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greek-stew recipe

Date: Wed, 2 Feb 2000 10:11:28 -0800
From: "Ruth C. Hoffman" (ruth.hoffman@language-resources.com)
Message-ID: (NCBBJOGAIKPJCCNGLCLJIELACCAA.ruth.hoffman@language-resources.com)


4 large onions, coarsely chopped (or 2 lbs or so of pearl onions, peeled)
4-5 garlic cloves, peeled and smashed
1 tsp. crushed allspice (or same amount of ground allspice)
2 tsp. ground cumin
3 bay leaves
1 cinnamon stick
4 cloves
2 cups TVP chunks
2 15-oz. cans of tomato puree
1-1/2 cups red wine (I used cabernet)
1-1/2 cups water
2 tsp. freshly ground black pepper
1 Tbsp. low-sodium soy sauce
1 tsp. seasoned salt (I used Jamaica Me Crazy brand jerk-style salt; I=m
sure it makes no difference what kind you use))
1 Tbsp. red wine vinegar (I will omit this next time; to me it unbalanced
the flavors)
2 Tbsp. brown sugar
a few drops of liquid smoke flavoring
your favorite sauteing medium

Saute the onions and garlic with the allspice and cumin in a large
frying pan until they just begin to brown.  Dump into the slow cooker
and all remaining ingredients.  (It is NOT necessary to pre-soak the
TVP chunks, although you can do that if you wish.  See below.)  Stir.
Cook on High for 4-5 hours.  If necessary, remove lid at end and allow
the sauce to reduce a bit.  Serve in bowls with crusty whole-grain
bread and an assortment of salads.  This served 11 people as a main
dish.  Could also be served over rice, pasta or couscous.

If you want to soak TVP chunks: Use boiling water and add the liquid
smoke to the soaking water.  I soaked some, then decided I needed more
TVP for the amount of liquid I had, so I added more straight from the
bag.  When the dish was done, there was no way to tell the difference
between the two batches of chunks.

kwvegan vegan