Date: Wed, 29 Nov 1995 17:59:28 -0500
Two-Alarm Vegetable Hotpot
Into the crockpot, sliced (use food processor if available):
2 small sweet potatoes, scrubbed but unpeeled
1 med. onion
3 stalks of celery
1 carrot, peeled
2 small zucchini, unpeeled
1 red pepper, seeded
Add seasonings and sauce:
2 tsp. minced garlic
1 tsp. creole seasoning (I used Tony Chachère's No-Salt
1/4 tsp. very hot peppers, minced, with seeds (I used Thai
peppers; use more if you really like heat!)
2 tsp. Eden's Shake
2/3 c. tomato puree
1/3 c. low-sodium soy sauce
2/3 c. vegetable broth
Pour over vegetables. Don't mix. Cook until done. Serve with a
dollop of yogurt on top and a piece of good chewy bread in hand.
Or serve over rice or couscous or pasta. Optional: stir in 3-4
Tbsp. pinto bean dip (I'm partial to the Desert Pepper brand and
stir it into all kinds of things) if you want the sauce thicker.
Note: amounts are flexible. So are ingredients.