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
1/2-inch slices
1/3 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)
1/2 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
1.5 lb potatoes, diced
8 oz ketchup
2 Tbsp veggie Worcestershire sauce
2 Tbsp Tabasco sauce
1 cup long grained rice, raw, divided
1/2 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
1/2 cup Parsley, fresh, chopped
1 cup Celery, chunked
1/2 cup Peas, fresh or frozen
1/2 cup Green Beans, fresh or frozen
1/2 cup Raisins or currants
1/2 cup Pine Nuts or Walnuts
4 oz. Tomato Paste
4 oz. Orange Juice, frozen concentrate or fresh
4 Bay Leaves
1 tsp. Marjoram, dried
1/2 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

1/2 cup Dry soybeans, soaked
1/4 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
1/2 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
1/2 pound/225g carrots
1/2 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
1/4 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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