Hearty Harvest Stew

Rain, rain go away. Come again another day. 

Today is a rare rainy day in Los Angeles. Of course, on the three occasions it rains here, all I want to do is snuggle under my blanket, drink tea and watch random movies. It's the opportunity to take advantage of having an excuse to stay indoors.  Any other Angelenos with me? 

While will probably stay at home under the covers for part of the afternoon, I'm excited to head out this evening for a friend's moving screening.  My uber talented friends, husband and wife team, Eric Shapiro and Rhoda Jordan, just completed their feature film called LIVING THINGS and I can't wait to see it.  Here's the film's synopsis:

Over dinner, a vegan woman and her father-in-law debate the ethics of eating animals.

If you'd like to learn more about the inspiration for the film and some of Eric's other work, there's a great interview here. Rhoda is not only the beautiful and talented actress in the film, but she is also a beautiful and talented Pleasure Strategist as well.  What's a pleasure strategist?  Check out her website to find out how she helps people find true happiness and live to their fullest potential. 

Onward to food... 

Rain also increases my desire for foods that are warm and comforting. And what better to eat on a "chilly" rainy day than a hearty harvest stew, chock full of fall's finest butternut squash. Butternut is the feature in this stew, but the other vegetables in the recipe happen to be what I had on hand. Feel free to mix and match with whatever veggies you have available. For added sweetness, try parsnips or fennel. 

Hearty Harvest Stew
Ingredients
1 teaspoon olive oil
1 Cup onion, diced
1 stalk celery, diced or sliced
2 cloves garlic, minced
1 teaspoon fresh, grated turmeric (or 1/2 teaspoon powdered)
3 Cups butternut squash, diced
1 Cup green beans, cut into 1" pieces
1 large carrot, diced
3 Cups water
1 Cup kale, chopped

Directions
1. In a medium pot, sauté onion and celery in olive oil until onions are translucent, about 5 minutes. Add garlic and cook until fragrant, about one minute.

2. Add remaining ingredients, except kale and bring to a boil. Reduce heat and simmer covered for 20 minutes, or until squash is soft. Remove from heat, add kale, and recover to allow it to wilt.

3. For creamier texture, use a fork or wooden spoon to squish some of the butternut squash. Top with parsley,  and serve with quinoa, if desired.