Tag Archives: vegetarian stew recipes

Sneak Peek From My New Cookbook!


The first volume of my new cookbook series: The Groovy Green Kitchen will be available at Amazon before the end of August! 🙂

This first book in the series features menu combos of slow-cooker main dishes paired with quick and easy side dishes.

I’m including the cover photo recipes with this post (see below) so you can give them a try now:

 Moroccan Vegetable Stew with Fragrant Orange Basmati Rice.

One of my fav menus from the book; I hope you’ll love it too.

This project has been a LOT of work but so rewarding.

It’s been many years since my first cookbook:  Not Just for Vegetarians was published and if anything, I think my love of cooking and baking has only increased. I LOVE IT ALL! And what a great feeling when a new recipe comes together and turns out great. 

I’m already working on the 2nd volume of the series too. 😉



 Here’s the link to: The Groovy Green Kitchen: Weeknight Veggie Slow Cooker

Now available in print and Kindle versions.

Happy Cooking! 🙂 


Moroccan Vegetable Stew with Fragrant Orange Basmati Rice

Moroccan Vegetable Stew

Comfort food with a kick!

If you love yams, you will love this hearty, colorful stew with an intriguing blend of spices.

Serve with Fragrant Orange Basmati Rice for a special treat. A perfect main dish when company is coming too. Serves 6.

1-2 teas. ground turmeric (to taste)

1 teas. ground cumin

1/2 teas. cayenne pepper

1 teas. ground cinnamon

1/4 teas. ground nutmeg

2 teas. Mrs. Dash Original Blend seasoning

2 T. vegetable oil

1 large onion, diced

4-6 cloves garlic, minced (to taste)

4-5 medium yams (3- 3 Âœ pounds in total) cut in 1” cubes

4 large carrots, diced

1 C. vegetable stock

1 C. precooked chickpeas

15 oz. can diced or stewed tomatoes with juice

1 C. raisins

2 bay leaves (remove before serving)

3-4 T. regular or vegan sour cream

In a small bowl or cup, combine spices and set aside.

In a large skillet or Dutch oven, heat vegetable oil over MEDIUM-HIGH heat. Add onions and garlic and sauté for 3 minutes. Add spice mix and stir to combine ingredients thoroughly. Cover, reduce heat to MEDIUM and steam for 5 minutes to release flavours. Transfer to slow cooker and add all remaining ingredients except sour cream. Stir to combine thoroughly.

Cook on HIGH for 3 hours or LOW for 6 hours or until vegetables are all tender but not mushy, adding sour cream for last 10 minutes of cooking time on HIGH. Adjust seasonings if required and serve.

 Note: Cooking times for the yams can vary a bit, depending on the variety you are using.


Fragrant Orange Basmati Rice

A perfect rice side dish that’s good with all kinds of main dishes especially the Moroccan Vegetable Stew and spicy curries. Colorful, with a wonderful fragrance and flavor. Serves 6.

2 T. vegetable or olive oil

4 C. precooked basmati rice (preferably brown)

4 T. fresh orange juice

zest of one large navel orange

œ teas. ground coriander

4 T. finely chopped fresh parsley

In a large skillet, heat oil over MEDIUM-HIGH heat. Add rice and sauté for 3 minutes. Add all remaining ingredients and continue to sauté for 2 more minutes, just to heat through.

Remove from heat and serve immediately.