One-Pot Moroccan Tagine

One-pot recipes are an absolute must have for busy week nights. Too much to do and not enough time? Don’t want to spend all evening doing a mountain of dishes? This One-Pot Moroccan Tagine is for you! (Don’t forget to watch for my upcoming cookbook featuring even more mouth-watering one-pot meals for busy nights!)

Tagine is an interesting word. It refers to both the North African stew and the earthenware pot in which it is traditionally cooked. Flavorful and aromatic, tagines often include some kind of protein and vegetable, plus dried fruits, nuts and spices for an eclectic mix of flavors. This One-Pot Moroccan Tagine features chickpeas, apricots and green olives. Don’t let this combo scare you; the flavors meld together and create something really wonderful! Traditionally served over couscous, this is great served over rice or quinoa instead, so if you have a grain already made this dinner becomes even easier.

Moroccan Stew


 

One-Pot Moroccan Tagine

Ingredients:

  • 1 Tbs olive oil
  • 1 large onion, chopped
  • 1 medium carrot, peeled and chopped
  • 1 large bell pepper, any color, seeded and chopped
  • 1/2 medium winter squash, peeled and chopped
  • 3 garlic cloves, minced
  • 1 jalapeño pepper, seeded and finely chopped
  • 1 tsp grated fresh ginger
  • 1 tsp smoked paprika
  • 1/2 tsp ground turmeric
  • 1 (15-ounce) can diced tomatoes, undrained
  • 2 cups vegetable broth
  • Salt and pepper, to taste
  • 1/2 cup dried apricots, soaked and finely chopped
  • 1/4 cup pitted green olives, sliced
  • zest of 1 lemon
  • 1 (15-ounce) can chickpeas
  • 4 Tbs fresh cilantro, chopped, plus extra for garnish

Warm the olive oil over medium heat in a large saucepan. Add the onion and carrot and sauté until softened, about 5 minutes. Add the bell pepper, squash, jalapeño, garlic, ginger, spices, tomatoes and broth. Season to taste with salt and pepper. Reduce heat to low and simmer 20 minutes.

Add the apricots, olives, lemon zest and chickpeas and cook until the mixture is hot and the flavors are blended, about 5 more minutes. Stir in the cilantro and serve hot over couscous, rice or quinoa. Garnish with additional cilantro if desired.


One-Pot Moroccan Tagine


Moroccan Vegetable Tagine


 

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One-Pot Moroccan Tagine
 
A flavorful and aromatic Moroccan-inspired stew that's made in one dish for easy prep and cleanup.
Author:
Serves: 4
Ingredients
  • 1 Tbs olive oil
  • 1 large onion, chopped
  • 1 medium carrot, peeled and chopped
  • 1 large bell pepper, any color, seeded and chopped
  • ½ medium winter squash, peeled and chopped
  • 3 garlic cloves, minced
  • 1 jalapeño pepper, seeded and finely chopped
  • 1 tsp grated fresh ginger
  • 1 tsp smoked paprika
  • ½ tsp ground turmeric
  • 1 (15-ounce) can diced tomatoes, undrained
  • 2 cups vegetable broth
  • Salt and pepper, to taste
  • ½ cup dried apricots, soaked and finely chopped
  • ¼ cup pitted green olives, sliced
  • zest of 1 lemon
  • 1 (15-ounce) can chickpeas
  • 4 Tbs fresh cilantro, chopped, plus extra for garnish
Instructions
  1. Warm the olive oil over medium heat in a large saucepan. Add the onion and carrot and sauté until softened, about 5 minutes. Add the bell pepper, squash, jalapeño, garlic, ginger, spices, tomatoes and broth. Season to taste with salt and pepper. Reduce heat to low and simmer 20 minutes.
  2. Add the apricots, olives, lemon zest and chickpeas and cook until the mixture is hot and the flavors are blended, about 5 more minutes. Stir in the cilantro and serve hot over couscous, rice or quinoa. Garnish with additional cilantro if desired.

Adapted from One Dish Vegan


 

Still Hungry? Check out these recipes!

 CURRIED VEGAN SAUSAGES

Curried Vegan Sausages with Apricots and Almonds

BEET MELT

Vegan Melt Sandwich

CURRIED SPLIT PEA STEW

Curried Split Pea Stew with Swiss Chard

 

 

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Curried Vegan Sausages with Apricots and Almonds

Cold food is nice when the weather starts warming up. This time of year I always love to do lots of salads and cooling foods, but I still occasionally love something with a kick of heat – both temperature and spice. Summer is finally right around the corner, so turning on the oven seems like a crime when it’s above 80 degrees. Solution? The slow cooker.

These curried vegan sausages with apricots and almonds lent themselves perfectly to the slow cooker. Simmering in flavorful sauce for several hours made the house smell amazing without raising the ambient temperature. The only problem with slow cooking is that it smells so good it’s hard to wait for dinner time. As far as difficulty goes, that’s about it with such easy recipes!

Curried Vegan Sausages with Apricots and Almonds



Curried Vegan Sausages

with Apricots and Almonds

  • 2 links apple-sage vegan sausages
  • 1/2 small onion, chopped
  • 3 garlic cloves, minced
  • 1 jalapeño pepper, minced, seeds removed
  • 1 Tbs curry powder
  • 1 tsp Garam Masala
  • 1/4 tsp cayenne pepper
  • 1/3 cup dried apricots, finely chopped
  • 1/4 cup sliced almonds
  • 4 yellow potatoes, peeled and chopped into 1/2 inch cubes
  • 1 cup vegetable stock
  • 1/2 cup canned coconut milk
  • salt and pepper, to taste
  • chopped parsley and additional sliced almonds, for garnish

Combine the sausages, garlic, onion, jalapeño pepper, spices, apricots, almonds, potatoes, vegetable stock and coconut milk in the slow cooker. Stir well to mix.

Cover slow cooker and set heat to low. Cook for 5 hours until the potatoes are tender. Taste and season with additional salt and pepper if needed. Serve garnished with a sprinkle of parsley and additional almonds, if desired.

Curried Vegan Sausages with Apricots and Almonds

 

A dish this rich and satisfying seems like it would take a lot of effort, but it really doesn’t get much simpler than this! These curried sausages are:

Creamy

Spicy

Comforting

Sweet

Savory

Curried Vegan Sausages with Apricots and Almonds

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Curried Vegan Sausages with Apricots and Almonds
 
A rich and satisfying vegan slow-cooked meal, these curried sausages are savory, sweet and have a bit of heat for complex flavor.
Author:
Serves: 4-6
Ingredients
  • 2 links apple-sage vegan sausages, sliced
  • ½ small onion, chopped
  • 3 garlic cloves, minced
  • 1 jalapeño pepper, minced, seeds removed
  • 1 Tbs curry powder
  • 1 tsp Garam Masala
  • ¼ tsp cayenne pepper
  • ⅓ cup dried apricots, finely chopped
  • ¼ cup sliced almonds
  • 4 yellow potatoes, peeled and chopped into ½ inch cubes
  • 1 cup vegetable stock
  • ½ cup canned coconut milk
  • salt and pepper, to taste
  • chopped parsley and additional sliced almonds, for garnish
Instructions
  1. Combine the sausages, garlic, onion, jalapeño pepper, spices, apricots, almonds, potatoes, vegetable stock and coconut milk in the slow cooker. Stir well to mix.
  2. Cover slow cooker and set heat to low. Cook for 5 hours until the potatoes are tender. Taste and season with additional salt and pepper if needed. Serve garnished with a sprinkle of parsley and additional almonds, if desired.

Still Hungry? Check out these recipes! 

BABY KALE SALAD WITH MOCK CHICKEN AND POMEGRANATE

Vegan Chicken Salad with Pomegranate and Baby Kale

ASIAN FUSION BURRITOS

Asian Fusion Burritos

BAKED GREEN BEAN FRIES WITH SPICY AIOLI

Baked Green Bean Fries with Spicy Aioli



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Easy Tofu Benedict with Vegan Hollandaise Sauce

This blog is sadly lacking in breakfast recipes. Which is frankly an embarrassment given that breakfast food for vegans is often sad, depressing, boring, and sad. Did I mention sad? Unless I’m going to a restaurant that caters to veg-folks, I’m stuck eating toast or plain oatmeal for breakfast. No delicious tofu Benedict or vegan pancakes to be found! So I’ll be the first to admit that I’m not a huge fan of breakfast food. Between the lack of options and the fact that I don’t care much for sweets anymore, I’d rather skip breakfast altogether unless I make it myself.

That being said, I used to absolutely adore Eggs Benedict. The creamy sauce, the eggs, the crispy English muffins. Usually piled with tomatoes and spinach (I’ve never had it with the traditional Canadian bacon). Savory brunch was my favorite, and I ordered that decadent meal all the time before adopting a primarily vegan diet. For a long time I’ve wanted to create a vegan version, and this one really turned out perfect. I love how easily and quickly it came together. This Easy Tofu Benedict with Vegan Hollandaise Sauce will become a staple breakfast in my house!

Easy Tofu Benedict with Vegan Hollandaise Sauce



Easy Tofu Benedict

with

Vegan Hollandaise Sauce

  • 4 English muffins, toasted
  • 1 Tbs coconut oil
  • 1 package firm tofu, drained and pressed for 20 minutes
  • 1 large tomato, sliced
  • 2 cups fresh spinach

For the Vegan Hollandaise Sauce:

  • 1 Tbs olive oil
  • 3 Tbs onion, finely minced
  • 3/4 cup unsweetened almond milk
  • 1 Tbs cornstarch
  • 1/4 cup water
  • 1 Tbs white balsamic vinegar
  • 1 Tbs nutritional yeast flakes
  • 1-2 Tbs lemon juice (to taste)
  • 1/8 tsp turmeric
  • salt and pepper, to taste

Begin by preparing the sauce. In a saucepan over medium heat, warm the olive oil. Add the onion and sauté until soft, about 3 minutes. Add in water and vinegar and bring to a boil. Simmer until the mixture reduces to about 2 Tbs.

In a cup, mix together the almond milk and cornstarch. Add almond milk slowly to the saucepan, stirring constantly for about 5 minutes while the mixture thickens. Add nutritional yeast, turmeric and 1 Tbs lemon juice and stir together. Season with salt and pepper to taste, adding additional lemon juice if desired. Remove from heat and allow to cool slightly while preparing the tofu.

Easy Tofu Benedict with Vegan Hollandaise Sauce

 

In a pan over medium heat, melt the coconut oil. Slice the tofu into 8 equal slices. Pan fry the tofu slices in the coconut oil, seasoning with salt and pepper. Fry until both sides are golden and browning on the edges. Transfer tofu to a plate. In the still-warm pan, wilt the spinach for about one minute.

Assemble the bennies by placing one English muffin on each plate and top the bottom half with wilted spinach, tomato slices, and two slices of tofu. Drizzle vegan Hollandaise sauce on top of each. Top with the top halves of the English muffins, if desired. Serve immediately.

These Easy Tofu Benedicts with Vegan Hollandaise Sauce are:

Tangy

Decadent

Crispy

Creamy

Savory

Hearty

Tantalizing

Easy Tofu Benedict with Vegan Hollandaise Sauce


Easy Tofu Benedict with Vegan Hollandaise Sauce


Easy Tofu Benedict with Vegan Hollandaise Sauce

 

These amazing bennies don’t need anything else, but they were excellent with the top half of the English muffins served with Earth Balance and some homemade jam. The perfect balance of savory and sweet. To really go for the gold with these, try adding a layer of avocado slices on top of the tomato and spinach!

Easy Tofu Benedict with Vegan Hollandaise Sauce



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Easy Tofu Benedict with Vegan Hollandaise Sauce
 
This vegan take on Eggs Benedict combines a luscious, creamy vegan Hollandaise sauce with pan-fried tofu, wilted spinach and fresh tomatoes atop crispy toasted English muffins.
Author:
Recipe type: Brunch
Serves: 4
Ingredients
  • 4 English muffins, toasted
  • 1 Tbs coconut oil
  • 1 package firm tofu, drained and pressed for 20 minutes
  • 1 large tomato, sliced
  • 2 cups fresh spinach
  • For the Vegan Hollandaise Sauce:
  • 1 Tbs olive oil
  • 3 Tbs onion, finely minced
  • ¾ cup unsweetened almond milk
  • 1 Tbs cornstarch
  • ¼ cup water
  • 1 Tbs white balsamic vinegar
  • 1 Tbs nutritional yeast flakes
  • 1-2 Tbs lemon juice (to taste)
  • ⅛ tsp turmeric
  • salt and pepper, to taste
Instructions
  1. Begin by preparing the sauce. In a saucepan over medium heat, warm the olive oil. Add the onion and sauté until soft, about 3 minutes. Add in water and vinegar and bring to a boil. Simmer until the mixture reduces to about 2 Tbs.
  2. In a cup, mix together the almond milk and cornstarch. Add almond milk slowly to the saucepan, stirring constantly for about 5 minutes while the mixture thickens. Add nutritional yeast, turmeric and 1 Tbs lemon juice and stir together. Season with salt and pepper to taste, adding additional lemon juice if desired. Remove from heat and allow to cool slightly while preparing the tofu.
  3. In a pan over medium heat, melt the coconut oil. Slice the tofu into 8 equal slices. Pan fry the tofu slices in the coconut oil, seasoning with salt and pepper. Fry until both sides are golden and browning on the edges. Transfer tofu to a plate. In the still-warm pan, wilt the spinach for about one minute.
  4. Assemble the bennies by placing one English muffin on each plate and top the bottom half with wilted spinach, tomato slices, and two slices of tofu. Drizzle vegan Hollandaise sauce on top of each. Top with the top halves of the English muffins, if desired. Serve immediately.


 

Still Hungry? Check out these recipes! 

 SOUTHWEST BREAKFAST BURRITOS

Southwest Breakfast Burritos

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Gluten-Free Vegan One Pot Creamy Garlic Pasta

WATER CHESTNUT AND PINEAPPLE LETTUCE WRAPS

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Chew for Bliss! Thoughts on Mindful Eating

You know the drill. You’re running like mad to and from work, to pick up and drop off kids, to soccer practice, to the dry cleaner, to the grocery store. Day in and day out. Life never seems to slow down for a minute, let alone give you a day off to catch up. Taking a break long enough for mindful eating at an actual meal seems like the last thing on the priority list.

The key to successfully keeping a healthy weight while still enjoying a feeling of satisfaction during meals may not take diet programs, measuring every ounce of food or living on plain salads. Research shows that mindful eating is the key, and it may be as simple as taking your time and chewing as thoroughly as possible. No extra thought or preparation required. During the last few weeks I have committed to putting everything I eat on a pretty plate, eating it as slowly as I can, and chewing each bite at least 30-50 times. What I’ve discovered during this process is really incredible.

utensils

The truth is, it’s hard to build a habit to eat more slowly. It’s hard to build any new habit after years of eating a certain way. I can’t even count how many nights I’ve spent bingeing myself into a stupor over the past 20 years. It is easy to get carried away with a busy schedule, grab food on the run, or sit in a daze in front of the television after a long day shoveling the snacks in for comfort. Pretty soon you’ve eaten a day’s worth of calories and didn’t even notice, let alone enjoy it! I’ve totally been there.

Eating slowly and chewing more takes a lot of work and practice. To be honest, my jaw gets a little tired, I’m initially pretty bored and restless, and sometimes I feel like a 90-year old woman when I sit and chew each bite so many times. But suddenly, in the middle of the meal, I’ll get this incredible sense of bliss and peace. It’s really astonishing. My whole body relaxes, and I realize that no matter what it is I am eating or what is going on in my head, the meal is perfect and nourishing and I am enjoying it to the fullest. I’m taking the time to give my body exactly what it needs and wants, and really living in the moment. Mindful eating works!

pastries

What you eat really isn’t the important thing. It’s how you eat it.

After this, contentment happens. I feel peaceful and relaxed and completely in tune with my body’s needs. I always leave the table feeling satisfied, without needing to stuff myself to dull my emotions or comfort eat into oblivion. A portion which used to take me perhaps 2 minutes to inhale has now taken 20 minutes. My mind is at ease and my stomach has had the time to process that it has been filled. It may take a while to build the habit, and it is usually far too easy to slip into old patterns. Nobody is perfect. Schedules will still be crazy, and it will be hard to justify taking the time for a 20 minute meal in the middle of chaos. I still binge occasionally, and I know that comfort eating will still lure me in when things get stressful. But this trick is totally worth it. Eat slowly, chew a bunch, and wait till the satisfaction sets in!

What are your tricks to eating mindfully and feeling satisfied?

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Southwest Breakfast Burritos

Making fancy breakfast or brunch food seems like a lot of work to me. So when I got a wild hair to make brunch for myself on a Tuesday morning, my first thought was to forget about it and just grab some oatmeal. Then I remembered I’m out of oatmeal.

Darn.

Well, since the excuses are out of the way, how about something fun but still easy? These Southwest Breakfast Burritos came out perfectly and hit the spot. With a short list of ingredients and the fact that they’re on the table in less than 30 minutes, they’re a great option for a savory and hearty breakfast anytime. The only thing I wish I’d done differently was include a mimosa!



Vegan Tofu Scramble


Vegan Southwest Breakfast Burritos


Southwest Breakfast Burritos

Serves 2

For the tofu:

  • 8 oz extra firm tofu
  • 1 Tbs olive oil
  • 1/2 bell pepper, thinly sliced
  • 1/4 red onion, thinly sliced
  • 1/4 tsp sea salt
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin powder
  • 1/4 tsp turmeric
  • 1/4 tsp chili powder
  • 2-3 Tbs water

For the potatoes

  • 2 yukon gold potatoes, washed and chopped into 1/2″ – 1″ cubes
  • 1 Tbs olive oil
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp smoked paprika

To assemble:

  • 2 large tortillas (I like whole wheat or sprouted)
  • salsa
  • chopped avocado

Drain and dry tofu well with paper towels. Tear or cut the tofu into appx. 1″ chunks and set aside.

Heat 1 Tbs olive oil in a pan over medium heat. Add red onion and bell pepper, cooking until soft or about 5 minutes.

Meanwhile, heat 1 Tbs olive oil over medium heat in another pan and add potatoes, seasoning with salt, pepper and smoked paprika. Cook, turning occasionally, until browned and crispy, about 10 minutes. The potatoes should be done about the same time as the tofu.

When the red onion and bell pepper have softened, add in the tofu. Mix together sea salt, garlic powder, cumin powder, turmeric and chili powder in a small bowl with water until it becomes a sauce. Pour the sauce over the tofu and veggies, stirring to incorporate. Cook an additional 5-7 minutes until tofu browns slightly.

Remove potatoes and tofu mixture from heat. Assemble breakfast burritos by filling tortillas with potatoes, tofu, avocado and salsa, if desired. Serve immediately.


Vegan Tofu Breakfast Burritos


Southwest Breakfast Burritos


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Print-Friendly Version:

Southwest Breakfast Burritos
 
Author:
Serves: 2
Ingredients
  • For the tofu:
  • 8 oz extra firm tofu
  • 1 Tbs olive oil
  • ½ bell pepper, thinly sliced
  • ¼ red onion, thinly sliced
  • ¼ tsp sea salt
  • ½ tsp garlic powder
  • ½ tsp cumin powder
  • ¼ tsp turmeric
  • ¼ tsp chili powder
  • 2-3 Tbs water
  • For the potatoes:
  • 2 yukon gold potatoes, washed and chopped into ½" - 1" cubes
  • 1 Tbs olive oil
  • ¼ tsp salt
  • ¼ tsp pepper
  • ¼ tsp smoked paprika
  • To assemble:
  • 2 large tortillas (I like whole wheat or sprouted)
  • salsa
  • chopped avocado
Instructions
  1. Drain and dry tofu well with paper towels. Tear or cut the tofu into appx. 1" chunks and set aside.
  2. Heat 1 Tbs olive oil in a pan over medium heat. Add red onion and bell pepper, cooking until soft or about 5 minutes.
  3. Meanwhile, heat 1 Tbs olive oil over medium heat in another pan and add potatoes, seasoning with salt, pepper and smoked paprika. Cook, turning occasionally, until browned and crispy, about 10 minutes. The potatoes should be done about the same time as the tofu.
  4. When the red onion and bell pepper have softened, add in the tofu. Mix together sea salt, garlic powder, cumin powder, turmeric and chili powder in a small bowl with water until it becomes a sauce. Pour the sauce over the tofu and veggies, stirring to incorporate. Cook an additional 5-7 minutes until tofu browns slightly.
  5. Remove potatoes and tofu mixture from heat. Assemble breakfast burritos by filling tortillas with potatoes, tofu, avocado and salsa, if desired. Serve immediately.


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Indian-Spiced Tofu Scramble with Collards


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