Red Potato and Beet Bourguignon

For the last week, I've been going to bed at about 8:30 pm and am still waking up completely and utterly exhausted and depleted. I think our galeforce winds are sucking the life from a Dilbert cartoon or something. Mother Nature is being a real monster.

Produce On ParadeI can see it, my soul being ripped from me and carried on the winds to god knows where. I need snow and I need to be outside. Neither of which I've been fortunate enough to enjoy for the last week or so. It's no way to live, people. It's no way to live.

My restlessness has been burgeoning, but now it seems to have imploded. I'm like a caged animal! 

Anyways, irritability has seeped into even my grocery shopping! Normally, a bourguignon has pearl onions in it. If you're a skrillionmillionaire, then go ahead and saute them with the mushrooms. I decided not to drain my 401k, and so I left the tiny $6 pack of pearl onions at the store. Annoyed, as I stood there staring at the expensive little cuties, I concluded that my bourguignon would be fine without them. 

Despite the absence of pearl onions, this bourguignon is rich with flavor. Hearty chunks of beets and red potatoes mingle with thick slices of portobello mushrooms and meaty lentils for a filling meal.

Produce On Parade - Red Potato and Beet Bourguignon Isn't it odd what we decide to spend our money on? $16 vegan Omega-3 supplements, yes. $9 vegan and cruelty-free deodorant, yes. $6 pack of pearl onions...over my dead body!! It's intriguing, because usually with fruits and vegetables I'm pretty liberal with my spending. Except for grapes. What, did I recently win the lottery recently or something?!

Red Potato and Beet Bourguignon 

Serves 6

Notes: If you'd like this more stew like, just double the wine and vegetable stock.

  • Lentils:
  • 2 cups green or brown lentils, dry
  • 4 cups water
  • Sustenance: 
  • 1 tbsp. olive oil
  • 1 medium yellow onion, diced
  • 4 garlic cloves, minced
  • 6 medium beets, peeled and chopped
  • 4 medium red potatoes, chopped
  • 3 bay leaves
  • 1/2 tsp. dried thyme
  • 1/2 tsp. kosher salt
  • 1/4 tsp. ground black pepper
  • Flavoring:
  • 8 oz. red wine
  • 16 oz. vegetable stock
  • 2 Tbsp. tomato paste 
  • Mushrooms:
  • 1 Tbsp. olive oil
  • 2 large portobello mushrooms, sliced
  • 10 crimini mushrooms, quartered
  • Thickening:
  • 2 tsp. arrowroot powder (or cornstarch)
  • 1 Tbsp. vegan Worcestershire sauce
  • 1 Tbsp. apple cider vinegar

In a medium saucepan, combine the lentils and water. Over high heat, bring to a boil. Then, reduce heat and simmer for about 20 minutes or until almost tender. Drain and set aside. 

Produce On Parade - Red Potato and Beet Bourguignon In a large soup pot, heat the olive oil over medium. Add the onion and garlic. Saute a few minutes, until the onion begins to turn translucent. Add in the remaining sustenance ingredients and cook for 5 additional minutes. Add in the flavoring ingredients and continue to cook, covered, for 20 more minutes. 

Produce On Parade - Red Potato and Beet Bourguignon Produce On Parade - Red Potato and Beet Bourguignon Produce On Parade - Red Potato and Beet Bourguignon Produce On Parade - Red Potato and Beet Bourguignon Meanwhile, heat the olive oil in a large frying pan and add in the mushrooms. Saute for about 5 minutes over medium-low, until shrunken and dark and all the water has evaporated.

Produce On Parade - Red Potato and Beet Bourguignon In a small bowl, mix together the thickening ingredients then pour into the soup pot and stir to combine.

Add the cooked lentils and mushrooms to the soup pot and stir.

Produce On Parade - Red Potato and Beet Bourguignon Remove bay leaves and serve hot!  Top with nutritional yeast if you like. 

Produce On Parade - Red Potato and Beet Bourguignon

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[yumprint-recipe id='76'] 

Easy Hazelnut Chocolate Avocado Mousse

While scarfing down lightly munching on a bag of dark chocolate chunks (the type clearly meant for baking) last night, I decided the chunks just weren't cuttin' it. My chocolate craving was a little more sophisticated than I had previously thought. Grow up, Katie! Fine. So I starting thinking of what I could make myself. Should I bake something? Surely not. I'm impatient as hell! That would take much too long. In addition, I didn't want anything that was going to be too involved, or that was going to make a huge mess. And then, there I was pacing around the kitchen like a crazed addict, when I spotted two ripe-ass avocados staring at me, taunting me.

I don't know what it is about these trickster avocados. They're firm when I buy them at the store, and then four hours later they're practically rotting on my kitchen table! My point being; a dessert that doesn't make a mess, is quick, easy, relatively healthy, made primarily of chocolate and uses up my sad, nearly dead avocados is the perfect sweet treat for a lazy Wednesday night.

Produce on Parade: Easy Hazelnut Chocolate Avocado Mousse

Produce on Parade: Easy Hazelnut Chocolate Avocado Mousse

Easy Hazelnut Chocolate Avocado Mousse

Inspired by Giada de Laurentiis (so you know it's good)

Serves 2 but it's so rich maybe more like 4

  • 1/4 cup dark chocolate chunks or chips
  • ripe avocados
  • 1/4 cup unsweetened cocoa powder
  • 2 Tbsp. honey (or maple syrup, molasses etc.)
  • 2 Tbsp. molasses (or maple syrup, honey, etc.)
  • 1 Tbsp. Hazelnut Kahlua (or other liqueur or maple syrup, honey, etc.)
  • 1/4 tsp. pink Himalayan salt
  • 2 Tbsp. almond milk
  • mint leaves, chopped hazelnuts, and/or berries for garnish (optional)

In a small saucepan, add a little water, only so it rises a few inches along the side. Bring to a boil. Place a small stovetop-safe bowl inside the pot and turn the heat down to low, just enough to keep the water boiling. Add the chocolate chunks and whisk intermittently, erasing any clumps and ensuring it doesn't burn.

Produce on Parade: Easy Hazelnut Chocolate Avocado Mousse

While the chocolate is melting, add the remaining ingredients to a food processor, followed by the melted chocolate. Process until silky smooth.

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Pour into two or four bowls, cover and refrigerate for at least 3 hours or overnight.

Wasn't that easy? As the mousse chills, it will really firm up. I sincerely recommend allowing it to do so if you can. This mousse is certified super, duper rich and super, duper hardcore badass. It's the cure for PMS, a bad breakup or just a really horrific chocolate craving. And for the record, I'm not oblivious to the irony of a dessert that takes 3 hours to chill, versus a dessert that may have taken only 30 minutes to bake. I never said I personally waited the three hours.