Creamy Potato Leek Soup: Recipe #255

When we made this potato leek soup, we nicknamed it “hug soup” because eating it feels like melting into a warm hug. The creaminess of the coconut milk marries beautifully with healing herbs and lovely leeks. We even found a potato in the shape of a heart to use in the soup. I think you’ll love this one. Thanks to Melissa at Vegan Huggs for inspiration!

I hope you enjoy this recipe, which is part of our 1,000 Food Experiments to create sustainable meals for our family and yours.

Ingredients ($10 total)

1 tbsp olive oil – $0.10
1 tbsp vegan butter or margarine – $0.15
1 onion, chopped – $0.50
2 leeks, washed well and sliced thinly – $2.99
5 medium potatoes, chopped – $0.90
4 garlic cloves, minced – $0.15
1 tsp thyme – $0.28
1/2 tsp rosemary – $0.14
1/2 teaspoon coriander – $0.14
5 cups vegetable broth – $2.50
2 bay leaves – $0.28
Salt and pepper to taste
2 tbsp freshly squeezed lemon juice from 1 lemon – $0.20
1 cup full-fat coconut milk – $1.50

Nutritional yeast and corn for garnish (optional)

Directions for Creamy Potato Leek Soup

1. In a large pot, heat the olive oil and butter/margarine over medium high heat. Add the chopped onion and leeks, and cook for about 5 minutes until they get soft, stirring frequently.

Next add in the potatoes, garlic, thyme, rosemary, and coriander. Mix well and cook for 3 more minutes.

Then add the vegetable broth, bay leaves, and salt and pepper. Bring to a boil, then reduce heat to medium low to a gentle bubble. Cover the pot and let it bubble for about 15 minutes until the potatoes are tender when you poke them with a fork.

Turn off the heat, pull out the bay leaves, and stir in the lemon juice and coconut milk. Taste for salt and pepper and adjust as needed.

Carefully scoop ladlefuls of the soup into your blender, blend until it’s very smooth, then pour it into another pot while you blend all the batches of soup.

2. Serve your potato leek soup (aka “hug soup”) hot in your favorite bowl. We like to top it with nutritional yeast and corn, but you could also use green onions or any veggies you have on hand. Sending lots of love your way today! ❤️

Sustainability Score (explained here)

  • Time to make: 3 = <1 hour
  • Servings: 3 = lots of leftovers
  • Cost per serving: 3 = <$5
  • Deliciousness: 3 = when are we having this again?
  • Environmental impact: 3 = minimal damage
  • Nutritional value: 3 = optimal nutrition
  • TOTAL: 18/18 (maximum score!)

If any of you amazing home chefs tried it, or have other recipes you’d like us to experiment with, please let me know. Wishing you and your family a healthy, happy day!

Irish Stew (Plant-Based): Recipe #252

On a chilly fall day, there’s nothing like coming home to a bowl of warm, hearty Irish stew. Here’s a plant-based version that nourishes your spirit and sticks to your ribs as much as any meat-based stew would. The bourbon in it gives it a lovely flavor too. Thanks to Sam for inspiring this recipe!

Today’s insight comes from watching the Dalai Lama Summit: all living beings are interconnected. So if we harm other beings, we create pain for ourselves. And if we are kind to others, we create happiness for ourselves.

Be kind whenever possible. It is always possible. – Dalai Lama

I hope you enjoy this recipe, which is part of our 1,000 Food Experiments to create sustainable meals for our family and yours.

Ingredients ($13 total for a big pot)

2 tbsp olive oil – $0.20
1 onion, chopped – $0.50
2 celery stalks, chopped – $0.15
4 garlic cloves, minced – $0.15
1/4 cup flour – $0.04
2 cups vegetable broth – $1.00
1 cup bourbon – $4.80
3 carrots, chopped – $0.46
2 cups mushrooms, chopped – $2.49
3 medium potatoes, chopped – $0.75
1 1/2 cups pinto beans – $0.99
1/2 cup tomato paste – $0.89
2 bay leaves – $0.28
1 tbsp brown sugar – $0.03
1 tsp thyme – $0.28
Salt and pepper to taste

Directions for Irish Stew

1. In a large pot, heat the olive oil over medium high heat. Add in the chopped onion, celery, and garlic. Stir and cook for about 5 minutes until the onion softens and starts to turn brown.

Next, stir in the flour to coat the veggies and cook for another minute. Then slowly add in the vegetable broth and bourbon, scraping the bottom of the pot with a wooden spoon as you mix it in.

2. Once the liquid is all mixed in, add in the carrots, mushrooms, potatoes, beans, tomato paste, bay leaves, brown sugar, thyme, salt and pepper. Cover the pot and bubble gently for 10-20 minutes until the potatoes are tender and can be poked with a fork.

Remove the bay leaves and serve your thick Irish stew hot in bowls. It might be even better if you have a loaf of fresh bread to accompany it! Leftovers are excellent the next day as well.

Sustainability Score (explained here)

  • Time to make: 3 = <1 hour
  • Servings: 3 = lots of leftovers
  • Cost per serving: 3 = <$5
  • Deliciousness: 3 = when are we having this again?
  • Environmental impact: 3 = minimal damage
  • Nutritional value: 3 = optimal nutrition
  • TOTAL: 18/18 (maximum score!)

If any of you amazing home chefs tried it, or have other recipes you’d like us to experiment with, please let me know. Wishing you and your family a healthy, happy day!

Plant-Based Mac & Cheese: Recipe #250

This is a quick, easy, yummy dinner to throw together. You toss some cashews and cheesy sauce ingredients into a blender, boil the pasta and broccoli in the same pot, and then mix it all together. Plant-based mac & cheese is a new favorite at our house! It’s also comforting for people who used to eat dairy. Thanks to Isa for inspiration.

I hope you enjoy this recipe, which is part of our 1,000 Food Experiments to create sustainable meals for our family and yours.

Ingredients ($9 for a large pot)

1 cup raw cashews, soaked for 4 hours or overnight – $2.00
1 cup vegetable broth – $0.50
1/4 cup nutritional yeast – $0.40
1/4 tsp turmeric – $0.07
1 tbsp lemon juice – $0.10
1/4 tsp paprika – $0.07
1 tsp garlic powder – $0.28
3/4 tsp salt – $0.04
1 pound curly pasta (or your favorite shape) – $2.99
1 bunch broccoli or baby broccoli, chopped – $2.79

Directions for Plant-Based Mac & Cheese

1. In a blender, measure out the soaked cashews, vegetable broth, nutritional yeast, turmeric, lemon juice, paprika, garlic powder, and salt. Blend until the sauce is very smooth.

In a large pot, bring a pot of salted water to a boil, then add in the pasta and broccoli. Cook for about 10 minutes or according to package directions, then drain the pasta/broccoli and return to the pot.

Pour the blender sauce onto the hot pasta.

2. Stir it all together in the pot and serve immediately, topped with plant-based parmesan cheese if you like. Enjoy your bowl of plant-based mac & cheese, so easy and filled with love!

Sustainability Score (explained here)

  • Time to make: 3 = <1 hour
  • Servings: 3 = lots of leftovers
  • Cost per serving: 3 = <$5
  • Deliciousness: 3 = when are we having this again?
  • Environmental impact: 3 = minimal damage
  • Nutritional value: 2 = healthy-ish
  • TOTAL: 17/18

If any of you amazing home chefs tried it, or have other recipes you’d like us to experiment with, please let me know. Wishing you and your family a healthy, happy day!

Feijoada from Brazil: Recipe #248

Feijoada is like a Brazilian black bean chili. We added vegan sausages to ours instead of the traditional varieties of meat, and served it with rice. The rich flavors and healing warmth create a wonderful bowl of comfort to nourish all of us.

Today’s reflection is a compassion meditation from the Buddhist tradition:

May I be safe and protected
May I be peaceful and happy
May I be healthy in my body and my mind
May I be free
May I understand my suffering deeply so I can transform it into joy

May you and all beings also be safe, happy, healthy, and free from suffering

I hope you enjoy this recipe, which is part of our 1,000 Food Experiments to create sustainable meals for our family and yours.

Ingredients ($10 total)

2 tbsp olive oil – $0.20
1 onion, chopped – $0.50
4 cloves garlic, minced – $0.15
1 green pepper, chopped – $0.69
1 tbsp chili powder – $0.28
28 oz can crushed tomatoes, blended – $1.59
15 oz can black beans, rinsed – $0.79
1 package vegan breakfast sausages, broken up into pieces – $5.99
Salt and pepper to taste
Rice to serve on the side

Directions for Feijoada

1. In a large pot, heat the olive oil over medium high heat. Add the onion and cook for 5 minutes, stirring frequently, until the onion starts to soften and get a little bit browned. Then add the garlic, green pepper, and chili powder, and stirfry for another 3 minutes or so.

Add in the crushed tomatoes, black beans, and vegan sausage. Cover and let it gently bubble for 10 minutes or so to combine all the flavors.

2. While the feijoada is cooking, make the rice as you usually make rice. Or you could enjoy it with a fresh loaf of bread. Serve the chili over rice or in a bowl on its own. Leftovers are fantastic too. Feel the love!

Sustainability Score (explained here)

  • Time to make: 3 = <1 hour
  • Servings: 3 = lots of leftovers
  • Cost per serving: 3 = <$5
  • Deliciousness: 3 = when are we having this again?
  • Environmental impact: 3 = minimal damage
  • Nutritional value: 3 = optimal nutrition
  • TOTAL: 18/18 (maximum score!)

If any of you amazing home chefs tried it, or have other recipes you’d like us to experiment with, please let me know. Wishing you and your family a healthy, happy day!

Bangladesh Khichuri: Recipe #247

Bangladesh Khichuri is a rice and lentil risotto filled with healing vegetables and lovely spices. It’s a beautiful, warm bowl of comfort on a cold day, or anytime your spirit needs a hug. Thanks to Rinku for inspiration!

Today’s meditation is from Plum Village. When you are taking the first four bites of your meal, take a moment to contemplate these mindful aspirations:

With the first taste, I offer joy.
And with the second, I help relieve the suffering of others.
With the third, I see others’ joy as my own.
And with the fourth, I learn the way of letting go.

May you experience ease and happiness in your meals and in your day.

I hope you enjoy this recipe, which is part of our 1,000 Food Experiments to create sustainable meals for our family and yours.

Ingredients ($8 for a large pot)

2 tbsp olive oil – $0.20
1/2 onion, chopped – $0.25
3/4 cup lentils – $0.51
1/2 cup rice – $0.18
1 tsp each cumin, coriander, and ginger – $0.84
1 tsp salt or to taste – $0.05
1/2 tsp turmeric – $0.14
2 cups zucchini and collards, chopped – $2.33
1 medium sized potato, cubed – $0.15
1/4 cup peas – $0.25
4 cups vegetable broth – $2.00
1 tbsp coconut oil – $0.55
1 lemon, juiced – $0.20

Directions for Bangladesh Khichuri

1. In a large pot, heat the olive oil over medium high heat. Add the onion and cook for 5 minutes, stirring frequently, until the onion starts to soften and get a little bit browned. Then add the lentils and rice, and stir to combine. Next, add in the cumin, coriander, ginger, salt, and turmeric, and mix well to coat everything in the spices.

Add in the chopped zucchini, potato, and vegetable broth. Cover the pot and cook at a gentle bubble over medium heat for 30 minutes or until the zucchini and potatoes are tender and the rice is cooked.

2. Finally, add the collards, coconut oil, lemon juice, and peas. Mix well and taste for seasonings, adding more salt or some pepper if needed. Enjoy your healing bowl of Bangladesh khichuri hot from the pot, and save any leftovers for lunch or dinner the next day.

Sustainability Score (explained here)

  • Time to make: 3 = <1 hour
  • Servings: 3 = lots of leftovers
  • Cost per serving: 3 = <$5
  • Deliciousness: 3 = when are we having this again?
  • Environmental impact: 3 = minimal damage
  • Nutritional value: 3 = optimal nutrition
  • TOTAL: 18/18 (maximum score!)

If any of you amazing home chefs tried it, or have other recipes you’d like us to experiment with, please let me know. Wishing you and your family a healthy, happy day!

Coconut Rice and Beans: Recipe #241

We were inspired by a national dish of Belize to make this coconut rice and beans dinner. Belize is a beautiful coastal country in Central America between Mexico and the Caribbean, with jungles and beaches and coral reefs. Not to mention delicious food! Hope you enjoy this little culinary trip to a wonderful new land without having to leave your kitchen.

Thanks to National Foods for global cuisine ideas, and to all of you for being part of our delicious, mindful, planet-saving family! 😍

Ingredients ($5.50 for a potful)

9 small handfuls of dry pinto beans (about 4 cups) – $0.32
5 cloves of garlic, 1 of them crushed – $0.20
1 tbsp coconut oil – $0.55
1 large onion, chopped – $0.50
1/2 bunch kale, chopped – $0.90
1 red pepper, diced – $0.79
1 tbsp minced basil leaves – free from garden
3 mini cans coconut milk (161 mL each) – $1.49
1 1/2 cups dry rice – $0.53
2 cups water – free
Salt and pepper to taste

Directions for Coconut Rice and Beans

1. If you have time, soak the beans in water overnight first. Then, whether or not they’ve been soaked, put the beans in a large pot filled with water. Drop in 4 whole, peeled garlic cloves. Bring the pot to a boil over high heat, then turn the heat down to medium and boil gently for at least 3-4 hours (if dry) or 1 hour (if pre-soaked). When the beans are tender and not crunchy, drain and rinse them in cool water and set aside.

In the same large pot, heat the coconut oil over medium high heat. Add the onions, crushed garlic clove, red pepper, kale, and minced basil leaves. Stir and cook for about 5 minutes until the onions and peppers are soft.

2. Add the beans back into the pot with the vegetables, and season with salt and pepper to taste. Next, add the dry rice, coconut milk, and water. Stir to combine everything thoroughly, and bring back to a boil. Then cover the pot, turn down to medium low heat, and let it simmer for 45 minutes until the rice is cooked and everything has come together nicely into a thick and creamy dish.

Serve the coconut rice and beans with your favorite side dish, or eat it as a complete meal in itself. Enjoy your tropical getaway! 🌴

Sustainability Score (explained here)

  • Time to make: 1 = >3 hours
  • Servings: 3 = lots of leftovers
  • Cost per serving: 3 = <$5
  • Deliciousness: 3 = when are we having this again?
  • Environmental impact: 3 = minimal damage
  • Nutritional value: 3 = optimal nutrition
  • TOTAL: 16/18

If any of you lovely readers tried it, or have other recipes you’d like us to experiment with, please let me know. Wishing you and your family a healthy, happy day!

Moroccan Vegetable Tagine: Recipe #235

Today I learned about the Buddhist practice of “no waiting.” It means you don’t have to wait for some future thing to happen in order to find happiness and peace in this present moment, right here and now. Maybe you can be grateful to be alive, and breathing, with a comfortable place to sleep. Or if you make this Moroccan vegetable tagine, it’s pretty much happiness in a bowl. Thanks to Suzy for inspiration!

Hope you enjoy, and thanks for being part of our delicious planet-saving family!

Ingredients ($11 total for a large pot of stew)

3 tbsp olive oil – $0.30
1 onion, peeled and chopped – $0.50
4 garlic cloves, peeled and chopped – $0.15
1 tbsp chili powder – $0.70
1 tsp ground cumin – $0.28
1/2 tsp ground cinnamon – $0.14
1 tsp ground turmeric – $0.28
4 large russet potatoes, peeled and cubed – $0.75
Salt and pepper to taste
1 x 28oz can crushed tomatoes – $2.69
1/3 cup apricot jam – $0.85
2 cups miso ginger broth – $1.00
2 cups cooked chickpeas/garbanzo beans, canned or boiled from dry – $1.58
1 lime, juiced – $0.20
1/4 bag chopped kale – $0.49
Handful of fresh basil leaves, torn up – $1.10

Directions

1. In a large pot, heat the olive oil over medium high heat. Add the onion and stir-fry for 5 minutes to begin to soften the onion. Next, add the garlic, chili powder, cumin, cinnamon, turmeric, salt and pepper. Mix well and stir for another 5 minutes to release all the flavor from the spices as they warm up.

Then add the chopped potatoes, tomatoes, jam, broth, and chick peas / garbanzo beans. Bring to a boil, reduce the heat to medium low, cover the pot, and let it simmer for about 20 minutes until the potatoes are tender.

Finally, add in the kale and lime juice, and simmer for 5 more minutes to wilt the kale.

2. Taste for seasonings. Adjust with salt/pepper/lime juice/brown sugar if needed to make it taste exactly how you want it to taste in this moment.

Serve the Moroccan vegetable tagine hot with a hunk of fresh bread like our crusty two-tier artisan bread, garnish with the torn basil leaves, and enjoy your bowl of happiness. ❤️

Sustainability Score (explained here)

  • Time to make: 3 = <1 hour
  • Servings: 3 = lots of leftovers
  • Cost per serving: 3 = <$5
  • Deliciousness: 3 = when are we having this again?
  • Environmental impact: 3 = minimal damage
  • Nutritional value: 3 = optimal nutrition
  • TOTAL: 18/18

If any of you lovely readers tried it, or have other recipes you’d like us to experiment with, please let me know. Wishing you and your family a healthy, happy day!

Coconut Tofu Curry: Recipe #234

I’m finally getting more comfortable with curries, where I can just cook and invent and adjust without following a recipe. I can do this for Italian and British cooking, since that’s what I grew up with, but expanding my repertoire is wonderful too. For this take on Thai curry we played with broccoli, mushrooms, kale, tofu, and coconut milk to make some culinary magic.

Hope you enjoy, and thanks for being part of our delicious planet-saving family!

Ingredients ($14 total)

1 tbsp coconut oil – $0.55
1 onion, chopped – $0.50
4 garlic, minced – $0.15
1 tbsp curry powder – $0.70
1 tsp each cumin and ginger – $0.56
Salt and pepper to taste
2 tbsp flour – $0.02
2 cups miso ginger broth or vegetable broth – $1.00
1 head broccoli, chopped – $3.49
5-6 mushrooms, chopped – $1.25
1/4 bag chopped kale, destemmed and chopped – $0.49
2 x 5 oz cans coconut milk – $0.67
1/4 cup crushed tomatoes – $0.40
1 lime, juiced – $0.20
1 package teriyaki baked tofu, chopped up – $3.69
3 cups cooked rice – $0.35

Directions

1. Chop and prepare all your ingredients, and start the rice cooking. I had some lovely help for this part!

Then, in a large pan, heat the coconut oil over medium high heat. Add the onion, garlic, curry powder, cumin, ginger, salt and pepper. Stirfry for about 5 minutes, stirring frequently, until the onions are soft and the spices smell incredible.

2. Next, stir in the flour into the onions and cook for 2 minutes to thicken, then gradually stir in the broth. Add in the broccoli, mushrooms, and kale, followed by the coconut milk, crushed tomatoes, lime juice, and tofu. Simmer over medium heat for 5-10 minutes until broccoli is tender but still bright green.

Serve the coconut tofu curry hot over rice, and enjoy your bowl of curried comfort. ❤️

Sustainability Score (explained here)

  • Time to make: 3 = <1 hour
  • Servings: 3 = lots of leftovers
  • Cost per serving: 3 = <$5
  • Deliciousness: 3 = when are we having this again?
  • Environmental impact: 3 = minimal damage
  • Nutritional value: 3 = optimal nutrition
  • TOTAL: 18/18

If any of you lovely readers tried it, or have other recipes you’d like us to experiment with, please let me know. Wishing you and your family a healthy, happy day!

Ratatouille for Summer: Recipe #190

We’ve watched the Pixar movie Ratatouille at least a dozen times, but have never worked up the courage to actually make the film’s signature dish. Finally, after 190 of these food experiments, Megan and I decided to give it a go. The hardest part is all the slicing of the vegetables. Other than that, it’s easy and fun to put together this healthy French delicacy.

This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.

Ingredients ($10.50 total)

Sauce:
2 tbsp olive oil – $0.20
1 onion, chopped – $0.50
4 cloves garlic, minced – $0.15
1 green pepper, chopped – $0.69
1 28 oz can crushed tomatoes, blended – $1.59
8 fresh basil leaves, chopped – $1.10
Salt and pepper to taste

Veggies:
2 large zucchinis, sliced – $1.16
3 tomatoes, sliced – $2.97
6 small potatoes, sliced – $0.90

Herbed oil:
4 tbsp olive oil – $0.40
1 tsp thyme – $0.28
1/2 tsp oregano – $0.14
1/2 tsp basil – $0.14
1 tsp garlic powder or fresh chopped garlic – $0.28
Salt and pepper to taste

Directions for Ratatouille

1. Make the sauce to go under the layered vegetables: In a large pan that will be safe going into the oven (no plastic handles), heat the 2 tbsp olive oil over medium high heat. Cool and stir occasionally until soft and a bit golden, about 5 minutes.

Add in the garlic and green pepper, and cook for a few minutes more. Then add in the blended tomatoes and basil, and stir to combine. Let it simmer gently for a few minutes, then remove from heat to cool a bit while you’re chopping up the vegetables.

2. Prepare the veggies: thinly slice the zucchini, potatoes, and tomatoes, and put them in a large bowl. Make the herbed oil by mixing together the 4 tbsp olive oil with the thyme, oregano, basil, garlic, salt and pepper in a small dish.

3. Assemble and bake: arrange the vegetables in mini staggered stacks of 3: one slice zucchini, one slice potato, one slice tomato, and repeat. Start around the edge of the pan to make a circle, then make another inner circle inside the outer circle, and so on until all the tomato sauce is covered up tightly by stacked vegetables. We added an extra slice of zucchini to each stack since we had leftovers.

Once you’re happy with the layout, spoon the herbed oil evenly over the top of all the vegetables. Cover the pan with foil and bake at 375F for 40 minutes. Remove the foil and bake for 20 more minutes. The veggies should all be nice and soft. Cool for a few minutes and serve your ratatouille warm in bowls with fresh crusty bread. Bon appetit!

Sustainability Score (explained here)

  • Time to make: 2 = 1-3 hours
  • Servings: 3 = lots of leftovers
  • Cost per serving: 3 = <$5
  • Deliciousness:  3 = when are we having this again?
  • Environmental impact: 3 = minimal damage
  • Nutritional value: 3 = optimal nutrition
  • TOTAL: 17/18

If any of you amazing cooks tried it, or have other recipes you’d like us to experiment with, please let me know. Wishing you and your family a healthy, happy day!

Savory Bean Stew with Dumplings: Recipe #188

We’ve made this bean stew recipe twice already, with the lovely combination of dill, rosemary, and sage warming our tummies. As a bonus, leftovers the next day are just as good as the real thing. Many thanks to the Post-Punk Kitchen for inspiration.

This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.

Ingredients ($7 for a large pot)

Stew:
2 tablespoons olive oil – $0.20
1/4 cup all purpose flour – $0.04
1 medium onion, chopped – $0.50
1 tsp salt – $0.05
4 cloves garlic, minced – $0.15
6 cups vegetable broth – free from boiling leftover kale and collard stalks
2 celery stalks, chopped – $0.15
1 1/2 pounds gold potatoes, cut into chunks – $1.35
2 carrots, chopped – $0.46
1 large zucchini, chopped – $0.78
1 tsp sage – $0.28
1 tbsp dill – $0.70
1/2 tsp paprika – $0.14
Salt and pepper to taste
2 cups freshly cooked or canned pinto beans, rinsed – $0.79

Dumplings:
1 1/2 cups flour – $0.24
2 tsp baking powder – $0.03
1 tbsp rosemary – $0.70
1 tsp salt – $0.05
3/4 cup unsweetened soy milk – $0.28
2 tbsp olive oil – $0.20

Directions for Savory Bean Stew

1. Start the stew: in a large pot, heat the olive oil over medium heat. Add in the flour and cook, stirring continuously, for a few minutes until it gets nice and thick. Then stir in the onions and salt, and mix well to coat the onions in the sauce. Next add the garlic, celery, and start pouring in the vegetable broth. Whisk well as you go to evenly mix in the broth with the flour mixture.

2. Once all the broth is mixed in, add the potatoes, carrots, zucchini, beans, sage, dill, and paprika, as well as salt and pepper to your liking. Raise the heat to bring it to a boil, then reduce it to keep it simmering on medium-low heat for about 20 minutes until the potatoes are tender. No need to cover the pot at this point – the evaporating steam means the stew will be nice and thick.

Prepare the dumplings: mix all the dumpling ingredients together in a medium bowl and mix well. When the stew is nice and thick and the vegetables are tender, drop spoonfuls of the dumpling mix right on top of the stew, evenly spacing them out over the surface. We got 12 large dumplings out of it. Cover the pot with a tight-fitting lid and cook for 14 minutes, making sure the stew is simmering gently.

3. The dumplings will get nice and firm to the touch when they’re done. Serve hot in a bowl with a dumpling and a scoop or two of bean stew poured over top of it. So yummy and comforting! Leftovers keep well in the fridge or freezer, and can be microwaved when you’re ready to eat them.

Sustainability Score (explained here)

  • Time to make: 3 = <1 hour
  • Servings: 3 = lots of leftovers
  • Cost per serving: 3 = <$5
  • Deliciousness:  3 = when are we having this again?
  • Environmental impact: 3 = minimal damage
  • Nutritional value: 3 = optimal nutrition
  • TOTAL: 18/18 (maximum score!)

If any of you amazing cooks tried it, or have other recipes you’d like us to experiment with, please let me know. Wishing you and your family a healthy, happy day!