I’m a day late, 20 pesos short on this Meatless Monday post. But I was having such a ball yesterday exploring San Miguel de Allende, that I couldn’t bring myself to open the computer.
So forgive me if I keep this short and sweet, because somewhere in the city, there’s a big plate of chilaquiles with my name on it.
For the first time in Feed Me Phoebe history, I forgot to send my Sunday newsletter. Even when I was wandering the streets of San Sebastian, I managed to keep up with my work. But this weekend I really needed to embrace the people at my fingertips and partake in a much needed digital cleanse.
I came to Mexico to join a group of fellow heart-centered creative entrepreneurs as part of a new movement called the Alive Tribe. This was the first time we all met in person and we spent the weekend figuring out ways we could better ourselves, better each other, and then better the world. In the process, we meditated with Sunny Justine, the founder of Burt’s Bees, did a tequila tasting at Casa Dragones, jumped in the pool with all our clothes on, and ate our weight in pico de gallo.
Some of the activities were almost too woohoo for me (which is saying a lot). But I can’t tell you how good it felt to be a part of this new community of changemakers who were willing to put their souls on the table, in the most magical of settings.
I decided to stay a few extra days to read, write, and nurse my emotional hangover with a few organic margaritas. So I’m sure there will be many more stories and snapshots to come.
In the meantime, I hope those of you still battling the winter blues enjoy this root vegetable tagine. It’s one of those super healthy and comforting dishes that I love to feed friends alongside a big bowl of quinoa.
Lots of love from Mexico!
Root Vegetable Tagine with Kale
- 2 tablespoons olive or coconut oil
- 1 large sweet onion diced
- 1 medium parsnip peeled and diced
- 2 large cloves garlic minced
- 1 teaspoon ground cumin
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- 1 teaspoon sea salt
- ¼ teaspoon cayenne pepper
- 3 tablespoons tomato paste
- 2 medium sweet potatoes peeled and diced
- 2 medium purple potatoes or sub regular Yukon gold, peeled and diced
- 2 bunches baby carrots or sub 2 medium diced carrots, peeled
- 1 quart vegetable stock
- 2 cups roughly chopped kale leaves
- 2 tablespoons lemon juice
- ¼ cup cilantro leaves roughly chopped
- Pepitas or toasted slivered almonds optional, for serving
- In a large stock pot or Dutch oven, heat the oil. Sauté the onion over medium-high heat until soft, 5 minutes. Add the parsnip and cook until beginning to turn golden brown, 3 more minutes. Stir in the garlic, ground cumin, ginger, cinnamon, salt, cayenne, and tomato paste. Cook until very fragrant, 2 minutes. Fold in the sweet potatoes, purple potatoes, and carrots. Cover with vegetable stock and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the vegetables are tender, about 20 minutes.
- Stir in the kale and lemon juice. Simmer for another 2 minutes, until the leaves are vibrant and slightly wilted. Garnish with the cilantro and nuts, if using, and serve over quinoa or couscous.