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.