North African Squash & Bean Stew CATERING VERSION
This is an absolutely delicious one-pot recipe that has become a big favourite at my house and in everyone else we know who has tried it. See the ingredients list for our suggested variations. It can be thinned down to make a soup or reduced to make a thicker stew. Although it lends itself to mighty quantities, we’ve also included a domestic version of the recipe elsewhere! And other than the saffron it is a budget dish.
It is adapted from Hugh Fearnley-Whittingstall’s River Cottage Veg Every Day book – his eco and health call to arms for a more plant-based diet. Please note, his book is not vegan – unlike Viva! he still believes we have the right to eat animal products, albeit free range/organic – and the book uses a fair amount of eggs and dairy, sadly. Nonetheless, a big proportion of the recipes are either inherently vegan or can easily be veganised using alternative products. As the author himself states in the foreword ‘vegans will know what to do’! I know from personal experience that a lot of people who would have shied away from a ‘vegetarian’ or ‘vegan’ labelled cookbook have embraced this book because they like his ethos and use it a lot. So it’s made a big impression in such quarters. We all get on the bus in different places, after all!
Please note, Viva! no longer purchases non-vegan books to sell – we are selling off vegetarian books such as this and will be replacing them with a wealth of titles based on the vibrant world of new vegan cuisine.
Photo courtesy of Sweetwater Organic
Middle Eastern and Moroccan
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