Mexican Stew

Ingredients
2 T coconut oil
2 onions, sliced
2 cloves garlic, chopped
1 large bell pepper, 1 inch squares
2 jalapeno, chopped
1 large tin tomatoes (796 ml)
4 cups beans (pinto)
2 cups water
1 strip kombu, finely cut up
2T tomato paste
1 t cumin
1 T mexican chili powder
1/2 t oregano
1t salt
3/4 cup buckwheat

Directions
In a large pot, heat oil over medium heat and cook onions for 5 minutes.
Add bell pepper and garlic, cook for 5 minutes.
Add chilli, tomato, beans, water, kombu, tomato paste and spices.
When the stew is boiling, reduce the temperature to simmer.
Add buckwheat and cook 20-30 minutes, until the buckwheat is tender.

Serving suggestion : sprinkle with parmesan cheese.

Roasted Seeds

sunflower seeds
pepitas
sesame seeds
mexican spice mix
water

- On a low-med heat, dry-fry the seeds in a frypan until they are crunchy, not chewy.
- Add the mexican spice mix and stir for a few seconds/
- Add a scant amount of water, stirring and mixing continuously.
- Continue cooking for several minutes until the seeds are dry again.

This process allows the spices to stick to the seeds.

Cortido

Slice 1/2 kg cabbage (by hand or food processor). A mix of red and green cabbage give a beautiful pink colour to the final mix.

Toss with salt and allow to rest for several hours in a non-metal bowl. This will begin the process of drawing out the juice from the cabbage.

Mix in grated carrot, onion, herbs and spices.

Pound the cabbage until the amount of fluid covers the mixture. (I use a potato masher.)

Pack into a container (glass, plastic, ceramic). Push down to ensure there are no air bubbles in the cabbage. If the juices don't cover the mixture, top up with a salty brine.

Cover with a Ziploc filled with brine or another container weighted down, so that the cabbage is completely covered with liquid. Cover with a cloth to keep out dust and mites.


Taste the brine every day and stop the fermentation process when it is sour to your liking. (normally 3-7 days, depending on the temperature of your kitchen)

Transfer into glass jars and store in the refrigerator.

Serving suggestion : enjoy with roasted seeds.

Lentil Shepherd's Pie Soup

1T coconut oil
1 onion, chopped
2 cloves garlic, minced
1 cup green lentils
1.5 cup brown rice
1/2 lge sweet potato
1 strip kombu, chopped
2 T miso
9 cups water
2 cups mustard leaves

- Heat coconut oil in soup pot and add onions. Cook for 5 minutes.
- Add other ingredients, except mustard leaves. Once soup is boiling, cook on low for 50 minutes.
- Add mustard leaves and cook 5-10 minutes.

Menu Plan - January

Monday 4 - Maple Soy Salmon, Roasted Pumpkin & Sweet Potato, Quinoa
Tuesday 5 - Tofu Satay Stir fry, Rice
Wednesday 6 - Roasted Vegetable Frittata
Thursday 7 - Lentil Shepherd's Pie
Friday 8 - Lentil & Sweet Potato Soup, satay Rice
Saturday 9 - Chez Galarneau (endive salad, salmon)
Sunday 10 - Tempeh Stir fry, Tabouli, Coconut Rice Pudding
Monday 11 - Lentil & Sweet Potato Soup, Yu Xiang Qiezi, Quinoa
Tuesday 12 -