Erin Stanczyk | eat.move.rest.

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Rainbow Root Veggie Stew: A Plant-Powered Fall Favorite

Eat, Food + Nutrition, RecipesErin StanczykComment

Fall In Love With Whole Foods

Fall is here and farmers’ markets are ripe with an abundance of root veggies! Although I will miss my healthy supply of watermelon and fresh-picked strawberries, there are so many new and delicious fruits and veggies that come into season at this time of year!

This was one of the very first recipes that Dusty and I created when we were just beginning to transition to a plant-based lifestyle about 6 years ago, and it’s been a tried and true fall-favorite ever since! We’ve always loved this stew because it incorporates such an abundant variety of colorful, vitamin and mineral-rich veggies, and the natural flavors are so incredibly satisfying!

Erin Stanczyk | EatMoveRest | Rainbow Root Veggie Stew: A Plant-powered Fall Favorite

Orange You Glad?

The transition from summer to fall can be a difficult one, but this bold, bright stew will help lift your spirits, boost your mood, and nourish your body! This rainbow root veggie stew is high in Vitamin A, C, K, iron, folate calcium, and zinc, to name a few. On top of that, it contains all essential amino acids, making it a filling and fantastic protein source. If you’re feeling blue, serve up some of this bright and nutritious stew for an instant pick-me-up!


Get Grounded

When you think about picking fruit from up high in a tree, it only makes sense that it provides an elevating boost to mind, body, and soul. In the same way, vegetables growing low to the earth, or in the dirt in this case, are very calming, warming, and grounding. It’s no wonder that we eat root veggies in the fall, when the weather gets cool, the leaves begin to fall, and our bodies innately want to slow down.

Erin Stanczyk | EatMoveRest | Rainbow Root Veggie Stew: A Plant-powered Fall Favorite

Pressure Cooker: A Plant-Eater’s Best Friend

Cosori was kind enough to send us their pressure cooker to try out, so we put it to the test against our Instant Pot! Here’s the verdict: The look is slightly more sleek, it has extra features & buttons, comes with a steamer rack, a clear lid, and even cooks faster! We’re SOLD!

The benefits of using a pressure cooker instead of boiling, frying, or baking your food, is that it retains nearly 90-95% of nutrients, according to the Journal of Food Science—which is far more than the other methods listed!

The Cosori cost is comparable to the Instant Pot, but we’ve got a deal for you! These guys were kind of enough to offer our friends, family, & followers a discount code for a limited time only!

Use 10COSORIV3 for 10% off thru Oct. 20 (US residents only) at this link: Cosori Pressure Cooker

Erin Stanczyk | EatMoveRest | Rainbow Root Veggie Stew: A Plant-powered Fall Favorite
Erin Stanczyk | EatMoveRest | Rainbow Root Veggie Stew: A Plant-powered Fall Favorite

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Rainbow Root Veggie Stew

Fall is here and farmers’ markets are ripe with an abundance of root veggies! This warming and hearty vegan stew is low in fat and packed full of vitamins, minerals, protein, healthy carbs, and tastes rainbow-licious!

High in Vitamin A, C, K, iron, folate, calcium, zinc, & contains all essential amino acids.

gluten-free, oil-free, low-fat, nutrient-dense

serves: 4-6 // time: 40min

ingredients:

  • 1 large, yellow or sweet onion, diced

  • 2 garlic cloves, minced

  • 3-4 sweet potatoes (about 6 cups, cubed)

  • 3 cups beets, cubed

  • 4 carrots, sliced thinly

  • 4 celery stalks, sliced thinly

  • 1 cup red lentils, rinsed

  • green curly kale, torn

  • 4 cups liquid (water, veggie broth, and/or light coconut milk)

  • salt + pepper to taste

method:

  1. Chop all veggies and rinse lentils.

  2. Place all ingredients into pressure cooker, slow cooker, or stovetop pot and pour in liquid. Add salt and pepper to taste.

  3. Give a quick stir and make sure lentils are entirely submerged.

  4. Cooking times:

    • Pressure cooker (Cosori): Place lid on and turn vent to sealed position. Click “Stew” button (25 minutes), and slick Start. Press stop, turn valve to vent position, and remove lid.

    • Stovetop pot: Bring to a boil, reduce heat to medium-low, stirring often, until all ingredients are soft and cooked through.

    • Slow cooker: Cook on low for 4-6 hours.

  5. Top with a sprinkle of nutritional yeast, extra salt + pepper to taste, cozy up, and enjoy!

notes

  • There’s something about second-day stew that’s even better—refrigerate or freeze and enjoy a second helping when you’re in a pinch!

  • Also tastes great with curry powder mixed in!

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Erin Stanczyk | EatMoveRest | Rainbow Root Veggie Stew: A Plant-powered Fall Favorite
Erin Stanczyk | EatMoveRest | Rainbow Root Veggie Stew: A Plant-powered Fall Favorite
Erin Stanczyk | EatMoveRest | Rainbow Root Veggie Stew: A Plant-powered Fall Favorite

AS SEEN ON YOUTUBE

Be sure to watch us cook up this delicious fall favorite on the EatMoveRest YouTube channel, and be sure to Subscribe, turn on Notifications, give it a Thumbs Up, leave us some love in the Comments, and Share with family and friends!


Erin Stanczyk | EatMoveRest | Rainbow Root Veggie Stew: A Plant-powered Fall Favorite
Erin Stanczyk | EatMoveRest | Rainbow Root Veggie Stew: A Plant-powered Fall Favorite

Embrace The Seasons Of Life

With Baby S on the way, Dusty and I are a ball full of mixed emotions—excited, anxious, nervous, you name it, we’ve felt it! I’ve come to realize that the fear of the unknown is what’s been eating me, and future tripping helped no one ever. So if you’re feeling anxious or on-edge about something in your own life, remember to take the time to slow down, get present, be mindful, and focus on TODAY!

The bamboo that bends is stronger than the oak that resists. —Japanese Proverb

You’ll soon notice a pattern—that each and every moment of each and every day isn’t so bad, despite our big-picture fears! We all go through different seasons in life, just like the weather, and the more flexible we can be, the better able to adapt we will become!

DESIGNED FOR YOUR LIFESTYLE,

ERIN

Erin Stanczyk | EatMoveRest




Indian Red Lentil Dal + Curry Roasted Cauliflower w/ Brown Rice

Eat, RecipesErin Stanczyk2 Comments
Erin Stanczyk | Lifestyle Design | eat.move.rest. | INDIAN RED LENTIL DAL + CURRY ROASTED CAULIFLOWER W/ BROWN RICE

EatMoveRest Earth Day Retreat Re-Cap

More photos & info here!

Last weekend, Dusty and I hosted our very first EatMoveRest Retreat--and on Earth Day, nonetheless! We began the morning with a smoothie and superfood breakfast demo followed by some time getting to know each other. We gave a presentation on how to Eat, Move, and Rest better, and then broke for lunch. We enjoyed a raw foods, fruit and veggie buffet and went into some plant-based education after. We were worried about rain all week leading up, but Mother Nature cooperated and gave us a perfectly sunny day, so we were able to go outside and I lead us in through a yoga flow on the island. We concluded the day with some giveaways, so everyone went home with something! Dusty and I had a great time, and can't wait to bring more EatMoveRest events to all of you! 

Erin Stanczyk | Lifestyle Design | eat.move.rest. | INDIAN RED LENTIL DAL + CURRY ROASTED CAULIFLOWER W/ BROWN RICE
Erin Stanczyk | Lifestyle Design | eat.move.rest. | INDIAN RED LENTIL DAL + CURRY ROASTED CAULIFLOWER W/ BROWN RICE
Erin Stanczyk | Lifestyle Design | eat.move.rest. | INDIAN RED LENTIL DAL + CURRY ROASTED CAULIFLOWER W/ BROWN RICE
Erin Stanczyk | Lifestyle Design | eat.move.rest. | INDIAN RED LENTIL DAL + CURRY ROASTED CAULIFLOWER W/ BROWN RICE
Erin Stanczyk | Lifestyle Design | eat.move.rest. | INDIAN RED LENTIL DAL + CURRY ROASTED CAULIFLOWER W/ BROWN RICE
Erin Stanczyk | Lifestyle Design | eat.move.rest. | INDIAN RED LENTIL DAL + CURRY ROASTED CAULIFLOWER W/ BROWN RICE

What's Cookin'?

Between our retreat attendees and online followers from YouTube and social media, we have been getting a bunch of requests for more cooked recipes. We tend to share a lot of raw food recipes because we eat mostly raw foods. That being said, our favorite type of food to eat when we go out is Indian cuisine. While it can be super easy to find delicious vegan options at ethnic restaurants like Indian, Thai, and Japanese, the dishes can still be laden with oils, refined carbohydrates, and too much salt. Needless to say, we took it upon ourselves to begin learning how to cook our favorite Indian restaurant dishes at home!

Erin Stanczyk | Lifestyle Design | eat.move.rest. | INDIAN RED LENTIL DAL + CURRY ROASTED CAULIFLOWER W/ BROWN RICE
Erin Stanczyk | Lifestyle Design | eat.move.rest. | INDIAN RED LENTIL DAL + CURRY ROASTED CAULIFLOWER W/ BROWN RICE

Dinner + A Movie

The other night, Dusty and I finally had dinner and a movie--without our devices! It had been a long time coming--lately we'd gotten into a bad habit of bringing our computers downstairs with us while we started a movie, and we would wind up getting roped into working and not spending time together. It was a good night to watch a movie with undivided attention, because it was an awesome one! We had just finished our favorite, home-cooked, Indian meal consisting of red lentil dal and curry roasted cauliflower with a side of brown rice, and sat down on the couch to scroll through AppleTV for a good, new movie. We came across a new release titled, Lion, starring Dev Patel, from the well-known, Slumdog Millionaire (also a great flick)! I can't recommend this movie enough! The combination of the recipe below and this movie will make for the perfect, eastern-inspired date night in, or fun for the whole family!

Give Your Meal a Pow, with Curry Powder!

Curry powder is the one-stop-shop for all things Indian cuisine. Many traditional recipes call for only a couple of staple ingredients (like lentils, rice, and cauliflower), and a heaping handful of various spices. If you don't have a fully-stocked spice cabinet, then curry powder can be a great way to achieve a similar, classic Indian-flavored dish. The type of organic curry powder that I use contains: coriander, turmeric, mustard, cumin, fenugreek, paprika, cayenne, cardamom, nutmeg, cinnamon, and cloves--phew! So you can see what I mean...it can be a lot easier to use this perfectly-proportioned spice than to go out and get 10 different types of individual spices.

Erin Stanczyk | Lifestyle Design | eat.move.rest. | INDIAN RED LENTIL DAL + CURRY ROASTED CAULIFLOWER W/ BROWN RICE

Curry powder is know for it's anti-inflammatory, anti-cancer properties--and especially turmeric. What's more, is that black pepper has been shown to boost the bioavailability of curcumin--the component of turmeric that can help to ward off cancer and other diseases and disorders of inflammation. Dusty and I always add freshly cracked black pepper to our Indian dishes, just to get the full benefit of the spices. For more info, watch this quick video on Boosting the Bioavailability of Curcumin, by Dr. Greger of NutritionFacts.org.

Erin Stanczyk | Lifestyle Design | eat.move.rest. | INDIAN RED LENTIL DAL + CURRY ROASTED CAULIFLOWER W/ BROWN RICE
Erin Stanczyk | Lifestyle Design | eat.move.rest. | INDIAN RED LENTIL DAL + CURRY ROASTED CAULIFLOWER W/ BROWN RICE
Erin Stanczyk | Lifestyle Design | eat.move.rest. | INDIAN RED LENTIL DAL + CURRY ROASTED CAULIFLOWER W/ BROWN RICE
Erin Stanczyk | Lifestyle Design | eat.move.rest. | INDIAN RED LENTIL DAL + CURRY ROASTED CAULIFLOWER W/ BROWN RICE

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Indian Red Lentil Dal + Curry Roasted Cauliflower w/ Brown Rice

This classic, restaurant-style Indian dinner will fill your home with the warm scent of traditional, eastern spices, and fill your belly with delicious and nutritious, plant-based foods that won't leave you feeling sluggish and weighed down. Curry powder serves as the one-stop-shop that when dusted on anything, will provide the perfectly proportioned medley of spices to flavor up your dinner plate!

vegan, oil-free, gluten-free, low fat

serves: 2-4 // time: 45 min

ingredients:

  • 1 cup brown rice

red lentil dal

  • 1 cup split red lentils
  • 1 yellow onion
  • 2 cloves garlic
  • 1 tablespoon curry powder
  • salt + pepper to taste

curry roasted cauliflower

  • 1 head of cauliflower
  • 1 red onion
  • 1 cup peas
  • curry powder to taste
  • salt + pepper to taste

method:

brown rice

  1. Rinse brown rice in fine, mesh strainer and place in shallow pot or frying pan with two cups water. Bring to boil and reduce heat to low. Place lid on, slightly cracked, and allow to simmer. Cook about 25 minutes, stirring occasionally. When liquid is almost completely absorbed, fluff with fork and scoop into dish and cover.

red lentil daal

  1. Dice yellow onion and mince garlic cloves and set aside.
  2. Rinse red lentils in fine, mesh strainer and place in shallow pot or frying pan with two cups water, and turn heat on high.
  3. Add yellow onion, garlic, curry powder, salt, and pepper and stir to mix spices.
  4. Bring to boil and reduce heat to medium-low. Place lid on top. Cook about 15 minutes, stirring occasionally.
  5. When ingredients are cooked, scoop half into a NutriBullet or small food processor and briefly blend until uniform consistency is achieved.
  6. Pour back into pan and mix with remaining lentils. Scoop into dish and cover.

curry roasted cauliflower

  1. Preheat oven to 425ºF.
  2. Slice red onion and measure out 1 cup of frozen green peas and set aside.
  3. Break head of cauliflower into bite-size florets and place on baking sheet lined with a Silpat baking mat or parchment paper.
  4. Drizzle cauliflower with a few handfuls of water to moisten, and sprinkle with a dusting of curry powder.
  5. Place into oven for 10-12 minutes.
  6. Take cauliflower out of oven, toss, and add red onions to baking sheet along with cauliflower. Bake for another 8-10 minutes.
  7. Remove onions and cauliflower from oven, toss, and sprinkle peas on top. Place back into over one last time for 2-3 minutes.
  8. Remove from oven and let cool on baking sheet.
  9. Plate up your red lentil dal, roasted cauliflower, brown rice, and mix together if desired!

notes:

  • Garnish with fresh cilantro and a squeeze of lemon for authentic, restaurant-style taste!
  • Goes great with a side of whole wheat naan, or paratha, (traditional Indian bread similar to pita), for dipping and scooping.
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Erin Stanczyk | Lifestyle Design | eat.move.rest. | INDIAN RED LENTIL DAL + CURRY ROASTED CAULIFLOWER W/ BROWN RICE
Erin Stanczyk | Lifestyle Design | eat.move.rest. | INDIAN RED LENTIL DAL + CURRY ROASTED CAULIFLOWER W/ BROWN RICE

As Seen On YouTube

Come hang out with Dusty and I in the kitchen and see what's cookin' as we whip up this delicious dinner! Be sure to Subscribe to the EatMoveRest channel, hit the bell symbol to turn on Notifications to stay up-to-date on new videos, Like the video by giving it a thumbs up, show some love and leave us a Comment, and Share with family and friends!


Curry In A Hurry

If you're a big fan of Indian cuisine like Dusty and I, check out this related, colorfully protein-packed recipe: 

If you've never tried Indian food, these recipes will be the perfect crash course, and I promise you won't be disappointed! Until next time, EatMoveRest your best, and enjoy your seasonal fruits and veggies in abundance!

Erin Stanczyk | Lifestyle Design | eat.move.rest. | INDIAN RED LENTIL DAL + CURRY ROASTED CAULIFLOWER W/ BROWN RICE

Designed For Your Lifestyle,

Erin

Erin Stanczyk