So, back to this recipe: You only need to get fresh zucchini and carrots, which can be easily obtained in a quick trip to the supermarket. If you have a garden or happen to like zucchini and carrots, then you most likely have some in the fridge for various other recipes you have in mind. Well, if you want to try something new, you may just find you like the mix of flavors in this one.
I got the idea for this recipe leafing through easy-recipe suggestions in a book by doctors Maurice Larocque and Dominic Larose (leaders in the treatment of obesity), titled La nouvelle revolution dietetique. It was published in Canada by Quebecor in 2001, and in Romania by Niculescu in 2003. I looked it up on Amazon US and couldn’t find it available there in an English translation.
Needless to say, I felt the need to adapt their zucchini stew recipe a little according to my ideas of ingredients, and various amounts thereof, that would go well together. And then, of course, it so happened that I didn’t have Tabasco sauce in the house, so I used Worcestershire sauce instead. So even though it’s an extremely easy recipe, I think I changed it enough to call it my own. I do mention the book though, because, well, it did inspire me greatly -- it was the one source I drew on for this recipe, after all (I usually mix and match ingredients from a variety of recipes, tweaking the amounts as well), even though this zucchini carrot stew with cashews is a pared-down version of more elaborate Asian or Asian-inspired recipes I've tried. There’s also another reason why I speak about this book: it has a bunch of other quick and easy healthy recipes (most of them low-calorie: here I added the cashews myself) you may be tempted to try. So look for La nouvelle revolution dietetique on Google if you're interested.