I made this simple Carrot, Spinach and Rice Stew last night for dinner. It is from the New York Times food blog, Bitten. There is a lot of great inspiration over there. I made it to the Farmer's Market yesterday and got a bag of assorted greens: beet greens, arugala, etc. So I used that instead of the spinach. I also used a suggestion from one of the comments which was to add chickpeas. So good. Cooked to the point that the rice was kind of mushy, which I think is what made it such a comfort food for me.
I have a husband, two young boys, two dogs and a pet sitting business. With all that going on, one of my favorite places to be is in the kitchen cooking and baking vegan food. I became vegan in 1993 and even though I am not as strict about it as I used to be, it is what I love to cook and what I want to share here.