Anaheim Potato and Asparagus Wild Rice Quinoa Stew

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This unique Anaheim Potato and Asparagus Wild Rice Stew is wholesome and packed with powerful plant ingredients. It’s a perfect organic vegan dish for any sick, cold, and rainy days.

Assuaged Tip: There are undeniable health benefits associated with raw foods. There are essential nutrients often lost in the process of cooking. For optimal health set aside some extra raw ingredients (chopped/diced) and add them on top of your stew just before serving. Don’t forget to top with avocado and hemp seeds for extra nutritional deliciousness!

LIQUIDS: 1 cup water, 32 oz (2 cups) vegetable stock, and 1 cup white wine or water.


 1 Potato
 1 Squeezed Lemon  
 4 Mushrooms
 5 Green Onions
 1 White Onion
 4 Anaheim Peppers
 1 Bundle Asparagus
 3 Shallots
 4 Cloves of Garlic
 1 tbsp Raw Ginger, Minced


 1 tbsp Rosemary
 1 tbsp Thyme
 1 tbsp Basil
 1 tsp Himalayan Salt
 1 tsp Black Pepper
 1 tsp Sage
 1 tsp Garlic Powder
 1/2 tsp Cumin
 1/2 tsp Annatto
 1/2 tsp Coriander
 1/2 tsp Fennel, Ground
 1/2 tsp Turmeric
 1/4 tsp Cayenne Pepper  
 2 Bay Leaves
 2 Eucalyptus Leaves
 5-6 Strands of Saffron


STOVETOP: Add all ingredients (except for the asparagus, steam separately and add before serving). Bring the stew to a boil. Reduce heat to a simmer, cover, and cook for 1 hour.

CROCKPOT: Add all ingredients (except for the asparagus, steam separately and add before serving)Stir ingredients and cook for 1 hour.


 1 cup wild rice  1 cup quinoa
 4 cups of water

Bring the liquid to a boil, reduce the heat, and simmer wild rice and quinoa for 45 minutes. Let stand and cool before serving.

Be sure to wash your wild rice and quinoa before cooking via stovetop or rice cooker. Use a fine mesh strainer and rinse rice under the faucet. Follow directions on the package.

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