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Vegetable Stew

What you need: 

1 small eggplant
1/2 butternut squash (or pumkin for the Aussies on the list!)
1 medium potato
1 each red and green bell pepper (capsicum)
heaping huge spoonful (according to taste) cooked onions*
1 can tomatoes and juice
splash red wine
splash balsamic vinegar
veggie stock cube
few cloves crushed garlic
1 teaspoon turmeric
1 teaspoon ginger, grated
1 teaspoon cumin
1 teaspoon chili powder

What you do: 

Cut up the veggies into chunks of roughly the same size, and cook over medium high heat in a non-stick skillet (no need to spray!)
I tossed everything around in the skillet for a while, then chucked it into a casserole dish in the oven on medium-ish heat for 45 minutes while we went out for our pre-dinner walk. You can adjust the seasonings to your own taste.
I served this over rice steamed with a small handful of sultanas (golden raisins), and it was delicious.
*About the onions. I think onions make anything taste a little more delicious, so as often as I need to, I get a couple of pounds (a kilo) of onions, slice them up in the food processor, put them into the non-stick skillet with just a little veggie stock (adding more as needed to stop sticking) over a medium heat, not stirring too often, for about an hour. After a while, they do stick a bit, and that's a great time to splash in a little vegan red wine or balsamic vinegar to deglaze the pan. Then let them cook a little longer, until they have a beautiful caramel color and delicious, rich aroma. I keep them stored in the fridge and add them to anything and everything. Theres nothing like them on a veggie pizza to make you forget they don't make ff cheese in Australia (yet)

Preparation Time: 
Cooking Time: 
Servings: 
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SO HOW'D IT GO?

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