I managed to throw a bunch of stuff in a pot, throw it in the oven, and have it come out and be enjoyed by everyone. That's a bit of a win. Colin even had two helpings. Huzzah!!
ingredients:
2 tbsp extra virgin coconut oil
2 cloves of garlic, finely minced
2 medium onions, finely chopped
2 cups black lentils -- they are called 'beluga' lentils
1/4 cup quinoa
1/4 cup crumbled dried mushrooms -- I don't think it matters too much what kind you use
2 cups roughly chopped carrots
2 cups roughly chopped celery (I use celery hearts, but probably any celery will do)
3 cups halved and sliced zucchini
6 cups diced tomatoes (do not use romas or plum tomatoes -- you'll need juicy ones)
1/4 cup almond butter
1 tbsp sea salt
1 tsp chili powder
1 can coconut milk -- I highly recommend using organic and stay away from 'lite'
1/4 cup roasted buckwheat groats -- aka kasha
2 tbsp nutritional yeast
directions:
in a large casserole (or cast iron dutch oven such as Nemesis)
1. layer the ingredients in the order listed and do not stir
2. finish it off with the sprinkled kasha and nutritional yeast and bake for at least 90 minutes
3. stir well then serve with whatever turns your crank -- we had raw spinach leaves
Because only the liquid from the tomatoes and other vegetables, as well as the coconut milk, will be used in this, it will be extra flavourful.
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