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Kumbaya veggie stew

Fall is the best season for produce in Western Washington State.

Think about it.

Butternut squash. Kale. Fractal broccoli. Honey-f@%*ing-crisp apples.

Fall calls for warm, hearty fare, and this stew calls for all of the above. Except for apples — that would be weird. But you can eat apples for dessert after stew… yeah.

Yesterday, I wrote about rainbows — this stew is also a rainbow. Red tomatoes. Yellow squash. Orange carrots. Green kale. Purple potatoes. Other colors of other stuff.

Only (unlike the cupcakes of yesterday’s post) this stew is an all-natural rainbow, the kind of oil-free, soy-free, gluten-free rainbow that makes you want to hug your fellow man in a display of universal brotherhood while gently swaying and singing Kumbaya.

I don’t really have a real recipe for it, but since it’s day 20 of VeganMoFo and I am running out of VeganMojo, here goes.

Kumbaya veggie stew

Ingredients

  • 1 small head romanesco broccoli, chopped
  • 1 small butternut squash, peeled, seeded and chopped
  • 1 bunch kale, chopped
  • 1 eggplant, peeled and chopped
  • 1 bunch baby carrots, chopped
  • A couple purple potatoes, diced
  • 1 can diced tomatoes
  • 1/2 cup-1 cup tomato juice
  • 1 small onion, chopped
  • a couple cloves garlic, pressed
  • 1 (1/2″) piece ginger, finely chopped
  • 1 jalapeño, chopped (or more — Sriracha sauce is good too)
  • 1 can garbanzo beans
  • juice of one lemon
  • 2 tsp cinnamon
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • 1 tsp paprika
  • salt and pepper, to taste
  • 1 cup dry lentils, rinsed

Instructions

  1. Combine all ingredients except for lentils in a large pot over a medium heat.
  2. In a separate pot, boil lentils and water until lentils are soft, about 20 minutes of boiling; drain and add to veggies.
  3. Cook until all vegetables are tender, about 45 minutes.
  4. Serve over rice, quinoa, barley, etc.

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