MIXED VEGETABLE STEW

• 3-4 cups cabbage, green or purple (half of a medium-sized cabbage chopped up)
• 1 large eggplant, peeled and sliced
• 2 tablespoons tomato paste
• 2-4 carrots (cut in half)
• 2 chayote squash peeled and sliced
• 4 cups spinach
• 1 cup string beans
• 1/2 cup onions, roughly chopped
• 3 garlic cloves, crushed
• 1 hot pepper
• 2 sprigs of thyme
• 1/3 cup seasoning base
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon of sea salt
• 1 teaspoon salt-free blended herbs
• 1/8 teaspoon clove powder
• 1 veg bouillon cube
• 1 tablespoon vegan butter
• 1 cup of water
• 1/8 cup olive oil

Seasoning base:

• 4 scallions, roughly chopped
• 1 bunch curly parsley, stems removed and roughly chopped (about 1 cup, tightly packed)
• 4 cloves garlic
• 1 scotch bonnet chili, or to taste
• ¹/₂ green bell pepper, deseeded
• 1 teaspoon dried thyme
• 6 cloves
• 3 tablespoons sour orange or lime juice (from approximately 2 sour oranges or limes)
• ¹/₄ cup olive oil
• 1 tablespoon of sea salt
• 1 vegetable bouillon cube, optional

 Place all ingredients in a blender and blend until smooth. Place in jar. Cover and store in the refrigerator for up to 2 weeks. You can also freeze for up to 4 months.

INSTRUCTIONS FOR MIXED VEGETABLE STEW:

On a low heat add oil, onions, thyme, garlic to the pot and sauté for about a minute. Add tomato paste, mix well; add liquid, one cup of water, Veg bouillon cube and mix.

Add veggies in this order: Chayote squash, cabbage, spinach, eggplant, and carrots. On a low to medium heat cover and let cook for 45 minutes (remove carrots after 15-20 minutes). After that time has elapsed remove the other veggies, place in a bowl and mash using a potato masher or a pestle.

Add veggies, string beans. Taste for salt

Add hot pepper, carrots, and mix; cover it and let simmer on a low heat for 15-20 minutes. Serve with quinoa, Jackfruit chickn, avocados or any other side.