Ingredients
-
For the sauce:
-
2 cups unsweetened almond milk or your favorite non-dairy milk alternative
-
2 tbsp olive oil
-
2 garlic cloves, minced
-
1 onion, chopped
-
2 tbsp tomato paste
-
1/2 tsp ground cumin
-
1/2 tsp paprika
-
1/2 tsp chili powder
-
Salt and black pepper to taste
-
1 tbsp apple cider vinegar
-
1/4 cup unsalted roasted peanuts, roughly chopped
-
For the filling:
-
1 medium sweet potato, peeled and cubed
-
1 large bell pepper, cored and sliced into thin strips
-
1 small butternut squash, cubed
-
1 zucchini, quartered lengthwise and then sliced
-
1 yellow squash, quartered lengthwise and then sliced
-
1 red cabbage, shredded
-
1 green cabbage, shredded
-
1 head broccoli, cut into florets
-
1 bunch Swiss chard, stems removed and leaves roughly chopped
-
Optional garnish:
-
Sliced avocado
-
Diced mango
-
Chopped fresh cilantro
-
Lime wedges
Directions
Sub-title: A delicious and healthy stew made with locally sourced peanuts, vegetables, and spices.
Ingredients:
For the sauce:
* 2 cups unsweetened almond milk or your favorite non-dairy milk alternative
* 2 tbsp olive oil
* 2 garlic cloves, minced
* 1 onion, chopped
* 2 tbsp tomato paste
* 1/2 tsp ground cumin
* 1/2 tsp paprika
* 1/2 tsp chili powder
* Salt and black pepper to taste
* 1 tbsp apple cider vinegar
* 1/4 cup unsalted roasted peanuts, roughly chopped
For the filling:
* 1 medium sweet potato, peeled and cubed
* 1 large bell pepper, cored and sliced into thin strips
* 1 small butternut squash, cubed
* 1 zucchini, quartered lengthwise and then sliced
* 1 yellow squash, quartered lengthwise and then sliced
* 1 red cabbage, shredded
* 1 green cabbage, shredded
* 1 head broccoli, cut into florets
* 1 bunch Swiss chard, stems removed and leaves roughly chopped
Optional garnish:
* Sliced avocado
* Diced mango
* Chopped fresh cilantro
* Lime wedges
Instructions:
1. In a high-speed blender, combine all the sauce ingredients and puree until smooth. Set aside.
2. Heat a large stockpot over medium heat and add the olive oil. Once hot, add the onions and sauté until translucent, about 5 minutes.
3. Add the garlic and cook for another minute, stirring constantly.
4. Gradually pour in the sauce mixture while whisking continuously. Simmer for 5 minutes to allow the flavors to infuse.
5. Add the vegetable filling ingredients to the pot and mix well. Cover the pot and bring to a boil. Reduce the heat to low and simmer for 15-20 minutes or until the vegetables are tender. Stir occasionally to prevent sticking.
6. Serve immediately over cauliflower rice, quinoa, or your favorite grain. Garnish with desired toppings and enjoy!
Note: This stew can be prepared ahead of time up to 3 days before serving. Store in an airtight container in the refrigerator. Reheat gently before serving.
Steps
|
1
Done
|
In a high-speed blender, combine all the sauce ingredients and puree until smooth. Set aside. |
|
2
Done
|
Heat a large stockpot over medium heat and add the olive oil. Once hot, add the onions and sauté until translucent, about 5 minutes. |
|
3
Done
|
Add the garlic and cook for another minute, stirring constantly. |
|
4
Done
|
Gradually pour in the sauce mixture while whisking continuously. Simmer for 5 minutes to allow the flavors to infuse. |
|
5
Done
|
Add the vegetable filling ingredients to the pot and mix well. Cover the pot and bring to a boil. Reduce the heat to low and simmer for 15-20 minutes or until the vegetables are tender. Stir occasionally to prevent sticking. |
|
6
Done
|
Serve immediately over cauliflower rice, quinoa, or your favorite grain. Garnish with desired toppings and enjoy! |
