Winter Breakfast Stew
Author: Carrie on Vegan
Recipe type: Breakfast
- 1 ½ cups butternut squash, cubed (about half of a medium whole squash)
- 1 medium zucchini (about 2 cups chopped)
- 1 apple
- 1 fuyu persimmon
- 8 ounces cranberries (you can substitute 12 ounces frozen wild blueberries)
- ⅓ cup chopped walnuts
- ⅓ cup pumpkin seeds
- 2 teaspoons pumpkin pie spice (or cinnamon)
- 1 teaspoon vanilla extract
- 1 cup raisins
- 1 cup chopped dried apricots
- ¼ cup uncooked quinoa
- 2 5-ounce packages or about half of a 1-pound bag of Earthbound organic baby kale (about 6 cups)
- 3 cups unsweetened almond milk
- cacao nibs, shredded coconut, or pomegranate arils, for topping (optional)
- Place the cubed butternut squash in a 6-quart slow-cooker.
- Chop the zucchini, persimmon, and apple into bite-sized pieces and add to the pot.
- Add the cranberries or blueberries, walnuts, and pumpkin seeds to the pot.
- Add the pumpkin pie spice, vanilla extract, raisins, chopped apricots, uncooked quinoa, and baby kale to the pot and stir to combine. Pour the almond milk over the contents.
- Place the lid on the slow-cooker and cook for 12 hours on low heat or 6 hours on high heat.
- Serve hot with a splash of almond milk, non-dairy yogurt, and topped with cacao nibs or fresh pomegranate arils, if desired. Freeze any leftovers.
- Note: if you prefer to cook this recipe on the stovetop, I would recommend bringing all of the ingredients to a boil, and simmering for 45 minutes to an hour, or until the butternut squash is tender.
Recipe by Carrie On Vegan at http://www.carrieonvegan.com/2013/12/12/slow-cooker-winter-breakfast-stew/