I just made a great little stew off the top of my head and thought you might enjoy, especially since i have a RIDICULOUS amount of vegtables for you to use if you like!
1 cup veggie broth
1/2 tsp thyme
1/2 tsp bayleaf
1/2 tsp shoyu, lo so soy sauce or braggs aminos
1/2 tsp mirin (optional)
1 celery stick
1/2 small white onion
1 small zucchini or 1/2 medium one
1 small summer squash or 1/2 medium one
1 small crook neck sqaush or 1/2 medium one
1/4 cup unsalted raw cashews
1/8 cup nutritional yeast
1/4 tsp salt
pinch white pepper
pinch red pepper flakes
Heat the broth and herbs on med low heat until it starts to steam. Add the chopped onion and celery.
Bring to a very light boil until you are done with step 2.
Cut the zuc and the squashs into less than 1/8″ thick slices and then cut them each into 4 pieces so all is bite sized.
Add the veggies, stir well and cover while you do step 4.
Put the cashews in a mortar and grind them to a pulp. You can also put them in a plastic bag and roll over them with a roller pin till the are powder. (a few larger pieces is ok)
Put the ground cashews in a bowl with the nutritional yeast, salt and pepper. Stir.
Take the cover off and test the veggies – they should be done if you sliced them under 1/8 “. If not then they may need another minute with the cover on.
Put the stew in a bowl and top with your topper. Stir it up right before you eat it, its delish and nutrish!
Hope you like it… and leave a comment if you want me to bring veggies to class!