Recipe: Ital Stew (Roasted Root Vegetable)

"Vegan Soul Kitchen" by Bryant Terry

Yields 6-8 servings

Ingredients

• 1 cup dried kidney beans

• 1 2-inch slices of ginger

• 1 3-inch piece kombu

• Coarse sea salt

• 2 cups peeled & diced winter squash (such as kabocha, acorn, or butternut)

• 1/2 cup peeled & diced parsnips

• 1 cup peeled & diced sweet potato

• 1 cup peeled & diced Yukon Gold potatoes (or sweet potato)

• 5 tablespoons extra-virgin olive oil

• 1 large onion, diced

• 1 teaspoon dried thyme

• 1 teaspoon ground allspice

• 1/8 teaspoon cayenne

• 1 habanero chile, seeded & minced

• 10 cloves roasted garlic

• 2 cups simple stock

• 1 cup long beans, sliced into 2-inch diagonals

• 2 cups quartered brussels sprouts

• 1 14-ounce can coconut milk

• 1 teaspoon agave nectar

• 1 tablespoon freshly squeezed lime juice

• 1/2 cup minced cilantro

• freshly ground white pepper

Instructions

1. Preheat the oven to 450 degrees.

2. Combine the kidney beans, ginger, & kombu with enough water to cover them by 2 inches in a medium-size saucepan over medium heat & bring to a boil. Skim off any foam, reduce the heat to medium-low, & simmer, partially covered, until the beans are starting to turn tender, about 40 minutes, adding more water as needed to keep the beans covered. Add 1 teaspoon salt & cook for an additional 10 minutes. Drain the beans, reserving their cooking liquid.

3. Meanwhile, in a large bowl, toss the squash, parsnips, sweet potatoes, & potatoes with 3 tablespoons of olive oil and 1/2 teaspoon salt.

4. Spread the vegetables on a parchment-lined baking sheet & roast for about 50 minutes, stirring every 15 minutes for even browning, until the vegetables are tender & caramelized.

5. While the beans are cooking & the vegetables are roasting, combine 2 tablespoons of olive oil with the onions, thyme, allspice, cayenne, & 1/2 teaspoon salt in a large saucepan & cook for 10 minutes, stirring often, until vegetables are soft. Stir in the coconut milk, agave nectar, lime juice, & cilantro & simmer until heated through, about 3 more minutes.

6. Season with salt & pepper to taste. Serve with brown coconut rice and enjoy this delicious Italian Stew Recipe!