It’s November, the time of the year when comfort food cravings are strong and immune systems are weak. I have been stocking up on greens and making the majority of my meals with pseudo grains such as wild rice, quinoa and buckwheat to stay healthy and warm.
With the sun setting earlier and the winds growing cooler, my body is going into hibernation mode and is in need of warm and satisfying stews and elixirs.
I’ve also recently been baking and cooking healthy options for my local church at the end of services and I am loving the response! I am so excited to see the health message spread! My intent is to continue to provide creative recipe ideas for everyone so they can incorporate healthy options into their daily lives in order to feel energized and revitalized.
My mom and I created the best vegetable stew that I would love to share. This hearty vegan stew uses veggie broth, spices and coconut milk to make for rich and creamy comfort food! The recipe was adapted from this blog with my own little variation and creativity.
Be patient with this stew to allow for the flavours to develop … you won’t be disappointed at the outcome.
Wild Rice & Mushroom Stew (Vegan, Paleo, Gluten-free)
1 cup wild rice
1 large yellow onion, diced
4 celery stalks, diced
1 pound mushrooms, diced
2 cloves garlic, minced
1 teaspoon fresh or dried oregano
3 tablespoons arrowroot powder
1 cup organic white wine
3-4 bay leaf
4 cups vegetable stock
2 teaspoons minced fresh or dried rosemary
1 cup coconut milk
1 tablespoon cider vinegar
2 teaspoons Himalayan sea salt, divided
Step 1 – Bring a pot of water to a boil. Add the wild rice and one teaspoon of salt, and reduce to a simmer. Cook for 40 to 50 minutes, until the rice has burst open and tastes tender. While the rice cooks, prepare the rest of the soup. Drain and set aside.
Step 2 – Warm a teaspoon of extra-virgin olive oil in a Dutch oven or stock pot over medium-high heat. Add the onions and celery with a half teaspoon of salt, and cook until the onions have softened and turned translucent – 3 to 5 minutes.
Step 3 – Turn the heat down to medium and stir in the mushrooms and another half teaspoon of salt. Cook until the mushrooms have released all their liquid and turned dark golden-brown, 15 to 20 minutes. This is where the soup gets its deep, rich flavour.
Step 4 – Add the garlic and oregano, and cook until fragrant, about 30 seconds. Sprinkle the arrowroot powder over the veggies and stir until the vegetables become sticky and there is no more visibly dry powder.
Step 5 – Increase the heat again to medium-high and pour in the wine. Stir and scrape the brown bits from the bottom of the pan. Continue simmering until the wine has reduced by about half and the liquid has thickened a bit.
Step 6 – Add the bay leaves and stock. Bring to a boil, then reduce to a simmer. Simmer for 20 minutes to meld the flavors.
Step 7 – Add the rosemary, milk, and cooked wild rice. Simmer for another 10 to 15 minutes, until the soup has thickened to your liking. Stir in the cider vinegar. Taste and add more salt or vinegar to taste. (We added some fresh sage at the end then took out after 5 minutes – so many layers of flavour!!)
Leftovers will keep refrigerated for up to a week.
Another one of my favourite things to drink in the morning to stay warm and healthy is my Chocolaty Coffee Elixir! It tastes like coffee, using Dandy Blend, which is made from the dandelion and chicory root. It also has a hot chocolately feeling with Cacao Powder.
What is an elixir you ask?
Elixirs are a warm or cold drink, that is filled with superfoods and have healing properties. They are a healthier version of a latte, and can be filling and oh so satisfying!
Chocolaty (Faux)Coffee Elixir (Vegan, Paleo, Gluten-free)
1 teaspoon Dandy Blend or more depending on your preference
1/2 teaspoon Cacao Powder
1 packet of Four Sigmatic elixir powder (my fav is reishi!)
Pinch of cinnamon
1 teaspoon organic cold-pressed extra-virgin coconut oil (or MCT oil!)
1 teaspoon maple syrup or your choice of sweetener (I like stevia chocolate drops!)
1 cup almond or coconut milk
Step 1: Mix all ingredients onto stovetop and heat but do not bring to a boil.
Step 2: Remove from heat when steaming and put into a blender to make frothy and creamy. Enjoy!
Stay warm this upcoming November with love-infused foods that nourish every cell of your body and keep your immune system and belly happy!
Peace & Love,
Jill – your veggie villager xx