[net.veg] Fabulous Vegetable Stew

schwager@uiucdcs.UUCP (08/10/84)

#N:uiucdcs:43200007:000:2264
uiucdcs!schwager    Aug  9 17:54:00 1984

.
Can anything this non-decadent be this good?  Well, if the rave reviews
from the folks that have eaten it are any gauge, then it can.  This stew 
is fantastic!  And I don't even like eggplant.  You've got to try it
to believe it.  The thing I like about it is that unlike many casserole
type dishes, this one is almost completely vegetables- there's little added
fats or sugars.  So, without further ado, and (almost) straight out of
Moosewood Cookbook (reprinted here, by the way, without permission-
is that something we must be acutely aware of here on the net?), is the
fabulous Vegetable Stew:

*******

40 minutes [takes me 1.5 hours -ed]	6 servings [figure on 4 servings. -ed]

	2 medium onions, sliced
	3 cloves crushed garlic
	2 medium potatoes- in small chunks [you can double this for an even
					    larger pot of stew -ed]
	3 carrots, sliced
	2 stalks celery, sliced
	1 eggplant, diced
	2 medium-small zucchini, in chunks
	1 stalk fresh broccoli, sliced
	3 fresh tomatoes, diced
	1/4 lb. sliced mushrooms
	3 tbs. tomato paste
	3 tbs. molasses
	1 tsp. dill weed
	1/2 cup burgundy	[red cooking wine -ed]
	salt and pepper
	butter for saute	[yipes! butter!? I use veg. oil with good 
				and lower fat results -ed]

	In a stew pot, begin sauteing onions, garlic, potatoes and eggplant
in butter [or oil].  Salt and pepper lightly.  When potatoes begin to get
tender, add celery, broccoli and carrots, along with burgundy.  Steam until 
all vegetables begin to be tender, then add zucchini, tomato paste, mushrooms,
molasses and dill.  Cover and simmer over low heat about 20 minutes.  Correct
seasoning.

			Serve piping hot, topped
			  with sour cream and 
			 fresh-chopped parsley

**********

You might have noticed that Mollie Katzen (the author) forgot to tell us
when to add tomatoes.  I put them in along with the celery et al.  This
aids in steaming all of the stuff.  If you try this recipe, tell me what
you think of it.  I think the combination of the burgundy, molasses, dill,
and eggplant makes for a most interesting flavor combination.  
-mike schwager	(...ihnp4!uiucdcs!schwager)

P.S. I've found that many of the amounts of vegetables can be varied.
I usually put in extra broccoli and mushrooms, if my paycheck is big
enough :-).  

leimkuhl@uiucdcsb.UUCP (08/27/84)

#R:uiucdcs:43200007:uiucdcsb:25500015:000:253
uiucdcsb!leimkuhl    Aug 27 12:14:00 1984



I've personally experienced the above vegetarian stew and can attest to
its thoroughly edible nature.

One key to making this a success is to follow Mike's technique of throwing
"anything that's green and doesn't move" into the stew.

-Ben Leimkuhler