#thestew

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If you know, you know. And if you don't, you're about to discover your new obsession. 👀 This is THE famous Spiced Chickpea Stew—a rich, creamy, and insanely flavorful dish that feels like a warm hug in a bowl. 🤗 Packed with turmeric, ginger, and coconut milk, and topped with fresh mint and greens, it's both healthy and heavenly. ✨ Ready to find out why everyone is obsessed? Get the legendary recipe now! 👉 [https://t.co/Ttddedmvoc] #TheStew

ALISON ROMAN’S SPRING TOFU SOUP . Hi guys 👋 I wanted to post this recipe last week, but I couldn’t fathom how, in the midst of everything that was happening. I find it especially interesting as the author of this recipe @alisoneroman has recently had tone deaf remarks to 2 spectacular women, @chrissyteigen & @mariekondo, respectively American with a Thai mother and Japanese. She is also the creator of #thestew, which looks an awful lot like a curry & which is problematic because she has never explained the cultural origins of her dish, thus benefiting from the cultures she got her inspiration from and her whiteness without acknowledging where her ideas came from. Now, she has committed to do better and I am hoping she means it. Now this recipe is sort of a Japanese miso soup... without miso 😂 @alisoneroman correct me if I am wrong ! I know it sounds weird but it’s really delicious and really easy to make ! As usual, my adjustments are below. I hope you enjoy 💙 . For 4 people . INGREDIENTS - 3 garlic cloves, finely grated - 1 tsp jalapeño tabasco - 2 lemons - Salt and freshly ground black pepper - 2l veggie broth - 4 tbsps soy sauce - 300g mushrooms - 1 bunch asparagus, ends trimmed - 200g frozen peas - 1 package firm tofu, cut in bite-size pieces - olive oil, for drizzling - 4 spring onions, very thinly sliced, for serving . 1. Combine garlic and jalapeño tabasco in a small bowl. Finely zest the lemons, and add zest to the bowl with the jalapeño mixture. (Reserve the lemons for juicing.) Season heavily with salt and pepper. Set aside. 2. In a large pot, bring broth and soy sauce to a simmer, and season with salt and pepper. 3. Add tofu & mushrooms and simmer until they’re just tender, 3 to 5 minutes. Add asparagus, peas and half the jalapeño mixture, and season the broth again with salt and pepper. Cook vegetables until they’re bright green and starting to float, 2 to 4 minutes. 4. To serve, spoon more of the jalapeño mixture at the bottom of the bowls and ladle the broth and vegetables over. 5. Drizzle with olive oil and scatter with scallions before serving. 6. & voilà !!! Régale yourself ! . FRENCH RECIPE IN THE COMMENTS . #lafrenchvegan (à Marseille, France) https://www.instagram.com/p/CBK4jlmAj7J/?igshid=103q3hhyge2uo

Made #TheStew & watched #ExtraOrdinary after a good start to week 7 of #quarantinelife/WFH. https://www.instagram.com/p/B_gZzuup9qx/?igshid=1pxouaftd9f3