Native Vegetable Stew w/Cumin-Roasted Sweet Potatoes, Wild Onions and Fresh Chiles

Inspired by a recipe from the Moosewood Restaurant, this vegetarian dish features cumin-roasted sweet potatoes with assorted fresh chiles, green garlic and wild onions in a light vegetable stock-based sauce with tomatoes, cilantro and a bit of chipotle salsa.

Vitamins A & C and fiber- rich, naturally sweet, smokey and dense, with a moderate heat.  Serve with flat-bread or Anasazi beans..

Native Vegetable Stew /Cumin-Roasted Sweet Potatoes, Wild Onions & Fresh Chiles

The Moosewood Restaurant was founded by Mollie Katzen and others in 1973 in downtown Ithaca, New York, a university town in New York State which is the location of Cornell University and Ithaca College.

Known for its vegetarian cooking, Moosewood was named one of the thirteen most influential restaurants of the 20th Century by Bon Appetit magazine.  It won a James Beard Foundation “American Classic” Award in 2000. –Wikipedia

This post is part of Meatless Monday, a non-profit initiative of The Monday Campaigns,
in association with the Johns Hopkins’ Bloomberg School of Public Health