Tuesday, March 19, 2013

Hoff's Winter Stew

Hoff's Winter Stew
Serves: 6
meat-free, dairy-free, egg-free, oil-free


Ingredients:
  • 3 Carrots (chopped)
  • 1 Parsnip (chopped) 
  • 1/2 Winter Squash (peeled & chopped)
  • 2 medium Potatoes (peeled & cubed)
  • 1 cup Corn
  • 1 package Tempeh (chopped)
  • 1 Onion (chopped) (sweet stew)
Sweet Sauce
  • 1 28oz can Tomatoes
  • 1/2 Water
  • 1/2 cup Almonds
  • 6 cloves of Garlic
  • 2 tbsp Liquid Smoke
  • 2 tbsp Sugar
  • 2 tsp Herbs de Provence 
  • 1 tsp Cumin
  • 1 tsp Sea Salt 
Savory Sauce (adapted from McDougall's Mushroom Gravy)
  • 1 Onion (chopped)
  • 1/2 lb Mushrooms (sliced)
  • 4 cups Water
  • 4 tbsp Braggs
  • 6 tbsp Arrowroot or Kuzu Root

Directions:
Sweet Stew:
  1. In a crock pot layer in Carrots, Parsnip, Squash, Potatoes, Corn & Onions
  2. Meanwhile, blend together Tomatoes, Water, Almonds, Garlic, Liquid Smoke, Sugar, Herbs de Provance, Cumin & Salt
  3. Pour sauce over vegetables, drop in Tempeh to marinate
  4. Cook on low 6-7 hours or high for 5 hours
Savory Stew: 
  1. In a large crock pot layer in Carrots, Parsnip, Squash, Potatoes, Corn & Tempeh
  2. Cook on low 6-7 hours or high for 5 hours
  3. Drain any excess liquid from the veggies
  4. In a large pot over medium-high heat, sautee Onions & Mushrooms until soft
  5. Combine Water, Braggs, & Arrowroot/Kuzu and add to Onions & Mushrooms
  6. Stir constantly until mixture boils, thickens & turns a dark brown
  7. Mix Veggies & Sauce together
  8. Eat!

My2Cents:
Experiment with a variety of root vegetables.  I like to serve this stew over a bed of Jasmine Rice!



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