Delicious Vegan Cashew Nut Stew With Green Beans and Eggplant Recipe by Blue Label Weekly Magazine

Created and Published by: Albert Gibosse – Blue Label Weekly Magazine [ https://bluelabelweeklymagazine.com/ ] Sponsored by: America’s Food Basket Supermarkets Massachusetts Locationshttps://afbmalaunchpad.wordpress.com/ ]

This a one-of-a-kind delicious gluten-free, vegan stew recipe made with cashew nut,

green beans, eggplant and sweet potatoes

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Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins

Course Type: Stew
Cuisine: Tropical
Servings: 12 servings
Calories: 166 kcal
Author: Albert Gibosse – Blue Label Weekly  Magazine     

 

Suggested Reading About Veganism: Veganism, the Culture, has Ascended to the Astral Plane of Aspirational Living

                                       

Ingredients

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America’s Food Basket Supermarkets Massachusetts Locations Organic Food Massachusetts locations. [ https://afbmalaunchpad.wordpress.com/ ]
1/2 cup cashew nuts

3/4 cup cashew nut butter (make your own, if not readily available at grocery store )
1/4 lb green beans, cut into thin rounds
Use either 12 small round Indian eggplants or five Japanese eggplants
2 tbsp coconut oil oil
1/2 tbsp cornstarch/flour diluted in water and turned into a paste
2 tbsp grated ginger
2 green chili peppers like serrano or jalapeno (optional — you also add Harissa at the the end and that has plenty of heat. If you had to pick one, pick the Harissa)
1 large sweet potato, diced
1 large red onion diced
2 plum tomatoes, pureed
2 tbsp tomato paste (tomato ketchup is a neat substitute)
1/4 cup corn from can (optional)
5 cups vegetable stock
1 tsp paprika
1/4 tsp fenugreek seeds
2 tbsp coriander seeds
1 tsp cumin seeds
1/2 cup Harissa paste
Salt to taste

Have a Healthy Summer [ Your Health First! ]

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Cooking Directions
In a bowl, powder the fenugreek seeds, coriander seeds and cumin seeds and set aside.
In a large pot, heat the coconut oil

 

Please cick on this link for further Cooking Directions

Other Great Vegan recipes:

Creamy Vegan Lemon Spaghetti Alfredo Recipe by America’s Food Basket Supermarkets Massachusetts Locations

Vegan Potato Salad

Quinoa, mix-vegetables and Black Beans Recipe

 

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Published by: Albert Gibosse

Vegan food making inroads into the mainstream can be illustrated by Tyson Foods’

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purchase of a 5 percent stake in the plant-based protein producer Beyond Meat in 2015, as well as the fact that more glamorous and famous athletes like Tom Brady and superstars like Beyoncé have been fueled by vegan diets.

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My Health Matters Blue Label Diri Shela Rice Great Delicious Food Recipes by Blue Label Weekly Magazine [ https://bluelabelweeklymagazine.com/food-and-recipes/ ]
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Veganism[Vegan’s Diet]

Published by: Albert Gibosse

Vegans do not eat meat, fish, or poultry and do not use other animal products and by-products such as eggs, dairy products, honey, leather, fur, silk, wool, cosmetics, and soaps derived from animal products.

As some people become vegans for many reasons, including health, environmental, and/or ethical reasons, others choose this lifestyle to promote a more humane and caring world and believe they have a responsibility to try to do their best, while not being judgmental of others.

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