North African Moroccan Bean & Pepper Vegetarian Stew

Image by Favored1
With our family having allergies to garlic and onions, sometimes it’s hard to find ingredients to switch with them and still have the recipe turn out tasting good. 

When I discovered a Moroccan Stew recipe I saw how I could easily make substitutions and still end up with a savory meal that is healthy and rich in antioxidants. My Moroccan Bean and Pepper Vegetarian Stew recipe contains cinnamon and ginger, two of the super antioxidants and it’s also diabetic friendly. 

This one pot stew is easy to make, boasts a great taste while bursting with color, and it goes a long way. Try serving it alone or over brown rice.   

You will need: large stock pot with cover, knife, measuring cup, large spoon
 
Image by Favored1
Cook Time 

Prep Time: 15 minutes
Total Time: Approx. 45 minutes
Serves: 8-10
 

Ingredients 

2 cups vegetarian broth

2 cups peeled & cubed butternut squash

1 pound peeled & cubed sweet potatoes

1 chopped yellow bell pepper

1 can (14 ounces) Fire Roasted Diced Tomatoes

1 can (16 ounces) chickpeas (garbanzo beans) drained and rinsed

1 can (15 ounces) dark red kidney beans drained and rinsed

1/3 cup Ocean Spray Reduced Sugar Craisins - dried cranberries

1 cup slivered natural almonds

2 teaspoons ground cinnamon

1 teaspoon ground cumin

1 teaspoon ground ginger

1 teaspoon turmeric

1 teaspoon paprika

1teaspoon ground red pepper

1 teaspoon ground sea salt

Optional - Cilantro for garnish
 

Instructions 

Kinetic GoGreen serving dishes
Place broth, sweet potatoes, squash, peppers and craisins in a large pot. 
 
Cover and cook on medium heat for about 5 - 8 minutes. 

Add spices, kidney beans, chick peas, tomatoes and almonds. Bring to a boil and then turn down the heat to simmer.  

Cook for about 15 minutes covered or until squash and potatoes are tender. Remove from heat.  

Garnish with fresh cilantro and almonds if desired. May be served over brown rice or noodles. 
 
Store any leftovers in the refrigerator or freeze in tightly sealed containers like the oven safe glass Kinetic GoGreen serving dishes.

 
Image by Favored1


Substitutions 

What to use in place of garlic or onions:

If you have garlic or onion allergies, substitute another aromatic vegetable such as celery in the recipe. 

For a sweet or flowery taste saut fennel. It can also be used as a garnish.

Squeeze lemon juice on food in place of salt. 

Try Japanese radish (daikon) with mushroom powder for a milder flavor.

Use a small amount of Indian spice called asafetida. Although it has a strong aroma, it mellows as it cooks.

 
7 Super Spices:

Cinnamon
Ginger
Oregano
Red Chile Pepper
Rosemary
Thyme
Yellow Curry
 

If you like this recipe you may also want to try my West African Vegetarian Stew or more food from Morocco.
 
 
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Oatmeal Butterscotch Craisin Cookies

Photo by Favored1
For several years this cookie has been one of my favorites to make and share.  During holidays I make several batches as gifts holding back some to freeze for us.  The problem is they never make it to the freezer. 

I discovered a trick that really brings out the flavor in the cookie.  After the ingredients are mixed I put it in a heavy duty plastic container that seals tight then store it in the refrigerator covered for a few days.  An empty orange sherbet or half gallon ice cream container seals really well. 

Another thing I’ve noticed is that any butterscotch morsel will do, but the Nestles brand tastes the best.   

Prep time: 15 min
Cook time: 10 min
Ready in: 25 min
Yields: Makes 3 dozen 

Ingredients 

1 stick plus 6 tbsp. of soft butter - room temperature

3/4 cups firmly packed brown sugar

1/2 cup honey

3 eggs

2 tablespoon vanilla

1 and 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cinnamon

3 cups of quick uncooked oatmeal

1 cup craisins or raisins if you prefer

1 and 1/2 cups of butterscotch morsels
 

Photo by Favored1

Instructions 

1.    In a large bowl mix butter, honey and brown sugar. Add vanilla and eggs and beat until creamy. I mix my cookie batter by hand, but you can use an electric mixer on low speed. 

2.    Add flour, baking soda and cinnamon. Blend together until well mixed. Stir in oats and then craisins. When mixed add butterscotch morsels. 

3.    Using a cookie or ice cream scoop drop dough in a rounded spoonful onto the ungreased cookie sheets. Flatten them out a little with your finger. 

4.    Bake for about 9-11 minutes or until golden brown. Do not over bake. Cool 2 minutes before placing them on a wire rack. Make sure the cookies are completely cooled before storing them.  

5.    These can be frozen and are really good with coffee or tea. 
 
Want more cookie recipes?  For gift giving packaging, holiday cookie swaps and bake-off ideas take a look at Martha Stewart's Cookies Cookbook.  Every recipe in this 352 page book has a full color photo. 
 
 
 
Martha Stewart's Cookie Cookbook on Favored Cooking
 
175 Full Color Recipes

 

Would you like to know the Living God that I know?  Click on the above tab “Tell Me” for more information on becoming a child of the Savior.   

Content and Image Copyright from Favored1. Do not copy.
Any scripture reference is taken from the New King James Bible Version provided by Gateway Bible.
 
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