When it comes to this time of the year and you are not somewhere in tropics, the all things stew is a meal to go.
I normally get on a stew train in late October when the weather doesn’t call for huge green salad bowls anymore.
Autumn and winter might be cruel from time to time, they might play bad jokes with weather, but on the other hand they both provide all the necessities to survive in these conditions. Think of all the root vegetables and Holidays fun, they go together so well.
I am a big fan of the roots. Roots are extremely versatile to cook with. I love pretty much all them cooked in all possible ways or even raw. I love mixing them on a tray and roast with spices, steam and turn into a purée or soup, grade on top of the salad (horseradish) or inside of a nori roll, beet root and ginger juices are essential parts of the juice we all start a day with. I eat them daily and I can’t imagine my life without them.
I try to have sweet potatoes, pumpkin or squash and some roots like beets, celeriac or parsnip on hand pretty much all the time to be able to fix quick and simple meals.
Stew is probably my absolutely favorite way to nourish myself and those around in a chilly weather. Its warmth, built with spices, sweetness brought by dates and sweet potato, savouriness from parsnip and heartiness from the split peas make it a great one pot party. It could be served as a main course, as a side, over rice or quinoa or with a slice of a crisp bread with avocado spread, sprinkled with sea salt and drizzled with balsamic vinegar.
The last, but not the least: it requires no cooking skills and is easy to fix with a toddler hanging on your legs.
2 medium size sweet potatoes, peeled and cut in cubes
2 carrots, peeled and cut in rounds or cubes
1 parsnip root, peeled and cut in cubes
1 yellow onion, peeled and diced
1 red onion, peeled and diced
3 fat garlic cloves, peeled and minced
2,5 cups low-sodium vegetable broth
1 32oz can of diced tomatoes (preferably fire roasted)
10 dates, diced
1 tsp turmeric
1 tsp smoked paprika
1/2 tsp cardamom
1/4 tsp chili powder
1 cup green split peas
1 tbsp coconut oil
Salt/pepper to taste
1. Heat coconut oil in a medium size sauce pan over medium-high.
2. When oil is melted, add turmeric, smoked paprika, cardamom and chili powder to the pan and cook for about a minute stirring frequently.
4. Add onions and cook stirring frequently till transparent, about 5 minutes. Add garlic and cook for another 3 minutes. If the mixture started to burn, add some broth.
4. Add all the vegetables, stir to coat and cook for 5-7 minutes.
5. Add, peas, broth and tomatoes. Bring to boil, reduce the heat and cover. Cook on low for about an hour.
I just had a bowl and would probably had more, but the idea of having it over and over again in the next few days stopped me from finishing the entire pot at once.