Moroccan Stew of Potatoes, Peas, and Artichoke Hearts

This is sooo goood! My daughter requests that I double the artichokes. They really do add wonderful flavor. Credit goes to my friend Neca 💚 Note: Sometimes I add lentils to Neca's recipe. I increase the water and keep a watch to see if more is needed while cooking.

Ingredients: (conversions not verified by my kitchen scale, yet)
1/5 - 2 lbs red or gold potatoes, cut into 1" chunks
2 tsp lemon juice
12 sprigs parsley, chopped
10 sprigs cilantro, chopped
6 threads saffron, crushed (I actually use more-12? idk, they just look small to me, and I like the flavor)
1 tsp turmeric
----
1 onion, finely diced
1 c lentils and another 1/2-3/4 cups of water
----
1.5 c vegetable broth (can use no-salt or use a bouillon paste to control salt amount)
1...er 2 cans of artichoke hearts, drained, quartered and chopped (rinse if canned in salted water)
1-2 c frozen baby-peas

Directions:
In large bowl, mix lemon juice, parsley, cilantro, saffron, and turmeric.
Add potatoes, stir-to-coat potatoes in mixture. Set aside.
----
In medium pot with lid, add onion and cook for about 5 min. (No oil needed. Can use water as-needed to prevent sticking).
Add lentils and water if including.
Reduce heat to medium. Add potatoes and broth.
Cook covered until potatoes are almost tender (maybe 15-20 min)
----
Add artichokes, peas, and pepper. Cook until hot

Moroccan Garbanzo Bean and Carrot Stew

Amazing flavor! Oil-free. 

Credit to The Vegetarian Table: North Africa by Kitty Morse...and to my friend Neca :)

Ingredients: (conversions not verified by my kitchen scale, yet)

1 large onion, finely diced

3 cloves garlic, pressed

12 cilantro sprigs, chopped

1/2 tsp turmeric powder (or curry powder) - and if you have the root available: awesome!

3/4 tsp cinamon

dash cayenne powder

3 large carrots cut to bite-size pieces

3 c (2 cans) chickpeas (aka garbanzo beans), drained, reserve aqua faba (liquid in can)*

1/2 tsp pepper

*for low sodium: soak own chickpeas, buy no-salt added, or rinse chickpeas and use water instead of aqua faba

Directions:

-Heat pan to medium-high.

-Add onion. Cook for about 5 min. Stir occasionally. (No oil needed. Add a little water as-needed to prevent sticking.)

-Add garlic, cilantro, turmeric, cinnamon, cayenne, and carrots, and some of the reserved liquid.

 - - Add more liquid as needed; should be saucy, not soupy.

-Decrease temp to medium and cook until carrots are tender, approx. 15 min.

-Add garbanzo beans and pepper. Heat through.

Yummy with quinoa or brown rice or on top of a bed of greens.

Vegan Versions We Use

These are the plant-based versions of traditional animal-based products. These are not whole-foods and would be considered processed foods. But, they are GREAT transition foods when trying to move away from a carnist diet to a vegan one. (This post will be updated as I add new products we try).

See how it's empty. Yep, it's good!

I like this better than the dairy version.

No cholesterol. Tastes like a regular burger.

Good flavor. Firm. 

Sooo friggin goooood