Wednesday, October 24, 2012

Butternut Squash Stew

For me Autumn is all about cosy nights, hiding indoors while the weather outside does it's thing, and eating warming tasty things. I love the simplicity of the Butternut Squash Soup I made earlier, but sometimes you want something a bit heartier. Through adding in some tofu, and roasted veggies and topping it all off with a dollop of hummus, you get a stick-to-your-ribs meal to warm you up on the coldest of nights!

This stew is pretty forgiving, and kind of grain works really, and you could easily sub tofu for beans. Lately I've been really into just throwing a bunch of things into a pot that I think would taste good and hoping for the best. By lately I mean always. I have a tendency to buy cookbooks for reading material, then hardly ever end up cooking out of them. It's a bit embarrassing, really. Sometimes I don't even bother to read the recipes, I just look at the pictures. I can't be alone on this!

Butternut Squash Stew
1/2 recipe Butternut Squash Soup
1 cup almond milk
1 tsp curry powder

Add ins
1cup cooked wild rice/quinoa/barley/etc.
1 cup finely chopped tightly packed kale
2 cups roasted veggies, finely chopped

1/2 block tofu, diced small
1/2 cup chopped mushrooms
1/2 cup chopped zucchini
1 tablespoon tamari
1 tablespoon Apple Cider Vinegar
1 tsp curry powder
1 tablespoon coconut oil

In a pan heat coconut oil, stir fry the tofu, mushrooms, and zucchini in the tamari and ACV.

In a pot on the stove over medium heat mix together the soup, almond milk and curry powder, bring to a simmer. Add in wild rice, kale, and veggies with tofu mixture.

Serve with a dollop of hummus on top!

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