But now, back on track. I made a stew with the Leeks I bought like 2 weeks ago. I had premixed a Ras Al Hanout, so please look at the Spice Mix from my Moroccan Stew and multiply it by using Tablespoons instead of Teaspoons and keep in a container and shake vigourously. I cut back on the Cinnamon though. I found that if I had added a Butternut Squash or Carrot, the natural Sugars made the Cinnamon stand out too much. I'll post a recipe for my Ras Al Hanout soon. Sorry.
Slow Cooker Vegan Butternut Squash Leek and Lentil Stew
1 large Butternut Squash, diced, approximatley 4 cups
1 medium Onion, Sliced
2 large Leeks, sliced until the light green part, soaked in water and rinsed 2 or 3 times to wash away grit and sand
4 cloves Garlic
2 inches of Fresh Ginger, minced, (I wouldn't mind julienne, matchsticks, but hubbo doesn't like chunks of it)
1 lb or 2 1/4 c Red Lentils, rinsed and drained
2 T pulverized Wild Mushrooms or Porcini Powder (you can use just 1 but I like the early flavour)
2 T Ras Al Hangout mix (Recipe to come. OR check out the Spice mix in my previous Moroccan stew and double it)
1 T Curry Powder
2 l Vegetable Broth
Fresh Ground Pepper
1/2 t Salt (optional) actually, if you were doing a non cleanse diet you should probably put like 1 1/2 t salt.
1/2 t Red Chili Flakes (optional)
2 cups Kale leaves (no stems) washed and chopped into bitesized pieces. (optional)
Layer in ingredients as you chop. I like to try to intersperse the aromatics. And pour in the Broth until just at level. You might need less. Don't use more than the level of the Slow Cooker allows.
Cook in Slow Cooker on HIGH for 6 hours. If you're around when the cooker is about done, put in the Kale if it fits, for the last 15 minutes. If there is no room wilt it in the Microwave and serve in bowl.... or leave it out.
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