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

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All Photos © Christine Elise McCarthy 2015

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

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Group of turmeric roots isolated on white background

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.

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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

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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.

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Easy Cauliflower and Broccoli and Turmeric Mac and Cheese

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All Photos © Christine Elise McCarthy 2014

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

images (1)download (1)

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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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It’s still ON! The Christmas special!

Buy a signed and LETTERED (hence – limited to 26 copies) copy of my book FROM THE LINK BELOW, and get copy of the short on DVD & 3 signed bookplates so you can give three people signed copies as gifts. The cost will be $25 which will include DOMESTIC shipping.

First come – first serve. When the 26 are gone – that is it. Buy ASAP if you want to be sure to get the templates for your gift giving this season!

http://www.bathingandthesinglegirlbook.com/store/p6/Christmas_LIMITED_Special%21.html

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I took those two outdoor images this weekend on my Hollywood sign hikes.  Living in LA does NOT suck.  Don’t believe the hype.

You know what else doesn’t suck?  Pretty much any variety of mac & cheese.  But being a big fat ass does suck – so I added a huge head of cauliflower & two small heads of broccoli to this so it is about 50% veggies & 50% pasta.  Easy & delicious.  I skipped the whole roux business so this is a very quick dish to put together.

I used turmeric because it adds that vibrant yellow color but I also added it because it is really good for you.  Google “turmeric benefits” or look HERE & see some of the amazing good it can do for you.

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Easy Cauliflower and Broccoli and Turmeric Mac and Cheese

Feeds 6 easily

INGREDIENTS

1 lb dry pasta

1 large head cauliflower – cut into bite-size florets

2 medium heads broccoli – cut into bit-sized florets

1 cup sour cream

1/2 pint heavy cream

3 cups pepper jack cheese – grated

2 cups cheddar cheese – grated

1 TBS turmeric

1 tsp salt

1 TBS ground pepper

A few squirts of hot sauce – I used Crystal (optional)

1-2 cups panko or other bread crumbs

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DIRECTIONS

Heat the oven to 350 & grease a large casserole pan or a bunch of ramekins.  The quantity I ended up with filled my largest casserole pan plus two ramekins.  Your results may vary depending on the quantity of vegetables you use & the sort of pasta.

Put the cauliflower florets in a large pot of water (large enough to hold all the pasta & veggies).  Heat it to boil & add the pasta.  Cook as long as the package says – but add the broccoli in the final three minutes.

Toss with all the other ingredients (except the breadcrumbs) and top with the panko.

Bake for about 30 minutes or until the cheese is bubbly & the breadcrumbs are beginning to brown.

Devour.

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