January 19, 2013


Do you have snow? We have snow - loads and loads of snow which is awesome because we never usually get any. Normally, the whole country is banging on about how annoying snow is & how it's ruining their whole life whilst we just sit here praying for even a little sprinkling. Well, this time it's our turn & even though I almost broke my neck this morning at 8am on the way to swimming lessons, i will NOT moan about it because snow is brilliant. The whole place looks beautiful, the kids are so happy that they could pop & the quiet tranquility it brings is so so welcome when you live smack bang in the middle of a busy city. So, yes I 100% love snow.
Obviously with all this random talk from me about the weather, I am of course seamlessly linking you up to the perfect meal for a snow day. Butternut squash & bean jamba stew (try saying that after one glass too many) is what your tummy wants and needs. It's inspired by Jambalaya which i love so i'm super chuffed to have a really excellent vegan one to turn to now. Score! 
It's lovely, you should try it.

For 4 you will need:

- 1 tsp olive oil
- 1 small white onion, finely chopped
- 1 green bell pepper, seeded & finely diced
- 2 sticks of celery, sliced thinly
- 4 cloves of garlic, minced
- 2 bay leaves
- 2 tsp paprika
- 1/2 tsp cayenne pepper
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp sea salt
- 2 cups vegetable stock 
- 1 x 400g tin chopped tomatoes
- 1 large butternut squash (approx 1 1/2lb) cut into 3/4 inch chunks
- 1/2 cup basmati rice, rinsed & drained
- 1 x 400g tin red kidney beans, drained & rinsed

And you will need to do this:
1. Heat a your oil in a large sauce pan over a medium to high heat. When hot, add your onions, pepper, celery & garlic. Add a pinch of sea salt & cook for about 7 minutes until soft. 
2. Add your bay leaves, paprika, cayenne pepper, thyme & oregano and cook for 1 minute, taking car not to burn.
3. Next up, add your tomatoes, vegetable stock, butternut squash, rice and kidney beans & bring to the boil. 
4. Once boiling, lower the heat & simmer for 20-25 minutes or until your butternut squash is lovely & tender & your rice is cooked through (mine needed a little longer).
5. Once cooked, remove the bay leaves, season & serve. 

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