Crock Pot Moroccan Stew

A simple, protein-filled vegan meal for those days you just don't want to cook.

There's a little bit of prep work involved but you'll be relaxing with a nice bowl of stew in no time ;)

Crock Pot Moroccan Stew

1 small or medium onion
2 tsp olive oil

2 medium sweet potatoes
3 cloves garlic, minced
3/4 cup green lentils
One 28 oz can of diced tomato
1 1/2 - 2 cups water
1 soup cube (I use Celifibr Vegetable)
1 tsp salt
1/4 tsp cayenne pepper
2 tsp ground coriander
1 tsp turmeric

Last minute additions
*Handful fresh basil (or cilantro or mint), chopped coarsely
*One 15 oz can of chickpeas (garbanzo beans), rinsed and drained
*1/2 cup raisins

Slice or dice the sweet potatoes and boil until soft.

Saute onion in the olive oil until onion is tender.

Toss all ingredients (except basil/cilantro/mint, chickpeas and raisins) into the Crock Pot and set to high for about 3 hours, until water is absorbed and lentils are cooked.

*Add the basil, chickpeas and raisins and cook for another 15 minutes.

Enjoy!

Corn and Black Bean Salad

Looks like summer is here!  This means we get to enjoy the nice weather with patio eating with family and friends.

This Corn and Black Bean Salad is the perfect addition to your next pot luck or backyard BBQ.

Corn and Black Bean Salad

5-6 cobs of fresh corn
1 large can black beans, rinsed
1 medium red onion, diced
1 medium red pepper, diced
Handful of fresh basil, chopped

Dressing
Juice of 1 lime (zest optional)
Juice of 1/2 lemon (zest optional)
1/4 cup olive oil
1 tbsp maple syrup
Salt and pepper to taste

Boil corn for approximately 10 minutes.  Run under cold water to stop the cooking process.

Carefully cut the corn off the cob.

Mix the dressing in a small bowl.

Combine all ingredients in a large bowl and chill to let the flavours blend together.

Serve cold.

Ricotta and Spinach Stuffed Pasta Shells

I recently posted the above picture on my Facebook Page and all of you went crazzzzy, asking for the recipe!

Wow, I'm so happy you guys love what I post!  I won't hold back any longer... here's the super easy recipe!

 

Gluten-Free Ricotta and Spinach Stuffed Pasta Shells

One 300g package frozen chopped spinach

One 475g large container ricotta cheese

1/4 cup Parmesan cheese

2 cloves garlic

Salt and pepper to taste 

1 jar pasta sauce

1 box gluten-free Tinkyada Grand Shells

Directions:

1. Preheat oven to 350*.

2. Line a 9x9" pan with approximately one inch of pasta sauce.

3. Cook entire package of Tinkyada pasta shells according to directions, about 20 minutes in boiling water.  Rinse pasta with cold water.

4. Thaw and thoroughly drain spinach.

5. Combine spinach, ricotta, parmesam cheese, garlic and salt and pepper.

6. Scoop cheesy mixture into the shells and space evenly in pan.

7. Top the shells with the remaining sauce.

8. Bake for 20 minutes or until heated throughout.

You can also add mozzarella or Parmesan cheese to the top before baking and/or you can add cooked broccoli to the cheesy mixture in addition to spinach.

It's that easy, friends!

 

The pasta shells that I used are from Tinkyada.   You can request the shells at your local health food store if they do not already carry them. If you find another brand of shells, this recipe was perfect with 25 shells, give or take a couple.

 

Enjoy!