Let’s make some pumpkin stew because fall is here, although cooler temperatures are holding out while the days are getting shorter. Yesterday was 94 degrees and my summer garden is showing no signs of letting up on tomato production which is such a tease because once the first day of frost hits, they’ll all die. So sad. I look on the bright side, the fall transition has so much to look forward to like BRIGHT, BEAUTIFUL, FOILAGE and fall recipes that you’re sure to derive joy from.
I love fall, I really do. It’s the season we nourish our souls with meals that express our gratitude and rejoice in each other’s presence. Mostly, though, I love all of the activities you can do to celebrate this blissful time of the year. Here are some of the ways we commemorate in our home:
FALL FAVORITE ACTIVITIES:
- Fall gardening {all things brassicas }
- Apple Picking
- Collecting leaves and capturing Fall foilage
- Countless trips to the pumpkin patch
- Baking
- Visiting our local Farmers Market
- And making chilis, soups, casseroles, and stews…
What are some of your fall favorite activities? I would love to read them, please comment below.
With that said, let’s brew a stew, shall we? Today’s stew has all the essentials required to make the best stew ever: depth of flavor, hearty, and healthy chunks of seasonal veggies.
Let’s make some magic in the kitchen.
SHOPPING LIST:
- Fresh pumpkin
- Chickpeas
- Oyster Mushrooms
- Portabella Mushrooms
- Vegetable Broth
- Coconut Yogurt
- Cream of Mushroom Soup
- Salt, Pepper & Spices
- Garnish: Pumpkin Seeds, Crushed Red Pepper, Vegenaise
Hold up, Where’s the beef? You’re asking because who makes a stew without meat, right? We do. If you’re new to the blog check out this post here it explains my transition into eating a plant-based diet.
So, while you’re waiting on the meat, combine all the ingredients in a slow cooker, cook on low and walk away. Your inclination is to add meat, but WAIT! Oyster Mushrooms just might be the perfect meat replacement, it has a chewy texture and it’s malleable to absorb the broth flavoring…and…and…it’s MEATY.
Come on, just have a spoon full. It’s bright, bold with a rich and savory base, chock filled with pumpkins, satisfying chickpeas, garlic notes linger throughout and the portobello mushrooms add the perfect serving of vitamin D.
Top it with cilantro, red pepper flakes, vegenaise and you’re set to migrate to the couch.
The picture below is a food depiction of a sad puppy face.
Go on, try something new.
HOW TO MAKE PUMPKIN CHICKPEA MUSHROOM STEW
- Ingredients
- 3 Cups of fresh raw pumpkins
- 2 Cups of Oyster Mushrooms
- 2 Cups of dried Chickpeas
- 3 Cups of sliced Portobella mushrooms
- 2 Cups of Vegetalee broth
- 1 Can of vegan cream of mushroom soup
- 1 Cup of unsweetened coconut yogurt (feel free to substitute with canned coconut milk)
- 4-6 Fresh garlic cloves minced
- Pink Sea Salt & Pepper to taste
- Crushed Red Pepper to taste (Optional)
- Garnish
- Toasted Pumpkin Seeds
- Fresh Cilantro Flakes
- Crushed Red Pepper
- Vegenaise (Sour Cream can be used as a substitute for non-vegans)
- Combine all ingredients into the slow cooker.
- Cook on low for 6-8 hours or on high for 3-6 hours.
