It's Monday. It's a snow day. It's week 6 of #brokemydominantarm. I'm getting used to the situation and there are small improvements. I'm just hoping for the best, trying to trust in the process and attempting to be as patient as possible.
Yes, I'm still cooking....because although I have awesome friends who brought me food and groceries, everyone has their own families, and lives, and stuff and I'm a grown up and must take care of myself. So I've been making simple meals that require minimum chopping since the last thing I want to do is cut my left hand. Chopping with my left hand has been interesting: I can do it, but the knife skills teacher in me is slightly horrified at the uneven cuts ;) Oh well, it all works.
Last week I made Vegan Spicy Bean, Potato & Vegetable Stew and shared the photos on instagram. They were liked by enough that I decided to share the recipe here!
Check out my perfect form ;)
Vegan Spicy Bean, Potato & Vegetable Stew
2 teaspoons olive oil
3-4 red skinned potatoes, cubed
3 carrots, chopped
1 red onion chopped
2 tablespoons harissa
3 cups cooked white beans (I cooked mine myself, but you can use canned ones)
3 cups fresh spinach
1. Heat a soup pot, add oil, allow to heat. Add potatoes, carrots, and onions and saute until the vegetables are golden brown.
2. Add harissa, mix, and saute for a few more minutes.
3. Cover with water, bring to a boil, lower the heat, cover and simmer until the potatoes are almost cooked through. The timing will depend on how large your potato chunks are.
4. Add the beans and spinach and more water if needed. Simmer for 15 minutes to get all the flavors to combine.
This is such a filling and satisfying stew! It only gets better as it sits in your fridge. And it's perfectly vegan for y'all who care about such things.
Make it for yourself and your family soon!!!