Easy Crockpot Winter Stew

[Guest guest]

, " msbauju "

<msbauju> wrote:

> 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.)

 

I tried the soy " peanut butter " last weekend in the crockpot stew.

It worked very well; I think I like it even better than regular

peanut butter, because it doesn't give the stew that distinct

peanutty taste.

 

Also, granulated TVP has a better texture if you add it about 15

minutes before serving.

 

Experiments, experiments :-)

I rarely make things exactly the same way......

[Guest guest]

I made this on Monday when my head was all stuffed up by a cold.

It tasted fine then, but now that I've cleared up, it's waaaay

too salty.

Use less salt (unless you're too stuffed up to taste anything.)

 

, " msbauju "

<msbauju> wrote:

>

>

> 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...!

> >

>