These are the veggies
That I needed to use up,
You use whatever
Fall Veggie Comfort Food Stew with Tahini Sauce and Black Rice
(serves 4-6)
Ingredients:
- 2 T olive oil
- 4 cloves garlic, sliced (jarred is fine)
- 1 small onion, sliced
- 1 sweet potato, chopped
- 1 potato, chopped
- 2 small carrots, chopped
- 1/2 c chickpeas, rinsed and drained
- 1 T minced ginger, fresh, semi-dried, dried, or pickled (if you're using ground, use 1 t)
- 2-3 T honey
- salt and pepper to taste
- 1-2 T cumin
- 1-2 T smoked paprika
- 12 small dried figs, or about 1/2 c dried fruit of your choice, like raisins
- 2-3 T tahini or nut butter of your choice
- juice of 2 limes
- juice and zest of 1 lemon
- 1 can artichoke hearts, drained
- 1 4 oz can sliced black olives, drained
- 2-3 T balsamic vinegar
- 1 can evaporated milk (optional, or replace with nondairy milk of your choice, or a can of coconut milk)
- 2-3 c greens (I used arugula and kale)
- 1 T parsley, fresh or dried
- 1 T chives, fresh or dried
- For serving: plenty of black rice tossed with lots of lime juice, cilantro, and salt to taste; yogurt for the top; chipotle tabasco
Instructions:
- Heat the oil and spices (except the parsley and chives) and add the garlic, onion, potatoes, and carrots. Add the vinegar, honey and figs, and cook, stirring often, on medium/high heat, while you add the other ingredients except the milk and greens. Basically you want to give the veggies and spices a chance to get nice and dark (even almost black on a few sides) before you add too much liquid.
- When things are starting to turn brown, add the milk and simmer, covered, stirring occasionally, until the veggies are tender (about 10-30 mins). If things are sticking to the bottom of the pot too much, you can add water, broth, or more milk.
- Remove from heat and stir in the greens, chives, and parsley. When everything is wilted, season to taste and serve with rice, chipotle tabasco, and yogurt for the top if you want.
Enjoy,
Tofu
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