Sunday, January 6, 2013

Delicious Stew Recipe from "Vegan Lunch Box"

Healthy Simple Recipe For Vegan Stew

One of my favourite vegan fall dishes is from the awesome book Vegan Lunch Boxes: Around the World by Jennifer McCann. I call it butternut squash stew, and changed a few of the ingredients around to my liking, but this is what Jennifer McCann calls it and her recipe:


"Moroccan Tangine

  • 1/4 teaspoon cinnamon
  • 1 teaspoon ginger
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/4 teaspoon turmeric
  • 1/8 teaspoon cayenne
  • 2 tablespoons olive oil
  • 1 medium onion, peeled, halved, and cut into half-rings
  • 1/2 medium yellow, orange and red bell pepper, seeded and diced
  • 1 (15 ounce) can diced tomatoes
  • 1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes (about 6 to 7 cups)
  • 1 (15 ounce) can chickpeas, rinsed and drained
  • 2 medium zucchini, cut in half lengthwise, then cut into 1/2-inch slices
  • 1/2 golden or regular raisins
  • Salt, to taste
  • Chopped fresh parsley for garnish

  1. Measure out all the spices into one small dish and set aside.
  2. Heat the olive oil in a large saucepan over medium heat. Add the onions and cook, stirring occasionally, until they are soft and translucent, about 7 minutes (adjust the heat as needed to keep them from browning). Add the bell peppers and all the spices and cook, stirring, for another minute.
  3. Add the diced tomatoes with all their juices, the butternut squash and 2 cups of water. Bring to a boil, then reduce the heat to low and summer, covered, for 20 minutes or until squash is almost tender.
  4. Add the chickpeas, zucchini, and raisins and continue to simmer, covered, for another 10 minutes, or until squash is tender. Season with salt. Garnish each serving with parsley just before serving." - Taken from pages 97 - 98 from Vegan Lunch Box Around the World by Jennifer McCann.

Now, I love this recipe just as it is! However, one day I decided to play around and added diced potatoes and carrots, putting them in when the squash goes in. I also took out the peppers because I like peppers fresh, not cooked, but that's just my preference.

In the book, McCann suggests serving it over couscous or quinoa. I also enjoy it over basmati rice.

I've served this particular meal to plenty of my friends and family and so far only my mom didn't like it, but she's pretty picky when it comes to food.

So, there it is! My favourite fall dish. And surprisingly easy to make! It seems like it would be a lot of work because of the lengthy ingredient list, but it's mostly spices, a few cans and then only a few vegetables that need to be prepared. Best part is, this makes a huge amount and can be freezed for a future meal!


You can find Jennifer McCann's blog Vegan Lunch Box HERE!!

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