mccartney summer stew

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* Exported from MasterCook *

 

Summer Stew with Vegetables (McCartney)

 

Recipe By : LINDA'S KITCHEN by Linda McCartney (1995)

Serving Size : 4 Preparation Time :0:45

Categories : Eat-Lf Mailing List Vegetables

Classified *Mccartney

*Sorted

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 large onion -- sliced

1 clove garlic -- sliced

2 tablespoons olive oil -- or less

3 ounces turnip -- cubed

6 ounces baby carrots -- sliced

(about 1-1/2-cups)

6 ounces new potatoes -- washed and diced

(about 1-1/4-cups)

6 ounces cauliflower florets

(about 2-cups)

8 ounces zucchini -- sliced

(about 2-cups)

2 1/2 cups vegetable stock -- full-flavored

2 tablespoons cornstarch -- heaping

3 tablespoons water

16 ounces canned tomatoes -- crushed with juice

3 tablespoons chopped fresh parsley

fresh herbs -- to taste

salt and pepper

***OPTIONAL***

vegetable cooking spray -- (or up to 3-Tbs oil)

1/2 pound vegetarian steak -- chunks

 

Pantry and preps: Cut one young turnip (2 to 3 ounces). Get young zucchini and

slice them lengthwise. Dissolve cornstarch in water. HERBS: thyme, tarragon or

a mixture. Veg Steak: wheat gluten or Seitan; or similar product that resembles

beef-cubes when browned; or use beans.

 

In large pan, soften onion and garlic in oil, covered, over low heat. Then add

the vegetables and brown 5-6 minutes, stirring and turning. Gradually add stock,

stirring and bring to a foil, then stir in the cornstarch and water mixture.

Add the tomatoes with their juice and stir well. Add the herbs, plus any spices

you like. Season with the salt and pepper. Turn the heat down and cover the pan

tightly. Simmer gently about 20 to 25 minutes. Stirr occasionally and add a

litle water if needed.

 

Meanwhile, brown the seitan cubes in a skillet. Takes about 3 minutes to brown

1/2-inch chunks. Add to the stew, gently, and simmer 10 minutes. Serve.

 

PAT'S NOTE: Skip the seitan and add red kidney beans.

 

LINDA'S KITCHEN by Linda McCartney (1995)

 

 

342 cals: 29% fat (11.2g); 20.8% protein (18.1g); 50.3% carbs.

 

 

 

 

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Nutr. Assoc. : 32814 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

 

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