Michael
10-13-04, 10:24 AM
"Beaf" Stew by Boutell.Com
Category: Soups
This recipe is suitable for a: vegetarian/vegan diet.
Ingredients:
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1/2 cup dried beans (or one can pre-cooked beans)
2 or 3 cups water
Several cloves garlic, chopped coarsely
One small yellow onion, diced
One large potato, diced (do not pre-cook)
One carrot, chopped coarsely
One portabello mushroom, sliced in 1-inch pieces
One or two teaspoons each: salt, pepper, and chili powder
extra flour or cornstarch (optional)
tamari (soy sauce), nutritional yeast flakes (optional)
Instructions:
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Soak the beans overnight. Rinse and cook for half an hour.
Add 2 or 3 cups water and bring back to a boil. Add the vegetables and bring back to a boil. Simmer, covered, until the potato and beans are thoroughly cooked.
To thicken: In a closed tupperware container, shake up two or three tablespoons of flour with a half cup of water. Add to the stew and bring to a boil. Boil for five minutes, stirring often to prevent sticking. Add a small amount of tamari (soy sauce) to darken the stew's color, and a few teaspoons of nutritional yeast flakes for flavor, if desired.
Additional comments:
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This stew takes about an hour to prepare -- less if made with pre-cooked, canned beans. The longer it simmers, the better its flavor.
This stew refrigerates and freezes well. It should be brought to a boil in a saucepan when re-heating.
As shown, recipe makes roughly six servings (with all those ingredients, it's hard to make only a small amount). Tasty with crackers, rolls, or cheese.
When preparing this recipe and any other food you enjoy, please use organically-grown vegetables, fruits, grains, and flavorings. The Earth you save may be your own.
Copyright 2000 by M. L. Grant.
For a printable version of this recipe click the post # in the upper right hand corner.
You can rate this recipe using the drop-down menu in the upper right hand corner.
Category: Soups
This recipe is suitable for a: vegetarian/vegan diet.
Ingredients:
-----------------------------------------------------
1/2 cup dried beans (or one can pre-cooked beans)
2 or 3 cups water
Several cloves garlic, chopped coarsely
One small yellow onion, diced
One large potato, diced (do not pre-cook)
One carrot, chopped coarsely
One portabello mushroom, sliced in 1-inch pieces
One or two teaspoons each: salt, pepper, and chili powder
extra flour or cornstarch (optional)
tamari (soy sauce), nutritional yeast flakes (optional)
Instructions:
-----------------------------------------------------
Soak the beans overnight. Rinse and cook for half an hour.
Add 2 or 3 cups water and bring back to a boil. Add the vegetables and bring back to a boil. Simmer, covered, until the potato and beans are thoroughly cooked.
To thicken: In a closed tupperware container, shake up two or three tablespoons of flour with a half cup of water. Add to the stew and bring to a boil. Boil for five minutes, stirring often to prevent sticking. Add a small amount of tamari (soy sauce) to darken the stew's color, and a few teaspoons of nutritional yeast flakes for flavor, if desired.
Additional comments:
-----------------------------------------------------
This stew takes about an hour to prepare -- less if made with pre-cooked, canned beans. The longer it simmers, the better its flavor.
This stew refrigerates and freezes well. It should be brought to a boil in a saucepan when re-heating.
As shown, recipe makes roughly six servings (with all those ingredients, it's hard to make only a small amount). Tasty with crackers, rolls, or cheese.
When preparing this recipe and any other food you enjoy, please use organically-grown vegetables, fruits, grains, and flavorings. The Earth you save may be your own.
Copyright 2000 by M. L. Grant.
For a printable version of this recipe click the post # in the upper right hand corner.
You can rate this recipe using the drop-down menu in the upper right hand corner.