Creamy Leeks and Limas with Sweet potato

2 tbsp coconut oil
1 cup finely diced cabbage
4 cups giant lima beans, soaked
1 bunch leaks, finely sliced (wash well, use only the tender parts. Save the tough parts for making soup broth or stock
4 cups sweet potatoes, diced

1 tbsp sea salt
1 tbsp rosemary
1 tbsp marjoram
1/2 cup coconut butter
2 cups water

baked vegetables with leek and coconut milk -- vegan

Random ingredients in my fridge and pantry. Maybe I should try shopping with intent? Nah, Nemesis to the rescue. I loaded my ingredients into my favourite beast of a dutch oven. And presto, out came a delicious meal. Too bad my son is going through a rude phase. If it's not pasta, it sucks. Am I allowed to tell my 4 year old to 'kiss my @ss'? The good news is, once he was convinced to open his mouthy little mouth to do something other than mouth off, he found it delicious.

ingredients:

2 tbsp coconut oil

2 onions

3 sweet potatoes

1 bunch of leeks

3 tsp sea salt

black pepper

500 g frozen peas

4 cups finely chopped green cabbage

1 can coconut milk

1 tsp cumin

1 tsp chili powder

1 tsp turmeric

1/4 tsp granulated garlic powder

1 tbsp marjoram

directions:

1. load the ingredients into a casserole or dutch oven in the order listed

2. cook at 345 for 60-90 minutes

3. serve with gluten free vegan crepes, fresh bread, socca, or a side of sautéed broccoli