The other night I needed a recipe for a big main dish that was vegan, gluten-free, and didn’t require a lot of effort. A google search brought me straight to two of my longtime blog buds – Eating Bird Food + Kath Eats Real Food – I used Brittany’s recipe (who adapted hers from Kath’s) with a few shortcuts and additions.
(Did you know Ziggy Marley made Coconut Oil? Now you do.)
Cooked the mirepoix/garlic/ginger with the seasonings directly in the skillet before adding everything else. Wasn’t home so I let it bubble on low for 8 hours – instead of 4-6…
…everything still turned out just fine. Incredible, actually. Blendteced 3/4 of it because I like a little bit of chew in my soups, but the puree still made everything mighty creamy.
Pepitas on top!
We have a ton left over – it’s been great as a hot, savory breakfast.