This is my idea of easy and delicious simple food and you don’t have to wait until vegetarians come to dinner to make a vegetable stew.Vegetable Stew
Ingredients:
2 medium Carrots
1 medium Zucchini
1 cup Cauliflower
1 large Onion
2 pieces Kale or a few pieces of Swiss Chard
3 – 7 cloves Garlic, sliced (optional)
2 Tbsp Almond oil
1 tsp Basil
1 tsp Marjoram
2 Tbsp Tamari or Braggs
Black Pepper to taste
2 cups Water
Directions:
- Remove skins from onions, chop fine.
- Sauté onion and garlic in vegetable oil till golden brown.
- Put the onions in a large sauce pan with the water.
- Add basil, marjoram, pepper and tamari.
- Cook for 10 minutes; this is making stock for flavour.
- Chop rest of vegetables into 2 inch pieces.
- Place all vegetables into a saucepan.
- Cook for 35 to 45 minutes till tender. (Don’t overcook the vegetables till they’re mushy; it will taste better if there is a slight crunch to the vegetables.)
- Stir occasionally.
- Serve with, a grain, or Crispy Tofu or protein of your choice.
Try these tasty stews:
Warming Vegetable Stew with Peanut Butter
Spring White Bean and Asparagus Stew
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That’s my kind of quick supper! We often make a stew or soup of just these ingredients–except the almond oil. Now that’s intriguing. I’ve never used almond oil. Can you tell a little bit about why you chose it over another oil, please, and what unique properties it imparts to the dish? I’d love to know more.