Slow and Easy Vegetable Stew

Ingredients:

• 3 medium cloves garlic, coarsely chopped

• 1 small onion finely chopped

• 1 (8-ounce) package sliced mushrooms

• 2 medium ribs celery, sliced

• 2 medium carrots, sliced

• 1 small butternut squash peeled, seeded, and cut into 1-inch cubes ( can buy pre-cut)

• 1/2 cup cut green beans

• 2 small thinly sliced leeks (white parts)

• 1/2 pound baby white potatoes

• 1 (15-ounce) can white beans ( may sub for Great Northern beans or cannellini beans) rinsed and drained

• 1 1/2 to 2 cups veggie broth

• 1 (15-ounce) can fire-roasted crushed tomatoes

• 1-2 bay leaves

• 1 teaspoons fine salt

• 1 tsp Better Than Bouillon ( Vegetable)

• 1/2 teaspoon freshly ground black pepper

Instructions:

• layer in order: garlic, onion, mushrooms, celery, carrots, butternut squash, leeks, and potatoes in a 4- to ​5-quart slow cooker.

• Add the beans, 1 1/2 to 2 cups vegetable broth, tomatoes, bay leaf, salt, and pepper.

• Cook on low for 5 to 7 hours until the vegetables are tender.

Tips:

• Cut the vegetables the same size so they're all tender at the same time.

• Prep ahead: All the veggies can be cut in advance and stored, covered, in the fridge until ready to cook.

• The fire-roasted tomatoes add a little bit of a smoky taste which I love but if you can't find them or don't like them go for plain crushed tomatoes instead.

Yam Chickpea Spinach Curry

A wonderful, warm and comforting meal. Full of all the goodness for mind and body.

Ingredients

• 1 15oz can chickpeas

• 1 large onion

• 3 cloves garlic

• 1 inch ginger

• 1-2 cups low-sodium vegetable stock

• 2 15oz cans diced tomatoes

• 1 tsp. ground cumin

• 1 tsp. ground coriander

• 1 tsp. ground turmeric

• Salt

• 1 cup yam or sweet potatoes

• 2 cups spinach

• ¼ tsp. garam masala

Directions

• If using canned chickpeas, rinse before using. If you’re using dried chickpeas, soak in water the night before and pressure-cook with salt for about 10 minutes before using for the recipe.

• Sauté onion, garlic and ginger in vegetable broth until translucent, about 5 minutes over medium heat. Add more vegetable stock as necessary, to keep from burning.

• Add diced tomatoes and seasonings except for garam masala.

• Add chickpeas and stir to combine and cook over medium-low heat for about 15 minutes until tomatoes have broken down, the chickpeas have softened and the flavors meld, stirring occasionally. Add a little more vegetable broth or water as needed if your tomato juice is running low.

• In another pot, gently steam the yams just until tender so they retain their shape, about 10-15 minutes. Set aside.

• Add the spinach to the vegetable mixture and stir to combine. Cook for another minute or two until it’s wilted and heated through.

• Add yams and stir to combine. Be careful not to break the yams apart by over mixing. Add some garam masala to taste, as desired.

• Serve with fresh rice.