Vegan Giambotta

Hello hello, as we approach the later stages of summer we also near a perfect time to make the classic Italian American dish, Giambotta with a little middle eastern twist to it.

Typically made in the months when garden vegetables are plentiful, Giambotta makes a powerhouse of a stew fortified with nutrients minerals and protein. It is pronounced like “jam-baught” or a variation of this, despite what the spelling looks like.

There are a variety of ways in which individual families prepare this dish, so the combinations of vegetables are limitless. This dish can be served hot or room temperature, and it really does taste better the next day.

Today I am adding pine nuts with vegetables: kale, courgette, mushroom, butternut squash, yellow pepper, spring onion and garlic along with adding my own middle eastern twist to it by adding turmeric, cumin, black pepper, smoked paprika and saffron!

  • Ingredients:
  • ¼ cup of coconut oil
  • 1 courgette diced or chopped
  • 1 yellow squash
  • 2 cups of kale
  • 1 yellow pepper- seeded
  • 2 scallions- sliced
  • 1/2 cup of pine nuts
  • 1 punnet of ripe baby vine tomatoes
  • 1 pint of passata or a tin of plum tomatoes
  • Salt and Pepper to taste
  • A thumb of Fresh turmeric grated
  • 1/2 teaspoon of cumin
  • 1 teaspoon of smoked paprika
  • 1 sprinkle of saffron
  • 1/2 portion of Gf Vegan vegetable stock
  • 1 pint of water

Chop all vegetables as you wish. Heat several tablespoons coconut oil in a saucepan over low heat. Add all of the vegetables and season with salt and pepper. Simmer a few minutes then add the tomatoes and passata. Add the pine nuts. Cook stirring occasionally, until the veg are soft. Add in the spices and seasoning to your own acquired taste.

Leave to cook for about 15-20 minutes.

Garnish with some vegan creme cheese or cream.
👌🏼 enjoy !

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