Sprouted Fig (The Smoothie Lover)
September 11, 2015
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Vegan autumn stew with chickpeas, buckwheat, hokkaido, tomato, kale and warm spices.

Vegansk/ vegetraisk gryderet med kikærter, boghvede, hokkaido, tomat, grønkål og varme krydderier.

Vegan / Vegetarian Pumpkin Buckwheat Stew with Kale and Turmeric

I love the first day of autumn. Not the first rainy cold day. Just the first day where you can feel, the air has changed. It happens over night. One day you just step out of the door and the air has gone colder. Not cool. Just colder. More crisp. More clean.

I love it. That day of the year always arrive unexpectedly. You have to chance of predicting it. It’s just suddenly there.

That day was yesterday.

Jeg elsker, elsker, elsker den første efterårsdag. Ikke den der kedelige grå mørke regnfyldte møgdag, man kan vide sig sikker på, der kommer mange af hvert år. Nej, jeg elsker den virkelig første efterårsdag. Den dag, hvor du træder ud af døren, og hele luften virker forandret. Køligere, men ikke kold. Mere knasende. Mere ren.

Jeg elsker det. Denne skønne ene-dag-om-året kommer altid uanmeldt. Man har ingen chance for at forudsige den. Den er der bare lige pludselig.

Den dag var i går.

Vegan / Vegetarian Pumpkin Buckwheat Stew with Kale and Turmeric Vegan / Vegetarian Pumpkin Buckwheat Stew with Kale and Turmeric

I know I say it every. single. year, but I love autumn. So yesterday was a wonderful day. I love summer and summer food – but oh, how I’ve missed autumn and it’s warm and spicy foods. Soups, stews, oatmeal (okay, I eat that all year round, but whatever)…

So to welcome fall I whipped this delicious vegan stew up. It’s so delicious and comforting and filling and warm and packed full of warm spices. Hi autumn!

Jeg ved jeg siger det hvert eneste år, men jeg elsker efterår. Så i går var en god dag, kan I nok regne ud. Jeg elsker sommer, bevares, og al sommermaden, men ih hvor har jeg savnet varm krydret mad. Supper, gryderetter, grød (okay, okay, jeg spiser grød 24/7/52, men I forstår hvad jeg mener)…

Så for at sige velkommen til efteråret, måtte jeg bare lave en gryderet igen. Det blev denne lækre, hyggelige, varme, mættende, sunde gryderet med et ton af varme krydderier. Hej efterår!

Vegan / Vegetarian Pumpkin Buckwheat Stew with Kale and Turmeric Vegan / Vegetarian Pumpkin Buckwheat Stew with Kale and Turmeric

This stew is packed full of superfoods, take for instance…

…turmeric! Turmeric is an amazing natural remedy towards colds and the flu. It has similar affects as anti-inflammatory medicine and is a very strong antioxidant. Perfect for battling the flu this autumn! Source

… kale! Loads of kale to insure you get a lot of calcium and vitamin A (both important things to think about when eating a vegetarian diet)

… buckwheat! Buckwheat is excellent for your cardiovascular system, since it has been proved to lower the risk of high cholesterol levels. And it contains even more fibre than oatmeal per gram. Source

Denne gryderet er smadder pakket med alt muligt godt til efteråret, fx …

…gurkemeje! Naturens eget remedium mod forkølelse og influenza. Det smukke krydderi har nogen af de samme effekter som anti-inflammatorisk medicin og er en utrolig stærkt antioxidant. Kilde

… grønkål! Massere af grønkål for en masse kalcium og vitamin A – to ting, der er specielt vigtige at tænke på i en vegetarisk kost.

… boghvede! Boghvede er smadder godt for det kardiovaskulære system (blog og hjerte), da det kan sænke kolesterolniveauet. Og så indeholder det mere fiber end havregryn pr. gram. Kilde

Pumpkin Buckwheat Stew with Kale and Turmeric

Prep Time: 10 minutes

Cook Time: 40 minutes

Yield: Serves 4-6

Ingredients

  • 1 hokkaido pumpkin
  • 1 red onion
  • 3 cloves garlic
  • 1-½ chilli (depending on how spicy you want the stew)
  • 250 g. tomatoes (approx. 2 big tomatoes or 2 cups cherry tomatoes)
  • 3 tbsp. olive/ coconut oil (or ghee for non-vegan)
  • 1 tsp. ground cumin
  • 1 tsp. ground turmeric
  • 1 tsp. sea salt
  • ½ tsp. pepper
  • 2 cinnamon sticks (or a dash of cinnamon)
  • 2 tbsp. tomato puree
  • 3-4 cups water
  • 1 cup buckwheat groats
  • 1 tsp apple cider vinegar
  • 1 ½ cup (750 mL) cooked chickpeas (equals 1 can)
  • 1 handful kale

Instructions

  1. Prepare the vegetables: Peel the pumpkin and cut it into smaller squares (approx. 2x2cm/ ½ -1 inch). Chop the onion and chilli and press the garlic cloves. Dice the tomatoes.
  2. In a large iron pan (or just big sauce pan) heat up the oil. Fry the onion, garlic and chilli for 5 minutes. Then add in the cumin, turmeric, salt and pepper. Stir around, then add in the tomato puree and fry for another 5 minutes. Lastly add the diced tomatoes and Hokkaido and fry for 5 more minutes.
  3. Pour in the water (start with 3 cups and add more as needed), cinnamon sticks and buckwheat groats, cover and let it simmer for 20-30 minutes (or until the Hokkaido is tender).
  4. Season with apple cider vinegar and add in the cooked chickpeas and chopped kale just before serving.
  5. Serve with cilantro and eventually flat bread.
http://sproutedfig.com/pumpkin-buckwheat-stew-with-kale-and-turmeric/

12 responses to “Pumpkin Buckwheat Stew with Kale and Turmeric”

  1. Lovely! I really love autumn too, especially because of such deliciousness, every ingredient here is perfect ♥
    I have never tried using buckwheat in a stew before, but sounds so obviously good :)
    Pinned!

  2. Julie says:

    This recipe is a keeper. Unfortunately, we are still dining on cold soups here in South Florida, USA. Much too hot for stew. Hopefully by late October I can make this lovely stew. You and your post are so inspiring. I always look forward to them.

  3. Ahhh, beautiful! Your words, these photos. I love the first days of autumn too… and I also love this time of year right now in Australia sunny and mild early Spring. Meanwhile this time next month we’ll be DYING IN HELL. (that’s when I start to daydream of leaving and never coming back, hehe)
    This looks so hearty yet healthy, I’d love a bowl! xx

  4. Anne Pedersen says:

    I made this for dinner today. It was absolutely delicious! Perfect comfort food :D

  5. Esha says:

    Thinking of making this tonight! However, i’m planning on using a large pumpkin!! How many grams of pumpkin did you add?

    Thanks! :) x

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