Red Wine & Mushroom Potpourri

Creamy, rich and damn flavorfull Red Wine & Mushroom Potpourri with a sweet and satisfying protein packed Superfood Mash. A splash of redwine adds both an extremely deep flavor and antioxidants to the hotpot as well as the red bell peber which is one of the most antioxidant rich veggies of all times!  No oil is added nor needed in this dish - not even for sautéing the veggies. Enjoy a comforting meal while nurturing your beautiful body and brigt mind!

Servings: 3 Time: 30 min.

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Ingredients for Potpourri

1 Red bell pepper

250g Champion

1 tsp smoked paprika (or regular paprika)

2 tsp sweet paprika

3 cloves of garlic

1 onion

1/2 tsp of freshly grounded pepper

2 carrots

1 can of coconut milk

2 tsp vegetable bouillon, I used Herbamare (or 100 ml intense homemade stock)

2 tbsp corn starch

300 ml red wine (just a cheap one)

1 can of butter beans or 200g soy meat

Freshly grounded pepper and sea salt for taste

Ingredients for Super mash

Super Mash

1 head of brocoli

200 ml frozen green peas

1/2 tsp finely grounded nutmeg

1 tsp vegetable boullipn (I used Herbamare)

Freshly gronded peber and seasalt for taste

Garnish with roasted and roughly chopped almonds

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Method for Potpourri

Chop up carrots, onions, bell pepper, the mushrooms and press or ground garlic.
Add carrot, onion, and mushrooms into a pot on medium heat. Stir for two minutes and then add garlic, both types of paprika and the freshly grounded pepper.
Stir once in a while for 5 minutes, add the corn starch then add a litle bit of the red wine. mix until the bit of wine and corn starch is combined and then add the rest of the red wine and also the bouillon.
let it simmer for 10 minutes under a lid.

Now add the rest of the coconut milk to the hotpot and stir until it is combined.
Add bell pepper and add pepper and sea salt until you are satisfied.