Kitchen Corner

During each retreat the hard-working kitchen crew rolls out one amazing meal after another.  The simple, organic, nutritious, beautiful foods served here serve as a huge support for the work of transforming lives and ending suffering.

There is an inextricable link between a happy body and a happy spirit.  May this favorite stew bring you both.

Gassho,
Rebecca

GYPSY JUNE'S STEW

1 ½ T olive oil
1 diced yellow onion
1 clove crushed garlic
1 ½ lb diced sweet potatoes
¾ lb diced banana squash
2 finely diced granny smith apples
1 14-oz. can garbanzos
8-oz. can tomato sauce
3 ½ cups water
1 Tbsp turmeric
1 ½ tsp curry powder
1 tsp paprika
¼  t cinnamon
1 ½ tsp salt
¼  t black pepper
⅓ c veggie chicken soup base
2 cups raw kale, packed

  • Sauté onions in olive oil over medium heat until tender, approx. 8 minutes.
  • Add crushed garlic and stir.
  • Add sweet potatoes, squash, apple, garbanzos, and tomato sauce and mix,approximately for 1 minute.
  • Add the water.
  • Increase heat to high.
  • Add turmeric, curry powder, paprika, cinnamon, salt, pepper. Stir.
  • When water is hot but not quite boiling, whisk in veggie chicken soup base.
  • Add kale.
  • Let soup come to a boil.
  • Reduce heat to a simmer and cook until largest pieces of potato are fork tender, about 20 minutes.
     
  • Before adding any leftovers, this serves 8.