Page 44 - WIC Farmer's Market Cookbook 2022 English

DIRECTIONS
1. Warm oil on medium heat and add onion, garlic, carrots, celery, and peppers. Sauté the mixture for 5 to 8 minutes until vegetables are soft.
2. Add veggie broth, sweet potato, beans, tomatoes, tomato paste and spice mix. Bring to a gentle simmer, stirring frequently.
3. When the sweet potatoes are soft enough to put a fork through, add the mushrooms and quinoa. Simmer for 10 to 15 more minutes. Simmer even longer to really soften veggies and develop the flavor.
4. Add greens at the end for a few minutes until wilted.
5. Serve with a salad or over rice. It’s really good over spaghetti squash too!
44
OCTOBER
WITCH’S BREW
VEGGIE STEW
Time to Make: 75 minutes | Servings: 8 Recipe credit: Dr. Yum
INGREDIENTS
2 tablespoons coconut oil (may substitute olive oil) 1 onion, diced (medium)
3 large cloves garlic, minced
3 medium carrots, chopped
3 stalks celery, chopped (with greens)
2 bell peppers, chopped (any color)
32 ounces broth (vegetable)
11/2 cups sweet potatoes, chopped (may substitute butternut squash)
2 15-ounce cans of beans, your favorite type
6 ounces tomato paste
28 ounces tomatoes, diced (fire roasted)
1 to 2 cups baby spinach (may substitute kale, arugula)
3 chopped portobello mushrooms 1/2 cup dry quinoa
Spice Mix:
1 teaspoon paprika
1 teaspoon dried oregano 1 teaspoon dried basil
1 teaspoon dried thyme 1/2 teaspoon black pepper sea salt, to taste
cayenne pepper, to taste