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Brunswick Stew

I'm just catching up on some back digests....

Here is a Vegetarian Brunswick Stew recipe from the "Sundays at the
Moosewood" cookbook.  I have modified the recipe only to remove the oil
used to saute.

Vegetarian Brunswick Stew

2 c. chopped onion
2 garlic cloves
3 Tbsp liquid for sauteing
1 c. chopped carrots
1 c. chopped zucchini or summer squash
1 c. chopped potatoes
2 c. chopped fresh tomatoes (or 16 oz. can whole tomatoes w/juice)
4 c. vegetable stock
1 1/2 c. sliced fresh okra (or 10 oz. frozen)
1 1/2 c. fresh cut corn (10 oz. frozen or 10 oz. can w/liquid)
2 c. fresh lima beans or black-eyed peas (10 oz. frozen)
3 Tbsp vegetarian Worcestershire sauce
1/2 tsp Tabasco or other hot sauce
3 Tbsp. molasses or brown sugar
1 1/2 Tbsp vinegar
salt & pepper to taste
3 Tbsp catsup or barbeque sauce (optional)

1 Tbsp cornstarch dissolved in 1/4 cup water (optional)

Tabasco to taste
grated ff cheddar cheese
chopped scallions

In a large stewpot saute onions & garlic until golden.  Add carrots and
saute for 3 min.  Add zucchini or summer squash, potatoes, tomatoes and
stock.  Bring to simmer, add the okra, corn, and limas/black eyed peas.
Season w/ Worcestershire, Tabasco, molasses/brown sugar, vinegar, salt and
pepper and catsup/barbeque sauce (if desired).

Simmer carefully for 30 min or until vegetables are tender.  You can't
overcook the stew but you can burn it.

Thicken w/ cornstarch if desired.  Add more Tabasco and garnish w/cheese
and scallions if desired.

Maureen P. Arquette
Rochester Institute of Technology