stew

All posts tagged stew

Yellow Split Pea and Tempeh Stew

Published August 13, 2013 by Vegan Derby Cat Party

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We were really supposed to go to the grocery store tonight, but Thomas had a deadline at work today and came home super late. There were some peppers in the crisper going bad that I was able to salvage for this absolute, clean out the fridge, we really MUST go to the store tomorrow meal! As my mother taught me, there is nothing more reliable than a pot of lentils or split peas on a weekday night to get dinner done. And as I declared my kitchen plans, Thomas said they he was happy because I make a great split pea soup! Well, I’m glad he thinks so, for his sake, considering the number of them I’ve come up with! The spices I used here are just a little of this and that; you can use what you like. I served this with some nice brown basmati rice and some love. 🙂

Yellow Split Pea and Tempeh Stew

1 1/4 c. split peas, rinsed
8 c. filtered water
3 vegan bouillon cubes

1 medium red onion, chopped
1 bell pepper, chopped (I used half yellow, half green)
1/2 jalepeno pepper, chopped finely, optional
2″ piece ginger, chopped finely
4 cloves garlic, chopped finely

1 bay leaf
1/2 tsp. cumin
1/2 tsp. turmeric
1/2 tsp. thyme
1/2 tsp. oregano
1 tsp. salt

1 package of tempeh, chopped into bite sized pieces
1/2 c. frozen spinach, optional

Directions:

1. Throw rinsed split peas into a 5 qt. pot with water and bouillon cubes, and turn the heat up to high.

2. Chop up everything else, and toss in as you go. Add in seasonings. Throw in the tempeh.

3. Drop to simmer at low/medium for 45 minutes. Add frozen spinach if using, and adjust seasoning if necessary. Simmer for an additional 15 minutes.

Enjoy as a soup with some fresh baked bread, or as a stew over a nice simply cooked grain.

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Pantry Soup

Published August 18, 2011 by Vegan Derby Cat Party

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I make soup when it’s rainy or cold, or when I just need some clean, almost fat free food to keep things slim. Pantry soup is my way to use whatever I have on hand or what needs to be used up.

In this case it was my leftover makeshift pizza sauce from last week’s pizza rolls that needed using. I used my basic recipe and subbed the sauce for the crushed tomatoes and added some extra broth. I used sweet potato puree instead of butternut squash for variety’s sake. But that’s basically all there is to it. Just sautee some onions & carrots in a light mist of olive oil and add the spices & canned ingredients you like and enough broth to get your desired consistency. Bring up to a boil and drop to low to simmer, covered, for at least 15 minutes.

If you have some leftover grain in the fridge you can keep it fairly thick and serve it over top like chili. (I served it over quinoa, and mixed the remainder in to the leftover soup.) Plus it makes enough that you’re off the hook for a couple of meals! : )  

Butternut Squash and Black Bean Stew

Published April 15, 2010 by Vegan Derby Cat Party

I love butternut squash! I couldn’t resist buying one the other day, and needed to put it to use. I especially love butternut squash with sweet & heat, and cayenne, ginger and cinnamon do the trick here. I was actually going to make a much more fattening dinner, but decided on this leaner choice instead.  best of all, it’s all in one pot. 🙂

Ty’s Butternut Squash and Black Bean Stew

olive oil for misting pot
1 medium onion, chopped
1 tsp. salt (i used sea salt with sea vegetables)
3-4 cloves of garlic, minced

1 butternut squash, peeled, seeded and chopped into 1/2″ pieces
2 15oz cans black beans, drained and rinsed
1 14.5 oz can chopped tomatoes, and their juices
5-6 c. vegetable stock
2 tbsp. chili powder
1/2 tsp. ground ginger
1/2 tsp. cumin
1/4 tsp. cinnamon
1/4 tsp. sugar
1/2 tsp. apple cider vinegar, optional
cayenne pepper to taste, optional (i used 1/2 tsp. for hot)

Directions:

1. Heat oil in a large dutch oven or pot over medium heat. Add onion and salt, cook until softened, about 5 minutes. Add garlic, and cook for another minute.

2. Add all other ingredients. Cover and drop heat to simmer for 40 minutes.

Results: YUM! my absolute new favorite. next time i’ll add a can of corn in with the beans too. 🙂

(rinsing your canned beans well helps to reduce the gassiness often attributed to eating your friend, the legume.)


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