Recipe: Bright & Lively Beet Borscht

Bright bowls of yum for these cold dark days of winter.

It’s definitely here. As winter creeps upon us and chills our insides, it is important to stay warm from the inside out.

This is the time of year that I reach for thick leggings versus pants, as I need extra layers of warmth like I need extra heat in my belly. This borscht recipe is one of my all time favorite ways to seek comfort, and I’ve been making it for the family ever since I’ve been lucky enough to have one (it’s been a few years).

A frugal favorite that is loaded with healthy veggies, this recipe stands the test of time by a mile.

Some might argue what actually makes borscht its authentic Ukrainian self (if that is actually its true origin). The cabbage? The beets? The dill?

In fact, I can never really decide what is even the best part of this soup. At the end of the day the combo of comforting soft potato, sweet and tender green cabbage, roasted sweet beets, zingy tomato, chopped carrots, and fresh dill make me swoon. Not to mention the sight of such a combination is about the most beautiful thing I’ve ever seen.

An elderly Ukrainian friend (who we bought our house from) once shared her recipe with me and that is where I learned the best trick ever to making a great borscht: not too much beet, and what you do add, make sure they are sweet. So we roast them. Of course!

The Less:

Less heavy dairy based soups means more light, satisfying texture. Fewer beans means less starch and potential bloating and indigestion. Fewer meat-based hearty soups and stews means more fiber-loaded fueling, so warm and cozy comes at a comfortable cost.

The More:

More vegetable-based main courses means more fiber, vitamins, and fun. More beets in your diet means more sweetness and needed iron. More lively bright foods means more mood enhancing meal times, because what fun is eating without color?

Bright & Lively Beet Borscht:

• (2) small-medium red beets for roasting, or one larger one
• (3) tbsp olive oil
• (1) tbsp salt
• (2) cups yellow onion, chopped small (2 small or one large)
• (3-4) medium carrots, peeled or unpeeled & chopped small (2 cups chopped)
• (3) medium yellow fleshed potatoes, peeled and chopped small (3 cups chopped)
• (3) cups canned tomatoes (1 796 ml can)
• (4-5) cups water
• (4+) cups chopped green or savoy cabbage, washed & chopped small
• (4) tbsp honey
• (1) tsp salt
• (1/2) tsp black pepper, or to taste
• (2-3) tbsp apple cider vinegar
• (1) bunch fresh dill, or (2) tbsp dried dill

To start, heat the oven to 350 degrees. To roast beets, simply wrap them in foil one layer thick (no washing required) and prick them with a fork several times. Put the in the heated oven for 45-60 minutes or until tender when pushed. This step can be done days in advance of making this soup and the beets will keep well in the foil or in a container for up to a week or more.

Once the beets are done, put them in a bowl in the sink, unwrap each as you go and one by one with cold water running, rub the skins off the beets with your hands. They will simply slide right off under the water! Chop the beets into a 1/2 to on 1 inch dice and set aside.

To prepare the vegetables, peel and chop each veggie before starting, taking care to chop into a small dice, about 1/2 inch if possible, or bigger as your patience, skill, and desire dictates.

Heat the olive oil on medium heat in a large soup pot. Add the onions and (3) tbsp salt and cook the onions until soft, about 6-8 minutes. Add the potatoes and carrots and cook, stirring, for a further 5 minutes.

Add the tomatoes & (4) cups water and turn the heat to high. Bring the water to a boil and turn the heat down. Simmer the soup for 8-10 minutes, or until all the vegetables are just tender. Add the cabbage and cook a further 6-8 minutes, until all of the veggies are soft and starting to meld together.

To finish, add the chopped beets, honey, black pepper & remaining salt to taste. Stir and cook a few more minutes on medium heat until well blended and tasting amazing.

Next, using a blender, blend up to half of the soup to a smooth consistency (feel free to add up to a cup more of extra water to get the blending going), leaving the rest in its chunky form. Pour the blended soup into the pot and stir all to combine.

Stir in the chopped dill & cider vinegar at the end and taste to correct seasonings, reserving some to sprinkle on each bowl.

To serve, scoop into bowls and garnish with dill and more freshly ground black pepper & a small drop or two of cider vinegar. To me, the zing of the vinegar adds the most wonderful flavor boosting acidity and I highly recommend trying it this way.

That is one thing I did not learn from my Ukrainian friend, but I am sure I picked up that little tidbit somewhere or from someone along the way 😉

Enjoy this super cozy and super nutritious soup on a cold night when you need a little love in your tummy. Snuggle up with a hot bowl and enjoy, these cold nights won’t last forever, and we want to remember them fondly when we are picnicking in the grass next summer 🙂

• What is your favorite winter soup?
• Got a borscht recipe to share?

Wishing you a most wonderful few days, we are busy preparing as the next Not So Fast class is going full steam ahead in just two days, we’ll be cozying up with the kids and that rocking red lentil soup. Just when you thought we couldn’t get any warmer….

Yours in Less,

True Storytelling: A Not So Fast Going Without Story

Time for some more storytelling. This is our story, after all.

The day was April 16, 2011. That was the day I started fasting once a week and giving the value of what I didn’t consume to those who have less.

Not So Fast began just a few days after the idea came to me, and I knew it would be a long process of putting this whole beautiful thing together, but I wanted to start right away.

Since that very first day, a few (awesome) things have gone down. A blog or two, some great discussions, a few meetings, some great food, and all of you (wonderful readers and friends -xxx)!

But enough about me.

I am honored today (back to a new recipe tomorrow!) to send you over to Somer’s blog to read her story and to see how easily a simple concept can bring beautiful people together from all over this big, beautiful world.

So head on over to see Somer, she is one amazing woman with one amazing story. Storytelling like this is just too good to miss.

If you’d like to get involved, feel free to drop me a line at shira@wearenotsofast.org.

I’d love to hear from you!

A HUGE thank you to all who so generously donated to our cause this past two weeks, we are honored by your actions and look forward to sharing even more (in less). Our second cooking class kicks off this week, so stay tuned!

Tomorrow I’ll be back with a sweet new recipe! 🙂

Yours in (just a little) Less,

Recipe: Wild Rice & Roasted Butternut Squash Salad

Veggies, nuts, grains, & dressing makes me a happy eater.

You’ll have to forgive me, or rather, let me re-phrase that, I hope you’ll all forgive me. I am having a salad moment (or three or seven).

Ask my kids at any given moment what mom eats, the answer is always the same. Salad. But don’t you worry, because that is where the sameness ends, because when it comes to salads, the chances for finding new and satisfying combos are as limited as your (or my) imagination.

Green Salad. Greek Salad. Bean Salad. Wheat Salad. There are endless grain, bean, nut, veggie, and dressing combos out there and honestly, I do live on salads pretty much 365 days of the year. Today’s salad can (like my last post) be served warm, cold or room temperature, and tastes great days after preparation.

Here, wild rice is cooked and tossed with roasted cubes of butternut squash & more of those wonderful white cannellini beans to make a nutritious and filling meal. Toss it all up with a few herbs & flavoring and you are set.

The Less:

Less every day grains means a new food to discover. Fewer bread-based lunch ideas means more heart for less heft. Less boring, basic salad dishes means less boredom in your tupperware, so packing a flavor-filled lunch or meal-on-the-go is a joy.

The More:

More tasty alternative grains means more variety and spice in your diet (and life). More plant-based hearty proteins means more easy & affordable flavor. More clean simple cooking means more energy to focus elsewhere, so your fuel is ready to fill you as needed.

Wild Rice & Roasted Butternut Squash Salad:

• (1/2) cup dry wild rice
• (1.5) cups water for cooking
• (1) cup cooked cannellini beans (white kidneys)
• (4) cups peeled & chopped butternut squash
• (2) tbsp olive oil for roasting squash
• (1/2) tsp salt for roasting squash
• (3) tbsp mixed chopped herbs: fresh parsley, chives & thyme
• (1) tsp salt
• (2) tbsp olive oil
• (2) tbsp balsamic vinegar

Start by combining the rice and water in a small- medium saucepan. Put the rice up to boil with the lid on and once boiling, turn the heat down and cook, covered for 45-50 minutes, or until most of the water is absorbed.

Heat the oven to 400 degrees. If you are using a large butternut squash, you might get the right amount of squash simply from the top part (I call it the snout). Simply chop the top piece off the squash and peel it with a veggie peeler. Cube the squash with a sharp knife into 1-1.5 inch cubes.

Toss the squash in a bowl with the salt and oil for roasting, and lay it flat on a rimmed cookie sheet. Roast at 400 degrees for 30-35 minutes, scraping and turning with a flipper at about the 20 minute mark.

While the rice and squash do their magic thing, prepare the beans and chopped herbs and set aside. Once the rice is cooked, drain it in a colander and let sit for a minute or two to cool and drain (it’s okay if the water isn’t all absorbed, the rice should be chewy but cooked). Once the squash is nicely browned and soft-ish remove from the oven and allow to cool.

Combine the rice with the herbs and beans. Add the squash once it cools for 10 minutes or so and toss with the oil, salt & vinegar. Adjust seasonings to taste and enjoy!

This salad will keep well in the fridge for well up to a week and also heats up beautifully. I enjoyed it served over chopped romaine hearts with an avocado lovingly piled on top.

It was all my co-workers could do to not attack my lunch bowl, but I did promise I would post the recipe soon.

Just in case anyone ever doubts my word 🙂

I know folks all over the US are celebrating Thanksgiving today, and judging by the posts I have seen from those whose blogs I follow, it feels good to read the words of gratitude, love & thanks from all of you who are part of this lovely community of bloggers.

Wishing all of my south of the border friends & readers a wonderful holiday weekend!

• Are you a fan of wild rice?
• What are your thoughts on Thanksgiving this year?

With love & thanks & many continued blessings.

Yours in Less,

Recipe: Thyme Roasted Brussels Sprouts & Cannellini Beans

Brussels Sprouts that are far from boring.

Unless of course you like them that way (I do, but that is another story).

I recall a recent convo I had with a girlfriend who was looking forward to making this raw Brussels sprout salad I posted a while back after our Canadian Thanksgiving last month.  The salad was to be enjoyed by the whole family, just not her dad, who prefers his sprouts on the ‘plain’ side. Read: just steamed or boiled, as is, & with no flavoring at all. And while I love these little beauties all ways (steamed they are delicious), I think the best part about them is how well they go with so many other foods.

So if you aren’t my girlfriend’s dad (who also happens to be my boss), you might just like love this take on sprouts. Here, they are roasted to sweetness and tossed warm with a few of my favorite ingredients for a sophisticated, somewhat Mediterranean style side dish.

Roasting Brussels sprouts is certainly not new to the food world, and I recall my first experience with them 15 years ago at an old job. I worked in a gourmet deli where I passed the kitchen at least 20 times a day. Which meant at least as many roasted sprouts that were destined for the deli case ended up in my mouth as I went by.

For this dish, I soaked and cooked my own Cannellini beans, but you can find these babies canned in any grocery store and make throwing this dish together that much easier.

The Less:

Less boring, boiled Brussels sprouts means folks might actually learn to love them. Less buttery, starchy side dishes means more fiber, and easy roughage. Less traditional takes on our old favorites means more exciting flavors at the table, so dinner together gets a whole lot more appealing for all.

The More:

More cabbage family veggies means more easy on the tummy digesting. More plant-based proteins means less tax on the tummy. More tasty takes on veggies means more ways to get folks excited, so meal time is always a cause to celebrate.

Thyme Roasted Brussels Sprouts & Cannellini Beans:

• (15) medium – large Brussels sprouts
• (3) tbsp olive oil for roasting sprouts
• (1/2) tsp salt for roasting sprouts
• (1-1.5) cups cooked Cannellini beans (white kidney beans)
• (1/2) cup soft sun-dried tomatoes (either oil-packed or soft as is)
• (1/2) cup feta cheese, cubed (vegans: sub 1/4 cup capers for a salty finish)
• (1/2) tsp fresh thyme leaves, chopped (2-3 sprigs)
• (2-3) tbsp olive oil for finish
• black pepper to taste

Start by rinsing the fresh sprouts under cold water and draining well in a colander. Heat the oven to 400 degrees. Oil a flat rimmed cookie sheet with (1) tbsp of the olive oil for roasting and begin to prepare the sprouts. Using a large bowl, trim the butt end of each sprout off and cut them in halves. Peel any rough outer leaves off and discard, along with the butt ends.

Once the sprouts are all halved, toss them with other 2 tablespoons of oil and the salt. You can either add the thyme now to the sprouts or add it after roasting for a slightly different flavor, I have tried them both ways and they are both fantastic. Lay the oil tossed sprouts onto the oiled flat pan and put into the oven once it reaches temperature.

Allow the sprouts to cook for 15-20 minutes before opening the oven to toss them gently and make sure they aren’t sticking to the pan. Once tossed, leave them to cook further for 10-15 more minutes, until soft and showing some brown/blackish spots. Remove from the oven to cool.

While the sprouts cook, prepare the beans, feta (or capers), and tomatoes in a mixing bowl. Slice the tomatoes lengthwise vs. chopping as they look (just a little) prettier (of course totally your call!). Throw in your chopped thyme.

When ready to serve, toss the warm, hot, or room temperature sprouts gently with the rest of the ingredients (I use my hands to make sure I don’t break the feta pieces) and finish with olive oil and freshly ground black pepper.

Serve as is with a feast, or as a feast unto itself. I enjoyed this delicious & satisfying combo many times this week and ate it cold, warm, and all things in between.

Re-heated quickly on the stove this combo made a wonderful lunch accompanied by a bit of roasted squash (my next post) and a splash of good balsamic vinegar.

Last week we cooked with a bunch of kids in need (who isn’t a kid in need though, right?), and I said I’d post some more info on that. There will be more to come, and if you are interested in more photos & info, visit us on Facebook here.

For those of you who so generously donated, I salute you, and thank you sincerely! My heart is giant as a result of your generosity and knowing there are kind-hearted supporters (and true friends – xx) out there from all parts of this beautiful world is nothing short incredible & immensely encouraging. We go back to do it all over again in less than two weeks!

• What is your favorite way to enjoy Brussels sprouts?
• Are you preparing for Thanksgiving? If so, how?

Wishing everyone a super-charged, super-fantastic week!

Yours in Less,

Recipe: Not So Fast Easy Red Lentil & Vegetable Soup

Life is what happens while you are busy making other plans.

~ John Lennon

So it happened again (so many high fives)!

A group of folks got together to spend just under two hours with a group of kids from our fair city’s toughest neighborhood to cook together. To cook real food ~ food that needs no more than a few basic skills to make, skills like peeling, chopping, stirring, boiling, cutting, slicing, and best of all, caring.

There is nothing that could make me any happier, or more grateful to know that no matter where you find them, kids are always just kids. They need us. They need us to teach them how to live well, and that no matter what, they are worthy of every bit of our love and our attention. Each and every single one of them.

Just two nights ago we gathered in a small community center kitchen in Vancouver’s Eastside and cooked 4 healthy & nutritious dishes, one of them being this hearty, delicious soup.

We planned for 8, thought we had 6, and ended up with 12 (by the end of the night we had 9). Having such an immense amount of interest has been just incredibly encouraging, knowing kids are eager to learn how to have fun in the kitchen. And they are hungry for good food if it’s there.

This is the first of 3 classes we will be putting on, trying to reach as many youth & families as we can in the process. I’ll be posting the recipes from our classes one by one over the course of the next few weeks, starting with today’s soup, as we are repeating this menu for the next 2 classes coming up, and in the New Year we plan to offer another round with a new menu.

So stay tuned for more great recipes, stories, photos, and full hearts! If you’d like to support us, we’d love your help. A little or a lot, it doesn’t take much to fill a little tummy. You can donate here, and read up on Not So Fast here if you are new to IPOM and my story, thanks to all of you have been with me since the start!

The Less:

Less complicated, fussy food means more pleasure in doing simple things. Less heavy, meat based soups and stews means more high-fiber, easy digesting. Less cost for good food means more to go around, so everyone can come and sit at the table.

The More:

More simple recipes means more confidence and fun in the kitchen. More warm filling soups means more warm, happy bellies. More skills where it matters means more focus on priorities, because eating well should be easy & accessible for all.

I thought I’d share what the recipes looked like for the class Tuesday night (spelling error and all). Part of our goal in arming kids with knowledge is providing tools when we can as well, so we sent each participant home with a folder full of recipes for each dish we made. It’s a little thing, but you just never know 🙂

I think my heart is so full it might last quite a while. And I can’t wait to do it all over again, surrounded by literally the best team of friends & volunteers any girl could wish for (so much love & gratitude for you all). Stay tuned for my next post and I’ll share the rest of what we all cooked, how we cooked it, and the laughs and smiles we had all along the way.

To make a donation in support of our efforts, however big or small (hint: there is no small!) you can do that here, your money goes a long way! Best to all for a super wonderful week, and thank you for joining me, I am one super-inspired happy camper.

Yours in Less,

Recipe: Authentic Italian Chickpea Flat Bread

Healthy, delicious, vegan, gluten-free & Italian.

Need I say more? I mean, really? With so many wonderful things all packaged up into one, it might seem almost too good to be true. If I told you also, just how mind-bogglingly easy this recipe was, well you might just freak right out. Don’t do that. Instead, read on to find the recipe that could literally help you simplify your life, be healthier, all the while impressing your friends and family as well. Lofty promises I know.

I first posted a chickpea flat bread recipe back in September, fresh off our glorious family holiday in France. That recipe, as well as today’s, came directly from our time in a comfortable Provencal apartment, when on the last day there I chilled alone on the terrace with a (1/2) bottle of rose and a few of the apartment owner’s cookbooks (a most wonderful and sophisticated Australian woman).

A few hundred iphone shots later (not even kidding you) and I had what might be the best collection of authentic French and Italian recipes ever. Not to mention a never to be forgotten few quiet moments to myself in paradise.

And now I am so excited to share some of that paradise with all of you, with my surroundings slightly different of course, but you all know what I mean! Chickpea flour is fairly inexpensive and can be found in most any Asian, Indian, or health food store. So do seek it out, it will be well worth your while!

The Less:

Less wheat flour based diet staples less irritants for those sensitive. Less grains in the diet can mean less trouble for the stomach, digestion, and comfy body weight. Fewer ingredients in your food means more control of what you are eating, so sourcing ingredients of quality stays paramount.

The More:

More simple recipes to prepare means more reasons to make them. More old world foods means more old world wisdom. More alternatives to bread means more ways to feel satiated, without paying a price in equilibrium.

Authentic Italian Chickpea Flat Bread:

• (2.5) cups chick-pea flour (also called gram or garbanzo flour)
• (3.5) cups fresh cold water
• (1 tsp) salt & black pepper, or to taste
• (1/4) cup extra virgin olive oil

First, prepare to be blown away in a few hours, as this recipe calls for the mixed batter to sit a little while. I’ve made this recipe now several times and have had great success with mixing it up mid-day on a weekend for cooking in time for dinner.

In a large mixing bowl, pour in the flour. Add the water gradually as you whisk the flour to keep any lumps from forming. Once all the water has been added, mix until completely smooth and add salt and pepper as desired (just not too much salt and this recipe doesn’t need much).

Let the mixture stand on the counter for 3 hours or so. When ready to bake, heat the oven to 350 degrees. Gently skim off any froth that forms on the surface of the mixture with a slotted spoon. Prepare a large rimmed cookie sheet by pouring the olive oil onto the bottom (if you can, do not be shy or skimpy here with the olive oil, it is wonderful in this recipe).

Once the oven is hot, pour in the batter, making a layer about (1/4) inch deep. Careful, this is going to move a lot when you pick it up! Bake at 350 for 30 minutes, until golden. Remove from the oven when done and let cool a little before cutting & serving.

Now the original recipe (to which I have made no changes to) calls for the ‘cake’ (called chick pea cake or ‘Torta Di Ceci’) to be served piping hot. It is of course, completely delicious straight out of the oven, plain or with (just a little) grated Parmesan on top.

Personally, I think it is divine smothered in the Broccoli Pesto from my last post, but it would be equally good with my favorite Kale Pesto or a tomato based chutney or even a good sharp cheese (I’d be lying if I said it wasn’t ridiculous with Gruyere). The trick here is not to double up on the beans – for balance I would avoid hummus or any other bean related dip with this one, bit that might just be me 🙂

This recipe makes a generous amount, and the good great news is it keeps incredibly well. Just cut and store in the fridge until needed. To heat, simply broil the amount you want until hot and brown. Perfect.

In addition to being amazing freshly baked, I was thrilled to learn that the textural integrity of this cake is still amazing with left overs. It is a heavenly and welcome substitute for pasta or beans in soup too and won’t dissolve or disintegrate when added to liquid and cooked. Simply cube and add to whatever liquid based sustenance you happen to have on hand.

My sustenance this weekend was just this. Hot, cozy tomato soup with cubed chickpea flat bread and a nice sprinkle of olive oil and black pepper. Perfect for a rainy winter weekend 🙂

• Have you cooked with chick pea flour before?
• Have you tried the broccoli pesto yet?

Now you can do both at once!

Yours in Less,

Recipe: Broccoli & Lemon Zest Pesto

A beautiful bright green add-on to your day.

Life really is a funny thing. As we move forward (which we inevitably have to), it is certainly impossible to know what might inspire us from day-to-day, week to week, and so on. It could be a conversation over lunch, or a person you haven’t seen for years that suddenly pops into your life. It could be a season, or the way you feel after spending quality time outdoors in the fresh air.

I know that for me, I am happiest and most inspired when I’ve got a full, balanced plate in front of me. Pardon the corny food metaphor, but it’s just so apt! Not too much, and not too little. Just the right amount. Having too much (of anything) can certainly cause a feeling of being bogged down. The goal (for me anyways) is always to find some sort of precarious balance and this week, I am finding much strength in looking at ways to further embrace the philosophy and idea behind this blog.

Less is always more (except when it isn’t). Simple & easy might rule around here for a while, as we kick off our next set of NSF cooking classes (pumped!) which are just around the corner. Stay tuned for an update on what we are doing next week as we finalize the recipes, write the ingredient lists, and round-up the best volunteers in the whole entire world (love you guys!).

Of course, we’ll also get to some really great recipes too. Lots of them, in fact! Starting with this amazing version of a popular favorite. Yes, broccoli pesto it is, and it is wonderful, especially when you see what it goes with!

The Less:

Less oil-heavy sauces means fewer calories and fragmented foods. Less traditional pesto ingredients means more variety and fun ways to eat different things. Less calorie & dairy rich appetizers means lighter eats to snack on anytime, so good taste and light feelings come together.

The More:

More fiber filled broccoli means more chlorophyll and vitamins. More lemony, zesty flavor means more punchy bright taste. More pumpkin seeds & fresh herbs means more plant-based nutrition, so eating adventurously is just this good for you & healthy.

Broccoli & Lemon Zest Pesto:

• (1) broccoli floret, washed and chopped (about 2 – 2.5 cups chopped)
• (1/3) cup pumpkin seeds
• (1) clove garlic (optional)
• (1) tsp salt
• (4) tbsp lemon juice
• (1) tsp lemon zest
• (2) tbsp olive oil
• (3/4) cup fresh parsley
• (1/4) cup fresh basil leaves

Start by putting up some water to boil in a small saucepan and steam the broccoli for 2-3 minutes until bright green and tender, but not mushy. Once cooked, remove the broccoli from the heat and set aside.

Roast the pumpkin seeds in a 350 degree oven for 2-3 minutes until turning brown and fragrant. Prepare the lemon juice, lemon zest, & fresh herbs and set aside.

Once the seeds are toasted, remove from the oven and add them directly to the blender warm with all of the prepared ingredients. The mixture might need some agitation with a spatula to get going, but should get going to a nice bit of pureeing in little time. Blend on high until well mixed and bright green.

Serve within a day or two to ensure the best color from the broccoli and the best nutritional value. Broccoli pesto will keep in the fridge for several days and is delicious served with chickpea flat bread, or as a dip for crunchy crackers.

In my next post, I’ll share with you the latest version of chickpea flat bread that has won my heart for good.

Since our return from France in August (and the recipes I brought home from Provence), I’ve had the pleasure to try a many of these, and this one is so far my favorite! So stay tuned for an easy, filling, and nutritious version of what is fast becoming a popular food here at home (and for very good reason).

Stay tuned, you’ll want to make this one, I promise! Also do let me know if you’ve got any streamlining to do as a result of a (rather) full plate, and what is your first thing to let go!

• What do you do when you feel bogged down by details?
• Have you tried a broccoli pesto or chickpea flat bread yet?

Have a wonderful remainder to the week my friends and thank you as always for reading, for your kind comments, and your wonderful feedback on the recipes 🙂

Yours in (just a little) Less,

Recipe: Easy Coconut Kale Chickpea Curry

A nice simple curry for our (sometimes) complicated lives.

Doing nothing is better than being busy doing nothing.

~ Lao Tzu

Hey everyone! I hope everyone had a great weekend!

I am sure many of you are enjoyed a nice rest and took some time to enjoy the rest of the delicious posts from Vegan Blogger’s Potluck that went down last week (with great success I might add). Great work and a giant fist bump to all involved!

Today’s recipe is another fave of ours, and it’s one that should make itself super comfy in anyone’s meal repertoire. Chock full of spicy delicious flavors, this classic straight out of Vikram Vij’s first cookbook won my heart straight away. I think you will soon see why!

I haven’t failed. I’ve just found 10,000 ways that won’t work.

~ Thomas Edison

Ginger, tomato, jalapeno, cumin, and coconut…I mean what could be better?

Whipped up in just a few minutes, I challenge you to not want to curl right up into a warm bowl of this curry with a soft blanket and your favorite company…right away 🙂

The Less:

Less complicated meals means easy & healthy are at your fingertips any day. Less heavy, dairy-based curry means more light plant-based goodness. Less heavy meat-based dinners means more satisfied tummies without digestive difficulty, so dinner time leaves you feeling spiced just right.

The More:

More high fiber chickpeas means more filling, hearty proteins. More spicy foods in winter means more warming for your insides. More warm bowls of nutrition means less clean up & complicated prep work, so one pot does the trick every time 🙂

Easy Coconut Kale Chickpea Curry:

• (1/2) cup canola oil
• (1) tbsp cumin seeds
• (1.5) cups finely chopped onions (1 large yellow should do)
• (2-3) medium tomatoes, chopped
• (1.5) tsp salt
• (4-5) tbsp finely chopped fresh ginger
• (2) finely chopped fresh jalapeno peppers
• (4) cups cooked chickpeas
• (1) can coconut milk
• (1) bunch green onions, chopped
• (3-4) cups curly green kale, chopped very finely

Heat the oil in a medium to large pot on medium high for one minute. Add the cumin seeds and cook, stirring frequently, for about 30 seconds (the seeds will start to sizzle and become fragrant). Add the chopped onions and continue to cook on medium high for about 8-10 minutes, until the onions are soft and brown.

Stir in the tomatoes, pepper, ginger and salt, and cook for a further 8-10 minutes, stirring well. THe oil should start to glisten on the top.

Add the chickpeas and coconut milk and stir well. Cover and bring the mixture to a boil. Once boiling, turn the heat to medium low, keep the pot covered and cook for 5-8 minutes, stirring here and there.

At the last minute, add the chopped green onions and kale and stir in well. Cook the mixture for one to two minutes further until the kale turns bright green.

Serve this curry right away to retain the color in the kale and enjoy it freshly cooked.

Slightly spicy (or quite spicy depending on your idea of spicy), the fresh jalapeno add a kick of warmth to jump-start digestion and the coconut milk and tomatoes make a comforting & delicious sauce to match it.

Serve this dish on its own, or with this delicious homemade Naan Bread…this fabulous and creative (vegan) recipe was originally brought to us by Vegan Richa and has recently been beautifully celebrated again over at Kristy’s wonderful blog. I’ve been looking for a homemade naan recipe to try, so I am excited for this one!

I’m looking forward to trying this at home soon and love the great inspiration that is coming in these days.

Stored in the fridge, leftovers will keep for up to a week and all this needs is a gentle re-heating for an easy and satisfying weekday lunch or dinner. Perfect for these cool (and dark) winter days (over here in North America anyways)!

The greatest wealth is to live content with little.

~ Plato

On another note..this is one busy month for me and the crew at Not So Fast!

We’ve got (2) cooking classes coming up this month, the first being on the horizon in precisely a week from today – November 13th marks the first class!

We’ll be cooking the basics of a healthy day of delicious food on a limited budget with 8 youth here in Vancouver’s Downtown Eastside. For those of you interested in supporting our efforts…feel free to send a donation our way..every little bit helps, and as little as $5 goes an awful long way towards filling little tummies!

I’ll be sharing all of the details for this as we go along….but for now wish us luck! (THANKS!)

• What’s your favorite warm & spicy winter meal?
• What would a ‘basic day’ of food necessities be to you?

We all have those things we can’t live without, I’d love to know what your ideal healthy food day would look like from a necessity stand point. I’ve a feeling a few of those things might be included in today’s recipe…

Wishing you all the very finest of weeks as always! Love all of your guts….

Yours in Less,