Name: Vegan Citrus Squash Stew
Ingredients: 3 tablespoons coconut oil; 1 teaspoon salt (good-quality); 1.5 piece of ginger (minced); 1 bunch scallions (finely chopped); 1 butternut squash (peeled and diced); 4 small yellow summer squash (diced); 0.5 orange (juiced); 1 lime (juiced); 2 cups carrot juice; 2 cups rice milk; 1 can garbanzo beans, including liquor (15 oz can); 2 ears of corn (kernels removed); 0.5 cup fresh herbs (parsley, thyme, chives, chopped); 0.25 bunch greens (chard or kale, chopped)

Vegan Citrus Squash Stew

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Course Soups, Chilis & Stews

Servings 8 servings

Ingredients

3 tablespoons coconut oil
1 teaspoon salt good-quality
1.5 piece of ginger minced
1 bunch scallions finely chopped
1 butternut squash peeled and diced
4 small yellow summer squash diced
0.5 orange juiced
1 lime juiced
2 cups carrot juice
2 cups rice milk
1 can garbanzo beans, including liquor 15 oz can
2 ears of corn kernels removed
0.5 cup fresh herbs parsley, thyme, chives, chopped
0.25 bunch greens chard or kale, chopped

Instructions

Place the coconut oil and salt in a soup pot. Saute the ginger, scallions and diced squash until it starts to color a little. Add citrus juice, carrot juice and rice milk and simmer about 10 minutes. You will need more or less fluid depending on the size of the squashes and how thick you like the stew. Add the remaining ingredients and simmer another five minutes. Taste before adding additional salt. (Recipe #860)

Vegan Citrus Squash Stew

Vegan Citrus Squash Stew

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