Comforting mushroom and lentil stew

The snow may have gone, but it’s still definitely winter! Whilst my husband sends me pictures of brilliant blue skies and crisp white snow from his skiing holiday, I sit here looking at a dull grey February day, the type where you wonder if it’s ever really going to get light.

There are signs of spring though – I snapped these brave little snowdrops yesterday outside a friends house – and I’ve notice the daffodil leaves beginning to sprout. All hopeful signs of better weather to come.

In the meantime, comfort food is needed! Something to warm, sustain and give you a little hug on the inside. This deliciously quick mushroom and lentil stew should hit the spot. Packed full of rainbow veggies, it tastes wonderful and provides a whole range of helpful anti-oxidants and nutrients that help support the immune system. Not only that, but it contains a range of fibre that helps keep helpful gut microbiome happy too. That’s important, as this time of year can be hard for people suffering from depression and low mood. Recent research from the Gut Project suggests that the make-up of gut bacteria and psychological health are directly connected. So the food we eat really can make a difference to how we feel.

I’ve used tinned lentils for this recipe, purely to save time. If you want to cook your own, feel free to do so, just add extra water and give yourself more time. Using tinned makes this a quick plant-based and gluten-free mid-week supper when time is short. This also freezes well, so get ahead of the game and double the amount, keeping half aside to freeze for another day.

I’ve added a little balsamic vinegar to the recipe. This is optional, to add a little extra flavour. If you cannot tolerate vinegar, then try a little tamari or even vegan Worcesteshire sauce, but take care not to overdo it, as they are strong flavours that easily dominate.

I hope you enjoy this recipe; it certainly hit the comfort food spots for me! Let me know what you think if you make it – don’t forget you can now print it out now I’m using the WP recipe maker plug in. I hope it makes it more user friendly. And remember, winter always turns to spring!

Comforting mushroom and lentil stew

Quick and tasty, this is a perfect mid-week plant-based dish. Serve on pasta or baked potatoes (it’s particularly good with sweet potato) and a seasonal green like broccoli or kale.
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Servings 4

Ingredients
  

  • 1 medium onion, red or white diced
  • 1 large carrot diced
  • 1 large celery stick diced
  • 1 bay leaf
  • 1 fat clove garlic finely chopped
  • 200 grams mushrooms sliced
  • 1 teaspoon dried oregano or Italian herbs
  • 400 grams tinned chopped tomatoes
  • 1 tablespoon tomato puree
  • 400 grams tinned cooked lentils rinsed and drained
  • 1 tablespoon balsamic vinegar
  • salt and pepper to taste

Instructions
 

  • Heat 2 tablespoons water in the bottom of a medium-sized saucepan and sauté the onion, carrot, celery and bay leaf for 5 minutes over a medium heat. Stir frequently so it doesn’t stick to the bottom of the pan – add a little more water if it does
  • Add the garlic and sliced mushrooms and cook for another 2 minutes, then pour in the tinned tomatoes, tomato puree and add the herbs. Stir well, bring to the boil, then reduce the heat and simmer for 10 minutes.
  • Add the tinned lentils and balsamic vinegar and cook for another 5 minutes. Season with salt and pepper to taste, remove the bay leaf and serve.
Keyword comfort food, dairy free, dinner, gluten free, plant based, vegan

Comforting cabbage

There’s no getting away from it, winter is looming. The cold, frosty mornings and all-too-early dark evenings say it all. At this time, I’m rummaging in the cupboard for my woolly hat and gloves, and dipping into my old cookbooks to hunt out my favourite comfort recipes to warm me up.

What constitutes ‘comfort food’ is different for everyone, but generally they’re warming, satisfying, and, if not careful, can be lethal for the waistline! Now that I eat plant based and dairy and gluten free, I still have my comfort foods – thick sumptuous stews, heart warming soups and gorgeous puddings – they’re just slightly different.

Nutritionally, cabbage is an amazing vegetable, packed full of nutrients and phytonutrients that have a range of beneficial properties. It’s part of the cruciferous family, a group of veg that you may well have heard me go on about (it includes cauliflower and broccoli), that’s anti-inflammatory and full of antioxidants and specific phytonutrients that have anti-cancer properties. Plus, cabbage is really good for the stomach and gut lining, keep unfriendly bacteria under control.

Red cabbage is even better than green. Its deep rich colour contains even more antioxidants and polyphenols, a specific group of phyto-nutrients as well as loads more vitamin C, B6 and manganese. Mix that with the probiotic properties of cooked apple (see apple cake posting for more info) and the super sulphur properties of onion, you’ve got a pretty nutritionally packed dish that also tastes gorgeous! So why not try this one chilly evening, and curl up in front of the fire with a dish that will give your taste buds and your body a big healing hug!

Slow braised red cabbage
1 medium sized red cabbage shredded
1 large red onion, sliced
1 large cooking apple, sliced
2 teaspoons dried mix herbs
couple handfuls raisins
salt and pepper
50ml vegetable stoc
Dairy free spread or olive oil
Pre-heat the oven to 180ºC and grease an oven proof dish that has a lid (I use my old faithful Le Creuset dish). Place a layer of sliced onions on the bottom, then cabbage, then apple. Sprinkle with the herbs and raisins and season with salt and pepper. Repeat these layers one or two more times (depending on how much you have, how big your pot is etc). Add the vegetable stock, cover with the lid and place in the oven for an hour. Remove and check there’s enough fluid so it doesn’t burn, then return to the oven for another half to one hour until everything is super soft and the flavours are concentrated. Remove from the oven and leave to stand for up to 30 minutes with the lid on before serving. Enjoy!

Warming dairy-free squash soup (updated 10/2018)

Soup is an all year round staple in our house, but particularly during winter. And at the moment, I need all the help I can get to warm up, on the inside as well as out! When my children were small, the vegetable eating battle commenced as they started to express their opinion over what they would or would not eat.  I discovered that soup didn’t seem to count as a problem.

Continue reading “Warming dairy-free squash soup (updated 10/2018)”