This hearty stew is spicy and filling and relies on the produce from the new world- pumpkin, corn, beans, potatoes, cashews, and chili spices.
The Story:
It’s hard to think of Italian food without tomatoes or Queen Elizabeth and the rest of the Royal Family missing out on their tourne potatoes or Indian cuisine without the spiciness of peppers. And yet, these foods- tomatoes, potatoes, and peppers are recent additions to these countries’ culinary traditions. Before the New World was discovered, a wealth and variety of fruit and vegetables existed in the Western Hemisphere, changing and evolving and hybridizing. To pay homage to the wonderful variety of foods that are indigenous to our side of the world, I created this New World Stew with pumpkin, corn, beans, potatoes, cashews, and a slew of spices.
Gather your tools. You’ll need:
1. measuring spoons 2. measuring cups 3. food processor 4. spoon 5. knife 6. large pot
Gather your ingredients. You’ll need:
1. olive oil 2. onion 3. garlic 4. potato 5. pumpkin 6. pumpkin puree 7. frozen corn 8. navy beans 9. pinto beans 10. vegetable broth 11. unsweetened cashew milk 12. cashews
1. chipotle chili pepper 2. smoked paprika 3. ground cumin 4. dried oregano 5. cocoa powder 6. ground black pepper
Mexican Chile-Cocoa Spice
(barely) adapted from Better Homes & Gardens
2 tablespoons chipotle chili powder
2 tablespoons smoked paprika
1 tablespoon ground cumin
2 teaspoons dried oregano
2 teaspoons unsweetened cocoa powder
1 teaspoon ground black pepper
New World Stew
adapted from The Great Vegan Bean Book by Kathy Hester
Makes 8 servings
Ingredients:
1 cup cashew paste
1 cup pumpkin puree
1 and 1/2 cups cubed pumpkin
1 medium potato (about 1/2 a pound), such as golden, cubed
4-6 cloves garlic, to taste
2 cups frozen corn kernels
2 cups cooked (or canned) navy beans
1 cup cooked (or canned) pinto beans
8 cups vegetable broth
1 cup unsweetened cashew milk
6-8 fresh thyme sprigs or 3-4 teaspoons dried thyme
salt and pepper, to taste
Directions:
Mix together Mexican Chile-Cocoa Spice and reserve 1 tablespoon. Store the rest.
Make cashew paste. Processed 1 cup cashews and 1/4 to 1/2 cup of water in a food processor until a paste forms, scraping down sides as needed.
In a large pot, add in ingredients (cashew paste to thyme). Stir in 1 tablespoon of Mexican Chile-Cocoa Spice and cook over medium-high heat for 30 minutes or until potatoes and pumpkins are fork tender.
Salt and pepper to taste. Remove thyme sprigs and serve.
If you like this, you may also like:
Spicy Vegetarian Chili
Three Pepper Soup
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