Make This At Home! Comforting Vata Moroccan Stew

Comforting Vata Moroccan Stew by Jasmine De La Paz

The last few weeks have been tough, to say the least. We are all highly sensitive beings, and it is so important to monitor how you feel, both physically and mentally, and honor what you need now, more than ever. 

Providing your body with warm and nourishing meals is one way to help maintain a state of balance during this time. In Ayervedic philosophy, Winter is associated with qualities of Vata - which are cold, air, dry, and light. Eating foods in season that are warm, moist, oily, and heavy will provide the comfort that your body needs. 

I love to make big batches of soups and stews. This Moroccan Stew was inspired by one of my favorite blogs, Green Kitchen Stories. I switched up the recipe and added a few different spices and veggies, but it includes all ingredients to meet your Vata needs - eggplant, okra, warm spices, oil, ginger, and avocado! I've already made this twice and have felt so good after each meal. I even made this for my husbands 95 year old Grandpa, and he loved it! 

Comforting Vata Moroccan Stew (serves around 4)

• 3 tbsp coconut oil or olive oil
• I large knob of fresh ginger
• 4 garlic cloves
• 1 large eggplant
• 2 cups cho
  
  pped okra
• 1 bunch chopped chard


1/2 cup pumpkin puree
14oz can garbanzo beans
3 tbsp tomato paste
14 oz can crushed tomatoes 
3 cups vegetable broth
1/2 cup golden raisins
1/4 cup dried barberries 
(you can get these at most world markets) 
juice of half a lemon
dash of salt & pepper
2 tsp cinnamon
1 tsp cumin
1/2 tsp onion powder 
1/2 tsp paprika
1/2 tsp sumac
1/4 tsp saffron 

Turmeric Cauliflower Rice 

• 1 head cauliflower
• 2 tbsp coconut oil or olive oil
• 1/2 tsp turmeric powder
• dash of salt & pepper

Kale with Tahini Dressing & Avocado

• 1 bunch of kale
• 2 tbsp tahini
• 1 garlic clove
• juice of half a lemon
• 1 avocado 

Add oil to a large pot and start by sautéing the garlic and ginger till fragrant (be careful not to burn)! Add in the eggplant and okra, and stir around for another 5 minutes or so till the veggies soften. Now, add the tomato paste and spices and stir frequently for a couple of minutes so it doesn't burn. I added a couple drops of water so it wouldn't stick to the bottom of the pot. Your house will smell so good at this point! Next, add in the tomato chunks, 2 cups of vegetable broth, pumpkin puree, and saffron. Bring to a boil, then lower the heat and cover for about 30 minutes, stirring every once in awhile. After 30 minutes goes by, add in the garbanzo beans, chard, raisins, and barberry. If needed, you can add the rest of the vegetable broth depending on how thick you like your stew. Stir around and let simmer for another 15 minutes or so. Once done, your eggplant will be soft and juicy. Add in the lemon juice right before serving! 

The cauliflower rice is super easy, and a great substitute to grains. Wash the cauliflower and cut into medium chunks. Add half of the cauliflower bits to a food processor, and pulse till you get a rice like texture. Pour this into a bowl, and do the same thing with the other half of the cauliflower. Warm up the oil in a pan, then add the riced cauliflower and spices. Stir frequently, until the cauliflower is warm and has lost some of it's moisture. 

Wash and dry your kale, roughly chop or tear with hands, add to a bowl, then drizzle with tahini, lemon juice, and crushed garlic. Massage the kale with the ingredients using your hands - don't be afraid to get dirty! Once the kale has softened and has soaked up the dressing, it is ready to be served! 

Add everything into a bowl, and top with avocado, a drizzle of tahini, pumpkin seeds, black sesame seeds, and more golden raisins. 

Namaste!