Bruschetta Stew Recipe


This has to be one of my favorite recipes that I’ve ever created! Who doesn’t love bruschetta? Since I can’t do grains or dairy, I turned this famous Italian appetizer into a stew instead.

Ingredients:

1 block, Extra firm tofu (or shredded chicken)

1 can of organic chickpeas

1 yellow bell pepper, diced

1.5 Cups cauliflower rice (pre-pulsed from Trader Joe’s)

1 segment of broccoli, cut up

1 tub of pre-diced bruschetta from Trader Joe’s- by the hummus (Green/Red tub)

Veggie broth, onion powder, corn meal, Dijon mustard, maple syrup

Directions:

Now, I don’t really measure when I cook stews, I just eyeball it & go off taste so put all veggies in a large pot & fill the veggie broth enough that it covers half of you veggies. We will use the corn meal to thicken the broth later. 

Next add around 1 TBL of onion powder & maple syrup. Add 2 TBL Dijon mustard. Cook over medium/high heat until it starts bubbling & then turn it down to Low, cover the pot & let it simmer for 20-25 minutes. Check the broth & if it’s watery, add in corn meal just a little at a time & stir. Watch for thickening & add more if need be until desired thickness is achieved. You shouldn’t need salt but feel free to use a pinch if you must. 

Enjoy!!

Advertisements

Leave a nice comment

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s