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Jamaican Pumpkin and Seitan Stew
Jamaican Pumpkin and Seitan Stew is a wonderful main dish. As the weather cools down, stews are so satisfying, and easy to throw together. Wondering what seitan is? It’s made out of wheat gluten, and it is a nutritional powerhouse: 16 grams of protein, per 3.5 oz, which is 25% of the US Daily reference intake requirement (pretty much the protein as meat, and a much healthier alternative). Another example to hit the point home: Seitan has 40% more protein than 2 eggs! Think about that when you’re looking to cut down on fat intake.
For all my friends that are making the transition to a vegetarian diet, seitan’s texture is very similar to meat, and take flavor so well. Find it in 8 0z packs in the cold section at your nearest health food store. I like The Eden Brand.
Enjoy the West Indian flavors of curry powder, fresh ginger, cinnamon, with a splash of coconut giving the stew a mellow, sweet spiciness that is irresistible. Serve this dish with my Caribbean Rice and Peas, and your taste buds will be rockin’ and rollin’ all through dinner.
Pumpkin and Seitan Stew
3 tablespoons good olive oil
2 lbs pumpkin, peeled and chopped
1 medium parsnip, peeled and cubed
10 small broccoli florets
1 carrot, sliced into diagonals
3 tomatoes. seeded and chopped
1 medium onion, chopped
2 cloves garlic, minced
2 tablespoons curry powder
1/2 teaspoons cinnamon
1/2 inch piece of fresh ginger, peeled and chopped
1 whole scotch bonnet pepper
2 cups filtered water
1/4 cup coconut milk
8 0z pack of plain Seitan (I like Eden Brand)
Himalayan sea salt and freshly ground black pepper to season
pinch of organic sugar (optional)
1. Heat the olive oil in a large pot, and saute the onion for two minutes. Add the garlic and cook for another minute. Stir in the ginger, cinnamon, and curry powder, cooking for 2 minutes. Add the chopped tomatoes, stir, and cook until the mixture turns into a marmalade texture.
2. Add the pumpkin, potato, and seitan. Pour the water into the pot, then stir to incorporate the ingredients. Bring the heat to high. When the stew begins to boil, cover and lower heat to simmer for twenty minutes.
3. In the last 10 minutes of cooking, add the broccoli florets (to avoid overcooking).
Serve with Caribbean Rice and Peas: http://www.foodforvitality.com/2011/02/jerk-tofu-with-carribean-rice-and-peas.html or steamed rice.
Spring is has finally arrived. Hurrah! Time to dust off the bikes, don the shades, and break out the sun hats (a wonky lil' panama for me). I have been itching to share my lighter recipes with you, and this one is fab. Light, delicious, nutritiou...
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