pinky lee (pinkyrules) wrote in vegancooking,
pinky lee


half of a medium butternut squash peeled cubed
about 3 inches of fresh ginger chopped
about 5 big cloves of garlic chopped
1 onion chopped
about 4 carrots chopped
some chopped celery
1/4- 1/2 cup burdock root chopped
generous amount of sunflower seeds
a dash of cumin seeds
4 or 5 tablespoons dandelion (the kind you make tea with) or 1 dandelion root
a bit of oil
saute for about 10 minutes on medium low heat

then add

add 8 cups of water or stock
5 or 6 collard green leaves chopped
some beans of choice (i used chick peas)
add a boy leaf or two
cayenne pepper
a dash of hot curry powder
a tablespoon of soy sauce
i orange bell pepper chopped
some cauliflower
a dash of tarragon
a little salt and black pepper

bring to a boil
add two tablespoons of dried lavender

simmer on low heat for about 40 minutes

this sounds weird, but it is incredibly aromatic and tastey. i didnt peel the ginger, and there is a very good ginger aftertaste that is different than any ginger aftertaste i have ever had.
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