I made a veggie stew from a recipe that I adapted from Linda Haynes's The Vegetarian Lunchbasket. What I love about this book is that the recipes are easy to make and don't include exotic ingredients.
I sauteed organic cabbage, peas, corn, cannelini beans, and baby bella mushrooms in canola oil for 5 minutes, then added 1 cup of vegetable broth and simmered for 20 minutes. Then I added 1/8 cup of whole wheat flour, two packets of soy sauce, salt and pepper, and simmered for 5 more minutes.
I enjoyed this stew with a toasted whole grain english muffin coated with Earth Balance Buttery Spread (vegan margarine).
2 comments:
I have a question regarding margarine. I was actually thinking about this tonight. Isn't all margarine vegan?
I love your blog, by the way.
No, sweet pea, some margarines may contain dairy ingredients. Always read the label.
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