#vegetable stew

[punkbakerchristine]

i crossed a threshold with this.

i made gumbo! albeit with celery (i don’t care for okra)

[ayyy-imma-ninja]

Hi Sundrop. Heard our sweet Lunar is not feeling okay. I brought some puffy dumplings veggie soup my Mom would make when I'm feeling down and sicky. I know it's not the same as Nan's, but I thought it could help? 🍲

Please let me know if you boys need anything else.💛

"Oh...t-thank you, human."

"No one can beat Nan's cooking."

"Moon-"

"Am I wrong?"

"...N-No, but-"

*sighs*

"Nevermind."

[deliciously-vegan]

Caponata

(Italian Vegetable Stew)

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2 medium sized eggplant, chopped 2 tbsp olive oil 2 cloves garlic, peeled and minced 1/2 tsp salt

2 tbsp olive oil 1 onion, peeled and chopped

1 red pepper, cored and chopped 1 yellow or orange pepper, cored and chopped 3 stalks celery, chopped 2 cloves garlic, peeled and minced 1/4 tsp chili flakes

1 can fire-roasted crushed tomatoes 1/2 cup raisins 1/2 cup black olives, chopped 1/4 cup red wine vinegar 1/4 cup white wine the juice of one lemon 2 tbsp capers, drained 1 tsp Italian seasoning

2 tbsp minced basil 2 tbsp pure maple syrup

1/2 tsp sea salt 1/4 tsp black pepper

One bunch of fresh parsley, chopped

Combine chopped eggplant, 2 tbsp olive oil, 2 cloves minced garlic, and 1/2 tsp salt in a large mixing bowl. Transfer to lined baking sheet and roast for about 35 minutes. Set aside.

Heat 2 tbsp olive oil in a large saucepan over medium-low heat. Sauté onion for several minutes. 

Stir in the red pepper, yellow pepper, celery, garlic, and chili flakes and sauté for a few more minutes.

Stir in the crushed tomatoes, raisins, olives, red wine vinegar, white wine, lemon juice, capers, and Italian seasoning. Turn heat to high. As soon as stew begins to bubble, reduce to low heat and simmer for about 10 minutes, stirring occasionally. 

Stir in the roasted eggplant, minced basil, maple syrup, salt, and black pepper. Cook for about another 5 minutes, stirring occasionally. Turn heat off. 

Stir in chopped parsley.

Ideal served with flatbread. 

[ronniefein]

Israeli Couscous with Seven Vegetables

Follow me on Instagram @RonnieVFein

It isn’t my Ashkenazi family tradition, but among North African Jews, and particularly Moroccan Jews, there’s a fabulous dish served on Rosh Hashanah: Couscous with Seven Vegetables.

I’ve cooked versions of this dish several times mostly because it sounded so delicious and also because I am always on the lookout for a good, festive and filling vegetarian entree.

This one satisfies in every way possible.

This is the recipe we like best: I used Israeli couscous rather than the traditional tiny grains of Moroccan couscous because my family likes it better. Also, I used Harissa paste (because I always have some) but you can substitute red pepper flakes or a pinch or two of cayenne pepper (or leave it out if you don’t want any pepper). My husband said he would like more raisins. Up to you…..

ISRAELI COUSCOUS WITH SEVEN VEGETABLES 

2 tablespoons olive oil

1 large onion (preferably a sweet variety such as Vidalia), sliced

1 teaspoon finely chopped fresh ginger

1 clove garlic, finely chopped

4 carrots, peeled and cut into 1/2-inch slices

2 medium tomatoes, cut into chunks

1 parsnip, peeled and cut in 1/2-inch slices

1 cup cut up bite sized butternut squash

1/2 teaspoon harissa paste

1/2 teaspoon ground turmeric

1/2 teaspoon ground cinnamon

2-1/2 cups vegetable stock

1/2 large red bell pepper, cut into bite sized chunks

1 small zucchini, cut into bite sized chunks

1 cup raisins

1 cup canned chickpeas, rinsed and drained

Salt to taste

1-1/2 cups Israeli couscous

Heat the olive oil in saucepan over medium heat. Add the onion and cook, stirring often, for about 5-6 minutes or until softened and beginning to brown. Add the ginger and garlic and cook for 1-2 minutes. Add the carrots, tomatoes, parsnip and squash and stir the ingredients. Stir in the harissa, turmeric and cinnamon. Add the stock, bring to a boil, reduce the heat to medium low and cook for about 15 minutes. Add the bell pepper, zucchini, raisins and chickpeas. Cook for about 10 minutes more, or until vegetables are tender. Add salt to taste. Cook the couscous according to the manufacturer’s directions. Spoon the couscous on large serving platter. Spoon the vegetables and pan fluids over the couscous.

Makes 4 dinner servings, 8 side dish ervings

[spatchcocked-and-loaded]

Vegetable Stew

[mayadawn]

Vegan Vegetable Cassoulet

Recipe by Holy Cow Vegan

[nycfoodieblog]

[transsexualredneck]

It's the first real cool day of autumn, you wake up and you're a little chilly so you grab a sweater. You walk into the kitchen to get some coffee and you head outside, it's colder out here and you're glad you grabbed a sweater. The warm cup against your cold palms feels comforting. You decide that today you want to go pick apples at the nearest orchard. You and your partner/friend/whoever do, and you get bunches of nice red crisp apples. You get back home and decide that you're doing to make soup and apple pie, you make a big vegetable and beef (or not if you're vegetarian) soup, it smells amazing, the spices remind you of home but you can't place why. While the soup was making, you and your partner had prepared the pie, so when the soup got done you put the pie in the oven for it to bake as you both ate. You decided to eat out on the porch since it was still daylight and this was in celebration for the coming of autumn after all. The soup tastes amazing and you couldn't think of a better way to spend your time than eating it. By the time you're both done, the pie is ready. You take it out of the oven and the entire house is filled with the smell of hot apples and baked pie crust, it's heavenly. You both get a slice of the pie and head back out onto the porch to watch the sunset.