Thai Lentil & Sweet Potato Stew

Hello my darlings! I'd like to take just a quick minute to encourage you to help kickstart Home Grown Food Products! Home Grown Food Products (HGFP) is a small-scale, intentional food processing business making all natural, holistically healthy food products for the benefit of their community. They are located in McMinnville, Oregon, a town of over 32,000 residents in the lush Yamhill River Valley, approximately 35 miles southwest of Portland. HGFP is operated by just a handful of environmentally-friendly stewards of the earth, one from my hometown of Palmer, Alaska! They have until December 30th to reach their Kickstarter goal. See their Kickstarter page here. Even if it's just one dollar, it's the small contributions that add up to make the difference! Feel good this Christmas by helping out a local, small-scale, healthy food company with integrity.

So, go do it! Then, make this delicious Thai Lentil & Sweet Potato Stew. When Todd and I first started removing animal products from our lives, this was one of the first things we made and we loved it! It's pretty quick and very hands off. I'm so excited to share it with you!

Produce On Parade - Thai Lentil & Sweet Potato Stew

This stew is thick, and filling. It's sweet and hearty and has a wonderful Thai influence. I really like to use red lentils because they cook so quickly. They also happen to be the most nutritious of lentils and the prettiest too! 

Thai Lentil & Sweet Potato Stew

Serves 6

  • 4-6 cups vegetable broth
  • 1 cup red lentils
  • 2 medium sweet potatoes, unpeeled and diced
  • 15 oz. can of fire roasted tomatoes
  • 2/3 cup canned full-fat coconut milk
  • 2 Tbsp. coconut oil
  • 1 tsp. ground turmeric
  • 1 Tbsp. fresh ginger, minced
  • 1 tsp. lemongrass paste (optional)
  • sprinkle of crushed red pepper flakes
  • 2 garlic cloves, minced
  • 1/2 medium yellow onion, diced
  • 1 small green cabbage head (or half a large one), chopped
  • 1/2 cup cilantro, chopped

--Notes-- Using brown or green lentils will significantly lengthen the cooking time. Dice the sweet potato fairly small, to ensure a shorter cooking time. 

In a large soup pot, bring the vegetable broth, lentils and sweet potatoes to a boil. Once boiling, reduce to a simmer. Allow to simmer over low heat for about 15 minutes, uncovered and stirring occasionally or until the lentils and sweet potatoes are cooked. The lentils should not be hard, yet, the sweet potatoes should still hold their shape.

Produce On Parade - Thai Lentil & Sweet Potato StewRemove from heat and stir in the tomatoes and coconut milk.

In a large frying pan over low, heat the coconut oil. Then add in the turmeric, lemongrass, ginger and red pepper flakes. Saute for about 30 seconds or until fragrant. Now, add in the garlic, onion and cabbage. Saute for about 10 minutes, or until the cabbage is limp and cooked through. 

Produce On Parade - Thai Lentil & Sweet Potato StewAdd the cabbage mixture to the lentil and sweet potato mixture and stir to combine. At this point, if you want a thinner soup, feel free to add more coconut milk or water. 

Produce On Parade - Thai Lentil & Sweet Potato StewServe hot and garnished with a liberal amount of cilantro.

Produce On Parade - Thai Lentil & Sweet Potato Stew Produce On Parade - Thai Lentil & Sweet Potato Stew Produce On Parade - Thai Lentil & Sweet Potato StewListening to The Head And The Heart – Down in the Valley

[yumprint-recipe id='51']Adapted from Pinch of Yum

Hearty Miso Soup

This soup is umami, and as a vegan, that can be hard to come by. Produce on Parade: Hearty Miso Soup

Not in the mood to cook? Good, me neither. Don't worry though, I have a pretty darn good solution that doesn't involve much participation. If you're feeling lazy, take comfort in the fact that there's not a lot prep. If an ugly day reared it's head, a little chopping can be that's good news.

I have more good news. Eat soy. Especially if you have the sex chromosomes XX. There's a lot of misconceptions about soy...and starring in life as a mammographer, I know a lot about breasts and I know a lot about soy. People, soy is good for you. Try to consume it in a whole foods form though, don't be a junk food vegan. That's no bueno.

Produce on Parade: Hearty Miso SoupJust check out some of these sweet benefits of soy:

"Soy products, an affordable investment in your health, are now included in the USDA dietary guidelines. Studies also increasingly show that the phytoestrogens and antioxidant power of the phytonutrients in soy can be effective in protecting against cancer and diseases like emphysema (COPD). Soy is the #1 source of isoflavones and may provide protection against breast cancer and ovarian cancer. Consuming soy-based products has been shown to suppress the fat storage mechanism and to prevent increases in abdominal fat. Soymilk, though, like cow’s milk, may interfere with the benefits of tea such as chai. But as long as it’s shaken, it can provide the same amount of calcium as cow’s milk. Phytoestrogen intake through soy consumption in menopausal adult women may help to reduce hot flashes, while for young girls it is effective may help delay the onset of premature menarche and puberty. Since soy products such as tofu, tempeh, and edamame appear to help lower cholesterol (though not as much as other beans), a soy-based Atkins diet is not dangerous like a meat based one is (though the tofu should not be made with formaldehyde). Another benefit is that bacon derived from soy does not appear to emit carcinogens when cooked, unlike bacon derived from pigs." - Source:

If you happen to be a self-enriching type of person (I hope you are) and wish to educate yourself more on soy and/or breast cancer check out these links.

Hearty Miso Soup

Inspired by Pickles & Honey

Serves 4 to 6

  • 4 cups vegetable stock
  • 2 cups water
  • 3 carrots, matchstick chopped
  • 1 onion, thinly sliced
  • 1/2 cup cabbage, thinly sliced
  • 1 15oz block of firm tofu, drained and chopped into small squares
  • 1/3 cup miso paste
  • 3 nori seaweed sheets, chopped into small squares
  • 3 to 5 oz rice noodles, uncooked

In a large saucepan bring vegetable stock and water to a boil. Meanwhile, chop vegetables, tofu and seaweed.

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Add the vegetables only, as soon as they are all chopped. Once the stock and water comes to a boil, turn the heat down to low and simmer with the veggies for about 5 minutes.

Produce on Parade: Hearty Miso SoupNext, add the tofu and cook for about 3 additional minutes. Remove the pot from heat and add the miso paste and stir until combined. Now, add the seaweed and rice noodles. Ensure that all the noodles and seaweed are submerged and let them soak for about 10 minutes.

Done! There, you've made a delicious, healthy, quick meal and you're helping to prevent breast cancer! This is no excuse for not performing self exams or not having an annual mammogram...I'm talking to you, ladies over 40! Save those ta-tas and eat that soy!

Disclaimer: Ladies, I'm not a doctor okay, so do what your doctor tells you. Your provider is the boss!