It’s March?

Hi there! So, I’ve been slow to post in the past few months, but have been trying out and adapting several delicious recipes, which I will be sure to post soon. Being a graduate student is a busy endeavor, but I love occupational therapy and I am so happy to be busy in order to reach my goals. Despite the busyness, one of my most favorite things to do after a long day of classes is to cook. Cooking is somewhat therapeutic, I think. You can try any combination of ingredients. You can modify and adapt a recipe as you go. You can throw it all out and start all over again. It’s not graded, it’s not assessed by anyone other than myself and my husband. (Unless I decide to share!)

Today was one of those days where I sat and worked on assignments (and will continue to do so after posting this blog). Plus, I’ve had a view of snow falling since 8 a.m. And it’s March!? So, with the combination of these factors, I decided to replicate a dish that Zack had at a gluten free and vegan restaurant in Pittsburgh. It was warm, filling and had the most delicious combination of ingredients. I totally would have been jealous if I didn’t choose one of the most delicious items off of their menu (another recipe I copied and will post soon). What is this miraculous dish? None other than Irish stew. Chock full of sweet potato, Russet potato, chickpeas, lentils and kale. Served with an oat biscuit. Purrrrrfection. If you’re cold and want a recipe to warm your stomach and soul, give this recipe a go.


Gluten Free and Vegan Irish Stew

Olive/safflower/canola/coconut oil (for sautéing garlic and onion)

1/2 white onion, chopped

2 cloves garlic

1 cup rinsed brown/green lentils

1 can of rinsed chickpeas

1 Russet potato, chopped into cubes

1 sweet potato, also chopped into cubes

3 Edward and Sons Not-Beef Bouillon cubes

7 cups water (you could replace one cup of water with a cup of gluten free beer, if you’d like)

2 cups fresh kale, shredded and de-ribbed (can add more/less or replace with spinach)

1/4 tsp cumin

1/2 tsp garlic powder

salt & pepper (to taste)

Sauté onion in oil in a large stockpot until nearly translucent. Add garlic.

Add water and bouillon cubes, lentils, cumin, garlic powder, salt, and pepper. Bring to a boil, reduce heat, cover and simmer for 20 minutes.

Add sweet potatoes and Russet potatoes and re-cover the stockpot. Simmer for 15 minutes, or until potatoes are soft.

Add kale and simmer for another 5 minutes.

Remove stockpot from heat and serve with an oat flour biscuit.

Recipe adapted from:


Gluten free and Vegan Oat Flour Biscuits 

Makes 4 biscuits. 

1/2 cup gluten free rolled oats, ground (I liked a little bit more texture, so I didn’t grind mine completely)

1/2 cup gluten free flour (no xanthan gum required!)

1/2 tbsp baking powder

1/4 tsp baking soda

1/2 tsp sea salt

1/2 tsp garlic powder

1/2 tsp parsley

2 tbsp Earth Balance

1/2 cup plain almond milk mixed with 1/2 tbsp lemon juice

Preheat oven to 450 degrees.

Mix dry ingredients. Cut in cold butter with a fork.

Add a small amount of milk/lemon mixture. Mix and add more milk if necessary. You may not need all of the milk. Stir mixture.

Hand roll 4 1-inch thick discs and place on parchment-lined cookie sheet. Indent the biscuits lightly and top with melted butter if desired.

Place cookie sheet in the oven and bake for 10-15 minutes.

Recipe adapted from:

Once the biscuits and stew are done, serve yourself a dish and wonder why you ever complained about the snowstorm in March to begin with!


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