Moroccan-Spiced Vegetable and Tempeh Stew with Lemon Almond Amaranth
[Vegan]

For the Stew:

• 1/2 large butternut or kabocha squash peeled and cut into chunks (about 4 cups)
• 1 large eggplant  unpeeled and cut into bite-size pieces (about 6 cups)
• 2 tablespoon coconut oil or olive oil
• 1 teaspoon sea salt
• 6 vine-ripened tomatoes cut into bite-size pieces
• 1/2 cup unsulphured dried apricot (or raisins)
• 3 garlic cloves peeled and minced
• 1 large chunk fresh ginger peeled and coarsely chopped
• 1 tablespoon coconut aminos
• 2 teaspoon ground coriander
• 2 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon turmeric
• 1 teaspoon cinnamon
• 2 tablespoon coconut oil olive oil or water
• 2 onions peeled and finely diced
• 1 cup purified water
• 1 cup tempeh cut into 25 cubes (we used chickpea-lentil tempeh)
• 1 cup kale de-stemmed and chopped
• 2 tablespoon lemon juice

For the Lemon Almond Amaranth:

• 1 cup uncooked amaranth
• 1 1/2 cups water
• 1/2 teaspoon sea salt
• 1/4 cup unsulphured dried apricot diced
• 1/4 cup almonds coarsely chopped
• 1 tablespoon  lemon zest
• fresh ground pepper

For Serving:

• 1/4 cup kalamata olives pitted and cut julienne style
• 1/4 cup sliced almonds
• 1/4 cup flat-leaf parsley chopped