Recipe: Winter Medley with Walnut Sauce

Posted on February 19, 2013

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Author: Bhavani Jaroff, iEat Green

Ingredients

Ingredients:
1 lb seitan, cubed
1 onion, sliced
½ butternut squash, large dice
2 parsnips, julienned
2 carrots, julienned
2 burdock root, julienned
1 Tbs garlic, chopped
1 Tbs ginger, chopped
1 red bell pepper, diced
1 portabella mushroom, sliced (or any other mushrooms you like)
8 cups mixed greens (bok choy, collards, kale)
2 stalks celery, chopped
1 t. cardamom
1 cup boiling water
1 Tbs tamari
Olive oil
1 (heaping) Tbs. tarragon
1 Tbs. brown rice vinegar
¼ cup chopped parsley
Sauce:
1 ½ cup water
1 cup walnuts
2 Tbs. tamari

Instructions

Cover bottom of large saucepot with olive oil. When oil is hot, add onions and burdock root and cook for 10 minutes. Add butternut squash, carrots and parsnips. Cook for 5 more minutes. Add garlic and ginger. Cook for 5 minutes. Add 1 cup boiling water, seitan, cardamom, and celery. Cover and reduce heat to simmer. Cook for 15 minutes, stirring every 5 minutes.
Meanwhile, combine walnuts, tamari, and water in food processor. Pulse until smooth. Set aside.
Add mushrooms, peppers, and greens to other vegetables. Stir and cover to steam veggies for 5 minutes. Add tarragon, parsley, brown rice vinegar, and walnut sauce. Stir and cover and let simmer for 10 minutes. Serve in one half of roasted squash along with Forbidden Rice or noodles.

Step-By-Step Photo Instructions

Cover bottom of large saucepot with olive oil. When oil is hot, add onions and burdock root and cook for 10 minutes. Add butternut squash, carrots and parsnips. Cook for 5 more minutes. Add garlic and ginger. Cook for 5 minutes. Add 1 cup boiling water, seitan, cardamom, and celery. Cover and reduce heat to simmer. Cook for 15 minutes, stirring every 5 minutes.