Slice the red meat into 1in cubes and sear it in butter, just enough to brown all sides
Add everything into your crockpot and set it for 8hrs
The meat turned out really tender and the subtle flavor of the cumin, with the basil and rosemary, tied the whole meal together nicely! I used all organic vegetables for this meal. There is truly a difference in flavor when cooking with organic food. This is hands down the best stew I’ve ever made.
1lb of Hot Italian Sausage (I love Mulay’s Brand Sausage)
1 large, long butternut squash
1 small red onion, chopped
3 garlic cloves,
5 large Basil leaves (or less, I love Basil)
1 jar/can of no sugar added pizza or spaghetti sauce like Cucina Antica or Muir Glen
1 to 2 cups of dairy free Mozzarella cheese (My fav is Follow Your Heart Brand)
Red Pepper Flakes if you want to add a little heat
Preheat oven to 400 degrees F
Cook sausage with chopped onions and garlic
Meanwhile, multi-task by slicing the butternut squash. Cut the bulbous part off and save for another dish if you like. It’s just difficult to slice up. Use a mandolin or carefully slice the squash longways, about 4in long.
Coat an 8×10 baking dish with a cooking spray. Begin prepping the dish by adding the first layer of sauce then the squash then the sausage. Repeat, ending with squash then sauce then cheese.
Bake for 30min then top with cheese and bake for another 10 to 15min or until brown and bubbly. Allow it to sit and cool for about 30min before cutting into it. I like my cheese extra crisp so I’ll bake a while longer.
1 lrg green Plantain, roughly sliced
2 tbsp arrowroot powder
1 tsp garlic powder
2 tbsp melted coconut oil
1 tsp lime juice
1 tsp chili powder
himalayan salt & pepper to taste
Put everything in a food processor, blend until smooth & creamy.
Lay parchment paper on baking sheet and spoon mixture onto paper. Makes about 6
Flatten with spoon, about 1/8 inch thick and 4-5 inches in diameter.
Pop in over at 350 for 10-15min.
Allow to cool for a minute then peel them right off.