Baked Roots and Squash Stew: Vegan or Non-Vegan
This is an excellent warming slightly sweet slightly spicy stew that can be made purely vegan, or in a traditional mid-eastern style with ground beef or lamb.
Making it with meat is more warming and tonifying, suitable for Vata, but unnecesary for Kapha, or Pitta Kapha.
* Butternut Squash, 1 small
* Parsnip, 1
* Sweet Potato, 1
* Kidney beans, cooked, 4 ounces
* Ground beef or Lamb or cubed Tofu or Tempeh, 8 ounces
* Yellow raisins, 2 tablespoons
* Turmeric, 1/2 teaspoon
* Allspice, 2 tablespoons
* Bay leaves, 5
* White pepper, 1/2 teaspoon
* Salt, 1 tablespoon or to taste
* 1 medium to large brown onion, sliced
* Prune juice, 3 oz or 4 to 5 prunes
* Olive oil for sauteeing onions, 3-4 tablespoons
* Water, 3/5 cup
1. Peel and chop Squash, Parsnip, and Sweet Potato into large chunks and set aside.
2. Saute onions in oil until slightly brown.
3. Add crushed Tofu, Tempeh, or ground beef.
4. Saute until meat or tofu is browned.
5. Add powdered spices and salt and keep stirring for 3 minutes on very low heat to bring out the fragrance of the spices.
6. Add chopped vegetables, prunes or prune juice, raisins, and water, and stir for a few minutes.
7. Place in covered baking dish, and place in pre-heated oven at 375 degrees for 35 minutes, or cook on stove top on simmer in heavy pan with lid for about 20 minutes, stirring every 5 minutes.
Serve with a cooked grain such as rice, quinoa, or bulgar
Ayurveda, Acupuncture, and Chinese Medicine in San Diego