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vegetable-stew-2 recipe

Date:    Sat, 29 Oct 94 07:35:21 +0900
 From:    Lori Bowen (lori@zikzak.apana.org.au)
 Vegetable stew
 1 small eggplant
 1/2 butternut squash (or "pumkin" for the Aussies on the list!)
 1 medium potato
 1 each red and green bell pepper (capsicum)
 heaping huge spoonful (according to taste) cooked onions*
 1 can tomatoes and juice
 splash red wine
 splash balsamic vinegar
 veggie stock cube
 few cloves crushed garlic
 1 tsp turmeric
 1 tsp ginger, grated
 1 tsp cumin
 1 tsp chili powder
 Cut up the vegies into chunks of roughly the same size, and cook
 over medium high heat in a non-stick skillet (no need to spray!)
 I tossed everything around in the skillet for a while, then chucked
 it into a casserole dish in the oven on medium-ish heat for 45
 minutes while we went out for our pre-dinner walk. You can adjust
 the seasonings to your own taste.
 I served this over rice steamed with a small handful of sultanas
 (golden raisins), and it was delicious.
 *About the onions. I think onions make anything taste a little more
 delicious, so as often as I need to, I get a couple of pounds (a kilo)
 of onions, slice them up in the food processor, put them into the
 non-stick skillet with just a little veggie stock (adding more as  needed
 to stop sticking) over a medium heat, not stirring too often, for about
 an hour. After a while, they do stick a bit, and that's a great time
 to splash in a little red wine or balsamic vinegar to deglaze the pan.
 Then let them cook a little longer, until they have a beautiful 
 caramel color and delicious, rich aroma. I keep them stored in the
 fridge and add them to anything and everything. There's nothing like
 them on a veggie pizza to make you forget they don't make ff cheese
 in Australia (yet!)
 kwvegan vegan