Pumpkin and White Lima Bean Stew with Kale and Roast Turnips V, GF
This is a surprisingly hearty vegan stew that will warm you right up on a cool fall evening. I chose to make buckwheat porridge to accompany the stew which is gluten free and high in protein. A stew is a great opportunity to clear the fridge of veggie scraps you may have lying around. About 8 hearty portions, makes great leftovers. I made the stew, had a couple of friends over and then ate the stew for dinner for the following few nights.
cast iron skillet (or heavy bottomed vessel)
bowl strainer or chinois
2 rimmed baking sheets
4qt pot or larger for veg stock
2 qt sauce pan for cooking beans
1pt white lima beans or other dry beans soaked overnight
1 3# kuri squash or other fall or winter pumpkin or squash
2# root vegetables I chose cipolini onions and turnips
1# additional scraps/trimmings from your fridge (I had a cauliflower stalk and broccoli stems)
2 very packed cups of kale washed and torn into small pieces
4 stalks celery
1 yellow onion
parsley stems if you've got 'em
2 bay leaf
10 coriander seeds
1 anise seed
cooking oil I used grapeseed spray
apple cider or white balsamic vinegar
Preheat your oven to 425 degrees Fahrenheit.
Cut the yellow onion, celery and carrots into large chunks and put into the 4 qt pan and cover with water. Add the parsley stems, bay leaves, coriander, anise, clove and peppercorns and bring to a simmer for about 45 minutes covered.
Drain the soaked beans and place them in the other sauce pan. You may want to put one of the bay leaves, a few of the peppercorns, coriander and a quarter of the onion in with the beans. Add some salt (about 1tsp or so) and bring to a simmer (takes about 40 minutes to fully cook).
Cut the squash in half stem to butt and scoop out the seeds (you can reserve these to sprout and/or roast or discard). Spray or distribute oil over the flesh and sprinkle with salt and cumin. Place flesh side down on a baking sheet and place in the oven for about 25 minutes. Meanwhile, cut the turnips into wedges and cut the other scraps into bite sized chunks. Coat with a small amount of oil and sprinkle with salt and cumin. Spread onto a roasting pan and cook for about 10-12 minutes until golden and almost cooked through. If you are using cipolinis, remove the bottoms/tops/outer skin. Add some oil to the cast iron and place the onions flat in the pan and stick in the oven for a total of about 20 minutes (brown and almost cooked through) flipping once during cooking.
Once the pumpkin is cool enough to handle, peel off the skin or scoop out the flesh with a spoon. Strain the veg stock into a heat proof vessel. This should yield about 1.5 quarts stock.
Remove the cipolinis from the cast iron and cut them into wedges. Place the pan on the oven range. Add a little oil, the pan should be hot from roasting the onions with a nice brown onion fond on the bottom of the pan. add the roast vegetables and toss until they begin to brown and get coated with some of the goodness from the bottom of the pan. slowly add your stock stirring a couple of times throughout. Allow to simmer until some of the liquid has evaporated and the vegetables are cooked through. Add the pumpkin and stir until much of it emulsifies with the stock. Add the kale and allow it to wilt. Add salt and cumin and a bit of cayenne to taste, a tablespoon or so of apple cider vinegar or white balsamic might be nice here.