Tuesday, March 21, 2006
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).