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Discussion Starter · #1 ·
as some of you know, i'm out of work and out of cash this week til friday. i have very little food left til then and am getting huuuungry. i have: a can of potatoes, some baby carrots that may or may not be still good, onion, a can of corn

i'm wondering, basically, if i were to toss some of this and seasonings into a pot, it might make an ok-ish stew type concoction. but what do i use to thicken? flour or corn starch or both or something else?

also any other suggestions for things i may not be thinking of would be helpful

i do have rice and noodles and rice noodles (kinda redundant) as well, i don't think i have pasta sauce though i do have pizza sauce.. hmmm.. nah

ideas?

thanks
 

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Discussion Starter · #3 ·
hmmmm maybe you're on to something


i had this really thick carrot and ginger soup once and the flavour and texture reminded me a lot of the non vegan pea soup i used to love.

now then, i wonder what all would go well in that.
 

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the starch in your potatoes should be enough to thicken your stew. just use a minimal amount of water. if worse comes to worst, you can cool a bit of the broth, blend in some cornstarch to make a paste (make sure there are no lumps!) and then stir that into the still hot stew until it's thick enough.

pureeing is a great method, too, but makes more dirty dishes.
 

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also, with your pasta you can make aglio y olio. boil your pasta. while it's cooking, heat many tablespoons of good olive oil in a pan. add a lot of minced garlic, and some dried red pepper flakes (if you got em) and lightly roast the garlic and peppers until the garlic just starts to turn golden. don't let it burn. remove from heat and stir in some salt, a bit of tumeric, and a bit of minced parsley. when your pasta is finished cooking, drain it, and then toss with the garlic oil. this is a delicious and easy dish! i like to add some fresh veggies to it (i blanch some broccoli or asparagus in the pasta pot for the last minute or two of cooking). this is also good with sundried tomatoes, capers, and/or peas.
 

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ooooh kreeli,

you just listed one of my favorite pasta recipes!

I make it pretty much like you listed except I dont use turmeric. its also good to add chopped up kalamata olives.

for rice noodles, my favorite sauce is 1/4 cup soy sauce mixed with 3 tablespoons peanut butter and juice of 1 lime. yum!

to answer the original question, though,

I agree, puree-ing the potatoes should be sufficient to thicken soup, and kinda make it "creamy". same thing if you puree some chickpeas or something and add it to the soup.

happy eating!
 

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Discussion Starter · #8 ·
i ended up going with a stew sorta thing. i used my mom's old trick for thickening gravy, and mixed a bit of flour and water and added it to the broth. turned out might good i must say!

i cooked the carrots and onion a bit first, added some water and seasoning, added rice, potatoes, corn and some noodles, more seasonings, and simmered til everything was tender and heyyyyy not bad! not bad at all, i'm kinda proud actually. it tastes a LOT like the turkey stew we used to make at my moms (minus the turkey of course)

and there's enough leftover for 2 or 3 more meals. aces!

as for the pasta idea, it sounds identical to what i normally make, except i use part oil and part margarine for flavour, and i add onion. i'm out of garlic so i've just been using garlic powder/salt for everything lately. not the same but oh well. i also usually add vegan parmesan.

i do have peanut butter, why what on earth can i do with that?
 
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