Guest guest Posted November 8, 2004 Report Share Posted November 8, 2004 This is a 'tried and true' recipe that I have been making for many years. It really is delicious, and perfect for this season.... Easy Crock-Pot Winter Stew: 4 potatoes, peeled and cut in large bite-sized chunks 4 carrots, scrubbed and cut in bite-sized slices 8 ounces tempeh or seitan, cut in bite-sized chunks 3 small or 1 large leek, washed, trimmed and thinly sized (I rarely have leeks sitting around -- I just use chopped onion) 3 cloves garlic, minced 1 cup tomato sauce 1/4 cup natural-style peanut, almond, or cashew butter 2 T tamari, or soy sauce 1/2 tsp powdered ginger 1 cup water or broth (I always save and freeze the broth from cooking beans, etc for these purposes -- but water will work as well) 1) In a good-sized skillet, heat up a small amount of olive oil and give the chopped onion a little saute. Add the minced garlic and saute that a little too. Add the potato and carrot and swirl that around a bit in there as well. Dump it all in the crockpot, along with the tempeh or seitan chunks. 2)Whisk together remaining ingredients and pour over the veggies in pot. 3)Cover and cook on low for 10 to 12 hours (more or less. Probably less). Serve hot with a crusty loaf. Enjoy...! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 8, 2004 Report Share Posted November 8, 2004 Looks great, thank you I will try it soon! - 11/8/2004 7:40:43 AM Easy Crockpost Winter Stew This is a 'tried and true' recipe that I have been making for many years. It really is delicious, and perfect for this season.... Easy Crock-Pot Winter Stew: 4 potatoes, peeled and cut in large bite-sized chunks 4 carrots, scrubbed and cut in bite-sized slices 8 ounces tempeh or seitan, cut in bite-sized chunks 3 small or 1 large leek, washed, trimmed and thinly sized (I rarely have leeks sitting around -- I just use chopped onion) 3 cloves garlic, minced 1 cup tomato sauce 1/4 cup natural-style peanut, almond, or cashew butter 2 T tamari, or soy sauce 1/2 tsp powdered ginger 1 cup water or broth (I always save and freeze the broth from cooking beans, etc for these purposes -- but water will work as well) 1) In a good-sized skillet, heat up a small amount of olive oil and give the chopped onion a little saute. Add the minced garlic and saute that a little too. Add the potato and carrot and swirl that around a bit in there as well. Dump it all in the crockpot, along with the tempeh or seitan chunks. 2)Whisk together remaining ingredients and pour over the veggies in pot. 3)Cover and cook on low for 10 to 12 hours (more or less. Probably less). Serve hot with a crusty loaf. Enjoy...! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 9, 2004 Report Share Posted November 9, 2004 I put this in my crockpot this morning! I couldn't find seitan or tempeh, so I am trying extra-firm tofu, frozen, thawed, and pressed. We'll see how that works. MMMmmmmm. Anticipation :-) , patienceA wrote: > > This is a 'tried and true' recipe that I have been making for many > years. It really is delicious, and perfect for this season.... > > Easy Crock-Pot Winter Stew: > > 4 potatoes, peeled and cut in large bite-sized chunks > 4 carrots, scrubbed and cut in bite-sized slices > 8 ounces tempeh or seitan, cut in bite-sized chunks > 3 small or 1 large leek, washed, trimmed and thinly sized (I rarely > have leeks sitting around -- I just use chopped onion) > 3 cloves garlic, minced > 1 cup tomato sauce > 1/4 cup natural-style peanut, almond, or cashew butter > 2 T tamari, or soy sauce > 1/2 tsp powdered ginger > 1 cup water or broth (I always save and freeze the broth from cooking > beans, etc for these purposes -- but water will work as well) > > 1) In a good-sized skillet, heat up a small amount of olive oil and > give the chopped onion a little saute. Add the minced garlic and saute > that a little too. Add the potato and carrot and swirl that around a > bit in there as well. Dump it all in the crockpot, along with the > tempeh or seitan chunks. > > 2)Whisk together remaining ingredients and pour over the veggies in pot. > > 3)Cover and cook on low for 10 to 12 hours (more or less. Probably > less). Serve hot with a crusty loaf. Enjoy...! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 9, 2004 Report Share Posted November 9, 2004 I made it yesterday with tempeh. It was very yummy - even my meat-eating husband really liked it! Linda :-) - " msbauju " <msbauju Tuesday, November 09, 2004 9:56 AM Re: Easy Crockpost Winter Stew > > > I put this in my crockpot this morning! > I couldn't find seitan or tempeh, so I am trying extra-firm tofu, > frozen, thawed, and pressed. We'll see how that works. > > MMMmmmmm. Anticipation :-) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 9, 2004 Report Share Posted November 9, 2004 I wonder if it would be good without the tomato sauce? Donna Faith K-Brooks -- _____________________________ www.unskoolbookshop.com _____________________________ " The fatal pedagogical error is to throw answers, like stones, at the heads of those who have not yet asked the questions. " --Paul Tillich _____________________________ " Freedom is not something that anybody can be given. Freedom is something people take, and people are as free as they want to be. " --James Baldwin ______________________________\ ________ Dissent is patriotic. _____________________________ " But for the sake of some little mouthful of flesh we deprive a soul of the sun and light, and of that proportion of life and time it had been born into the world to enjoy. " --Plutarch ______________ Schools do not and cannot work, because children are active, spiritual beings. " --Donna Faith K-Brooks-- ______________________________\ ____ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 9, 2004 Report Share Posted November 9, 2004 I would think so. You could substitute vegetable broth for the tomato sauce, and then you could get the tartness that the tomato provides by adding a dab of tamarind paste (tamarind concentrate, from an India food store) or by using some cooking wine. Or maybe you could use some vegetarian Worchestershire for some of the soy sauce. W-sauce (normally) contains tamarind and should perk up the flavor. , thnkfree@b... wrote: > I wonder if it would be good without the tomato sauce? > > Donna Faith K-Brooks Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 9, 2004 Report Share Posted November 9, 2004 > > I would think so. > > You could substitute vegetable broth for the tomato sauce, and then Thanks. I will definitely try soon. Donna Faith K-Brooks -- _____________________________ www.unskoolbookshop.com _____________________________ " The fatal pedagogical error is to throw answers, like stones, at the heads of those who have not yet asked the questions. " --Paul Tillich _____________________________ " Freedom is not something that anybody can be given. Freedom is something people take, and people are as free as they want to be. " --James Baldwin ______________________________\ ________ Dissent is patriotic. _____________________________ " But for the sake of some little mouthful of flesh we deprive a soul of the sun and light, and of that proportion of life and time it had been born into the world to enjoy. " --Plutarch ______________ Schools do not and cannot work, because children are active, spiritual beings. " --Donna Faith K-Brooks-- ______________________________\ ____ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 9, 2004 Report Share Posted November 9, 2004 I just joined this group, and what a wonderful introduction! I made the stew last night and am having to make a second batch today because it was so delicious, we've almost finished the first batch since this morning. And I had thought originally the stew could get us through a week! Peggy --- patienceA wrote: This is a 'tried and true' recipe that I have been making for many years. It really is delicious, and perfect for this season.... Easy Crock-Pot Winter Stew: 4 potatoes, peeled and cut in large bite-sized chunks 4 carrots, scrubbed and cut in bite-sized slices 8 ounces tempeh or seitan, cut in bite-sized chunks 3 small or 1 large leek, washed, trimmed and thinly sized (I rarely have leeks sitting around -- I just use chopped onion) 3 cloves garlic, minced 1 cup tomato sauce 1/4 cup natural-style peanut, almond, or cashew butter 2 T tamari, or soy sauce 1/2 tsp powdered ginger 1 cup water or broth (I always save and freeze the broth from cooking beans, etc for these purposes -- but water will work as well) 1) In a good-sized skillet, heat up a small amount of olive oil and give the chopped onion a little saute. Add the minced garlic and saute that a little too. Add the potato and carrot and swirl that around a bit in there as well. Dump it all in the crockpot, along with the tempeh or seitan chunks. 2)Whisk together remaining ingredients and pour over the veggies in pot. 3)Cover and cook on low for 10 to 12 hours (more or less. Probably less). Serve hot with a crusty loaf. Enjoy...! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 10, 2004 Report Share Posted November 10, 2004 I was pleased to hear the positive feedback regarding the stew recipe I posted here a few days ago -- so glad it was successful. It really is a lovely dish -- simple to prepare, with ingredients most of us probably keep on hand. Yet tasty and hearty -- a real 'ribsticker'. As for the person who asked about making the stew without the tomato sauce -- while the tomato sauce does impart a very nice flavor, I'm sure the stew would taste fine without it, especially if one used a rich broth for the liquid rather than water. I also like Msbaulu's excellent suggestions (tamarind and or and veg worcestshire sauce), which ought to work as well. In any event, good luck! Thanks for the feedback -- Happy Crockpotting to all! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 17, 2004 Report Share Posted November 17, 2004 I made this last night, it was delicious. Thanks, Ed Valentine --- patienceA wrote: > > > This is a 'tried and true' recipe that I have been > making for many > years. It really is delicious, and perfect for this > season.... > > Easy Crock-Pot Winter Stew: > > 4 potatoes, peeled and cut in large bite-sized > chunks > 4 carrots, scrubbed and cut in bite-sized slices > 8 ounces tempeh or seitan, cut in bite-sized chunks > 3 small or 1 large leek, washed, trimmed and thinly > sized (I rarely > have leeks sitting around -- I just use chopped > onion) > 3 cloves garlic, minced > 1 cup tomato sauce > 1/4 cup natural-style peanut, almond, or cashew > butter > 2 T tamari, or soy sauce > 1/2 tsp powdered ginger > 1 cup water or broth (I always save and freeze the > broth from cooking > beans, etc for these purposes -- but water will work > as well) > > 1) In a good-sized skillet, heat up a small amount > of olive oil and > give the chopped onion a little saute. Add the > minced garlic and saute > that a little too. Add the potato and carrot and > swirl that around a > bit in there as well. Dump it all in the crockpot, > along with the > tempeh or seitan chunks. > > 2)Whisk together remaining ingredients and pour over > the veggies in pot. > > 3)Cover and cook on low for 10 to 12 hours (more or > less. Probably > less). Serve hot with a crusty loaf. Enjoy...! > > > > > > > > Meet the all-new My - Try it today! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 18, 2004 Report Share Posted November 18, 2004 I tell ya, this stew really is great! I don't think ONE recipe has ever inspired so much discussion.. Of course, i had to try it, and... typical of me, I didn't follow the recipe... still delish! I added lentils and a tad bit more garlic... and I didn't have tomoato sauce, so I used some left over maranara from last night... not quite a cup, but close enough.. it had some tvp in it as well.. I LOVE the peanut butter sauce... actually< I was using the last of the jar... chunky, so I added some hot water right to the jar, along with the powdered ginger & soy sauce adn shook (to clean out the jar ) that alone was YUMMMY... it showed MUCH possiblity ... anywya.. thanks for posting this recipe that seems to be traveling around the world thru our little group! =) it is exactly what I like .... yummy and easy! =) it smells delicious cooking too! we'll be eating when hubby gets home, but both of the kids and I love the tastes we've had so far! jenni -- In , patienceA wrote: > > > I was pleased to hear the positive feedback regarding the stew recipe > I posted here a few days ago -- so glad it was successful. It really > is a lovely dish -- simple to prepare, with ingredients most of us > probably keep on hand. Yet tasty and hearty -- a real 'ribsticker'. > > As for the person who asked about making the stew without the tomato > sauce -- while the tomato sauce does impart a very nice flavor, I'm > sure the stew would taste fine without it, especially if one used a > rich broth for the liquid rather than water. I also like Msbaulu's > excellent suggestions (tamarind and or and veg worcestshire sauce), > which ought to work as well. In any event, good luck! > > Thanks for the feedback -- Happy Crockpotting to all! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 21, 2004 Report Share Posted November 21, 2004 This just finally drove me crazy!!! haha. I am making this stew now and it smells SOOOOO good. I don't have any tempeh, though, or any made seitan, so I'm not sure what to do as far as a meat replacement goes. I have plain tvp and plain tofu, but since they aren't flavored, I don't think they'd really add much to the stew. hrm... what to do?? How long has everyone been cooking this? it smells so great I doubt I'll be able to last ten hours haha Cherrie , patienceA wrote: > > > This is a 'tried and true' recipe that I have been making for many > years. It really is delicious, and perfect for this season.... > > Easy Crock-Pot Winter Stew: > > 4 potatoes, peeled and cut in large bite-sized chunks > 4 carrots, scrubbed and cut in bite-sized slices > 8 ounces tempeh or seitan, cut in bite-sized chunks > 3 small or 1 large leek, washed, trimmed and thinly sized (I rarely > have leeks sitting around -- I just use chopped onion) > 3 cloves garlic, minced > 1 cup tomato sauce > 1/4 cup natural-style peanut, almond, or cashew butter > 2 T tamari, or soy sauce > 1/2 tsp powdered ginger > 1 cup water or broth (I always save and freeze the broth from cooking > beans, etc for these purposes -- but water will work as well) > > 1) In a good-sized skillet, heat up a small amount of olive oil and > give the chopped onion a little saute. Add the minced garlic and saute > that a little too. Add the potato and carrot and swirl that around a > bit in there as well. Dump it all in the crockpot, along with the > tempeh or seitan chunks. > > 2)Whisk together remaining ingredients and pour over the veggies in pot. > > 3)Cover and cook on low for 10 to 12 hours (more or less. Probably > less). Serve hot with a crusty loaf. Enjoy...! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 21, 2004 Report Share Posted November 21, 2004 did you reconstitute it first? the tvp I mean. Cherrie , Jenni Billings <jenni@b...> wrote: > add the tvp,... it will soak up that flavor and be yummy > > and it was great w/ the lentils added too! =) > > > On Saturday, November 20, 2004, at 07:40 PM, glitterophelia wrote: > > > > > This just finally drove me crazy!!! haha. I am making this stew now > > and it smells SOOOOO good. I don't have any tempeh, though, or any > > made seitan, so I'm not sure what to do as far as a meat replacement > > goes. I have plain tvp and plain tofu, but since they aren't > > flavored, I don't think they'd really add much to the stew. > > > > hrm... > > > > what to do?? > > > > How long has everyone been cooking this? it smells so great I doubt > > I'll be able to last ten hours haha > > > > Cherrie > > > > , patienceA wrote: > > > > > > > > > This is a 'tried and true' recipe that I have been making for many > > > years. It really is delicious, and perfect for this season.... > > > > > > Easy Crock-Pot Winter Stew: > > > > > > 4 potatoes, peeled and cut in large bite-sized chunks > > > 4 carrots, scrubbed and cut in bite-sized slices > > > 8 ounces tempeh or seitan, cut in bite-sized chunks > > > 3 small or 1 large leek, washed, trimmed and thinly sized (I rarely > > > have leeks sitting around -- I just use chopped onion) > > > 3 cloves garlic, minced > > > 1 cup tomato sauce > > > 1/4 cup natural-style peanut, almond, or cashew butter > > > 2 T tamari, or soy sauce > > > 1/2 tsp powdered ginger > > > 1 cup water or broth (I always save and freeze the broth from > > cooking > > > beans, etc for these purposes -- but water will work as well) > > > > > > 1) In a good-sized skillet, heat up a small amount of olive oil and > > > give the chopped onion a little saute. Add the minced garlic and > > saute > > > that a little too. Add the potato and carrot and swirl that around a > > > bit in there as well. Dump it all in the crockpot, along with the > > > tempeh or seitan chunks. > > > > > > 2)Whisk together remaining ingredients and pour over the veggies in > > pot. > > > > > > 3)Cover and cook on low for 10 to 12 hours (more or less. Probably > > > less). Serve hot with a crusty loaf. Enjoy...! > > > > > > > > > <image.tiff> > > > > > <image.tiff> > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 21, 2004 Report Share Posted November 21, 2004 add the tvp,... it will soak up that flavor and be yummy and it was great w/ the lentils added too! =) On Saturday, November 20, 2004, at 07:40 PM, glitterophelia wrote: > > This just finally drove me crazy!!! haha. I am making this stew now > and it smells SOOOOO good. I don't have any tempeh, though, or any > made seitan, so I'm not sure what to do as far as a meat replacement > goes. I have plain tvp and plain tofu, but since they aren't > flavored, I don't think they'd really add much to the stew. > > hrm... > > what to do?? > > How long has everyone been cooking this? it smells so great I doubt > I'll be able to last ten hours haha > > Cherrie > > , patienceA wrote: > > > > > > This is a 'tried and true' recipe that I have been making for many > > years. It really is delicious, and perfect for this season.... > > > > Easy Crock-Pot Winter Stew: > > > > 4 potatoes, peeled and cut in large bite-sized chunks > > 4 carrots, scrubbed and cut in bite-sized slices > > 8 ounces tempeh or seitan, cut in bite-sized chunks > > 3 small or 1 large leek, washed, trimmed and thinly sized (I rarely > > have leeks sitting around -- I just use chopped onion) > > 3 cloves garlic, minced > > 1 cup tomato sauce > > 1/4 cup natural-style peanut, almond, or cashew butter > > 2 T tamari, or soy sauce > > 1/2 tsp powdered ginger > > 1 cup water or broth (I always save and freeze the broth from > cooking > > beans, etc for these purposes -- but water will work as well) > > > > 1) In a good-sized skillet, heat up a small amount of olive oil and > > give the chopped onion a little saute. Add the minced garlic and > saute > > that a little too. Add the potato and carrot and swirl that around a > > bit in there as well. Dump it all in the crockpot, along with the > > tempeh or seitan chunks. > > > > 2)Whisk together remaining ingredients and pour over the veggies in > pot. > > > > 3)Cover and cook on low for 10 to 12 hours (more or less. Probably > > less). Serve hot with a crusty loaf. Enjoy...! > > > > <image.tiff> > > <image.tiff> > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 21, 2004 Report Share Posted November 21, 2004 I had some tvp chunks that i had put in my spaghetti sauce... I was worried when I first added it to the stew, because after an hour or two it still tasted tomatoey... but when the whole stew was done it was yummmy.. I soaked it in water before adding it to the maranara.. just until it was softer.. =) On Saturday, November 20, 2004, at 07:51 PM, glitterophelia wrote: > > did you reconstitute it first? the tvp I mean. > > Cherrie > > , Jenni Billings > <jenni@b...> wrote: > > add the tvp,... it will soak up that flavor and be yummy > > > > and it was great w/ the lentils added too! =) > > > > > > On Saturday, November 20, 2004, at 07:40 PM, glitterophelia wrote: > > > > > > > > This just finally drove me crazy!!! haha. I am making this stew > now > > > and it smells SOOOOO good. I don't have any tempeh, though, or > any > > > made seitan, so I'm not sure what to do as far as a meat > replacement > > > goes. I have plain tvp and plain tofu, but since they aren't > > > flavored, I don't think they'd really add much to the stew. > > > > > > hrm... > > > > > > what to do?? > > > > > > How long has everyone been cooking this? it smells so great I > doubt > > > I'll be able to last ten hours haha > > > > > > Cherrie > > > > > > , patienceA > wrote: > > > > > > > > > > > > This is a 'tried and true' recipe that I have been making for > many > > > > years. It really is delicious, and perfect for this season.... > > > > > > > > Easy Crock-Pot Winter Stew: > > > > > > > > 4 potatoes, peeled and cut in large bite-sized chunks > > > > 4 carrots, scrubbed and cut in bite-sized slices > > > > 8 ounces tempeh or seitan, cut in bite-sized chunks > > > > 3 small or 1 large leek, washed, trimmed and thinly sized (I > rarely > > > > have leeks sitting around -- I just use chopped onion) > > > > 3 cloves garlic, minced > > > > 1 cup tomato sauce > > > > 1/4 cup natural-style peanut, almond, or cashew butter > > > > 2 T tamari, or soy sauce > > > > 1/2 tsp powdered ginger > > > > 1 cup water or broth (I always save and freeze the broth from > > > cooking > > > > beans, etc for these purposes -- but water will work as well) > > > > > > > > 1) In a good-sized skillet, heat up a small amount of olive oil > and > > > > give the chopped onion a little saute. Add the minced garlic and > > > saute > > > > that a little too. Add the potato and carrot and swirl that > around a > > > > bit in there as well. Dump it all in the crockpot, along with > the > > > > tempeh or seitan chunks. > > > > > > > > 2)Whisk together remaining ingredients and pour over the > veggies in > > > pot. > > > > > > > > 3)Cover and cook on low for 10 to 12 hours (more or less. > Probably > > > > less). Serve hot with a crusty loaf. Enjoy...! > > > > > > > > > > > > > > <image.tiff> > > > > > > > > <image.tiff> > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 21, 2004 Report Share Posted November 21, 2004 okay, I reconstituted the " ground " kind of tvp, and put it in. and it already is turning out so good. How long did everyone cook this? It's only been a few hours here and I don't think I'm going to make it even CLOSE to ten hours before we eat it! lol cherrie On Sat, 20 Nov 2004 20:55:39 -0500, Jenni Billings <jenni wrote: > > I had some tvp chunks that i had put in my spaghetti sauce... I was > worried when I first added it to the stew, because after an hour or two > it still tasted tomatoey... but when the whole stew was done it was > yummmy.. > > I soaked it in water before adding it to the maranara.. > > just until it was softer.. > =) > > On Saturday, November 20, 2004, at 07:51 PM, glitterophelia wrote: > > > > > did you reconstitute it first? the tvp I mean. > > > > Cherrie > > > > , Jenni Billings > > <jenni@b...> wrote: > > > add the tvp,... it will soak up that flavor and be yummy > > > > > > and it was great w/ the lentils added too! =) > > > > > > > > > On Saturday, November 20, 2004, at 07:40 PM, glitterophelia wrote: > > > > > > > > > > > This just finally drove me crazy!!! haha. I am making this stew > > now > > > > and it smells SOOOOO good. I don't have any tempeh, though, or > > any > > > > made seitan, so I'm not sure what to do as far as a meat > > replacement > > > > goes. I have plain tvp and plain tofu, but since they aren't > > > > flavored, I don't think they'd really add much to the stew. > > > > > > > > hrm... > > > > > > > > what to do?? > > > > > > > > How long has everyone been cooking this? it smells so great I > > doubt > > > > I'll be able to last ten hours haha > > > > > > > > Cherrie > > > > > > > > , patienceA > > wrote: > > > > > > > > > > > > > > > This is a 'tried and true' recipe that I have been making for > > many > > > > > years. It really is delicious, and perfect for this season.... > > > > > > > > > > Easy Crock-Pot Winter Stew: > > > > > > > > > > 4 potatoes, peeled and cut in large bite-sized chunks > > > > > 4 carrots, scrubbed and cut in bite-sized slices > > > > > 8 ounces tempeh or seitan, cut in bite-sized chunks > > > > > 3 small or 1 large leek, washed, trimmed and thinly sized (I > > rarely > > > > > have leeks sitting around -- I just use chopped onion) > > > > > 3 cloves garlic, minced > > > > > 1 cup tomato sauce > > > > > 1/4 cup natural-style peanut, almond, or cashew butter > > > > > 2 T tamari, or soy sauce > > > > > 1/2 tsp powdered ginger > > > > > 1 cup water or broth (I always save and freeze the broth from > > > > cooking > > > > > beans, etc for these purposes -- but water will work as well) > > > > > > > > > > 1) In a good-sized skillet, heat up a small amount of olive oil > > and > > > > > give the chopped onion a little saute. Add the minced garlic and > > > > saute > > > > > that a little too. Add the potato and carrot and swirl that > > around a > > > > > bit in there as well. Dump it all in the crockpot, along with > > the > > > > > tempeh or seitan chunks. > > > > > > > > > > 2)Whisk together remaining ingredients and pour over the > > veggies in > > > > pot. > > > > > > > > > > 3)Cover and cook on low for 10 to 12 hours (more or less. > > Probably > > > > > less). Serve hot with a crusty loaf. Enjoy...! > > > > > > > > > > > > > > > > > > > <image.tiff> > > > > > > > > > > > <image.tiff> > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 21, 2004 Report Share Posted November 21, 2004 You could always turn it on high to eat it a little sooner... tough I'm sure by now you've already had a bowl or two?? how was it?? =) jenni On Saturday, November 20, 2004, at 08:59 PM, glitterophelia wrote: > okay, I reconstituted the " ground " kind of tvp, and put it in. and it > already is turning out so good. > > How long did everyone cook this? It's only been a few hours here and I > don't think I'm going to make it even CLOSE to ten hours before we eat > it! lol > > cherrie > > > On Sat, 20 Nov 2004 20:55:39 -0500, Jenni Billings > <jenni wrote: > > > > I had some tvp chunks that i had put in my spaghetti sauce... I was > > worried when I first added it to the stew, because after an hour or > two > > it still tasted tomatoey... but when the whole stew was done it was > > yummmy.. > > > > I soaked it in water before adding it to the maranara.. > > > > just until it was softer.. > > =) > > > > On Saturday, November 20, 2004, at 07:51 PM, glitterophelia wrote: > > > > > > > > did you reconstitute it first? the tvp I mean. > > > > > > Cherrie > > > > > > , Jenni Billings > > > <jenni@b...> wrote: > > > > add the tvp,... it will soak up that flavor and be yummy > > > > > > > > and it was great w/ the lentils added too! =) > > > > > > > > > > > > On Saturday, November 20, 2004, at 07:40 PM, glitterophelia > wrote: > > > > > > > > > > > > > > This just finally drove me crazy!!! haha. I am making this stew > > > now > > > > > and it smells SOOOOO good. I don't have any tempeh, though, or > > > any > > > > > made seitan, so I'm not sure what to do as far as a meat > > > replacement > > > > > goes. I have plain tvp and plain tofu, but since they aren't > > > > > flavored, I don't think they'd really add much to the stew. > > > > > > > > > > hrm... > > > > > > > > > > what to do?? > > > > > > > > > > How long has everyone been cooking this? it smells so great I > > > doubt > > > > > I'll be able to last ten hours haha > > > > > > > > > > Cherrie > > > > > > > > > > , patienceA > > > wrote: > > > > > > > > > > > > > > > > > > This is a 'tried and true' recipe that I have been making for > > > many > > > > > > years. It really is delicious, and perfect for this > season.... > > > > > > > > > > > > Easy Crock-Pot Winter Stew: > > > > > > > > > > > > 4 potatoes, peeled and cut in large bite-sized chunks > > > > > > 4 carrots, scrubbed and cut in bite-sized slices > > > > > > 8 ounces tempeh or seitan, cut in bite-sized chunks > > > > > > 3 small or 1 large leek, washed, trimmed and thinly sized (I > > > rarely > > > > > > have leeks sitting around -- I just use chopped onion) > > > > > > 3 cloves garlic, minced > > > > > > 1 cup tomato sauce > > > > > > 1/4 cup natural-style peanut, almond, or cashew butter > > > > > > 2 T tamari, or soy sauce > > > > > > 1/2 tsp powdered ginger > > > > > > 1 cup water or broth (I always save and freeze the broth from > > > > > cooking > > > > > > beans, etc for these purposes -- but water will work as well) > > > > > > > > > > > > 1) In a good-sized skillet, heat up a small amount of olive > oil > > > and > > > > > > give the chopped onion a little saute. Add the minced garlic > and > > > > > saute > > > > > > that a little too. Add the potato and carrot and swirl that > > > around a > > > > > > bit in there as well. Dump it all in the crockpot, along with > > > the > > > > > > tempeh or seitan chunks. > > > > > > > > > > > > 2)Whisk together remaining ingredients and pour over the > > > veggies in > > > > > pot. > > > > > > > > > > > > 3)Cover and cook on low for 10 to 12 hours (more or less. > > > Probably > > > > > > less). Serve hot with a crusty loaf. Enjoy...! > > > > > > > > > > > > > > > > > > > > > > > > <image.tiff> > > > > > > > > > > > > > > <image.tiff> > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 21, 2004 Report Share Posted November 21, 2004 haha, yeah, the whole family ate some! we loved it. (my bf has no clue that there is peanut butter in it. he hates peanut butter, but he sure LOVED that stew!) cherrie On Sat, 20 Nov 2004 23:57:32 -0500, Jenni Billings <jenni wrote: > > You could always turn it on high to eat it a little sooner... tough I'm > sure by now you've already had a bowl or two?? > > how was it?? > =) > jenni > > > On Saturday, November 20, 2004, at 08:59 PM, glitterophelia wrote: > > > okay, I reconstituted the " ground " kind of tvp, and put it in. and it > > already is turning out so good. > > > > How long did everyone cook this? It's only been a few hours here and I > > don't think I'm going to make it even CLOSE to ten hours before we eat > > it! lol > > > > cherrie > > > > > > On Sat, 20 Nov 2004 20:55:39 -0500, Jenni Billings > > <jenni wrote: > > > > > > I had some tvp chunks that i had put in my spaghetti sauce... I was > > > worried when I first added it to the stew, because after an hour or > > two > > > it still tasted tomatoey... but when the whole stew was done it was > > > yummmy.. > > > > > > I soaked it in water before adding it to the maranara.. > > > > > > just until it was softer.. > > > =) > > > > > > On Saturday, November 20, 2004, at 07:51 PM, glitterophelia wrote: > > > > > > > > > > > did you reconstitute it first? the tvp I mean. > > > > > > > > Cherrie > > > > > > > > , Jenni Billings > > > > <jenni@b...> wrote: > > > > > add the tvp,... it will soak up that flavor and be yummy > > > > > > > > > > and it was great w/ the lentils added too! =) > > > > > > > > > > > > > > > On Saturday, November 20, 2004, at 07:40 PM, glitterophelia > > wrote: > > > > > > > > > > > > > > > > > This just finally drove me crazy!!! haha. I am making this stew > > > > now > > > > > > and it smells SOOOOO good. I don't have any tempeh, though, or > > > > any > > > > > > made seitan, so I'm not sure what to do as far as a meat > > > > replacement > > > > > > goes. I have plain tvp and plain tofu, but since they aren't > > > > > > flavored, I don't think they'd really add much to the stew. > > > > > > > > > > > > hrm... > > > > > > > > > > > > what to do?? > > > > > > > > > > > > How long has everyone been cooking this? it smells so great I > > > > doubt > > > > > > I'll be able to last ten hours haha > > > > > > > > > > > > Cherrie > > > > > > > > > > > > , patienceA > > > > wrote: > > > > > > > > > > > > > > > > > > > > > This is a 'tried and true' recipe that I have been making for > > > > many > > > > > > > years. It really is delicious, and perfect for this > > season.... > > > > > > > > > > > > > > Easy Crock-Pot Winter Stew: > > > > > > > > > > > > > > 4 potatoes, peeled and cut in large bite-sized chunks > > > > > > > 4 carrots, scrubbed and cut in bite-sized slices > > > > > > > 8 ounces tempeh or seitan, cut in bite-sized chunks > > > > > > > 3 small or 1 large leek, washed, trimmed and thinly sized (I > > > > rarely > > > > > > > have leeks sitting around -- I just use chopped onion) > > > > > > > 3 cloves garlic, minced > > > > > > > 1 cup tomato sauce > > > > > > > 1/4 cup natural-style peanut, almond, or cashew butter > > > > > > > 2 T tamari, or soy sauce > > > > > > > 1/2 tsp powdered ginger > > > > > > > 1 cup water or broth (I always save and freeze the broth from > > > > > > cooking > > > > > > > beans, etc for these purposes -- but water will work as well) > > > > > > > > > > > > > > 1) In a good-sized skillet, heat up a small amount of olive > > oil > > > > and > > > > > > > give the chopped onion a little saute. Add the minced garlic > > and > > > > > > saute > > > > > > > that a little too. Add the potato and carrot and swirl that > > > > around a > > > > > > > bit in there as well. Dump it all in the crockpot, along with > > > > the > > > > > > > tempeh or seitan chunks. > > > > > > > > > > > > > > 2)Whisk together remaining ingredients and pour over the > > > > veggies in > > > > > > pot. > > > > > > > > > > > > > > 3)Cover and cook on low for 10 to 12 hours (more or less. > > > > Probably > > > > > > > less). Serve hot with a crusty loaf. Enjoy...! > > > > > > > > > > > > > > > > > > > > > > > > > > > > > <image.tiff> > > > > > > > > > > > > > > > > > <image.tiff> > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 21, 2004 Report Share Posted November 21, 2004 I can't seem to find tempeh or seitan on my side of town, so the first time I made the stew, I used extra firm tofu, frozen, thawed, and pressed a bit. If you haven't tried freezing tofu, it's a neat trick; it makes it a bit spongier and chewier. The tofu was okay in the stew, but a bit soft; maybe not ideal for stew. Last night I made the stew again, but this time put about 1/4 cup granular TVP in and added about an extra cup of broth. I also added about 1 Tbl. dry (plain, uncooked) tapioca. And I put in some sliced mushrooms about an hour before the stew was done. It came out great-- the tapioca plus the extra broth smoothed out the sauce just like I thought it would. And the TVP and mushrooms added just the right chewy texture. I didn't reconstitute the TVP first; I figured the extra broth in the stew would take care of it. By the way, this recipe doesn't take well to being overcooked. I scorched it a bit the first time, and it had a bit of a bitter undertone. I'm going to try my " smartpart " timer the next time I cook the stew on a weekday. I also want to try soy " peanut butter " in the sauce. I'm allergic to tree nuts (cashews, almonds, everything) and so I've been using peanut butter, but I'd like an alternative I'd feel comfortable bringing to a potluck. I would not want to surprise someone who has a peanut allergy. (I'm fussy about this because of *my* allergies.) Thanks again for the recipe! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 21, 2004 Report Share Posted November 21, 2004 great ideas! I did have tofu to use, but was definitely worried it'd get soggy. I'm glad I didn't use it, now. let us know how soy nut butter works! Cherrie On Sun, 21 Nov 2004 20:30:47 -0000, msbauju <msbauju wrote: > > > I can't seem to find tempeh or seitan on my side of town, so the > first time I made the stew, I used extra firm tofu, frozen, thawed, > and pressed a bit. If you haven't tried freezing tofu, it's a neat > trick; it makes it a bit spongier and chewier. > > The tofu was okay in the stew, but a bit soft; maybe not ideal for > stew. > > Last night I made the stew again, but this time put about 1/4 cup > granular TVP in and added about an extra cup of broth. I also added > about 1 Tbl. dry (plain, uncooked) tapioca. And I put in some sliced > mushrooms about an hour before the stew was done. It came out great-- > the tapioca plus the extra broth smoothed out the sauce just like I > thought it would. And the TVP and mushrooms added just the right > chewy texture. I didn't reconstitute the TVP first; I figured the > extra broth in the stew would take care of it. > > By the way, this recipe doesn't take well to being overcooked. I > scorched it a bit the first time, and it had a bit of a bitter > undertone. I'm going to try my " smartpart " timer the next time I > cook the stew on a weekday. > > I also want to try soy " peanut butter " in the sauce. I'm allergic to > tree nuts (cashews, almonds, everything) and so I've been using > peanut butter, but I'd like an alternative I'd feel comfortable > bringing to a potluck. I would not want to surprise someone who has > a peanut allergy. (I'm fussy about this because of *my* allergies.) > > Thanks again for the recipe! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 17, 2005 Report Share Posted January 17, 2005 I put this recipe together on high in my crockpot. I am using rutabagas instead of potatoes. I am using tempeh though and braggs amino acids. It smells good but since I am cooking it on high will it be done by 7pm tonight? I started at 11am. Kathryn , patienceA wrote: > > > This is a 'tried and true' recipe that I have been making for many > years. It really is delicious, and perfect for this season.... > > Easy Crock-Pot Winter Stew: > > 4 potatoes, peeled and cut in large bite-sized chunks > 4 carrots, scrubbed and cut in bite-sized slices > 8 ounces tempeh or seitan, cut in bite-sized chunks > 3 small or 1 large leek, washed, trimmed and thinly sized (I rarely > have leeks sitting around -- I just use chopped onion) > 3 cloves garlic, minced > 1 cup tomato sauce > 1/4 cup natural-style peanut, almond, or cashew butter > 2 T tamari, or soy sauce > 1/2 tsp powdered ginger > 1 cup water or broth (I always save and freeze the broth from cooking > beans, etc for these purposes -- but water will work as well) > > 1) In a good-sized skillet, heat up a small amount of olive oil and > give the chopped onion a little saute. Add the minced garlic and saute > that a little too. Add the potato and carrot and swirl that around a > bit in there as well. Dump it all in the crockpot, along with the > tempeh or seitan chunks. > > 2)Whisk together remaining ingredients and pour over the veggies in pot. > > 3)Cover and cook on low for 10 to 12 hours (more or less. Probably > less). Serve hot with a crusty loaf. Enjoy...! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 18, 2005 Report Share Posted January 18, 2005 Mmm, rutabagas ....! I made the stew last week myself, substituting parsnip for the carrots (plus, I used soynut butter in it for the first time, as someone here suggested -- we all really liked it....). And yes, I do think it's safe to assume it will be done if you are cooking at a 'high' setting.... - Miss ann thrope Monday, January 17, 2005 1:33 PM Re: Easy Crockpost Winter Stew I put this recipe together on high in my crockpot. I am using rutabagas instead of potatoes. I am using tempeh though and braggs amino acids. It smells good but since I am cooking it on high will it be done by 7pm tonight? I started at 11am. Kathryn , patienceA wrote: > > > This is a 'tried and true' recipe that I have been making for many > years. It really is delicious, and perfect for this season.... > > Easy Crock-Pot Winter Stew: > > 4 potatoes, peeled and cut in large bite-sized chunks > 4 carrots, scrubbed and cut in bite-sized slices > 8 ounces tempeh or seitan, cut in bite-sized chunks > 3 small or 1 large leek, washed, trimmed and thinly sized (I rarely > have leeks sitting around -- I just use chopped onion) > 3 cloves garlic, minced > 1 cup tomato sauce > 1/4 cup natural-style peanut, almond, or cashew butter > 2 T tamari, or soy sauce > 1/2 tsp powdered ginger > 1 cup water or broth (I always save and freeze the broth from cooking > beans, etc for these purposes -- but water will work as well) > > 1) In a good-sized skillet, heat up a small amount of olive oil and > give the chopped onion a little saute. Add the minced garlic and saute > that a little too. Add the potato and carrot and swirl that around a > bit in there as well. Dump it all in the crockpot, along with the > tempeh or seitan chunks. > > 2)Whisk together remaining ingredients and pour over the veggies in pot. > > 3)Cover and cook on low for 10 to 12 hours (more or less. Probably > less). Serve hot with a crusty loaf. Enjoy...! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 18, 2005 Report Share Posted January 18, 2005 I'm sure it will be done! Mine didn't take that long. Cherrie On Mon, 17 Jan 2005 19:33:39 -0000, Miss ann thrope <armedmom wrote: > > > I put this recipe together on high in my crockpot. I am using rutabagas > instead of > potatoes. I am using tempeh though and braggs amino acids. It smells good > but since I > am cooking it on high will it be done by 7pm tonight? I started at 11am. > Kathryn > > > , patienceA wrote: > > > > > > This is a 'tried and true' recipe that I have been making for many > > years. It really is delicious, and perfect for this season.... > > > > Easy Crock-Pot Winter Stew: > > > > 4 potatoes, peeled and cut in large bite-sized chunks > > 4 carrots, scrubbed and cut in bite-sized slices > > 8 ounces tempeh or seitan, cut in bite-sized chunks > > 3 small or 1 large leek, washed, trimmed and thinly sized (I rarely > > have leeks sitting around -- I just use chopped onion) > > 3 cloves garlic, minced > > 1 cup tomato sauce > > 1/4 cup natural-style peanut, almond, or cashew butter > > 2 T tamari, or soy sauce > > 1/2 tsp powdered ginger > > 1 cup water or broth (I always save and freeze the broth from cooking > > beans, etc for these purposes -- but water will work as well) > > > > 1) In a good-sized skillet, heat up a small amount of olive oil and > > give the chopped onion a little saute. Add the minced garlic and saute > > that a little too. Add the potato and carrot and swirl that around a > > bit in there as well. Dump it all in the crockpot, along with the > > tempeh or seitan chunks. > > > > 2)Whisk together remaining ingredients and pour over the veggies in pot. > > > > 3)Cover and cook on low for 10 to 12 hours (more or less. Probably > > less). Serve hot with a crusty loaf. Enjoy...! > ________________________________ > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 23, 2005 Report Share Posted January 23, 2005 I have been tinkering with the winter stew recipe; here's what it looks like now. I'm using " Better than Bullion " vegetable broth paste; it's not bad. All the cubes I've tried have been *awful*, but the paste is pretty good. I have one of those monster crockpots and so have doubled the original recipe. Be sure to cut down the amounts if you have a normal-sized crockpot. Crockpot Winter Stew II (for a HUGE crockpot) 4 cups coarsely chopped onion a little olive oil 6-8 cloves garlic, pressed 1 Tbl. salt (or less) 4 cups veg. broth or 4 cups water + 1 Tbl. veg. broth paste 1 cup tomato sauce 1 Tbl. gravy coloring (caramel color), optional 2 Tbl. soy sauce 2 Tbl. vegetarian worchestershire sauce 1/2 cup soynut butter 1/2 tsp. powdered ginger about 5 cups coarsely cubed, peeled carrots about eight potatoes, peeled and cut into chunks (may leave the peels on for red potatoes) 1/4 cup dry, quick-cooking plain tapioca powder 1/2 pound mushrooms, sliced 1/3 cup TVP, optional Place carrots and potatoes in crockpot; sprinkle with tapioca powder. Sautee the onions in olive oil with some salt until the onions are golden. Add garlic and stir until garlic is cooked. Remove from heat; add other sauce ingredients. Blend with an immersion blender until relatively smooth. Pour over vegetables in crockpot. Cook on high for about 5 hours or low for about 8 hours, until vegetables are tender. If you cook this on high, you'll need to stir it to prevent sticking and scorching. Add mushrooms and TVP about 1/2 hour before serving. Halve recipe for a smaller crockpot. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 25, 2005 Report Share Posted October 25, 2005 It's getting cool here, and so it must be time for Easy Crockpot Winter Stew! Patience posted her inspirational version last Nov.; here's my current version: Crockpot Winter Stew 1 onion; chopped 8 red potatoes; cut in chunks 8 carrots; peeled and sliced 2 turnips, peeled and cubed 1 large rutabaga, peeled and cubed 1 lb. green beans, trimmed mushrooms, whole or halved; maybe eight ounces 6-8 cloves garlic, peeled 1 c. tomato sauce 1/2 c. soy " peanut butter " 1/2 tsp powdered ginger 4 Tbls Bragg's liquid aminos (maybe less) 2 tsp salt 1 qt. veg broth sprinkle pepper a little olive oil Saute onions in olive oil. Deglaze pan with a little broth. Combine onion/broth mixture, garlic, tomato sauce, ginger, salt, liquid aminos and soy spread in a blender and whir until smooth. Place vegetables in a very large crockpot. Pour blended mixture and remaining broth over the vegetables. Cook on high for five hours until done. Or low for longer. Notes: I used a tablespoon of salt; that's a little too much. I also think I'll cut the Braggs back to 3 Tbls. I may substitute a sweet potato for some of the red potatoes. , patienceA wrote: > > This is a 'tried and true' recipe that I have been making for many > years. It really is delicious, and perfect for this season.... > > Easy Crock-Pot Winter Stew: > > 4 potatoes, peeled and cut in large bite-sized chunks > 4 carrots, scrubbed and cut in bite-sized slices > 8 ounces tempeh or seitan, cut in bite-sized chunks > 3 small or 1 large leek, washed, trimmed and thinly sized (I rarely > have leeks sitting around -- I just use chopped onion) > 3 cloves garlic, minced > 1 cup tomato sauce > 1/4 cup natural-style peanut, almond, or cashew butter > 2 T tamari, or soy sauce > 1/2 tsp powdered ginger > 1 cup water or broth (I always save and freeze the broth from cooking > beans, etc for these purposes -- but water will work as well) > > 1) In a good-sized skillet, heat up a small amount of olive oil and > give the chopped onion a little saute. Add the minced garlic and saute > that a little too. Add the potato and carrot and swirl that around a > bit in there as well. Dump it all in the crockpot, along with the > tempeh or seitan chunks. > > 2)Whisk together remaining ingredients and pour over the veggies in pot. > > 3)Cover and cook on low for 10 to 12 hours (more or less. Probably > less). Serve hot with a crusty loaf. Enjoy...! > Quote Link to comment Share on other sites More sharing options...
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