Autumn = time to experiment with different stews. This lentil stew from How It All Vegan was a winner!

Recipe, adapted from How It All Vegan:

-1 yellow onion, chopped
-2 stalks celery, diced
– 4 small carrots, chopped
-1 Tbsp olive oil
-1 c brown (beluga) lentils
-3 c diluted vegetable stock
-1 19-oz can diced tomatoes
-2 Tbsp tomato paste
-1 sweet potato, diced
-1/2 head cauliflower, broken into florets
-1/2 tsp cayenne
-some red pepper flakes
-pinch of black pepper
-several handfuls baby spinach
-fresh parsley, chopped, to top

In a large pot, saute the onions, celery, and carrots in olive oil on medium heat for 5 min, until onions are translucent.

Add the lentils, stock, canned tomatoes, tomato paste, sweet potato, cauliflower, and spices. Bring to a boil, then lower the heat and simmer for about 40 min, stirring frequently, until lentils are tender.

Stir in baby spinach and parsley and simmer another few min, until spinach is wilted.

Serve over brown rice 🙂


I think pumpkin pancakes are going to become a Sunday tradition. These turned out better than last week’s – no burning!

Aren’t they cute?

My portion:

Yes, pancakes (plus coffee with a drop of vanilla agave nectar) make an excellent start to a rainy Sunday.

This week kind of sucks (it’s supposed to rain alllll week and I’ve got an English assignment due that my scattered brain is having trouble composing), but we’re going to The Works (apparently awesome burger place with about a million topping possibilities) for a group dinner on Thursday and then I’m seeing a Diamond Rings and PS I Love You concert on Friday!

This video makes me smile. I think it was probably shot in an alleyway in my neighbourhood in Toronto 🙂


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