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Friday, December 26, 2014

Hoff's Moroccan Stew II

Hoff's Moroccan Stew
Yields: 4-5 servings
meat-free, dairy-free, egg-free, oil-free, soy-free


Ingredients:
  • 2 cups Whole Wheat Israeli Couscous
  • 2 1/2 cups Water
  • 1 12 oz. block frozen cooked Winter Squash (thawed)
  • 1 15oz. can Chickpeas (rinsed & drained)
  • 1 15oz. can diced Tomatoes (seasoned)
  • 1 Zucchini (chopped)
  • 1 small - medium Sweet Onion (chopped)
  • 1/4 cup Almond Butter (oil-free)
  • 1 Lime
  • 2 Garlic Cloves (minced)
  • 2 tbsp. Pine Nuts
  • 1 tbsp. Nutritional Yeast
  • 1 tsp. Ground Ginger
  • 1 tsp. Cumin
  • 1 tsp. Cinnamon
  • Sea Salt to taste

Directions:
  1. Bring Water to boil in medium pot, reduce to simmer, add Couscous & Nutritional Yeast, cover & cook for 15 minutes 
  2. Remove from heat & fluff Couscous with fork when done 
  3. Meanwhile in a large pot over medium-high heat lightly brown Pine Nuts until fragrant, remove & set aside 
  4. In same pot, sauté Onions until softened, add Garlic and cook for 1 minute, stirring to prevent burning 
  5. Stir in seasonings and cook until fragrant about 30 seconds 
  6. Add Chickpeas, Tomatoes, Zucchini, Squash & Almond Butter; cover & simmer for 20-30 minutes or until Zucchini has softened 
  7. Remove pan from heat, stir in Couscous, Pine Nuts & juice from Lime

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