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Recipes for the Cold Weather

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


  • 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


  • 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


  • 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


  • 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


  • 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


  • 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. 
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