NOT the best photo, but who cares because it was sooooo tastytreats. This is a pretty heavy meal but also full of vegetables.

FOR THE STEW

olive oil

2 onions, chopped

10ish mushrooms, sliced

2 handfuls of okra (12?) sliced into medallions

3 roma tomatoes, diced

1/2 block firm organic tofu, cubed

1/2 bunch kale, leaves chopped and stocks discarded

2 tbsp tumeric

1/2 can pureed tomato

1 big pinch of chili flakes

1 tsp soy sauce

6 large cloves garlic, crushed

In a  pan heat olive oil and sautee onion. In a second pan heat oil and sautee mushrooms, adding a pinch of salt to draw out moisture. cook mushrooms until browned, then put aside.

Once your onions are nice, add the okra and tofu until the okra starts to soften a bit and the tofu browns. Add tomatoes, stir around quickly and add tumeric and chili flakes. If the pan is dry feel free to add more oil at this point. Then add the tomato puree, the crushed garlic, kale and the reserved mushrooms. Put a lid on your pan and turn it to medium low, let cook until kale is nicely wilted and the okra is soft enough to eat. Serve over quinoa.

FOR THE BRUSSEL SPROUTS

brussel sprouts, as many as you want to eat, halved down the centre so they hold together

olive oil

fresh ground black pepper (lots)

salt

a squeeze of lemon

Heat oven to 400. On a baking sheet, toss sprouts with oil and lay flat side down in a single layer. Sprinkle with salt and pepper then roast for about 20 minutes, until tops are browned. Remove from oven and finish with a squeeze of lemon.

Serve with anything, but in this case stew.

(they go really nicely with risotto or polenta or baked tofu, sandwiches and things like that)