Moqueca de Camaraos, or Brazilian Shrimp Stew, is influenced by indigenous, African, and Portuguese influences. The addition of coconut milk is most popular in the the Bahia province. This uniquely flavored dish can be as spicy as you’d like!
Ingredient: onion, diced
Red Lentil Soup
This delicious red lentil soup recipe comes to us from Chef Inna Khitrik from Women’s Lunch Place in Boston, a GBFB Agency Partner. Chef Inna and her team have prepared over 250,000 freshly made meals for the guests at Women’s Lunch Place, many of whom are experiencing homelessness and food insecurity. “Everything starts with a meal…” says Chef Inna. “You need healthy food to fuel the body.”
Green Chile Black Bean Soup
Black beans are full of fiber and plant-based protein. This soup has a little kick from canned green chiles! Use it as a simple base and get creative with the toppings. Try any combination of cheese, avocado, sour cream, yogurt, cilantro, tortilla chips, or anything you like!
Split Pea White Bean Chili
The green split peas and white beans account for nearly 20 grams of fiber in this delicious chili.
Oyster Cioppino
Cioppino (pronounced CHI-oh-peeno) is an Italian-American fish stew. This recipe uses oysters, but you can use any mixture of fish and shellfish and it will be great.
Roasted Sweet Potato & Acorn Squash Bisque
This dairy-free, antioxidant-packed soup can be eaten alone but it’s so simple you can add whatever you’d like! Try white beans, chicken, or spinach.
Red Lentil Mushroom Ragu
This recipe puts a spin on your traditional ragu sauce by swapping ground beef for lentils and mushrooms, making it suitable for vegans and carnivores alike!
Slow Cooker Potato Soup
Fusilli with Quick Veggie-Beef Ragu
Ragu recipes don’t have to be heavy to be hearty.
