Easy - Rustic Leek, Potato & Chickpea Stew

Prep time: 10 minutes | Cook time: 25 minutes | Servings: 2–3

Ingredients

 Leeks: 4 leeks, washed thoroughly and sliced into half-inch rounds 

 

 Tomato: 1 fresh tomato, diced  

 Red Potatoes: 2 small red potatoes, quartered  

 Rutabaga / Turnip: 1 small, peeled and diced  

 Chickpeas: 1 jar (or can), drained and rinsed  

 Pantry Staples: 1 tbsp olive oil, 3 to 4 cups vegetable broth (or water), salt, black pepper, and optional garlic or herbs (like thyme, oregano, or basil)

Instructions

1. Prep the Vegetables: Cut off dark green leek tops and root ends. Slice the white and pale green parts into half-inch rounds and rinse well. Dice the fresh tomato.  

2. Sauté Leeks & Tomato: Heat olive oil in a medium pot over medium heat. Add the leeks with a pinch of salt and cook 4 to 5 minutes until soft. Stir in the diced tomato and cook for another 2 to 3 minutes until it breaks down and releases its juices.  

3. Simmer the Root Vegetables: Add the diced rutabaga and red potatoes. Pour in 3 to 4 cups of broth or water (just enough to cover everything). Bring to a gentle boil, cover, and simmer on low for 15 minutes until the potatoes and rutabaga are tender.  

4. Add Chickpeas & Season: Stir in the chickpeas and simmer uncovered for 5 minutes. Season to taste with salt, black pepper, and herbs.  

5. Serve: Ladle warm into bowls, optionally finishing with a drizzle of olive oil or a pinch of red pepper flakes.

🍁 Japan Festival Boston: A Veganlicious Fall Guide to Culture, Flavor & Festival

   Boston’s biggest Japanese celebration and the largest on the East Coast continues to be one of the most joyful cultural moments of the year. Since its start in 2012, Japan Festival Boston has transformed Boston Common (139 Tremont Street) into a world of lanterns, taiko drums, handmade crafts, and some of the best vegan‑friendly Japanese street food you can find. It’s free, open to the public, and a dream for anyone who loves the blend of food + culture. 

🌱 Vegan Japanese Bites to Hunt For

These vendors rotate, but the staples rarely disappear and most can be made vegan with one simple phrase: “Dashi nashi?” / No fish stock?”

• Onigiri umeboshi or kombu; clean, photogenic, reliable.

• Yaki Onigiri & Vegetable Yakisoba ask for no bonito flakes.

• Nasubi Dengaku miso-glazed eggplant over charcoal.

• Vegan Takoyaki / Okonomiyaki mushroom or konjac versions are becoming common.

• Mochi, Warabi Mochi, Matcha naturally vegan; matcha lattes with oat milk have been everywhere the last two years.

• Kakigori matcha or yuzu syrup melting in the fall air.

• Pro tip: Bring a small card that says “I am vegan no dashi, katsuobushi, egg, dairy” in Japanese. Vendors appreciate the clarity and often point you toward hidden vegan sauces.

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                           🍂 Fall 2026 Festival Notes

The flagship festival happened April 25–26 this year, but organizers often run a second fall edition. Keep an eye on Japan Festival Boston for announcements.

Meanwhile, Boston’s fall Japanese cultural circuit is already in full swing:

• Showa Boston Cultural Festival - Nov 23, Jamaica Plain. Intimate, peaceful, and perfect for tea ceremony and craft photography.

• O-Bon / Fall Matsuri - early September. Lanterns, dance, and small food stalls that are easy to navigate as a vegan.

• 1. Main Stage Taiko, Soranbushi, Koto

  Arrive at 11am for soft light and lighter crowds. The movement shots here set the tone for your whole post.

  2. Workshop Row Origami, Calligraphy, Tea

  This is your hands‑in‑frame zone. Calligraphy artists will write your name in Japanese — a beautiful detail shot.

  3. Booth Alley Ceramics, Incense, Kyoto Gifts

  Slow browsing, warm textures, and perfect B‑roll. Shoyeido incense and handmade ceramics always photograph beautifully.

• 4. Cosplay Parade

  The parade usually starts near Downtown Crossing and flows into the Common. Great for dynamic, colorful storytelling.