I suppose I’ve been in an carnivorous mood lately, as it’s getting wetter, colder, and Christmassy-er I thought I would try and get back on track and make a stew that’s not so heavy, but gives you the same satisfaction in this cold wintery weather. I can’t believe it’s Christmas in 10 days! Where has the time gone? Eeek! I have to bake bake bake, and wrap presents, and finish making presents (it’s a surprise so I can’t divulge that info) and what else? Pack! I’m leaving to go to Toronto by Boxing day, and I’m super duper excited! It’ll be so much colder in Toronto, than it is here…but… I get to see my Toronto friends again!
Do you what this means? I will soon do a “Where to Shop for Groceries in Toronto” post, and have time to catch up on my archive of recipes that I have yet to put up… restaurant reviews that I haven’t posted yet AND I get to use my friend’s brand new toys! (New Food Processor, and Knife…yay!)
I will possibly be making this at work as a featured stew, as proven by the success last week with my Beef Stew with Tarragon, Sage and Thyme (a huge pot of it went in a matter of a few hours) I thought I would appeal to the general public to try and make a stew that’s vegan and healthy during this time of indulgent gluttony. While you eat the shortbread cookies, marzipan filled Stollen, Sugar Plums, Fruit Cake, Mounds of Chocolate, and Gingerbread cookies (it’s inevitable… if it’s there you HAVE to eat it) …you can come home, make this pot of stew that takes less than 30 minutes to make and feel good that you’ve had something good for you.
I made this as a fully vegan (dairy, egg + meat free) dish but you can choose to thicken with cream or milk if you wish. It really doesn’t need it though. (I just had some toast with melted cheese on it because I wanted to. If you’re strictly vegan… maybe spread a little margarine on the toast!)
Ingredients:
- 1 Onion, Diced
- 1 Celery Stick, Diced
- 2 Carrots, Diced
- 4-10 White Mushroom, sliced
- 1 –2 lbs of Fresh Shitake Mushrooms
- Palm sized portion of Fresh Fennel Bulb
- Sprig of Rosemary, chopped
- 4 Cloves of Garlic, Chopped
- 1 Vegan Bullion Cube (reduced sodium)
- 1 tsp Ground Sage
- 1 tsp Savoury Herb Blend
- 1 tsp Dijon Mustard (optional)
- 4-5 Yukon Gold Potatoes
- 2 Tbsp Corn Starch
- 6 Cups of Boiling Water or Vegetable Stock
- 1 –2 tsp Salt
- 1-2 tsp Black Pepper
- 2 Tbsp of Olive Oil
- 2 Tbsp of Vegan Margarine
1. Heat up Olive oil in a large pot on medium high heat.
2. Dice and Onion and add to the pot when it’s heated up.
3. Add a Table spoon or two of Vegan Margarine to help the olive oil from burning and to help sauté the onions.
4. Dice a celery stick and some carrots and add it to the pot.
5. Wash then Slice all the mushrooms and add.
6. Chop and dice a Fennel Bulb (half the size of your fist approximately)
7. Chop and Add Garlic (Add herbs now for a stronger flavour, add it later to be more mellow)
8. Add boiling water or Boiling Vegetable Stock (omit bullion cube if using veg. stock). Add bullion cube. Crush it with your fingers while you’re adding it in.
9. Chop up Rosemary and add Savoury herbs and Sage.
10. Add 1 tsp of Dijon Mustard (optional)
11. Dice the potatoes, and add it in the soup. The soup is basically done whenever the potatoes are done.
12. Add more water, enough to cover potatoes. Salt and Pepper to Taste. Cover and bring to a rapid boil.
13. After about 5 minutes, test a potato. If it’s done, whisk together the corn starch and a little broth from the soup and strain it back into the pot to thicken. Dump the corn starch mixture into a fine sieve and with a spoon, push the mixture through to keep out lumps. You will immediately notice a difference. It will go from a watery soup to a thick stew like consistency. Ladle this out and enjoy with some toast, or bread, or whatever.
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