Root vegetables - Winter Vegetable Stew with Tahini xp

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Winter Vegetable Stew with Tahini

Adapted fairly heavily from a recipe posted on the VegFood mailing list,

originally from the New Recipes From Moosewood Restaurant cookbook. Those big

mushrooms that get wonderfully chewy when cooked are rather nice in this. If

you can't get the firm cotton-style (ie, not silken " slimy " ) tofu then I'd

suggest using potatoes instead, as the softer tofu wouldn't really go with

the other ingredients. A bit of cider (the alcoholic kind!) would probably be

nice as part of the liquid, but I haven't tried this yet.

 

Serves 3

 

250g (9oz) firm cotton-style tofu

1 medium onion, chopped

oil for sauteeing

3-6 cloves garlic, pressed or very finely chopped

150g (5oz) large firm mushrooms, cut into large chunks

1 small carrot (100g, 4oz), peeled and cut into chunks or thick half-moons

1 small parsnip (150g, 5oz), peeled and cut into chunks

1/3 small swede (rutabaga) (125g, 4oz), peeled and cut into chunks

1 tsp paprika

sprinkle of chilli powder to taste

light vegetable stock (can make with stock cubes - I use Marigold powder)

2 Tbsp dark miso

4 Tbsp tahini

Cut the tofu into about 16 large cubes. Dry-fry in a non-stick frying pan

until just lightly browned on most sides (don't stirfry it; leave it sitting

over a medium heat until browned, then flip it over). Set aside.

 

Saute the onions in a little oil until quite soft. Add the garlic and

mushrooms, saute 5 minutes; add the carrot, saute 5 minutes; add the parsnip,

swede, chilli powder and paprika, and mix well. Stir and cook for another

minute or so, then add enough stock to half-cover the vegetables. Cover,

reduce heat, and simmer for 15 minutes.

 

Add the tofu cubes and simmer for another 10 minutes to let the flavours soak

in, with the lid on if you don't have too much liquid left, and with it off

if you do. Meanwhile, mix the miso and tahini in a bowl with enough hot water

to form a thick paste, adding the water a little at a time (it takes more

water than you think).

 

Once the vegetables are softened to your liking, and the flavours in the pan

have mingled nicely, stir in the miso-tahini mixture and heat through. Serve

with rice, couscous or crusty bread

 

<A

HREF= " http://www.ox.compsoc.org.uk/~kake/cookery/recipes/winter-vegetable-tahi

 

ni-stew.html " >Winter Vegetable Stew with Tahini : Kate's Cookery Site</A>