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