Estradastew
2 teaspoons olive oil
1 medium onion, chopped
2 1/2 cups good vegetable stock (I make my own)
1 large sweet potato, peeled and cut into 1/2 inch dice
1 15 oz can black beans
1 14.5 can of Rotel (diced tomatoes and green chilies)
2 tablespoons 807]cornstarch
salt and pepper to taste
1/2 package of Soyrizo (the only brand I know of is Melissa’s)
cooked rice or French bread
I made this stew for a band from Santa Cruz, CA. Those guys raved over the stew, so I named it after them.
in a soup pot, saute the onion in the olive oil till it softens slightly, about 3 minutes.
Next add veggie stock and sweet potato. Bring to a boil then lower the heat to a simmer. Loosly cover and cook till sweet potato is tender, about 12 minutes.
Drain a little bit of the juice from the Rotel and reserve in a small dish. Add the beans and tomatoes to the pot. Return the stew to a gentle boil.
Mix the cornstarch with the reserved liquid and mix in with the stew.
Add salt and pepper to your liking.
Last, add the Soyrizo. I brown mine separately in a skillet but I don't think you really have to.
Serve over rice or French bread.
Wondering what to do with the other half package of Soyrizo? It is scrum-diddly-umptuous mixed in with a good tofu scramble for breakfast burritos!!!!
SO HOW'D IT GO?
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