Though it's winter now and I'm faced with finals once more, things are a little bit different: I'm in Washington DC (winters here are pretty laughable), and grad school exams are... well... more like dissertations than essays. (Don't even get me started on the "Save the World" paper I have to write....) But somethings are the same, including my need for something comforting, warm and (most importantly) can be refrigerated and reheated as needed throughout the week. And it's way better for you than cheesy mac (even if it is vegan cheesy mac... ). Trust me.
So I give you a variation-- a grown up version, perhaps-- of Gypsy soup:
Gypsy Stew:
(musical accompaniment: "One Day" by Matisyahu)
1 large winter squash, skinned and chopped
2 cloves of garlic
1 large onion, chopped
olive oil
dash of turmeric
dash of cinnamon
dash of habanero powder
dash of salt
dash of basil
dash of paprika
1 cup of water
1.5 cups of veggie stock (or more water)
handful of edamame peas (without the shells)
handful of sweet red peppers, chopped
1 can of chick peas (drain the water from the can! before adding!)
1) Heat the squash, garlic, onion and spices in the olive oil on medium-high for about 5 minutes until very fragrant and the squash turns a bright golden orange
2)Add water and veggie stock, stir and simmer for 15 minutes
3) add edamame peas, red peppers and chick peas, stir and allow to simmer, another 5-10 minutes. If your water is evaporating and it looks dry, add a little more. You don't want it to be soup-like, but the veggies need some liquid to simmer in.
Serve over rice, udon noodles or whatever else you can think of!
I actually have no idea how long this lasts in the fridge. I imagine (and am hoping) about a week! I'll follow up soon, if I don't eat it all immediately.
Happy Exam Season!!!
Jess
