Catching up with the beautiful Melissa Ambrosini yesterday we got to talking about me becoming vegetarian last year. We both used to be crazy meat eaters avoiding legumes and grains like they were the root of all evil back in our Paleo days. I remember thinking OMG I could never eat chickpeas or lentils, they give me so much gas and I get so bloated. Fast track a few years later and that's all I eat. Give me all the legumes and grains!
My shift away from meat started quite organically. I just started to really not enjoy the taste, so I started introducing more and more vegetarian dishes into my life, and you know what they tasted so much better. The colour, the vibrancy, the variety is just so much more fulfilling and more fun to create.
My son has also started to flirt with the idea of giving up meat, although he still tries to convince me that bacon is vegetarian, bless him. But I'm proud of him for giving it a go and embracing more colour and veggies in his life.
So back to my catch up with Mel, she asked me what on earth do I eat? So this inspired me to share more of what my food at home looks like.
This dish was inspired by Orlando and his half Mexican heritage. It's kind of like Chili con carne... except without the carne. Orlando loves beans, so we mixed up his favourite vegetables with some kid-friendly, Mexican inspired spices and this is the result.
This stew is so simple to make, and you can really make it as spicy or mild as you like. The choice of vegetables is also a guide, you can add capsicum or other veggie favourites like pumpkin or zucchini. The choice is yours!
Prep time: 10 mins | Cook time: 20 mins | Yield: 4 Meals
2 tbs extra virgin olive oil
1 small brown onion, chopped
2 garlic cloves, crushed
2 tsp ground coriander seeds
1 tsp ground cumin
1/2 tsp ground cinnamon
1 can organic red kidney beans, drained and rinsed
1 can organic diced tomatoes
kernels of 1 corn (just shave them off the cob with a sharp knife)
1 cup broccoli (or something else green like chopped green beans)
1 cup vegetable stock
500g sweet potato, cut into small cubes
1 cup cooked red quinoa or brown rice
Chopped coriander leaves, chilli, a wedge of lime and guacamole to garnish.
- Heat the oil in a saucepan over medium heat.
- Add the chopped onion, garlic and spices, season with salt and pepper, then cook, stirring, for 5 minutes or until soft.
- Add the beans, sweet potato, tomatoes and stock. Bring to the boil, then cover and cook for 20 minutes or until the veggies soften. Bring to the boil and cover, then reduce heat, add the broccoli or green beans (or both) and simmer a further 20 minutes or until the vegetables and vegetables are tender.
- Season, then stir in the coriander and remove from heat. Serve the stew on a bed of cooked brown rice or quinoa, drizzled with fresh lime and topped with a bit of guac and fresh coriander if you like.