Stew Peas and Brown Rice (Vegan and Gluten Free)

Awhile back I wanted to try a plant-based diet out for two weeks only because I wanted to see if my body would go through any drastic change. And well… in actuality I lasted a total of three days (more or less) plant-based until I realized I wasn’t doing it right. I found it difficult because I dove in head first with no understanding of how to eat plant-based. I’m coming to learn in order to do it right, there’s research involved, a lot of meal prepping and planning that precedes it.  I believe in the benefits and turn around of your health when you cut out gluten, artificial sugars and all animal products and the way my body is set up right now – I can definitely use it.

So far I’ve dabbled with plant-based meals here and there but nothing consistent so far. Within the coming weeks I’ll be forcing myself to eat more plant-based meals. One way I’ll do that is by skipping the meat section when I go grocery shopping lol and using Pinterest more often to find creative and very filling plant-based recipes.

I’ve already come across this website, Healthier Steps. The chef, Michelle Blackwood, has basically took every Jamaican recipe and turned it into a vegan dish. You won’t even miss the meat with the recipes she has on her website. For example she has jerk cauliflower…

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That looks so good!

So as I was perusing her recipes, I landed on a stewpeas and rice recipe which was one of my favourites when I was younger. I took a quick glance at the ingredients and immediately wanted to try it.

So here is my version of vegan and gluten-free stew-peas and brown rice inspired by Michelle Blackwood.

Ingredients:

• 1 can of red kidney beans
• 3 cups water
• 1 can of coconut milk
• 1 onion, minced
• 2 cloves garlic, minced
• 1 carrot, chopped
• Salt and pepper to taste
• 1 sprig of thyme
• 1/2 of jalapeno pepper (or pepper of your choice)
• 1/4 teaspoon of grated ginger

Dumpling:

• 1/2 cup of garbanzo flour
• 1/4 tsp gluten-free baking powder
• 1/4 cup of water
• Pinch of salt

Directions:

1. Heat a pot with water, add in canned beans and bring to a boil (for about 15 to 20 minutes).
2. Add coconut milk, carrots, ginger, thyme, onion, garlic, the jalapeno pepper and continue to simmer for another 10 to 15 minutes.
3. In a bowl add garbanzo flour, baking soda, and salt. Add water and kneed to make the dough. Pinch off small pieces of dough and roll into the palm of hands to make long thin dumplings. Drop into the stew.
4. Add any other seasonings, lower heat to simmer for another 30 minutes or until stew thickens. Optional: discard pepper before serving. Serve with brown rice (you can garnish it with avocado and fresh thyme as well).

Enjoy!