Guest guest Posted March 17, 2006 Report Share Posted March 17, 2006 i must have missed seeing this recipe post. i went to our files: Stews/ And i didn't find it there yet, so can you tell me what the post number is, please? Sounds wonderful. Ta' me' buioch diot as do chunamh! [ I'm grateful to you for your help! *in Irish*] ~ pt ~ " Oh, Paddy, dear, an' did ye hear the news that's goin' round? The shamrock is forbid by law to grow on Irish ground! No more St. Patrick's Day we'll keep, his colour can't be seen, For there's a cruel law agin' the Wearin' o' the green " Author Unknown ~~~*~~~*~~~> , " Amy " <sandpiperhiker wrote: > > > Thank you for the vegan recipe. I've placed it into my newly > > created " try recipes " folder. This one is next. I tell ya, replace > > those pintos with a dal and this thing looks like an Indian dish. > > Yum. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 17, 2006 Report Share Posted March 17, 2006 , " ~ PT ~ " <patchouli_troll wrote: > > i must have missed seeing this recipe post. > i went to our files: > Stews/ > And i didn't find it there yet, so can you tell me what > the post number is, please? Sounds wonderful. > Ta' me' buioch diot as do chunamh! > [ I'm grateful to you for your help! *in Irish*] Sorry - my bad -I forgot to put RECIPE in the subject line. It's message 28857, but I'll paste it below. Shawn, you have to try this stew! You will love it, you chilihead. Just skip the chipotle cream garnish (or make it with pureed soft silken tofu or soy-sour cream), and it will be vegan; the main part already is. I'm a chili-wuss and use 1 small chipotle-in-adobo instead of the ones she calls for (also, I don't have those)... so try it with hers and try it with chipotles. It's awesome! One note - be sure not to overcook the squash - it's amazing when the tenderness of the squash is just right. Santa Fe Stew (from Mollie Katzen's Vegetable Heaven) 2 tbsp olive oil 3 c chopped onion 2 tsp salt 2 tsp cumin seeds {{I use ground & it's fine.}} 1/2 tsp cinnamon 4 to 5 tbsp garlic, minced 2 medium-sized Anaheim chilies, minced 2 medium-sized Poblano chilies, minced 2 tbsp chile powder 2 c water 1 medium-size (2 #)butternut squash, peeled, seeded & chopped (~5 cups) 4 to 5 tbsp lime juice, (possibly more, to taste) {{I use lots!}} 1 1/2 to 3 c cooked pinto beans {{I love Anasazi beans in this stew}} Optional toppings sour cream or Chipotle Cream (recipe follows), lightly toasted pepitas, minced fresh cilantro or parsley Heat the oil in a large deep skillet or Dutch oven. Add the onion, 1 tsp of salt, cumin, and cinnamon. Cook over very low heat until the onion is soft (about 10 minutes), stirring frequently. Stir in the garlic, chiles, and chile powder. Cover, and cook for about 5 minutes over medium-low heat. Add the water, cover, and cook another 15 minutes. Stir in the squash, the remaining teaspoon of salt, and the lime juice. Cover, and cook over low heat for 15 minutes longer, or until the squash is perfectly tender, but not mushy. {{Time depends how small you chop!}} Gently stir in the beans, cover, and cook for only about 5 more minutes. {{Since I usually cook beans just for this, they're already hot and I add them in with the squash.}} Taste to see if it needs more lime juice. Serve hot, topped with a little sour cream or Chipotle Cream, a generous sprinkling of lightly toasted pepitas, and a little bit of minced cilantro or parsley, if desired. Yield: 4 to 6 servings ********************** Chipotle Cream Whisk together 1 c sour cream or yogurt (or a combination) with 1/2 to 1 tsp finely minced chipotle chiles. Serve on any egg dish, beans, rice, cornmeal dishes, corn cakes, fried green tomatoes... Quote Link to comment Share on other sites More sharing options...
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