CACAO AND MUSHROOM STEW

OK, so I must confess, this recipe was born as an accident, wondering what to make for dinner with VERY limited fresh ingredients in the fridge, and hungry tummies on a cold wintery night, with a sprinkle of chocolate-cravings. What came about was the most delicious hearty meal, that I’ve made again and again. So quick and easy. So yummy! I like to think of it as a vegan version of Hungarian goulash.

1 leek, finely sliced
1 heaped tablespoon coconut oil (organic, virgin, cold-pressed, unrefined)
2 large handfuls of mushrooms (shiitake and swiss brown, chopped)
pinch of Himalayan pink salt
6 cloves of garlic, chopped finely
splash of water
2 tablespoons of fresh tomato puree
1 tablespoon cacao
1 tablespoon cacao butter
1 teaspoon vegetable stock
** use organic and biodynamic ingredients where possible **

Add leek and coconut oil to a pot and simmer on warm heat for 5 – 10 minutes. Add the mushrooms, salt, garlic and splash of water, and simmer on warm heat for approximately 10 minutes. Add tomato puree, cacao, cacao butter and vegetable stock, and cook for a further 5 – 10 minutes, or until a thick stew consistency is brought about. Serve with brown rice or quinoa.

 

NUTRITION NOTES: COCONUT OIL

coconut oil

coconut oil

Cold pressed virgin coconut oil is a highly functional food with numerous health benefits. Its saturated fat is much different from animal fat. It contains lauric acid, an important fatty acid, which has an antiviral effect in the body. The Western diet is sorely lacking in this immunity boosting acid. The only other abundant source in nature is found in human breast milk. Research has found that coconut oil also supports thyroid function, promotes weight loss, provides quick energy, rejuvenates skin (when used topically), and — contrary to misinformation, is good for the heart and cholesterol levels. In addition to containing antiviral proprieties from lauric acid, it also has antibacterial, antimicrobial and antiprotozoal properties. Candida sufferers love coconut oil because it’s a rich source of caprylic acid, making it a potent antifungal.

 

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