Tired of fart-filled, lethargic Super Bowl Monday’s? You need to change up your Sunday football rituals. Man-up and stop eating like an 8-year-old. Don’t even look at the greasy pizza and chicken wings, put down those dirty jalapeno poppers and throw down some of this hearty stew. Add a side of naan bread for an easy two point conversion. Even if your team loses, your sports-gut is sure to win.
*This recipe is taken from the VeganMeatEater Therapeutic Eating Plan- 7 Day Intensive (co-created by myself, Dr. Richard Vuksinic, ND, colleague Dr. David Miller, ND and Health Chef, Lennie MacLeod)
Prep time: Average
1 T olive oil 2 onions, diced
2 carrots, diced
2 celery, diced
2 garlic cloves, minced
1 zucchini, diced
1 red pepper, diced
1 lime, juiced
1 teaspoon each: chili powder, cumin, coriander, chipotle
handful of cilantro, minced
1 can of diced tomatoes
2 c black beans soaked overnight (1 can of beans, well rinsed)
1 c quinoa soaked overnight, then rinse well before using
1.5 L chicken or veggie stock
Salt & pepper
INSTRUCTIONS: Black Beans
• rinse thoroughly
• put in a small pot with plenty of water to cover them
• simmer for 45 mins (check to see if tender, if not, simmer for a few more mins until done)
Or, if using canned beans, just open it up and rinse thoroughly. No need to cook them.
INSTRUCTIONS: Stew
• sauté onion, carrots, celery, and garlic in olive oil until soft
• add chili powder, cumin, coriander, chipotle, and let them cook for a few mins
• add the chicken/veg stock and canned tomatoes, and bring to a simmer
• add quinoa, zucchini, and red pepper
• Simmer for 12-15 mins (until quinoa is translucent)
• take off heat
• when black beans are done cooking, strain and add them to the stew
• add lime and cilantro
• lastly, if you have a hand blender, place it in the stew and pulse it a few times. If not, take a few cups of stew out and blend it in your standard blender, then return it to the stew. This does wonders for the consistency, and flavour too.
Gluten-free naan bread – “Ain’t No Sawdust Tasting Naansense!”
Put away the bag of gluten free sawdust that you bought at the Super Store. This no nonsense Naan bread is a serious side to any stew or curry dish. No joke, you can smile again- we got bread!!!
Prep time: Quickie
¾ c cashews
⅓ c tapioca flour
1 c coconut milk
1 t salt
1 t coconut oil
INSTRUCTIONS:
• ground cashews in food processor or blender
• add tapioca flour, coconut milk, salt, and blend all together
• melt the oil in a medium sized non-stick pan on medium heat
• pour a heaping ½ c of the batter in the pan
• once the batter fluffs up a bit and starts to look cooked (5 mins), flip it over and cook for another 3 mins.
• makes 2 large or 4 small