The first time I made this spicy and creamystew, we were in our log cabin. It was a lovely summer day and my mom had sentme a bunch of zucchini she grew. I also had some chili beans (I almost alwayshave, they are great!) and some vegan cream. So I made this juicy stew and weate it with pasta. It is pretty spicy and heat loving adults will surely love it.You can use regular canned beans instead of chili beans to make it morekid-friendly. Serve it with rice, pasta or potatoes – it suits with almostanything.

I also have to mention that since the one week vegan menu I posted last Saturday turned out to be really popular, I’m planning to do another one this Saturday. Have you already prepared some dishes from this week’s menu?

serves4 – 6 people

• 2-3 Tbsp oil
• 2 onions
• 1 tsp salt
• pinch of ground black pepper
• 1 medium zucchini
• 1 cup / 240 ml water
• 2 x 14 oz  / 2 x 400 g canned beans in chili sauce
• 1 cup / 250 ml vegan cream or make your own
• 1 tsp grated lemon zest
• 2-3 Tbsp soy sauce or tamari

Heat up some oil in athick-bottomed pot, add chopped onions, salt and pepper. Cook for about 2minutes until golden brown. Add sliced zucchini and cook for about a minute.Add water, beans, cream, lemon zest and soy sauce. Simmer on amedium heat for about 15 minutes. Taste and add soy sauce if needed.