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Provencal Stew, with Aioli Potatoes and Collards


Saffron, wine, leeks, lima beans, tomatoes, carrots, celery, mushrooms, wax beans, rosemary, thyme, parsley, pepper, and lime juice.

The potatoes were chopped, tossed with oil & salt, and then roasted in a hot oven. Aioli sauce is just vegan mayonnaise mixed with a bit of crushed garlic and a bit of fresh rosemary.