A hearty winter stew. The flavors are inspired by a chicken dish I ate a lot growing up. This vegan version makes me feel much better!
Ingredients:
2 parsnips, chopped
1 celery root, chopped
2 carrots, chopped
4 baby turnips, chopped
¼ sweet onion,
diced
2 cloves garlic, minced
.33 cup golden raisins
.33 cup green olives, chopped
1 tablespoon chili
powder
½ cup sundried tomatoes, soaked
2 oranges, preferably blood oranges, juiced
salt, to taste
Preparation:
Either puree the sundried tomatoes or chop the very fine. Toss everything together in a bowl and allow to marry for at least 3 hours. Ideally make this early in the morning and eat in for dinner. This could also hang out in the dehydrator if you wanting the veggies a little softer and warmer.
