Menu/meal Peeps
Ingredients
- 1 yam (cut in half)
- 4 cloves of garlic (1 for potatoes, 1 for cous cous, 2 for stuffing)
- 1 sweet onion (chopped)
- 1 cup cous cous
- 1 cup of water (for cous cous)
- 1/2 yellow and 1/2 red bell peppers (chopped)
- 4 bella mushrooms (sliced)
- 1 can garbanzo beans ( chickpea)
- 2 cups of cut spinach
- 1 vine ripe tomatoe (diced)
- as much cheese as you want ?
- 2 tbsp cumin
- 21&1/2 tbsp smoked paprika
- 2 tsp tumeric
- 1 tbsp crushed pepper
- 1 tbsp fresh rosemary
- salt and pepper tt
- 2 tbsp coconut oil (or enough to make sure things don't stick too much)
Preparation
Preheat oven to 375degF. Season yams with olive oil (not a lot) salt, pepper, garlic cloves, rosemary and roast for 45 min Faced Up! (I use parchment paper cuz it's compostable:))
In a pot heated to medium, saute half the onion and 1 garlic clove til translucent, add cous cous and toast for about 4-5 min. Add the cup of water, season wit salt and pepper then turn the heat off and add a lid and set to the side
In a sauce pan start by sauteing the mushrooms til there tender. Add onions and peppers and saute til it's all nice and brown. >Drain the can of chickpeas and add to the veggies. I would turn the heat up to a med/high to get a nice color on the chickpeas since they have so much water inside). Once nice and colored, add the chopped spinach and garlic, and move around so the spinach Cooks down. We want all the water cooked out of the spinach or it'll make the stuffing gross. >Once it's all nice and combined. Add the seasonings and cook it for about 2-3 mins and move it around so it won't burn. >Finally add the diced tomatoes and you'll notice the acids in the tomatoes pick up all the juices and deglaze the pan so all the flavor is in the stuffing. If you need more seasonings then add til you see fit. Let the stuffing cool down before you assemble it all. > Next step is assembling and then enjoying it