Stew. Hearty food for fall.
One grey, cold and busy Monday when soundtrack to the day was just a loud sound of the rain, battering windows all day Non-stop, I turned to cooking. Salad didn’t really spring to mind. I was craving something hot, comfy and nurturing to help me with my cold (as common as it takes!).
I am (currently) pescatarian but now and then I prefer just a vegetarian food. And I think there’s no reason those who don’t eat meat need to sacrifice their favorite meals.
So..Try these vegetarian comfort food recipe, and rediscover the joy of hearty comfort autumn food.
This dish is full of flavour, texture and colour so you won’t feel like you’re missing out on anything at all.
- 1 small bunch of spring onion
- 1 red onion, finely chopped
- 2 garlic cloves
- 1 bunch asparagus
- 2 tbsp olive oil
- 10 cherry tomatoes, halved
- 2 large red sweet papers
- Few sprigs of thyme
- Small bunch of fresh coriander, finely chopped
- sea salt to taste
- 300g Portobello mushrooms cleaned, sliced
- 2 large sweet potatoes, peeled, cut into cubes
In a heavy casserole pan with a lid, slowly fry the onion, garlic in olive oil until they are really soft and sweet. Add mushrooms, followed by sweet potatoes. Cover with the lid and cook for another few minutes.
Once the potato has started to soften, add tomatoes, peppers and asparagus. Allow to cook for a few minutes and then take a look: it should be glossy, juicy but not wet. Adjust heat as necessary. Lastly add salt and chopped coriander. Don’t let it to over cook, in order to preserve delicious fresh aroma and nutrients.
Serve with a few pieces of wholemeal toast rubbed with garlic and doused with good olive oil.