April 22, 2020
Savoury Mussel Stew with Bean and Potato
This one-pot wonder—with its delicious medley of potatoes, pinto beans, kale and savoury mussels—is the perfect meal for a chilly evening.
INGREDIENTS
- 120g Mussels
- 1 tbsp. olive oil
- ½ brown onion, diced
- 1 chorizo sausage, approx. 140g, fully cooked and diced (optional)
- 1 medium potato, diced
- 1 ¾ cup broth (chicken or vegetable)
- 1 can / 120g pinto beans, drained and rinsed
- 2 cups kale, chopped coarse
METHOD
- Heat olive oil in a pot over medium heat. Add onion, chorizo and potato. Sauté until onion is translucent.
- Add broth and bring to a simmer. Add pinto beans, kale and Mussels, including the liquid from mussels. Simmer for approx.10-15 minutes.
- Season with salt and pepper to taste. Serve hot and enjoy
Makes: 3 – 4 serves – Skill Level: Medium
Ingredients 250g extra lean ground beef 250g firm tofu, drained and crumbled 1/4 tsp sea salt, divided 1 cup matchstick carrots 1 cup broccoli, chopped into small florets 4 green onions, chopped (plus extra for garnish) 1 garlic clove, minced 1 tbsp fresh ginger, grated 4 cups napa cabbage, finely sliced 2 tbsp coconut aminos 1 tbsp apple cider vinegar 1 tsp sesame oil (optional, for extra flavour)
Ingredients 1 cup baby spinach 1 cup broccoli florets, steamed ½ cup shelled edamame ½ cup cooked chickpeas (roasted if preferred) ½ cup cooked quinoa ½ avocado, sliced 1 tablespoon pumpkin seeds 1 teaspoon chia seeds 1 tablespoon tahini 1 tablespoon lemon juice 1 teaspoon extra virgin olive oil Sea salt and cracked black pepper to taste
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