(Yes, I did use a dreaded Rachel Ray word in the recipe title. I apologize for that, but it fits for this recipe. It starts out as a soup but turns into a stew the next day, as you can see from the photos.)
WELCOME TO THE FOURTH VIRTUAL VEGAN POTLUCK! I’ve got some appreciation to take care of: First of all, thank you to every one who signed on to this craziness. The directions are complicated, the reminder emails get annoying, and most of all, I know the amount of effort it takes to get a blog post to the Publish stage. I truly appreciate your time and energy. I’m always awed and inspired by what you create in the kitchen.
I made a few changes in implementation for this Potluck and it’s made all of the difference. Having Mentors helping me communicate and coordinate with participants took a big weight off of my shoulders, so thank you thank you to my international crew: Rachael of Rubber Cowgirl, Keely of Gormandize, Barb of That Was Vegan?, Kamila of Sensual Appeal, Liezl of Spinach Revolution, and Angela of Canned Time. Angela wore multiple hats and did a great job with the VVP Pinterest board. And thanks to Lidia over at Vegan Bloggers Unite! for once again playing hostess to the Potluck.
Lastly, I want to share what I discovered shortly before I started work on this Potluck. I realized that when I backed off of worrying about sponsorship and promotion, I enjoyed the process again: welcoming bloggers to their first Potluck; seeing old friends sign up for their fourth event; helping people choose a course or dish. After all, my original inspiration was to carve out some space and time to share plant-based food with the blogging community – many of whom have become friends. It’s about letting our creativity shine. It’s about appreciating the unique perspective we all have. And this November it was all about making everything from bread to desserts using beets…
- 1 onion, chopped
- 2 stalks celery, chopped
- 2 carrots, peeled and chopped
- Bragg Liquid Aminos – just a splash
- 2 cloves garlic, minced
- 1 tsp. dried thyme
- 1 tsp. dried onion flakes
- pinch coriander
- pinch black pepper
- 1 15 ounce can petite diced tomatoes
- 1 zucchini, chopped
- 1 cup dried red lentils
- 4 cups low-sodium vegetable broth
- 2 cups water
- 1 no-salt vegetable bouillon cube
- 1 15 ounce can artichoke hearts, drained
- 1 Italian vegan sausage link, homemade (or use Field Roast brand, sliced)
- 4 cups spinach, chopped
- 1/2 cup whole wheat couscous
- In a large pot, sauté the onions, carrot, and celery in some vegetable broth and/or water. Add a splash of Liquid Aminos, cover and cook the vegetables until soft. After about 10 minutes, stir in the garlic, thyme, coriander, dried onion, and black pepper. Stir for about a minute.
- Pour in the tomatoes, zucchini, lentils, broth, water, veggie bouillon, and artichoke hearts. Bring mixture to a boil, then turn down the heat to a simmer; cover, and cook for about 30 minutes. Stir occasionally.
- Stir in the sausage, spinach, and couscous and cook for about 20 more minutes. Serve piping hot with vegan Parmesan-style cheese.
- Serving Size: 6
- Calories: 284
- Sugar: 6
- Sodium: 854
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 47
- Protein: 16
- Cholesterol: 7
Here’s what I shared in previous Potlucks:
May 2012: Sage & Rosemary Dinner Rolls with Roasted Garlic Coconut Butter
November 2012: Maple Creme & Mocha Spice Cake Trifle with Fresh Blueberries
May 2013: Sweet Potato Fries with Parsley, Garlic, & Lemon Zest
ONWARD! There is a LOT more eating to do!
To go back to Juicy Dishes, click here or on the image below.
To move forward to Soulicious Life, click here or on the image below.
To start at the very beginning, click here.