Autumn Stew and Sweet Toast (Meatless Monday)

An assortment of vegetables and spices fill this hearty stew and the ricotta crostini with orange marmalade provides that  crunchy and sweet side.  The stew recipe is from Forks over Knives.

Autumn Vegetable Stew
(Serves 5)
 
1/2 cup Onion, diced
2 Carrots, peeled and diced
2 Celery Stalks, diced
Saute for 10 minutes, adding water a Tablespoon at a time to keep vegetables from sticking.

Stir in:
3 Garlic Cloves, minced
1 Tablespoon Fresh Ginger, grated
1 1/2 Tablespoon Sweet Paprika
2 teaspoons Cumin
1 Tablespoon Coriander 
1/2 Cinnamon Stick
Cook for 3 minutes.

Add:
6 cups Vegetable Stock (mine is low sodium)
1 Delicata Squash, peeled and diced
1 Turnip, peeled and diced
1 Potato, peeled and diced
1 16 ounce Diced Tomatoes, canned without salt
2 cups Garbanzo Beans (I use the cooked, frozen without salt)
Bring to a boil.  Reduce the heat to medium and cook for 25 minutes.  

Add:
Pinch of Saffron
Cook for 10 minutes.

Garnish with:
Fresh Cut Cilantro 

The appetizer recipe was inspired by Food Network Magazine.

Ricotta-Pistachio Crostini
(Serves 2)

2 small sliced Seven Grain Bread
Toast.

1/3 cup Ricotta Cheese, part-skim
1 Sweet Red Mini Pepper, diced
1 Tablespoon Parmesan Cheese, grated
Mix.  Spread on hot toast.   

Top with:
2 packs Orange Marmalade, removed from package and microwaved for 10 seconds.   
Crushed Pistachios