Sunday, July 23, 2006
With a little spare time in my apartment on call this weekend as the Boston area remains heart attack-free, I had an hour or so to make a veggie stew.
These are easy to make -- any vegetables will suffice. I used what I had on hand, which was an eggplant, onion, cut baby carrots, and peas. Take a large pot and heat about a quarter cup of oil. Here, I used canola. Then add the veggies, and simmer for about 5-10 minutes. Next I added the seitan, beans, and two cups of vegetable broth -- add another cup of water or broth if more liquid is needed.
Simmer the mixture for about 30-35 minutes. Then, add a quarter cup whole wheat flour, a quarter cup of tamari or soy sauce, salt, pepper, and a little turmeric or whatever spices you like. Simmer for another ten minutes.