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Vegan Butternut Squash Quibebe with Garbanzo Beans and Coconut Milk (Quibebe com Grão de Bico e Leite de Coco)

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The development of this vegan version of a traditional Brazilian dish (as well as, other traditional recipes from Brazil that I promise to start releasing soon) has a story behind it. In fact, it’s a story that makes me feel quite proud of myself.

At the beginning of last summer, my husband and I got to go on a fantastic vacation in Australia – which included visiting my sister and meeting my brother-in-law. We had an amazing two weeks down under – and the food and wine were among the highlights of the trip. For two weeks, we ate delicious food, we drank delightful wines, we saw beautiful places, and we did not exercise. It was awesome!

Although, when I got back to the US, I was feeling the consequences of my (very worthy) time of indulgences. I was swollen, bloated, and my energy levels were low.

When I finally found strength to go back to my yoga practice, I spotted my dear friend Masiel looking and felling the exact opposite of me: energized, glowing, and fit. I had to know what she had done while I was gone…

So, she shared that she had just finished a cleanse, based on the book “Quantum Wellness Cleanse” The 21-Day Essential Guide to Healing Your Mind,

Body and Spirit”, by Kathy Freston. It’s not an easy job: for 21 day, the person must abstain from animal products (vegan), gluten, sugar, alcohol and caffeine.

Wow! That was the exact opposite of my previous 3 weeks.

After thinking about it for a few days, I felt ready to commit to it. So, I started in the middle of summer. I am not going to lie, it was very hard (especially during the first week), but it ended up being the best thing that I could have done for myself, for so many reasons.

First, after the 21 days, I lost six pounds, felt incredibly energized, my mind was clear, and my skin was glowing! If those were not enough reasons to be jumping up and down, I also discovered a whole new culinary world of delightful flavors that are great for you! During this journey of keeping my body clean, I learned more about Indian cuisine, vegan and gluten free cooking, and made some very delicious adaptations of traditional Brazilian recipes.

Unfortunately, I did not take notes of all the recipes that I developed during that time, but since I am trying to keep healthier cooking habits since I finished the cleanse, I will remain creating and adapting recipes from my background into a vegan, low sugar, gluten-free lifestyle.

Although, I have no room for radicalism in my life! I will still occasionally develop and enjoy recipes without altering the “regular” components. It’s all about balance!

So, the first recipe that I am sharing from the batch is my delicious Vegan Butternut Squash Quibebe with Garbanzo Beans and Coconut Milk (Quibebe com Grão de Bico e Leite de Coco).

My original version of this traditional dish from Brazil had chicken and brown sugar, which I removed without, honestly, missing out on any flavors. The addition of garbanzo beans added a great amount of protein and more texture. For the original version with chicken, click here.

My 21-days experience was very challenging, but most importantly it was mentally and physically transforming. I am very excited to share some of those tasty, plant-based recipes, in the website! I hope that you enjoy!

Vegan Butternut Squash Quibebe with Garbanzo Beans and Coconut Milk (Quibebe com Grão de Bico
e Leite de Coco)

Serves 4

Ingredients:

  • 2 tablespoons coconut oil
  • 1 medium onion, finely chopped
  • 1 tablespoon ginger, peeled and minced
  • ½ table spoons chili pepper paste
  • 2 cups (one small or ½ large) butternut squash, peeled and cut into 1-inch dice
  • Salt and freshly ground black pepper
  • 1 can (14 ounces) unsweetened coconut milk
  • 1 can (15.5 ounces) garbanzo beans, drained and rinsed
  • Juice of 1 lime
  • 1 tablespoon cilantro, finely chopped
  • ¼ cup scallions, finely chopped
  • ¼ cup mint, finely chopped

Directions:

To a large skillet set over medium-high heat, add the coconut oil, and allow it to heat up. Add the onions and cook until soft and slightly browned, about 4 minutes, stirring occasionally. Add ginger and chili pepper and cook, stirring constantly, for an additional minute.

Reduce heat to medium and add butternut squash and coconut milk. Bring to a low simmer and cover. Cook, stirring occasionally, until butternut squash is tender, but still holding its shape; about 10 minutes.

Add the garbanzo beans and cook for two more minutes. Remove from heat and fold in lime juice, parsley, scallions, mint. Serve immediately over a bed of jasmine rice, or just by itself.

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