I think it’s funny that a few months ago, as I introduced the #osgcookbook challenge, I said that I doubted I would ever go fully vegan. See for yourself here. Well, I’m glad I had the wisdom to add the “never say never” part, because here I am today, going totally vegan. ***GULP***
I am certainly not doing this because I no longer like meat, dairy, and eggs. Because trust me, I really really do! I’m going vegan because I’ve done my research about farming, ethics, and animal welfare, and have decided the facts just don’t sit well with my conscience. But I’m not here to preach, and in fact my husband told me he doesn’t want to go vegan and I said that’s totally fine. We all have to make our own decisions in life and be accountable for them. And I don’t believe in judging those who make different choices than myself.
I’m not quite sure what to do yet with all the non-vegan recipes I’ve posted in the past. I also am a little concerned about the blog name – HONEY and cardamom. I know a lot of vegans don’t eat honey, and I don’t want to deter them from my site. I read something cute about how some people call themselves ‘beegans’ if they are vegan but still use honey products. Lol. That’s where I’m at for the moment. Bzzzz.
I know this transition will be challenging, but I also know I’m ready. In the past five years, I’ve gone from hard-core carnivore, to mostly vegetarian, to mostly vegan, and now I’ve arrived at the final destination. Beeganism!! Hehe, sorry, I’ll stop now. I just love that word 😛 One way I’m going to tackle the cravings is to focus on the great things I CAN eat. Case in point, Dhiren and I went to a Gyro place the other day, where he got a delicious looking chicken souvlaki plate. I considered cracking, but stuck to my guns and ordered a chickpea stew. And guess what? It was delicious! So delicious in fact, I went home and recreated it. The little lesson I learned there (besides how to make a mean Morrocan stew) was that it’s a lot more constructive to enjoy the vegan foods I love than to pine over the non-vegan foods I want to cut out. This yummy stew makes that easy to do!
- 1 medium yellow onion, cut into 4 large chunks
- 4 cloves garlic, peeled
- 1-inch piece ginger, peeled
- 6 plum tomatoes, halved
- 2 cups cooked chickpeas (or 1 can, rinsed and drained)
- 1 tsp cinnamon
- 1 tsp cumin
- 1 tsp Turmeric
- 1/4 tsp cayenne pepper
- 1 tsp salt
- 2 medium potatoes, peeled and cubed
- 1 large carrot, peeled and cut into 1/2-inch chunks
- 1 medium zucchini, cut into large chunks
- Heat a large pot over medium heat. In a food processor, minced the onion, garlic and ginger, until finely chopped but not yet a paste. In other words, leave some texture. Add 1 tbsp oil to the pot and then the onion mixture. Let cook until lightly golden, stirring often. (P.S. I know I’ve said to always add garlic to the pan after the onion has cooked a bit, but this is an exception).
- Meanwhile, put the tomatoes in the food processor and process until lightly chunky. When the onions are getting lightly golden, add the tomatoes to the pot and stir.
- Add the spices to the pot and bring the mixture to a boil. Add the carrots and potatoes, turn the heat to low and cover the pot. Let simmer 20 minutes.
- Add the zucchini and chickpeas to the pot and continue simmering, this time uncovered, for 10-15 minutes, until everything is tender.
- Serve the stew over cooked rice, quinoa, or couscous. I served it over quinoa in this photo, but we also ate it on another day served over Israeli couscous which was really yummy!