Welcome to Week 3 of the Meatless Monday challenge. While it is finally starting to look a bit like spring in Newfoundland, the air is still cool, making me crave some of my favorite comfort foods. So this week’s menu is made up of three warm and satisfying comfort foods, like mom used to make….only healthier.
As a kid, rice pudding was a favorite for lunch or a bedtime snack. Now it is one of my most satisfying things to eat for breakfast. It takes about 45 minutes to cook, so as soon as I get up, it get it simmering while I am taking a shower and getting ready for my day.
2 ¼ cups almond milk
2 cups long grain brown rice
½ cup raisons
1 tsp cinnamon
Combine all ingredients in a medium saucepan. Bring to a boil, reduce heat to low and simmer, covered for 45 minutes. Remove from heat and fluff with a fork. Serve warm with almond milk poured over it. I also like to add add some slivered almonds, and a sprinkle of cinnamon.
One of my favorite lunches before I switched to plant based eating, was good old fashioned Newfie fishcakes (cooked in fat back pork, no less). Here is a healthier alternative which are great on their own, or as a side dish.
1 pound broccoli, chopped into small pieces
2 pounds potatoes, scrubbed and cubed into small pieces
1 onion, peeled and finely chopped
3 cups water
1/2 teaspoon celery seed
salt and pepper to taste
Cook all the ingredients (except the oil) in a large covered pot over medium heat for 20 minutes. Drain mixture. Mash ingredients together.
Heat oil in large non-stick frying pan over medium heat. Form 10 pancakes. Fry 8 minutes on one side. Flip and fry for another 5 minutes on the other side. Serve warm.
When I went to University in the 80’s, my sisters would hate to see me come home for the weekend because mom would always make my favorite meal: Cabbage Stew. (It made my sisters gag!) I continue to love this hearty, satisfying stew, but I have created a healthier version of it! So here it is:
Kale and Cabbage Stew
1 tbsp olive oil
1 large onion, chopped
1 bunch kale, chopped
½ small head of cabbage, chopped
2 cups vegetable broth
1 large sweet potato, cubed
1 large white potato, cubed
2 carrots, chopped
1 can black beans, drained and well rinced
Salt and pepper to taste.
Heat oil in a stock pot. Add onions, cabbage and kale. Stir fry for 5 minutes. Pour in vegetable broth and simmer for 15 minutes. Add potatoes, carrots and black beans. Continue to simmer, covered until veggies are soft, about 20 minutes. Salt and pepper to taste. Enjoy with some warm, crusty multi-grain bread.
For more delicious plant-based menu choices pop on over to Susans blog!