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Provencal Stew, with Aioli Potatoes and Collards

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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.

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