Tag Archives: gluten-free

Vegetarian sausage stew with purple cabbage and kale

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It is officially September, which means that even though it is still routinely in the 90s over here in Colorado, soup recipes are finally fair game.


Can I tell you how much I like stew, soup, and all other foods of that ilk? They are one-pot meals that come together quickly, and are infinitely adaptable to whatever you have on hand. This recipe came out of an attempt to use up some leftover CSA vegetables, I was exceedingly happy with the result. You can use real sausage, of course, if you’re not vegetarian, or sub in chard or spinach instead of kale, or carrots instead of potatoes. You could add in some pasta or some more beans or some tomatoes, and that would all be delicious, too. But I really loved this soup as-is – you get the color of the purple cabbage, green kale and white beans with the heartiness of the sausage and potatoes, and there is no bad there.


Vegetarian sausage stew with purple cabbage and kale

2 tablespoons olive oil
1 pound vegetarian sausage, crumbled or sliced
1 large onion, chopped
4 garlic cloves, minced
3 medium Yukon Gold or red potatoes, chopped
1 bunch kale, stems removed and chopped
1 small purple cabbage, shredded (about 4 cups)
6 cups of vegetable stock, or 2 vegetable bouillon cubes and 6 cups of water
2 bay leaves
2 tsp Italian seasoning or dried basil
1 can (15 ounces) great northern beans, drained and rinsed
salt and pepper, to taste

In a large pot over medium heat, brown the vegetarian sausage. When the sausage has almost finished browning, add the onions, along with a smidge more oil if needed. Cook for a few more minutes until the sausage has browned and the onions are tender and almost translucent. Add the garlic, stir, and cook for just a minute, then add the cabbage, kale, potatoes, broth, and spices. Stir to combine and bring to a simmer for about 10-15 minutes, until the potatoes are cooked through. Add the beans, then cook for just a few more minutes. Serve with some good bread. Enjoy!

Danielle’s Purple Smoothie (with sneaky greens)

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It’s accidentally been almost three weeks since I last posted about food. What is wrong with me?

I should come back with bang, so here is something I’ve been making pretty much every day since my chard started coming in: a green smoothie. I know, I know, some of you out there are making that face, with the wrinkled nose and a stuck-out tongue, but this smoothie is sooo good. I know there are a lot of recipes out there where the person says, “And you won’t even know there’s spinach in it!” and then you try it, and it’s incredibly obvious that there’s spinach in it, and maybe you are sad. But this will make you happy, because you really won’t know there are greens in it, and if you drink it in the morning, you can worry a little less about getting all your veggies in over the course of the day.


Danielle’s Purple Smoothie

1/3 a medium banana (about 2-3 inches)
1 cup of chopped greens (chard, spinach, and kale all work well)
1/3 cup of chopped pineapple
1/3 cup of strawberries, raspberries, or other fruit of your choice
1/3-1/2 cup of milk or milk alternative (I use soy milk)
1/4 cup of orange juice
a 1-inch chunk of beet (optional, see note)

Add all the ingredients to your blender, and blend until smooth. Add more juice or milk if needed. Enjoy!

Some notes: This recipe makes one 16 oz glass. I find that if you freeze your bananas in chunks, you don’t need ice. I also find that frozen greens blend a lot more smoothly than raw ones, but you can use raw too if your blender is good enough. I use a little beet for the color, which I roast ahead of time, cut into chunks, and then freeze in portions so I can just grab a chunk and go. You can leave out the beet, but your smoothie will be sort of brown instead of purple. The purple’s a lot more appetizing.

I sometimes add yogurt, peanut butter, or even leftover oatmeal if I have it, but this is a surprisingly filling smoothie as is.

Recipe: Chickpea Coconut Milk Soup

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I have been making this soup for years because it’s quick, filling, and delicious. It’s a combination of several recipes that I’ve altered over the years to include ingredients I always have around, and I added potatoes because, ask anyone, I love potatoes. It’s vegan and gluten-free depending on the grain and what brands of canned food you choose to use. It is also sadly difficult to take a good photo of, but my poor photography skills should not stop you from giving it a try!

Chickpea Coconut Milk Soup from Motheringforme.com

Chickpea Coconut Milk Soup from Motheringforme.com

Chickpea Coconut Milk Soup

2 tablespoons olive oil
1 small yellow onion, diced
2-4 cloves garlic, minced
2 tablespoons cumin
2 teaspoons salt
2 small yellow potatoes, chopped
1 15oz can diced tomatoes
1 15oz can chickpeas, drained and rinsed
1/2 teaspoon black or cayenne pepper
1 13oz can coconut milk (regular or light)

Heat the olive oil in a 4 quart pot over medium to medium-high heat. When oil is hot, add the onions, garlic, and cumin and stir. Cook until the onions are soft, stirring occasionally, about ten minutes. I usually add a bit of salt and pepper (either black or cayenne) here.

Add potatoes, tomatoes, and chickpeas to the pot. Fill one of the cans with water and add to pot. Water should just about cover the ingredients, so add more if you need to. Stir together and bring to a boil. After it boils, turn down heat and cover. Cook about ten minutes until potatoes are tender, stirring occasionally.

Once everything is cooked, add the coconut milk and stir. Bring the pot back to temperature, then test for seasoning. I usually need to add more salt and cumin here, but your tastes may vary. Eat and enjoy!

Notes: I really like this plainer version, but you can spruce it up as much as you like. It’s good with spinach, carrots, most other root veggies, cauliflower and the like. I’ve made it using curry powder instead of cumin, which changed the taste significantly but was delicious. We like enough cayenne to make it medium-spicy, but it’s also good with just regular pepper. I usually serve it with bread and roasted veggies of some kind, but it’s adaptable to most menus.