I love fall! It is my hands-down favorite season. I love the smell of a wood fire in the fireplace. I love the changing color of the leaves, the color of a September sky, a full October moon. I love crisp mornings and warm, sunny afternoons. I love brilliant hardy mums, and bright pansies. I love college football (GO CARDS!) and I love NFL football (GO COLTS!)
I love winter squash and fall crop greens, pumpkins, cabbage, and broccoli. I love thick, hearty soups and stews with warm, crusty bread just out of the oven.
So, without further ado, here is today's recipe: Moroccan "Chicken" Stew. This has become one of my all-time favorite dishes. It is true fall fare - comforting, sweet and spicy and savory all at the same time. This dish is easy and quick to boot! It comes with a bit of controversy, however, and here it is: It calls for honey. Honey is the one thing that I have never completely let go of in my vegan journey. I don't use it often, and a jar of raw, locally produced honey will last a very long in my pantry. And while I know about all the vegan substitutes (feel free to use any of them you prefer), for this dish, I use honey. Let the beatings begin......
Moroccan "Chicken" Stew
1 lb vegan soy nuggets
2 tbs olive oil
2 red bell peppers, chopped
2 green bell peppers, chopped
2 red onions, chopped
3 cloves garlic, minced
1 tsp cinnamon 1 tsp cumin
1 tsp coriander
1 tsp red pepper flakes
1 tsp salt
2 fresh tomatoes, pureed (or 1 can crushed tomatoes)
1/4 cup honey
2 cans chickpeas, drained.
Heat olive oil in a large dutch oven. Add peppers, onion, and garlic and cook 5-6 minutes.
Add cinnamon, coriander, cumin, and red pepper flakes. Stir and cook another few minutes. Add tomatoes, honey, and chickpeas. Stir to combine and cook another 5 minutes.
Stir in vegan chicken. Simmer for 15-20 minutes. Serve over rice. Add a salad with this Vegan Ranch Dressing and some fresh crusty bread.
Here is a quick dessert I made this weekend too. You may have made this or some variation of this cake, but this was my first time, and I was really impressed. This was so easy to throw together!
Pumpkin Spice Cake
1 18-oz spice cake mix (read the ingredients to be sure it's vegan)
1 15-oz can of pureed pumpkin
Preheat the oven to 350 degrees F. Grease an 8x8 glass baking dish or a square baking pan.
Combine the cake mix and pumpkin puree. Mix well. Add any or all of the optional ingredients you desire (see below). Scrape batter into prepared pan.
Bake for 30 minutes or until a toothpick inserted into the middle of the cake comes out clean.
Frost with Vegan Cream Cheeze Icing.
1/2 cup shredded carrot
1/3 cup raisins soaked in rum for 30 minutes
1/3 cup chopped nuts