Vegan Recipes

This Recipe by Anne Lynch, Vegan Personal Chef (Pittsburgh, PA): Anne@HealingArtsByAmethyst.com

Moroccan Tangine

2 sweet potatoes, peeled and diced
3 baking potatoes, peeled and diced
2 carrots, diced
1/2 yellow squash, halved and sliced
1/2 zucchini, halved and sliced
1 onion, sliced
1 clove garlic, minced
Olive oil
1 28-oz. can diced tomatoes
2 bay leaves
1/4 teaspoon of both turmeric and allspice
1 teaspoon of each: cumin, thyme, and mint

Saute vegetables in olive oil in a large pot. Add tomatoes and spices, and one tomato-can of water.
Bring to a boil, reduce heat, and let simmer until all is tender. Feel free to add other vegetables, beans, etc.