Coconut Lentil Curry

Ingredients:

• 1 cup dried red lentils, rinsed and drained
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper (adjust to taste)
• 1 can (14 oz) coconut milk
• 2 cups vegetable stock
• 2 cups spinach or kale, chopped
• Juice of 1 lemon
• Salt and pepper to taste
• Chopped fresh coriander for garnish

Instructions:

• In a large pot, heat vegetable oil over medium heat. Add chopped onion and sauté until translucent.
• Add minced garlic, curry powder, cumin, turmeric, and cayenne pepper. Cook for a minute until fragrant.
• Add dried red lentils, coconut milk, and vegetable stock. Stir to combine.
• Bring to a boil, then reduce the heat to low, cover, and simmer for about 20-25 minutes, or until the lentils are tender and cooked through.
• Stir in chopped spinach or kale and lemon juice. Cook until the greens are wilted.
• Season with salt and pepper. Serve over rice, garnished with chopped fresh coriander. 

Beef Stew

Ingredients:

• 5 lbs beef stew meat, cubed
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 carrots, peeled and sliced
• 2 potatoes, peeled and diced
• 2 cups beef stock
• 1 cup red wine (optional)
• 1 can (14 oz) diced tomatoes
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions:

• In a large pot, heat olive oil over medium-high heat. Add the beef cubes and brown them on all sides. Remove and set aside.
• In the same pot, sauté the chopped onion and garlic until translucent.
• Add the beef back to the pot along with carrots, potatoes, beef stock, red wine, diced tomatoes (with their juice), dried thyme, salt, and pepper.
• Bring to a boil, then reduce the heat to low, cover, and let it simmer for about 1.5 to 2 hours, or until the meat is tender and the flavours combine. Stir occasionally.
• Serve hot and enjoy.

Creamy Mushroom Risotto

Ingredients:

• 2 cups Arborio rice
• 8 oz mushrooms, sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable stock
• 1 cup white wine (optional)
• 1/2 cup grated dairy free cheese 
• 2 tbsp dairy free butter 
• Salt and pepper to taste

Instructions:

• In a large skillet, melt butter and sauté onion, garlic, and mushrooms until tender.
• Add Arborio rice and cook for a couple of minutes, stirring constantly.
• Pour in the white wine and cook until mostly absorbed (skip this step if not using).
• Gradually add warm stock, one ladleful at a time, stirring until the liquid is absorbed before adding more.
• Once the rice is creamy and cooked to your desired texture, stir in the cheese. Season with salt and pepper.
• Serve and enjoy.