In this cold weather a hearty and warming dish is perfect to comfort and nourish the family.
Here are three delicious recipes to enjoy during the colder months.
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.