If you’ve never tried Fesenjoon, you are in for a treat! This dish is unlike anything else you have ever tasted! We found the richness in this dish goes perfectly with Quinoa. It’s the perfect entree for special occasions and holidays! For a detailed recipe, please visit http://www.coolvegancafe.com.

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Vegan & Oil-Free Fesenjoon

1 ¾ cups of raw walnuts

¼ cup of raw almonds

1 teaspoon salt

½ teaspoon cinnamon

¼ teaspoon Saffron (optional)

1 tablespoon hot water (for Saffron)

1 medium butternut squash (2 1/2 cups peeled and cubed)

32 oz  pomegranate juice (not from concentrate)

½ cup of dried prunes

Small to medium size onion  

Quinoa

1 cup Quinoa

2 cups water

¼ teaspoon salt

1. Peel the butternut squash and cut in cubes
2. cut your onion to 4 parts
3. Put the raw walnuts & almonds in your food processor and process until it’s a fine powder.
4. Put the ground nuts into a stainless steel pot
5. Put the onion in the food processor and process until finely chopped – then add to the stainless steel pot.
6. Add the entire bottle of Pomegranate Juice in the stainless steel pot
7. Add the 2 1/2 cups of butternut squash cubes
8. Add the dried prunes
9. Add salt & cinnamon
10. Add hot water to the saffron, dissolve and set aside
11. Turn on the burner on high and bring everything to a boil – then lower temperature to allow it to simmer for 40 – 50 minutes – stir often
12. Add the Quinoa, water and salt in a non-stick small pan and bring to a boil then lower heat and place the lid on and cook for 12 minutes.
13. 10-15 minutes before the end of your cook time for the Fesenjoon – add the Saffron water and stir

Cool Tips:

• For a richer taste, you can stir-fry your onions first with a little carbonated water and then add it to the pot.
• You can put in all of your ingredients in the morning, cover with a tight lid and refrigerate until dinner cooking time.
• Great with a large salad and watermelon juice.
• You can make watermelon juice by putting the red part in the blender with some ice. We also juice the green and white part in our juicer and add to it for an incredibly nutritious drink.
• Some say Fesenjoon tastes even better the next day and it freezes well. Make your Quinoa fresh.
• You can replace the Quinoa with long grain basmati rice.