Have you heard about Meatless Mondays? This isn’t for vegetarians, but rather for those of us who would like to eat less meat for various reasons. Meatless Mondays have caught on with many celebrities and others who are simply conscious of eating more vegetables.
A common question that we hope to answer in Fix-It and Forget-it Vegetarian Cookbook is how to feel full with a meatless meal. The cookbook offers 50 different vegetarian menus as well as “go-along” tips after many of the recipes. It makes it easy to serve a meal without meat.
Here is a recipe from the cookbook that you can make tonight for Meatless Mondays. The cayenne pepper gives the stew a bit of a kick, so adjust that according to your taste preferences.
Serve it with some buttered whole-grain flatbread and a crisp spring lettuce salad for a very filling meal!
Look for more recipes from Fix-It and Forget-It Vegetarian Cookbook this month. And, be sure to purchase your own copy on May 1!
Fix-It and Forget-It Vegetarian Cookbook, page 93
Makes 8 servings
Prep Time: 15 minutes
Cooking Time: 4-6 hours
Ideal slow-cooker size: 5-qt.
1 large onion, chopped
1 Tbsp. olive oil
2 tsp. ground cinnamon
2 tsp. ground cumin
1 tsp. ground coriander
½ tsp. cayenne pepper
½ tsp. ground allspice
¼ tsp. salt
3 cups water
1 small butternut squash, peeled and cubed
2 medium potatoes, peeled and cubed
4 medium carrots, sliced
3 plum tomatoes, chopped
2 small zucchini, cut into 1” pieces
15-oz. can garbanzo beans, rinsed and drained
1. In Dutch oven, sauté onions in oil until tender.
2. Add cinnamon, cumin, coriander, pepper, allspice and salt. Cook 1 minute longer.
3. Transfer to slow cooker.
4. Stir in water, squash, potatoes, carrots, zucchini and tomatoes.
5. Cook on low 4-6 hours.
6. Stir in beans. Cook 15 more minutes, or until heated through.
Variation: Add ½ cups raisins, pinch of saffron and ¼ chopped fresh parsley about 10 minutes before end of cooking time.