Hearty vegetarian comfort food with a little kick of heat and a ton of flavor. Recipe slightly adapted from NYT Cooking and definitely on the will-make-again list.
Fish Chowder
Perfect for a cold New England day. Made with corn since I had some in the freezer left from our summer farm share, but the original recipe without corn would be just as tasty.
Spinach, Red Lentil, and Green Bean Curry
This is a very mild curry (which you could heat up with some cayanne and/or crushed red pepper if that’s your preference) and it has notes of cinnamon from the garam masala.
Mushroom, White Bean, and Collard Green Stew
Tender mushrooms, creamy white beans, crunchy collards, a sweet and earthy base.
Chicken Cauliflower Curry
A fantastic flavor profile with lots of textures.
Moroccan Eggplant with Garbanzo Beans
Sweet chunks of red bell pepper meet with tart pieces of eggplant and meld together in the spices for a fantastic stew that is rich in vitamin c and fiber. The chewy little raisins reconstitute in the sauce and add yet another level of texture.
Paella
The flavor profile is fantastic: sweet peas and creamy rice, acidic tomatoes, savory saffron.
Chickpea Stew
Although this dish is a stew, it’s not so terribly heavy that it wouldn’t be fine to eat all spring long.
Chicken and Leek Stew
The sour cream and Greek yogurt give this dish a delightful tang that keeps your mouth coming back for more.
Cider Vinegar–Braised Chicken Thighs
I opted to serve this over brown rice, but it would also be nice over egg noodles or quinoa or another starch. The finished sauce has a sweet and tangy flavor. If you’re not so big on tang, then cut the vinegar in half.