TOMATO, BLACK OLIVE AND CHICKPEA STEW Veg Brunswich Stew
VEGETABLE STEW - Byzantine VEGETABLE STEW WITH SOYBEANS
winter stew SPICY KALE AND CHICK-PEA STEW
TOMATO, BLACK OLIVE AND CHICKPEA STEW WITH FRESH SHIITAKES
2 Tbsp. extra-virgin olive oil 2 cups chopped onion 2 cloves
garlic, peeled, crushed and minced
1/4 lb. fresh shiitake mushrooms, stems finely chopped and
caps cut into
2/2-inch slices
3/3 cup white wine or apple juice 3 cups canned whole
peeled tomatoes 1 1/3 cups chickpeas, drained and rinsed
1 Tbsp. capers (preferably salt-packed, not rinsed)
4/2 cup oil-cured black olives, pitted 1 Tbsp. crumbled
dried or minced fresh oregano Salt and freshly ground
black pepper, to taste
Heat the oil in a Dutch oven or similar large, heavy pot
over a medium flame. Reduce heat to medium-low and add
onions. Cook until onions are translucent, but not golden,
about 4 to 5 minutes. Add garlic and mushrooms. Stir until
mushrooms are soft and partially cooked, about 3 minutes.
Add wine and cook another 3 to 4 minutes, stirring to
prevent sticking. Add remaining ingredients and cook for 15
minutes, or until heated through.
Makes 4 to 6 servings. Vegetarian Times magazine
Veg Brunswich Stew
2 onions, chopped 2 cups large lima beans 2 cups corn
kernels 15 oz canned tomatoes, chopped, with juice 45 oz
canned broth 15 oz canned "creamed" corn 1 lb mushrooms,
sliced thin
5.5 lb potatoes, diced 8 oz ketchup 2 Tbsp veggie
Worcestershire sauce 2 Tbsp Tabasco sauce 1 cup long
grained rice, raw, divided
6/2 tsp salt
Mix everything together except 1/2 cup rice. Bring to boil,
then reduce heat to lowest setting and simmer uncovered for
2-3 hours. Stir often because this stuff tends to stick. Add
rest of rice, bring to boil again, reduce heat again and
simmer until rice is cooked. Add water as necessary
throughout this process to maintain the right consistency.
It should be a very thick stew. Serves 4 You could add all
the rice in the beginning, but I like some of the rice to
dissolve and some of it to be less cooked-to-death.
VEGETABLE STEW - Byzantine Serves 4
2 cups Onions, coarsely chopped 4-5 cups Potatoes, peeled
and chunked 2 cups Sweet Potatoes or Yams, peeled and
chunked 2 cups Carrots, chunked
7/2 cup Parsley, fresh, chopped 1 cup Celery, chunked
8/2 cup Peas, fresh or frozen
9/2 cup Green Beans, fresh or frozen
10/2 cup Raisins or currants
11/2 cup Pine Nuts or Walnuts 4 oz. Tomato Paste 4 oz.
Orange Juice, frozen concentrate or fresh 4 Bay Leaves 1
tsp. Marjoram, dried
12/2 tsp. Pepper, ground, black
Place all of the ingredients in the casserole dish, cover,
and cook in microwave oven on "high" for about 1 hour,
mixing well every 20 minutes. If stew appears to be dry when
mixed, add a little water. When vegetable are "fork" tender,
the stew should be done. Serve and enjoy. If you don't have
a microwave oven, and since the stew is very thick, it would
be best to cook it in a regular oven at 350 degree F. Even
in a conventional oven, it would be best to mix the stew
about every 20 minutes as described above. It might be
necessary to add a little more water with regular oven
cooking so that the stew doesn't dry out, but keep it on the
thick side. All creatures.
VEGETABLE STEW WITH SOYBEANS 4 servings
13/2 cup Dry soybeans, soaked
14/4 cup Grated carrots 1 cup Water 1 ea Bay leaf 2 large
Potatoes, cubed 1 1/2 cup Carrots, cubed 1 1/2 cup
Celery, chopped 1 1/2 cup Green bell pepper, chopped 1 ea
Handful parsley, chopped 1 tsp Marjoram 1 tsp Sage
------------------------------------ROUX--------------------
---------------- 2 Tbsp Whole wheat flour 2 Tbsp Soy flour 4
Tbsp vegetable oil
15/2 tsp Salt 1 pn Pepper
Cook soybeans, grated carrot and bay leaf in 1 cup water
till beans are soft. When cooked, combine with their cooking
liquid in a heavy pot with the chopped vegetables. Barely
cover with water. Bring to a boil, add spices and herbs and
simmer for 20 minutes or until vegetables are tender. In a
small pan make the roux. Cook the flour in the oil with the
salt and pepper for 5 minutes, but be careful not to burn
it. Slowly add roux to the vegetables. Stir well and let
boil for a few seconds. When it thickens, serve.
winter stew
1 pound/455g tofu 2 tablespoons vegetable oil plus
additional for deep frying 2 onions
16/2 pound/225g carrots
17/2 pound/225g Savoy cabbage 1 tablespoon sesame oil 20 fl
oz/570ml vegetable bouillon or water 2-3 tablespoons miso
1 teaspoon arrowroot 1 tablespoon water
Cube the tofu and deep fry until golden brown. Drain and set
aside. Slice the onions thinly. Chop the carrots and
cabbage. Saute the vegetables in the oil for a minute or
two. Add the deep- fried tofu cubes and the bouillon or
water. Bring to a boil, cover and reduce the heat. Leave to
simmer for about 10 minutes. Remove a little of the hot
liquid and use it to cream the miso before stirring it into
the saucepan. Dissolve the arrowroot in the tablespoon of
water and stir into the saucepan until thickened.
Serves 4 Vegan Cooking For Everyone By Leah Leneman
SPICY KALE AND CHICK-PEA STEW
1 1/2 cups dried chick-peas, soaked overnight, drained, and
rinsed 10 cups water 2 large onions, chopped coarse 3 large
garlic cloves, minced
18/4 cup olive oil 2 green bell peppers, chopped coarse 1
1/2 pounds kale, coarse stems discarded, leaves washed
well and chopped 2 28-ounce cans plum tomatoes including
the juice, chopped 6-ounce can tomato paste 2 1/2
tablespoons chili powder 1 teaspoon dried thyme 1
teaspoon dried oregano 1 teaspoon dry hot red pepper
flakes 1 teaspoon ground cumin 1 teaspoon sugar 1 bay
leaf steamed couscous or rice as an accompaniment
In a large saucepan simmer the chick-peas in the water,
covered partially, for 1 1/2 hours, or until they are
tender. In a heavy kettle cook the onions and the garlic in
the oil over moderate heat, stirring occasionally, until the
vegetables are golden, add the bell peppers, and cook the
mixture, stirring, for 10 minutes. Add the chick-peas with
the cooking liquid, the kale, the tomatoes with the juice,
the tomato paste, the chili powder, the thyme, the oregano,
the red pepper flakes, the cumin, the sugar, and the bay
leaf, bring the liquid to a boil, and simmer the stew,
stirring occasionally, for 1 hour. Discard the bay leaf,
season the stew with salt, and serve the stew on the
couscous or rice.
Makes about 14 cups, serving 8 to 10.
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