Monday, April 11, 2005

Spicy Squash Vegan Stew!


Click on photo to enlarge
We're not vegetarians but vegetarian meals make up the largest part of our diet.
Peggy cooked up this new high potassium vegan find for dinner tonight and it was so tasty I'm posting the recipe.
I've noted 'organic' in the ingredients list for every organic ingredient we had access to for this recipe.

INGREDIENTS

1 1/2 tablespoons canola oil
1 1/2 cups coarsely chopped organic onions
5 organic garlic cloves, minced
1/2 teaspoon salt
1 tablespoon curry powder
1 tablespoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon organic ground cinnamon
1/4 teaspoon crushed chili pepper
4 cups (1-inch) cubed peeled butternut squash
1 cup chopped parsnip
2 cups organic vegetable broth
1 (14.5-ounce) can diced organic tomatoes, undrained
1 10 ounce package of frozen baby lima beans, thawed
1 15 ounce can organic garbanzo beans, drained
3 cups fresh organic baby spinach
1 14 ounce can coconut milk
1/4 cup organic cilantro, chopped
1 tablespoon fresh lime juice

DIRECTIONS

1. Heat canola oil in a Dutch oven (large pot) over medium-high heat. Add onion; saute 4 minutes or until onion is tender. Add garlic and 1/4 teaspoon salt, and saute 1 minute. Add curry powder, cumin, coriander, cinnamon, and chili pepper; cook 2 minutes stirring constantly. Stir in the squash, parsnip, broth, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 15 minutes (Peggy had to cook it for about 25 minutes at our 6,750' elevation) or until squash is slightly tender, stirring occasionally.

2. Stir in remaining 1/4 teaspoon salt, lima beans, and garbanzo beans. Uncover and simmer 8 minutes or until vegetables are tender, stirring occasionally. Add spinach and coconut milk; cook 2 minutes or until thoroughly heated, stirring frequently. Remove from heat. Stir in cilantro and lime juice. Serve immediately.

Approximately 8 servings


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4 Comments:

Anonymous Anonymous said...

YUM! I'm definitely going to try this! Thanks for sharing the recipe, guys!
`kiwi

3:14 AM  
Blogger Sunflower said...

YAY! Go vegan/organic recipes! :-D Thank you for the great find. Not only high in potassium but calcium (chickpeas) and Vitamin A & iron (Spinach) as well.

Did you grow any of these ingredients? And how many of your meals do you eat out of wooden bowls (Like Helen & Scott Nearing :))?

veganruthie

4:49 AM  
Blogger Premodern Bloke said...

Ruthie,

I see you have a blogger profile but I could not find a blog address. If you have one, could you pass along your url?

Thanks,

Jeff Schmidt

[Jim and Peg - Sorry to use your bandwidth but I did not know how else to ask Ruthie about her blog.

By the way, I found you via the Path To Freedom folks. Your blog is part of my "Morning Coffee" lineup. :-) ]

1:39 PM  
Blogger Jim said...

Jeff-
Not a problem but you can access Ruthie & Russell directly from Path To Freedom as well.
As part of their signature with every PTF post they have a link to their blog same as us.
Thanks for visiting Jeff and I'll be posting more info on the solar waterfall soon.

4:11 PM  

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