Vegan Friendly Stew To Warm You To Your Core
2 tbsp EVOO
1 small butternut squash, 1” cubes (about 1½ cups)
1 small red onion, finely chopped
2 cloves garlic, finely chopped
2 tsp smoked paprika
1 tsp cumin seeds
2 tsp Amola Mountain Mushroom Salt
2 tsp cracked black pepper
2 cups vegetable stock or water
1 28oz can stewed tomatoes
¼ cup dried quinoa
4 cups kale, sliced thinly
1/3 cup parmesan cheese, grated (optional)
difficulty level 2/5
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Step 1 - Toast cumin in a non-stick pan over medium heat for 3-4 minutes or until becomes fragrant. Remove from heat and crush cumin in a mortar and pestle – then set aside.
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Step 2 - In a large stock pot, add EVOO and warm over medium heat. Add onions, garlic, cumin, paprika, fleur de sel and cracked pepper and stir to coat and begin softening onions. Cook for 4-5 minutes, then add butternut squash, stirring to coat. Add water or stock, canned tomatoes and quinoa, stirring together and cook for 25-30 minutes, until squa
difficulty level 2/5
Step 1 - Toast cumin in a non-stick pan over medium heat for 3-4 minutes or until becomes fragrant. Remove from heat and crush cumin in a mortar and pestle â then set aside.
Step 2 - In a large stock pot, add EVOO and warm over medium heat. Add onions, garlic, cumin, paprika, fleur de sel and cracked pepper and stir to coat and begin softening onions. Cook for 4-5 minutes, then add butternut squash, stirring to coat. Add water or stock, canned tomatoes and quinoa, stirring together and cook for 25-30 minutes, until squash is tender and quinoa has cooked through. Add in kale and cook for 5-6 more minutes to wilt kale. Top stew with parmesan cheese and another drizzle of EVOO.
