This dish is great to make ahead (through the simmering process) then heat in the oven before serving to guests on a buffet. It also reheats in a flash for unexpected lunch or dinner guests and freezes well. In other words it is a versatile and handy veggie stew to keep on hand when you need to be prepared for drop in guests.
It is completely GF, DF, SF, WF, vegan and totally nutritious and delicious!
If you are not celebrating Kwanzaa consider serving it for a New Year's Eve buffet.
Very Veggie Moroccan Stew
This stew is simple to make, holds well for a buffet and reheats beautifully. Serve over quinoa for a hearty main dish with just a side salad for a simple but beautiful meal.
1 tablespoon Moroccan Spice Blend
1 teaspoon sea salt
2 teaspoons finely minced peeled ginger
3 cloves roasted garlic
1 bay leaf
2 teaspoons orange zest
1/2 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 pound eggplant, peeled and cubed into 1/2-inch pieces
1 1/2 cups chopped onions
1/2 cup sliced celery
1 1/2 cups diced sweet potatoes
1 cup diced turnip
2 cups chopped Savoy cabbage or Tuscan kale
2 cups diced fire roasted tomatoes
1 cup Knudsen Spicy Very Veggie juice
2 tablespoons freshly squeezed orange juice
Preheat oven to 350 degrees.
Toss eggplant in spices. Heat oil in an ovenproof Dutch oven over medium-high heat. Add eggplant, onions, turnip, carrots and cabbage and sauté, add tomatoes and juices, bring to a low simmer. Cover and bake at 350° for 20 – 30 minutes. All veggies should be soft but still hold their shape.