What’s For Dinner? Vegetarian Brazilian Stew Recipe

My friend, Cristianna taught me this recipe on a weekend get-away we had with our spouses. Since her wife is a vegetarian, all of the food we were cooking that weekend was meat-free. BUT this stew would have fooled me. Cristianna uses a meatless “chorizo” sausage that has amazing spicy flavor and a great, meaty texture. This, along with hearty black beans and sweet potatoes and then sweet mango makes this dish absolutely delicious!  Now, I make it all. the. time.

Click here to watch the recipe video.

-1 tablespoon extra virgin olive oil
-1 lb chorizo sausage (vegetarian or the real thing)
-2 large sweet potatoes
-1 medium onion
-3 cloves garlic
-1 jalapeno
-2 bell peppers
-30 ounces canned crushed tomatoes
-32 ounces canned black beans
-1.5 cups broth (vegetable or beef)
-2 mangos
-1/2 cup fresh chopped cilantro
-salt and pepper, to taste

1. Peel and chop the sweet potatoes into bite size, even pieces.
2. Chop the bell peppers and onion into small, even pieces.
3. Slice the jalapeño in half and remove the seeds, if you do not want
the stew too spicy. Or keep the seeds if you want a real kick. Finely      chop the jalapeño.
4.  Peel and chop the mango into small, even pieces.
5. Mince the garlic cloves.
6. Roughly chop the cilantro.
7. Heat a large pan on medium-high heat. Add olive oil and chorizo.
Cook the chorizo, breaking it up, until cooked through.
8. Add the chopped sweet potatoes, onion, bell peppers, and
jalapeño. Stir and cook 2-3 minutes.
9. Add the minced garlic and cook another 2 minutes.
10. Add the crushed tomatoes and broth. Stir, cover, and let
cook for 15 minutes.
11. Rinse the black beans and add to the stew. Cook another 5-10
minutes, or until the beans are heated through.
12. Add the cilantro and give it a taste test. Add any salt or pepper
you may need here.
13. Add the mango, give it a stir, and serve it up!

If you ever try this recipe, let me know what you think!

What’s For Dinner: Healthy (vegan & gluten free) Mexican Sweet Potato Casserole

When I read a recipe that is labelled “vegan”, I automatically ignore it. Because, let’s face it, vegan foods I have tried are usually pretty blah. Trust me, you want to read about this one.


My besties, Cristianna and Lindsay, told me about this dish. I never tried their version, as they included cheese, but tried my own recipe. Surprisingly, this was an extremely simple recipe, that truly is delicious, and after looking over my ingredients, I realized it is vegan. Cool! And there is no gluten. Double cool!

This hearty vegetable casserole is very flavorful and very filling. If I’m trying to watch my weight, I always make this to eat throughout the week. But then again, I have made it for Christmas dinner as well. It is very versatile! And did I mention easy? Here are the details below.

Here’s the recipe video:

-3 large sweet potatoes
-2 cans black beans
-1 can whole kernel corn
-1/2 yellow onion, chopped
-1/2 cup chopped fresh cilantro (optional)
-3 tablespoons minced garlic
-2 tablespoon plus 1 teaspoon salt
-1/2 teaspoon ground black pepper
-1/4 teaspoon chipotle powder
-1/4 teaspoon smoked paprika

1. Peel sweet potatoes and chop into same-sized pieces. Place into
about 10 cups of water, with 1 tablespoon salt, and boil for at least
20 minutes. Once they are fork-tender, they are ready.
2. While potatoes are boiling, prepare other ingredients and place in
a bowl:
-rinse cans of beans and corn
-add onion, garlic, and cilantro
3. Once potatoes are done, drain and place them into a very large
bowl. Mash them until smoothe.
4. Add remaining salt, pepper, chipotle powder, and paprika. Stir.
5. Add all vegatables to the potatoes and stir until well-mixed.
6. Spray an oven-safe dish and add the casserole. Cook at 350
degrees for 20 minutes.
7. Add more cilantro on the top when serving, if you like cilantro.