Follow @celisemccarthy

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To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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I recently discovered the VERRINE.  Here is the web definition:

verrine

A verrine is a confection, originally from France, made by layering ingredients in a small glass. It can be either sweet or savoury.

If you Google image search “verrine” you get an amazing array of gorgeous appetizers & desserts.  See HERE.

Last night, I decided to try my hand at one.  As per usual, I was restricted to what I already had on hand.  Fortunately, I had smoked salmon, cucumbers, dill & heirloom cherry tomatoes.  I also had a fresh horseradish root.That fucker cost $8 but it is like a Fred Flintstone club.  I grated a bunch up with a microplane but in the end, couldn’t really taste it.  You might just want to use a little prepared horseradish sauce,instead, if you attempt this recipe.  Also – I left my cream sauce very thick – like a whipped cream cheese.  You might like yours a bit runnier.  In that case, just use more heavy cream.The only part of this dish that is a proper recipe is the horseradish cream.  The rest is just a layering of ingredients that you can alter to your own tastes.  I made these in three sizes: a shot glass, a stemmed apperitif glass & a tumbler.  You can choose the serving size appropriate for the occasion.  Know that I ate all three of these myself last night.  These would make a wonderful brunch starter – sort of like a bagel with the works – without the bagel.

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Horseradish Cream

INGREDIENTS

4 oz cream cheese

4 TBS fresh grated horseradish root OR prepared horseradish sauce to taste

2 sprigs fresh dill

7 (or more) TBS heavy cream

1/8 tsp salt

DIRECTIONS

Blend everything in a food processor.  Add more heavy cream if you like a thinner sauce.  Add more horseradish sauce if you enjoy kick.

Smoked Salmon Verrine with Cucumber & Tomato & Horseradish Cream

INGREDIENTS

Smoked salmon

Cucumber

Tomato (I used multicolored heirloom cherry tomatoes)

Dill

Capers

Fresh lemon

Fresh bread or bagel

Horseradish cream

Fresh pepper

DIRECTIONS

Dice the salmon, tomato, cucumber & bread.  Put some bread in the bottom of each serving glass (I only used bread in the tumbler – not in the smaller verrines) & layer with cucumber, tomato & horseradish cream.  Top with dill & capers & squeeze a little lemon on top.  Finish with cracked pepper & serve!

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