HH Goulash

So – HH posted this on IG sometime last winter and I have made it a BUNCH of times since then. I wouldn’t call it a Goulash so much, just a great hearty vegetable stew. Its also pretty easy – put it all in the pot and put it in the oven – and the house smells GREAT!

Also – instead of adding vegetable broth as needed while cooking, I just put in 1 cup and that worked for the whole 2 hours. I love this over barley, but rice or toast works great too.





2 Portobello’s – diced

2 minced garlic cloves

1 diced red bell pepper

1 carrot – chopped

1 celery stalk – chopped

1 diced potato

1 tsp thyme

1 tsp tomato paste

1 tsp red wine vinegar

1/2 tsp cayenne pepper

1 bay leave

14.5 oz can diced tomatoes

2-3 tbsp. Worcestershire sauce



  1. Preheat oven 325F
  2. Combine all ingredients in heavy pot (Dutch Oven, or similar)
  3. Put in oven for 2 hrs, add vegetable broth as needed

(can simmer on stove)


Jerk Chickpeas

**This is one of my FAVORITE things to make, for the banking honestly I just keep it in there covered for about 40 min to get the chickpeas softest – I don’t mess around with mixing (I might give it a shake that’s about it).

Also – when I don’t have all the seasonings for the marinade, I just use my jerk seasoning from the store premixed, with all the other ingredients (garlic, ginger, lime, tomato past, maple syrupe, ect)**



Happy Herbivore Recipe – I think from one of the meal plans.


Serves 2
1 oz can chickpeas – drained and rinsed
1 red bell pepper – sliced and diced
3 green onions – sliced
1 cup cooked brown rice
cilantro (optional)

Jerk Marinade:
1 1/2 – 2 tbsp. fresh lime juice
1 tbsp. low-sodium soy sauce (tamari, or coconut aminos)
1 1/2 tsp tomato paste
1 1/2 tsp pure maple syrup
1/2 tsp dried thyme
1/2 tsp all spice
1/2 tsp ground cinnamon
ground cloves
1 1/2 tsp fresh ginger root – peeled and minced
1 garlic clover
red pepper flakes (optional)

Whisk above marinade ingredients together until combined

1. Preheat oven to 375F
2. In a baking dish, combine Jerk Marinade with chickpeas, peppers & green onions
3. Stir until chick peas are evenly coated
4. Cover with foil and bake for 25 minutes
5. Remove foil, stir, and bake uncovered for another 5-8 minuets, stirring again about halfway through, until marinade has partially absorbed in to chickpeas
6. Serve over brown rice, top with cilantro

Coconut Cauliflower Curry

**This came out SOOO much better than I thought it would, LOVED it.

I only used half the coconut milk since I don’t like things too creamy (preference), and I thought it was a little mild so I think I double or tripled the curry powder. **

Happy Herbivore Recipe – I think from one of the meal plans as well


Serves 2

1/2 small onion – diced

1 sweet potato – diced

1oz diced tomatoes

1-3 tsp mild curry powder

2 cups cauliflower florets

7oz lite coconut milk

1 cup prepared chickpeas

1 cup cooked brown rice

fresh cilantro (optional)



  1. Line a large skillet with 1/2 cup water
  2. Sauté onion until translucent
  3. Stir in diced potatoes and tomatoes (with juices), plus another 1/2-cup water
  4. Break up large tomatoes pieces with your spatula and cover – bring to boil and reduce to low and simmer until potatoes are just tender
  5. Stir in curry powder
  6. Add cauliflower florets and simmer until cauliflower reaches desired tenderness and potatoes are very fork-tender – add water as needed during cooking
  7. Taste – if too acidic , add a squirt of ketchup or brown sugar
  8. Stir in coconut milk and chickpeas
  9. Simmer a few minutes more, until everything is warm (simmer uncovered if too soupy)
  10. Serve of brown rice, garnish with cilantro