Stovetop Gluten-Free Beef and Vegetable Stew

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One Pot Cod and Potato Stew with Chickpeas

The other day, I ordered salmon, as I tend to do weekly. The fish monger called me to let me know that the salmon was out of stock and they only had cod. Womp, womp. Cod doesn’t excite me, and I usually just use cod for fish tacos.

But then I put on my food blogger hat and decided to make lemonade out of lemons and came up with this cod stew, simply out of what was in my pantry!

Don’t understand jarred roasted red peppers – they’re such a great addition to so many dishes, from tacos to fajitas to stir fries to this stew. I love the red color in the stew and the softness of the peppers with the firmness of the potatoes and chickpeas.

Just a bit of smoked paprika and garlic is all you need to build a fragrant, flavorful stew that comes together quickly in one pan. Make it on a weeknight, I dare you!

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One Pot Cod and Potato Stew with Chickpeas

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Servings 4 people

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1/2 teaspoon smoked paprika
• 1 8-ounce can tomato sauce
• 2.5 cups vegetable broth
• 1 pound baby potatoes, halved
• 10 ounces sliced roasted red peppers (from a jar)
• 1 15-ounce can chickpeas, drained and rinsed
• ¼ teaspoon salt
• pepper
• 1 pound skinless cod cut into 4 4-ounce filets (can make this serve 6 people by adding two more 4-ounce filets)
• salt and pepper
• 1 small lemon, juiced
• chopped parsley, to garnish

Instructions

• Heat the oil in a large deep skillet. Once oil is shimmering, add the onions and garlic and cook for 5 minutes or until onions are translucent. Add the smoked paprika, stir, and add in the tomato sauce, broth, and bring to a boil. Once boiling, reduce heat to medium-low, add in the potatoes and cook for 10 minutes and then add the peppers, chickpeas, salt, season with pepper and cook another5 minutes. Add in the cod and season generously with salt and pepper. Cook for another 5 minutes or until fish flakes easily and potatoes are fork tender.Remove from heat, pour over the lemon juice, garnish with parsley, and serve.

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I know, I know, we try to turn our ovens off during the summer months and hit the grill. Well, for me, I still keep using the oven all summer long, because I love to be outside in our backyard while the food’s cooking inside!

This baked stew is as easy as it gets. Everything is stirred together in a baking dish and baked in the oven. Truly, that’s it. The potatoes and zucchini are added at separate times than the beef and carrots just for cooking times, but other than that, it’s a set it and forget it kind of meal.

Summer potatoes, carrots, zucchini, and basil fortify this dish and add a nutritious and colorful boost.

You can swap out the vegetables during other times of year for a more wintry or autumn mix. But for now, add this dish to your must-make list! Crusty bread for serving, always.

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Summer Baked Beef Stew

Prep Time 15 minutes minutes

Cook Time 2 hours hours

Servings 8 people

Ingredients

• 1 28-ounce can whole peeled tomatoes
• 3 garlic cloves, sliced
• 1 cup beef broth, low-sodium
• 1 tablespoon Worcestershire sauce
• 3 tablespoons arrowroot powder (or all-purpose flour)
• 1/2 teaspoon salt
• Pepper to taste
• 2 pounds beef stew meat, cut into 1-inch cubes
• 6 bagged carrots, cut into 1-inch chunks
• 1 pound baby new potatoes
• 2 zucchinis, halved lengthwise and sliced crosswise into¼-inch thick half moons
• freshly sliced basil for serving

Instructions

• Preheat the oven to 400^oF
• In a large bowl, crush the tomatoes with your hands and add in the, garlic, broth, Worcestershire sauce, arrowroot, salt, and season with pepper.
• Place the beef and carrots in a 9 x 13 baking dish and evenly pour over the broth mixture. Cover with foil and bake for 1 hour.Uncover, fold in the potatoes, and cook another 60 to 80 minutes (uncovered) or until meat and potatoes are tender, stirring halfway through. Uncover, taste, and if needs more salt, season with more salt and then add the zucchini and give a big stir to combine. Let sit for 10 minutes for the zucchini to soften.Garnish with basil and serve.

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Broccoli and Carrot Couscous Soup

I feel like our family has been sick the past month, and thus, I’ve been making tons of soups! I love to experiment making soups, kind of working off the same recipe, just changing up the vegetables or herbs.

This broccoli and carrot couscous soup is flavorful, filling, full of texture, and with every spoonful, you feel like you’re curing whatever illness may be lurking! It saves well so works great for meal prep – I always recommending salting when you’re reheating soups, as some of them get diluted from vegetables releasing their moisture.

This soup would be great with orzo instead of couscous or even sub in a macaroni pasta. It’s great even with a little pesto mixed in! If you want to switch up the broccoli, you could simply use a green bean here!

Can’t wait for you to try out this soup!

Recipeᐧ

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Broccoli and Carrot Couscous Soup

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 4 people

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 small onion diced
• 2 large garlic cloves minced
• 2 cups small broccoli florets
• 1.5 cups carrot rounds 1/4-inch sliced rounds
• 1 tablespoon tomato paste
• 4 cups vegetable broth or use chicken broth if not vegetarian
• ¾ cup pearl couscous
• 1 15.5- ounce can cannellini beans drained and rinsed
• 1.5 teaspoons Italian seasoning
• ½ teaspoon salt + more to taste
• pepper to taste
• 1 tablespoon freshly squeezed lemon juice
• optional: grated Parmesan cheese

Instructions

• Heat the oil in a large pot over medium-high heat.
• Once oil is shimmering, add the onions and garlic and cook until translucent, about 3 minutes.
• Add the broccoli, carrots, and tomato paste and stir until vegetables are coated.
• Add the broth, 2 cups of water, and bring to a boil.
• Once boiling, add the couscous, beans, Italian seasoning, salt, and pepper. Stir well and bring back to a boil.
• Once boiling, reduce heat to a medium simmer and cook for 10 to 15 minutes or until couscous is no longer hard and vegetables are tender.
• Add lemon juice, stir, and then taste and adjust with more salt, if needed. Garnish with Parmesan cheese, if desired.

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Thai Lentil Curry Soup with Kale and Sweet Potatoes

Thai curry paste isn’t just for curries and noodle dishes, Thai flavor from curry paste is delicious in a soup, with some coconut milk to balance out the heat and plenty of veggies to soak up the flavor.

This soup is a very loose interpretation of a Thai-inspired lentil soup! Kale soaks up the curry broth, sweet potatoes soften and add a little sweetness, and altogether, it’s a protein and veggie packed meal you may not have thought to make.

The spice level here is perfect, and it makes for the kind of soup you wanted to savor every spoonful! It’s also one pot, which is ideal, and saves well! I even love this heated up with a cup of white rice.

If you’d like to switch it up, you can use butternut squash instead of sweet potatoes or make this a more summer-friendly version with spinach and green beans! However you enjoy it, I hope it makes it into your soup rotation all year long!

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Thai Lentil Curry Soup with Kale and Sweet Potatoes

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Servings 4 people

Ingredients

• 1 13.5 ounce can unsweetened full-fat coconut milk, shaken well
• 1 tablespoon extra-virgin olive oil
• 1 small onion diced
• 2 garlic cloves minced
• 1 large sweet potato diced
• 1-1.5 tablespoons red curry paste 1.5 is pretty spicy, but if you love spice, it’s perfect!
• 4 cups vegetable broth
• ¾ cup lentils
• salt and pepper
• 2 cups finely chopped curly kale
• handful of cilantro for garnish
• 1 lime quartered for serving

Instructions

• Set aside 4 tablespoons of the coconut milk (it will be used as a drizzle on top at the end.)
• Ina large pot, heat the oil over medium-high heat. Once oil is shimmering, add the onions and garlic and cook until onions are translucent, about 3 minutes.Add the sweet potatoes and curry paste and stir until vegetables are coated in the paste and fold in the lentils. Add coconut milk, broth, lentils, season with salt and pepper, and stir well. Bring mixture to a boil and once boiling, reduce heat to medium and let simmer for 20 minutes or until lentils and sweet potatoes are tender. Stir in the kale and let wilt for about 2 minutes.
• Divide the soup into bowls and top with cilantro, a tablespoon drizzle of reserved coconut milk per bowl, and serve with lime wedges.

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I love to use tomato basil sauce so it really tastes like a robust lasagna, but you can used crushed tomatoes and Italian seasonings here if you want to limit your sodium (most jarred sauces have higher sodium counts.)

I added zucchini noodles in here for a vegetable boost and it adds a nice layering texture to the soup. Of course, lentils are protein-packed and I love the earthy flavor they give this soup. The dollop of ricotta on top makes this soup creamy when you stir it in and finishes off a flavor-packed dish.

If you like a meaty lasagna, brown some ground beef or turkey in the pot before adding the rest of the soup ingredients and omit the lentils, of course. Garnish with Parmesan cheese for more nutty, cheesy flavor. Make this soup your own!

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Lasagna and Lentil Soup with Zucchini

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Servings 6 people

Ingredients

• 1 tablespoon extra virgin olive oil
• 3 large garlic cloves minced
• 1 small onion diced
• 2 carrots peeled and diced
• 2 celery ribs diced
• 1/4 teaspoon red pepper flakes
• salt and pepper
• 1 24-ounce jar tomato basil sauce (I love Rao’s)
• 4 cups vegetable broth low sodium
• 1 bay leaf
• 1 cup dry brown lentils
• 6 ounces broken lasagna noodles
• 1 medium zucchini Blade A, noodles trimmed (or sliced into 1/8-inch thick rounds)
• ¼ cup fresh basil leaves
• ½ cup ricotta cheese

Instructions

• Heat the oil in a large sauce pot over medium-high heat. Once the oil is shimmering, add the garlic, onion, carrot, and celery. Cook the vegetables until softened, about 5 minutes. Add red pepper flakes and season with salt and pepper. Stir well and cook for 1 minute or until fragrant. Add the tomato basil sauce, vegetable broth, 2 cups water, bayleaf, and lentils. Bring to a boil and then reduce the heat to medium and let simmer for 10 minutes. Add the lasagna noodles in and cook for another 5minutes and then add the zucchini. Cook for 5 more minutes or until lasagna is al dente and lentils are tender.
• Ladle the soup into bowls and garnish with basil and a dollop of ricotta (about 2 tablespoons per bowl.) Serve.

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If you’ve ever gone to make a creamy, dairy-free soup and you’ve stopped at “soak cashews overnight” or “stir in arrowroot power” or “add coconut milk” because it requires special ingredients you don’t have in the pantry or extra time, let me tell you this: no fancy ingredients or soaking methods required for this completely dairy-free, creamy soup!

By blending white beans, you create a thick consistency that’s wonderful in this potato and Brussels sprouts soup! And it’s a big protein and iron boost.

I love serving this soup with some Parmesan cheese just to add a salty, umami kick, but it’s not necessary and won’t throw off the flavor of the soup. This soup is effortlessly flavored with a few chosen dried herbs, a fragrant mirepoix, and the vegetables themselves.

Can you tell I’m obsessed with this soup? It saves well in the refrigerator, too! You may just need to add a splash of broth when you reheat it, because the sprouts and potatoes soak up the liquid and it may be a little chunky.

Hope you’re loving these easy soup ideas!

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potato and brussels sprouts white bean

Servings 4 people

Ingredients

• 3 tablespoons extra virgin olive oil⁣
• 1/2 red onion diced⁣
• 2 garlic cloves minced⁣
• 2 carrots diced⁣
• 1 large celery rib diced⁣
• 1 15-ounce can cannellini beans drained and rinsed⁣
• 1/2 teaspoon dried rosemary⁣
• 1/2 teaspoon dried thyme⁣
• 4 cups vegetable broth
• salt and pepper⁣
• 1 1/2 pound bag creamer potatoes halved⁣
• 12 ounces shredded brussels sprouts⁣
• shredded Parmesan cheese
• red pepper flakes to garnish⁣

Instructions

• heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣
• while potatoes cook, heat the remaining oil in a large skillet over medium heat. Add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and browned. Set aside.
• once potatoes are done, add the sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.

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Farro and Kale Minestrone Soup with Pesto

Minestrone soup is a traditional Italian soup made with vegetables, often with the addition of pasta or rice. Here, we’re making it with farro, which is a bit heartier than a rice and more nutritious than a pasta (ancient grains are powerhouses!)

This minestrone is a one pot wonder meal you’re going to be making all winter long. It can be changed up to reflect the seasons, but here I went straight winter with a simple mire poix and kale. The pesto on top is the cherry on top and adds so much salty flavor to the finish.

You can try this soup with barley for a different grain and use Parmesan cheese instead of pesto and add in a little bit of shredded basil to the end.

It’s soup season!

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Farro and Kale Minestrone Soup with Pesto

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Servings 4 people

Ingredients

• 2 tablespoons 2 tablespoons extra virgin olive oil
• 2 garlic cloves, minced
• 2 celery ribs, diced
• 1 medium onion, diced
• 2 large carrots, diced
• 1 cup farro
• 1 tablespoon tomato paste
• 4 cups vegetable broth
• 1 teaspoon Italian seasoning
• 1 15-ounce can cannellini or Great Northernwhite beans
• salt and pepper
• 2 packed cups finely chopped curly kale
• pesto for garnish

Instructions

• Heat the oil in a large pot or Dutch oven.
• Once oil is shimmering, add the garlic, celery, onion, and carrots.
• Cook until vegetables are softened, stirring, for about 5 minutes.
• Add the farro and tomato paste and stir for 1 minute.
• Add the broth, 2 cups of water, Italian seasoning, white beans, season with salt and pepper, and bring to a boil.
• Once boiling, reduce heat to medium low, cover, and simmer for 25 minutes or until farro is cooked through.
• Uncover, stir in the kale, let cook for another 5 minutes uncovered and then remove from heat.
• Divide the soup into bowls and top each with a dollop of pesto. Serve.

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Welcome to 2021! It’s our first recipe of the New Year, and I figured it would only be appropriate to start off with a simple, spiralized zucchini recipe. And what better recipe than a ramen!?

I love zucchini noodles in ramen, because the noodles don’t get soggy in soup and they absorb all the flavors of the broth, so each bite is flavorful. I’m a big fan of miso and I’ve made a couple of miso ramens on this blog before, but this one is by far the most basic and needs to make your weeknight menu.

The key? Keep the ingredients simple (just garlic, onions, broth, miso paste, zoodles and carrots) and top with a powerful plant-based protein like crispy tofu. This tofu is so simple to make, I can’t believe it’s taken me this long to make it! It softens slightly in the broth but still retains its crunch and for all of the tofu-weary out there, this may change your minds!

How to make crispy tofu in the air fryer

1. Preheat an air fryer to 400 degrees
2. Drain tofu of excess moisture. Cube the tofu.
3. Toss tofu cubes with arrowroot powder and season with salt and pepper
4. Place tofu in the air fryer and cook for 15-20 minutes or until crispy and golden brown!

Cheers to 2021 and more easy, simple, quick and flavorful meals!

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Miso Zoodle Ramen with Crispy Tofu

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Ingredients

• 1 package extra firm tofu pressed of excess water and cubed
• 2 teaspoons arrowroot powder
• salt and pepper
• 3 medium zucchinis
• 1 tablespoon sesame oil
• 1 small onion sliced
• 2 garlic cloves minced
• 4 cups vegetable broth
• 2 cups water
• 2 tablespoons soy sauce
• 2 tablespoons miso paste
• 2 medium carrots julienned
• to garnish: red pepper flakes

Instructions

• Preheat an air fryer to 400 degrees. Meanwhile, in a medium bowl, toss the tofu together with the arrowroot. Season with salt and pepper and place in the air fryer basket and spritz with cooking spray. Cook for 15-20 minutes or until the tofu is golden brown.
• Spiralize the zucchinis with Blade D and trim them. Set aside.
• Five minutes into cooking the tofu, begin the soup. In a soup pot, heat the sesame oil over medium heat. Once oil is shimmering, add the onions, ginger, and garlic and cook for 3 minutes or until onions are translucent. Add the broth, water and soy sauce and bring to a boil. Once boiling, scoop out some of the hot broth and add to the bowl with the miso. Stir to dissolve the miso and then add the miso broth back into the pot and stir. Add the zucchini noodles and let cook until slightly soft, but still al dente (they’ll continue to cook in the hot broth.)
• Divide the soup and noodles into bowls and top with tofu and carrots. Garnish with red pepper flakes and serve.

The post Miso Zoodle Ramen with Crispy Tofu appeared first on Inspiralized.

When I’m thickening sauces (like a teriyaki), I always use arrowroot powder. When it comes to thickening soups, you need a bit more than some arrowroot powder. You need something nutritious and tasty that will add to the texture and flavor. How do you do that? With beans!

How to thicken soups without dairy

• Add an arrowroot slurry: whisk together 2 tablespoons of water and 1 tablespoon arrowroot powder and stir it into your soup
• Add a can of beans and use an immersion blender to blend it into your soup

Beans are not only a strong source of protein, but they’re packed with fiber, B vitamins, folate, iron and more! Along with potatoes and kale, this soup is an immune booster and so filling and comforting. Definitely a winter staple.

If you’re not vegan, you could add some Parmesan cheese on top of this soup and use that leftover turkey in here for added protein and flavor!

Watch our video for this recipe using the Inspiralizer and subscribe to our YouTube channel to watch more videos:

Dairy Free Creamy Potato and Kale Soup

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Vegan Creamy Potato and Kale Soup

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 small onion diced
• 4 large cloves of garlic minced
• ½ teaspoon red pepper flakes
• 2 teaspoons Italian seasoning
• 1 15oz can cannellini beans
• 32 oz vegetable broth low sodium
• 4 cups cubed yellow potatoes
• salt and pepper
• 4 cups chopped lacinato kale

Instructions

• Heat the oil in a large pot over medium high heat. Once the oil is shimmering, add the onion, garlic, Italian seasoning, and red pepper flakes. Let cook until onions are tender, about 5 minutes.
• Add the beans and broth and stir. Using an immersion blender, blend the soup until creamy. Add the potatoes, season with salt and pepper and bring the soup to a boil. Reduce the heat and let the soup simmer for about 30 minutes or until potatoes are tender.
• Once potatoes are tender, add the kale to the pot. Simmer the kale until wilted.

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I love Thai curries, but sometimes you just want to set it and forget it – and this curry is exactly that, thanks to the pressure cooker. Here, you just stir the aromatics on Sauté function to set the flavor and tone for the curry and then you dump the rest of the ingredients in, add the kale at the very end, and there you have an easy curry made in under 30 minutes.

While the curry cooks, you can prepare whatever grain you’d like to serve it with (if you’re using a grain) and I love brown rice or quinoa here, because they both soak up the flavors very well.

This curry is definitely soupier and not thick like some other curries, so keep that in mind when you’re picking how to serve it – it could actually be served as a curry soup!

You can definitely make some swaps here, add some tofu or another protein. You could add some bell peppers, substitute butternut squash for sweet potato, or even use a green curry paste instead of a red one.

This curry is meal prep friendly and you may already have all the ingredients on hand to make it.

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Pressure Cooker Thai Sweet Potato and Kale Chickpea Curry

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 ” knob of ginger peeled and minced (or grated)
• 2 garlic cloves
• ½ red onion diced
• 1.5-2 tablespoons Thai red curry paste depends how spicy you like it
• 2 sweet potatoes cut into 1” chunks (peeling optional)
• 2 14.5oz cans lite coconut milk
• 1 cup vegetable broth low sodium
• 1 15oz can chickpeas, drained and rinsed
• 3 cups chopped curly kale
• to serve: brown rice or quinoa

Instructions

• Start the Sauté function on your pressure cooker. Add the oil and once oil is shimmering, add the ginger, garlic, and onion and cook for 1 minute or until fragrant. Add the curry paste and stir well to coat the vegetables. Add the sweet potatoes and stir well to coat in the paste.
• Add the coconut milk, broth, and chickpeas and stir well to combine. Cook on High pressure for 2 minutes. Let the pressure naturally release for 2 minutes and then turn the steam release valve to Venting (use tongs for this, so you don’t burn your hands!)
• Remove the lid, stir in the kale and let wilt for about 3 minutes. Serve over brown rice or quinoa.

The post Pressure Cooker Thai Sweet Potato and Kale Chickpea Curry appeared first on Inspiralized.

Aside from zucchini, this stew is entirely pantry friendly. The secret ingredient? A high quality marinara sauce which is the base for this easy stew.

This stew is one pot for easy clean up! The zucchini and white beans all absorb the flavors of the stew and make for crunchy and pillowy bites. The ingredients soak up the flavor as they simmer, the zucchini maintains an al dente crunch, and the white beans (and cheese, if you use it!) give this soup some added protein.

This stew saves well for leftovers, so meal prep it and enjoy it for lunch or dinner all week! You’ll want some crunchy bread nearby to soak up the last drops of the soup!

I always think Parmesan cheese just adds a salty and savory kick to any Italian-style soups, but it’s definitely not essential here, so feel free to leave it out!

If you’re not vegetarian, add some sausage to this soup for a more robust and hearty twist!

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Zucchini and White Bean Stew

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Ingredients

• 2 small to medium zucchinis
• 1 tablespoon extra virgin olive oil
• 1 garlic clove minced
• ¼ teaspoon red pepper flakes
• ½ red onion minced
• 1 15oz can white beans, drained and rinsed
• 2 cups tomato sauce I love Rao’s Marinara or Tomato Basil
• 1 cup vegetable broth low sodium
• ¼ cup fresh basil leaves julienned
• 2 cups baby spinach
• salt and pepper
• to garnish: grated Parmesan cheese

Instructions

• Slice the zucchinis halfway through lengthwise, careful not to pierce through the center. Spiralize on Blade A to yield chip slices. Set aside.
• Heat the olive oil in a large pot over medium-high heat. Once the oil is shimmering, add the garlic, red pepper flakes, and onions, stir for 1 minute to soften onions and then add in the zucchini. Stir well and let cook for 3-5 minutes, tossing the zucchini occasionally, unit zucchini begins to soften.
• Add the white beans, tomato sauce, broth and simmer for 5 minutes.
• Stir in half of the basil, the spinach, and season with salt and pepper. Let cook for 2-3 more minutes or until the spinach wilts.
• Divide stew into bowls and garnish with remaining basil and Parmesan cheese, if using.

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We all know that adding spiralized vegetable noodles into your soups not only amps up the flavor of the meal, it packs in more nutrients and fiber, which fills you up and nourishes your body all at the same time.

This soup wasn’t originally going to have an Asian flair (the Thai red curry paste.) But, when I tasted it towards the end, I thought it needed a little something, so I stirred in some red curry paste and the flavors of the long-simmered chicken broth and the carrots really married well together. Plus, the little spritz of lime at the end gives it a tang and brings all the flavors together!

The bell peppers are a nice crunch and make this bowl extra colorful – alas, eating the rainbow is an essential part of eating healthy, right?

This recipe was originally made with turnips, but I wanted to try it out with carrot noodles, and I like the flavors better for this soup. Below, you can watch a video of how it was originally made.

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Spicy Asian Chicken Turnip Noodle Soup

Prep Time 5 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 5 minutes minutes

Servings 3

Ingredients

• 1 12 - ounce chicken breast with bones, skin discarded
• 6 cups low-sodium chicken broth
• 2 cups of water
• 1 red bell pepper
• 5 scallions
• 2 teaspoons red curry paste
• 1 large carrot
• ¼ cup cilantro leaves
• 1 lime cut into wedges for serving

Instructions

• Place a medium saucepan over medium heat and bring the chicken, broth and two cups of water to a simmer.
• Lower the heat to low, cover and simmer until the chicken is cooked through, about 30 minutes. Remove the chicken and let cool.
• While the chicken is cooking, deseed and then thinly slice the red bell pepper and slice the scallions on an angle. Then, peel the turnips, spiralize them using Blade C and trim them for ease of serving. Set all aside.
• Then, shred the chicken and set aside, returning only the bones back into the simmering broth and raise the heat to bring to a boil. Then, let cook uncovered and reduce down by about one-third, about 10-15 minutes.
• Once reduced, strain the broth by scooping out the bones with a slotted spoon. Whisk the curry paste into the broth and return to a simmer over medium-high heat. Add the turnip noodles and bell pepper and cook until the noodles are just tender, about 3 minutes. Then, stir in the shredded chicken and scallions.
• Ladle the soup into bowls and top with cilantro leaves. Serve with the lime wedges.

The post Spicy Asian Chicken Carrot Noodle Soup appeared first on Inspiralized.

Riced sweet potato replaces rice in this rice and bean chili, offering more flavor, more nutrients, more color, and a cleaner way to enjoy chili!

We could always use a comforting bowl of something or meal, and this dish is exactly that. It’s hearty, it’s satisfying, it’s tasty, and it’s a fun way to use your Inspiralizer. I also love bean chilis, they’re an easy way to pack in loads of plant based protein and cook from your pantry at the same time!

If you wanted to make a meat version of this, omit the beans or omit just one can of the beans and add in your preferred ground meat – turkey, chicken, or beef.

If you’re not vegan and dairy-free, top this with some grated pepperjack cheeses or a Mexican cheese blend!

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Vegetarian Sweet Potato Rice & Bean Chili

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 4 -6

Ingredients

• 1 large sweet potato 340g+, peeled, Blade D
• 2 large garlic cloves minced
• 3/4 cup diced red onion
• 1 tablespoon olive oil
• 1 cup diced celery
• 1 cup diced carrots
• 1 cup diced red bell pepper or green
• 1 teaspoon cumin
• 1 tablespoon oregano flakes
• 1 tablespoon chili powder
• salt and pepper to taste
• 2 cups low-sodium vegetable broth
• 2 cups water
• 2 14oz cans of diced tomatoes
• 1 14oz can of white beans (cannellini)
• 1 14oz can of red kidney beans
• 2 tbsp freshly chopped parsley
• 4-5 avocados insides cubed

Instructions

• Place your spiralized sweet potato noodles into a food processor and pulse until made into rice-like bits. Set aside.
• Place a large saucepan over medium heat and add in the olive oil. Once oil heats, add in the garlic and let cook for 30 seconds. Then, add in the onions and cook for about 2 minutes or until translucent.
• Next, add in the carrots, celery, peppers, and season with cumin, chili powder, salt, pepper and oregano. Stir to combine and let cook for 5 minutes, stirring frequently.
• Then, pour in the vegetable broth, water, tomatoes and beans. Cover, raise heat and bring to a boil. Once boiling, uncover, reduce to a simmer, stir in the fresh parsley and let cook for 20 minutes, uncovered.
• After 20 minutes, add in the sweet potato rice, stir to combine and let cook, uncovered for 10 minutes.
• Once done, ladle into bowls and enjoy garnished with a few avocado chunks (about 1/2 avocado per bowl).

The post Vegetarian Sweet Potato Rice & Bean Chili appeared first on Inspiralized.

We have a curry once a week in our family. Curries are so flavorful (if you like curry, that is – ha!), veggie packed, easy to throw together, one pot, and usually can be made with whatever you’ve got in your pantry. We always have multiple cans of coconut milk at a time, because if I don’t know what to have for dinner, I make a curry!

For that reason, I always plan for at least one curry per week and thus, I have a lot of curry recipes and today, I’m sharing with you one of my favorites! Potatoes really soak up the curry spices and makes this curry one you don’t need to serve with any grains – it’s filling already.

The peas give this curry some plant based protein and add the perfect little earthy crunch to every bite. If you can’t find peas, try subbing in with green beans. You can also omit the cauliflower and use shrimp or chicken, if you want to make this recipe, but like your meat!

And a note about the spice here – you can always add more chili powder to give this more spice. Whether you like a spicy curry or not, I know you’re going to love this one!

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Cauliflower and Potato Curry with Peas

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Ingredients

• 1 tablespoon extra virgin olive oil
• 2 garlic cloves minced
• 1 " knob ginger peeled and minced
• 1 small red onion minced
• 1 large head cauliflower cut into florets
• 1 cup frozen peas or less, if you're not into peas
• 1 14.5oz can diced tomatoes
• 2 white potatoes I used Yukon gold
• 3/4 tablespoon chili powder
• 1 tablespoon curry powder
• 1/2 tablespoon cumin salt and pepper
• 2 14oz cans lite coconut milk
• to serve: brown rice or naan bread

Instructions

• Heat the oil in a large pot over medium-high heat. Once oil is shimmering, add garlic, ginger, and onions. Cook for 3 minutes or until onions are translucent. Add the cauliflower, peas, tomatoes, potatoes, chili powder, curry powder, cumin, salt and pepper. Stir well to combine and then add in the coconut milk. Stir well and bring mixture to a boil. Once boiling, reduce heat to medium-low and let simmer for 20-30 minutes until cauliflower and potatoes are fork tender.

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One of the first recipes my mother made me when I came home from college and told her I was a vegan (ha!) was a vegetarian stuffed pepper. It was absolutely delicious and made me excited for my new plant based journey.

Stuffed pepper soup is exactly what it sounds like – it’s all the ingredients of a stuffed pepper (including the pepper!) cooked in a soup. The version my mother made me had quinoa, but I wanted this to be more filling as a soup, so I am using brown rice here. The rice is frozen, to make this recipe even easier!

The cheese is always optional, BUT I think it really adds to that “stuffed pepper” flavor and consistency – and adds more protein to the meal. It’s just a comforting bowl of soup that’s packed with nourishing ingredients.

If you’re not a vegetarian and want to hearty this up, you can try this meat version, using ground turkey (you could sub in ground chicken or beef, also.)

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Pressure Cooker Vegetarian Stuffed Pepper Soup

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Ingredients

• 1 tablespoon extra virgin olive oil
• 2 celery ribs diced
• 1 small red onion diced
• 3 bagged carrots diced
• 3 garlic cloves minced
• salt and pepper
• 1 tablespoon Italian seasoning
• ¼ teaspoon red pepper flakes
• 3 bell peppers Blade A, noodles chopped roughly
• 2 cups frozen brown rice I like Trader Joe’s organic brown rice
• 3 cups vegetable broth low sodium
• 1 14oz can diced tomatoes, with juice
• 1 14oz can tomato sauce
• 1 bay leaf
• optional: shredded mozzarella cheese to garnish

Instructions

• Turn your pressure cooker on to the Saute function. When the display reads ‘Hot’, add the oil, then the celery, carrots, onions, garlic, season with salt and pepper, and cook for 3-5 minutes or until soft. Add in the Italian seasoning and red pepper flakes. Add the spiralized peppers and stir. Add in the frozen rice, broth, tomato sauce, diced tomatoes, and bay leaf.??
• Place the lid on the pressure cooker and lock in place. Set the steam release knob to the Sealing position. Press cancel and then press Pressure Cook/Manual setting and set for 5 minutes on high pressure. Once the cooking cycle is done, let the pot sit for a mostly natural release. After 5 minutes, turn the steam release knob to the Venting position and release any remaining steam/pressure.??Serve.

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