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
Topper:
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
Hi great website you have my friend. I attend a Personal Trainer in Sydney and I am always searching around for the best information and resources or training programs etc to email on to my fitness instructor. He has a Personal Trainer sydney blog which you can browse and read and observe some of the fitness activities we do and things to see in Oz 🙂 If your ever in Sydney Australia, you should stop and say hello to us we are close to the CBD. Cheers mate!