A vibrant and flavorful pot of green vegetables that puts them front and center, allowing their natural magic to shine with a delicate seasoning. This is exactly the kind of dish I love – simple, fresh, and full of goodness. It features celery, fennel, zucchini, green beans, and peas, but you can easily swap or adjust the veggies based on your preference and what you have on hand. This dish pairs beautifully with any main course or a wholesome grain like quinoa or rice (and if you really want to feel extra proud of yourself – go for brown rice!).

As the name suggests, this stew is all about green veggies! Most of the vegetables used here are fresh, except for the peas and green beans, which are typically frozen. You can absolutely use fresh green beans if available. Other great additions include kohlrabi, cauliflower (or any type of cabbage), broccoli, and more. Feel free to play around with different veggies as long as you keep two things in mind:

1. Celery is a must – it’s an essential ingredient that contributes to the overall flavor.
2. Cooking time matters – be mindful of the different cooking times of each vegetable to ensure a perfectly balanced dish.

How to make the green veggie pot?

In a wide, deep skillet, heat olive oil over medium heat. Add a large onion, thinly sliced into rings, and sauté for about 5 minutes until softened. Next, add the celery, fennel, and zucchini, and continue cooking for another 5-7 minutes, stirring occasionally, allowing the vegetables to sweat slightly.

The vegetables should be roughly chopped: the celery can be cut into large chunks, and the fennel sliced into long wedges. As for the zucchini – I personally love it very soft, almost falling apart. If you prefer firmer zucchini, cut it into larger pieces to maintain a bit of bite.

While the vegetables are cooking, prepare the cooking liquid. In a small bowl, mix together silan (date syrup), minced garlic, finely grated lemon zest, fresh lemon juice, turmeric, black pepper, salt, and water. Stir well and pour over the vegetables in the skillet. Gently mix, then cover with a lid. Bring to a simmer and let cook for about 20 minutes over medium-low heat, until the vegetables are tender and a knife easily pierces the fennel.

Remove the lid and add the frozen peas and green beans. Cover again and continue cooking over medium heat for another 5-10 minutes.

To finish, sprinkle with freshly chopped cilantro. If cilantro isn’t your thing, you can swap it for other fresh herbs like parsley or mint. Enjoy!

Love veggies? Here are some more recipes you might enjoy:

• Sautéed Green Beans with Mushrooms
• Wild Rice with Red Cabbage
• Lentils and Roasted Beets Salad
• Green Curry with Charred Tofu, Green Vegetables and Coconut Cream

Green Veggie Pot

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 6

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Ingredients:

  

1x2x3x

• 3 tbsp olive oil
• 1 large onion thinly sliced into half-rings
• 3 celery stalks roughly chopped
• 2 zucchini sliced into 1 cm (½-inch) half-moons
• 2-3 fennel bulbs cut into long wedges
• 1 cup frozen peas
• 1 cup frozen or fresh green beans
• 2 tbsp silan (date syrup)
• 3 garlic cloves minced
• Zest of 1 lemon finely grated
• ¼ cup (60 ml / 2 oz) fresh lemon juice
• ½ tsp turmeric
• ½ tsp salt
• ½ tsp black pepper
• ¾ cup (180 ml / 6 oz) water
• For serving: chopped fresh cilantro (or substitute with parsley, mint, or dill)

Instructions:

 

• In a wide, deep skillet, heat olive oil over medium heat. Add the onion and sauté for about 5 minutes until softened, stirring occasionally.
• Add the celery, fennel, and zucchini. Continue cooking for another 7 minutes, allowing the vegetables to sweat slightly while stirring occasionally.
• In a small bowl, mix together the silan, minced garlic, lemon zest, lemon juice, turmeric, salt, black pepper, and water. Pour the mixture over the vegetables, gently stir, and cover the skillet with a lid. Bring to a simmer and cook over medium-low heat for about 20 minutes, until the vegetables are tender and a knife easily pierces the fennel.
• Remove the lid and add the frozen peas and green beans. Cover again and continue cooking over medium heat for another 5-10 minutes.
• To finish, sprinkle with freshly chopped cilantro or your choice of herbs. Enjoy!

Notes:

• Feel free to add other green vegetables such as kohlrabi, cauliflower, cabbage, or broccoli. If using broccoli, add it along with the peas and green beans to prevent overcooking.
• Don’t skip the celery – it’s essential for the dish’s flavor.
• The zucchini in this dish becomes very soft. If you prefer firmer zucchini, slice it into thicker pieces (about 1.5 inches / 3-4 cm thick).
• Experiment with different fresh herbs for garnish, such as parsley, mint, or dill.

Did you made this recipe? Let me knowLeave a comment or share it on Instagram and tag #thehappylentils

הפוסט Green Veggie Pot הופיע לראשונה ב-The Happy Lentils.

As part of my efforts to find healthy and diverse substitutes for bread, quinoa wraps have become a regular part of my menu. I like quinoa. It has a unique, nutty flavor, is a rich source of complete protein and dietary fiber, and I think I’ve cracked the secret to preparing it. These wraps are so easy to make, it’s almost embarrassing. They have a wonderful soft texture, and it’s so much fun to fill them with whatever you like.

How to make quinoa wraps?

As with any quinoa recipe, the first step is to give the quinoa a good rinse. Place the quinoa in a strainer and rinse it well under running water. Quinoa can have a bitter taste, and rinsing removes it. This applies even when cooking quinoa, making it an essential and important step.

The next step for quinoa wraps is soaking. There’s no need to cook the quinoa beforehand. Soak the quinoa in plenty of fresh water for at least 3 hours, or even overnight. You can also soak it in the refrigerator, especially if the weather outside is hot.

After soaking, drain the quinoa from the excess water and transfer it to a blender. The quinoa needs to be well blended, so use a blender that can do the job. I use a Ninja shaker. It’s perfect for me in terms of size and convenience. Plus, at the end, I can just put it in the dishwasher (important!). Regarding immersion blenders/ hand blenders – unfortunately, not all of them will work, but the good ones will.

Place the quinoa in the blender/shaker, add water until it’s covered plus about one centimeter. Season with a generous pinch of salt. That’s it. That’s the whole recipe, isn’t it wonderful? Of course, if you like, you can add more spices, like garlic powder. You can also add herbs like parsley or cilantro. Blend it until the batter is as smooth as possible.

Cooking the wraps

Heat a non-stick pan. No oil is needed, but it is important to use a good non-stick pan. Once the pan is heated, pour a small amount of the quinoa batter into the pan – roughly 1/4 to 1/3 cup of batter for each wrap. Spread it immediately with the back of a spoon or ladle, as thinly as possible. Let the wrap cook over medium heat until bubbles form on the surface, about 3 minutes. Flip and cook for an additional 2-3 minutes.

Repeat this process for each portion of the batter, yielding approximately 6-7 wraps in total.

Transfer the cooked wraps to a plate and cover them with a very clean kitchen towel until ready to use. This is an important step, as it’s the time when the wraps become soft and pliable. Enjoy!

Looking for more tasty recipes?

• Vegan Spelt Crackers
• Quinoa Salad with Sweet Potatoes and Carrots
• Swiss Chard and Tofu Wraps
• Vegan Black Lentil Patties with Mushrooms

Quinoa wraps (tortillas)

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Quinoa soaking time 2 hours hrs

Total Time 30 minutes mins

Servings: 6 wraps

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Ingredients:

  

1x2x3x

• 1 cup quinoa
• A nice pinch of salt
• Fresh water for soaking the quinoa and for the blend

Instructions:

 

• Rinse the quinoa thoroughly under running water.

  Rinsing the quinoa is important to ensure the removal of any bitter taste – don't skip this step.
• Soak the quinoa in plenty of fresh water for at least 3 hours, or overnight. The soaking can be done in the fridge, especially if the weather outside is hot.
• After soaking, drain the quinoa from excess water and transfer it to a blender or a good shaker (I use a Ninja shaker).

  Add a nice pinch of salt, and water to cover and pass the quinoa by about 0/5-1 cm (I used about 100 ml of water, which is less than half a cup).

  If desired, you can add to the blend additional spices such as garlic powder, cayenne pepper, etc., as well as herbs like parsley or coriander.
• Blend the quinoa and water until a very smooth mixture is achieved.
• Heat a non-stick pan. No oil is needed, only a good non-stick pan. Once the pan is hot, pour about 1/3-1/2 cup of the quinoa mixture into it, and spread it immediately, as thin as possible, using the back of a spoon or spatula. The mixture in the recipe is enough for about 6-7 wraps.

  Let the wrap cook over medium heat until bubbles form on the surface, about 3 minutes. Flip and cook for an additional 2-3 minutes. Repeat this process for each portion of the mixture.
• Transfer the cooked wraps to a plate and cover them with a very clean kitchen towel until ready to use, for at least 10-15 minutes. During this time, the wraps will become soft and pliable.
• What isn't eaten can be stored in the freezer, and taken out when needed – just a few minutes at room temperature and they're ready.

  If you want to ensure that the wraps don't stick to each other – you can place parchment paper between them.

Did you made this recipe? Let me knowLeave a comment or share it on Instagram and tag #thehappylentils

הפוסט Quinoa Wraps (VEGAN + GF) הופיע לראשונה ב-The Happy Lentils.

It happened at the grocery store, next to the onion stand. Out of nowhere, a tear came down on her cheek. She got startled a bit, since she didn’t quite understand where this tear came from, but before she could figure it out, she felt another one, and this time it was joined with a kind of pain in her throat. a choking. Immediately, almost out of instinct, she put her sunglasses on. She thought it’s better people think she is weird rather than sad.

The next day she was on her way back from work and it happened again. More tears, and again a choking feeling in her throat. Then it happened while she hung up the laundry, and then when she folded the laundry. Then it happened while she was on the phone with her mom, and when she was walking her dog, and when she put her kids coat on. Before she could understand why it was happening, tears appeared almost at any moment of the day, and always without a warning.

It was clear to her that the tears were coming from a real place of sadness. But sadness about what? And more importantly, she thought, how can she make those tears go away?

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She thought about not sleeping enough, about working too hard. She thought about not doing what she thought she was supposed to do. She thought about being by herself a lot, much more than she would’ve liked, she thought of the love that hurt her once so much, the friends she neglected, the routine life and the emptiness it brings. She thought of many things that were really very sad, but she didn’t quite know if they were the reason the tears came down.

One day there was a knock at the door. She looked at the peephole and didn’t see anyone. She opened the door and saw a sack of onions lay on the floor. She thought it was very odd that someone left her a sack of onions by the door, and a bit scary too, but she took it in because it was only a bag of onions. She looked at the bag for a few minutes and didn’t know what to do with it, but she felt she had to do something with it. She took a knife from the drawer and began peeling one onion. And then she peeled another onion. And another one. Until she peeled off all of the onions in the sack so that she had a large pile of peeled onions on her kitchen counter. She felt she hasn’t finished, so she began to cut the onions. First one length cut then strips across. Slicing the onions brought tears to her eyes. many tears. burning tears. The more onions she sliced, the more tears came down her eyes. But this time there wasn’t a sore throat. No choking. When she finished cutting all the onions, and looked at the pile of onion strips on the counter, she noticed that so many tears dripped down, that they wet her shirt, and there was even a little puddle of tears on the counter, but because she knew onions were supposed to shed tears, she wasn’t scared. Instead, she smiled.

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Baked Camembert Cheese with Onion Jam

Onion jam
for 2 cups

Ingredients:
2 tablespoons olive oil
4 large red onions (about kg/2 lbs), thinly sliced
3/4 cup cane sugar
1 cup red wine
2 tablespoons balsamic vinegar
7-8 thyme springs, leaves picked (about 1½ tablespoons)
1 teaspoon salt
freshly ground black pepper, to taste

Instructions:
1. In a large sauté pan heat the olive oil for a minute over medium heat. Add the onions and salt and cook for about 10 minutes, until translucent. make sure to stir occasionally.
2. Add sugar, red wine, balsamic vinegar and thyme. Stir and bring to a boil.
3. Reduce to low heat and let the mixture simmer until the jam becomes thick and almost all of the liquid is absorbed- about an hour. Mix occasionally.
4. Take off the heat and add freshly ground black pepper. Chill, and store in the fridge in an airtight container for up to 2 weeks (even longer if you are strict and use only sterilized jars and clean silverware).

Baked Camembert cheese

Ingredients:
1 pack of Camembert cheese, in its box (250gr/9oz)
1 tablespoon honey
4 thyme springs

Instructions:
1. Preheat the oven to 180°C/350°F.
2. Remove the Camembert from its plastic wrap and place it in its box again (if the Camembert box is not suitable for the oven, place in in a ring or other suitable baking pot).
3. Score the top of the Camembert in a crosshatch pattern. Drizzle the honey on top, and place the thyme springs above.
4. Bake for 15 minutes, until the Camembert is golden and melted in the middle.
Serve with good bread and the onion jam of course. High level indulgence..

הפוסט Baked Camembert Cheese with Onion Jam הופיע לראשונה ב-The Happy Lentils.