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

Step 1

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.

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.

Step 3

Add the veggies, stir well and cover while you do step 4.

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.

Step 5

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.

Step 6

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!

🙂 M