Friday, March 11, 2011

Building a Stew: Stew!

A few days ago [in blog time, that is], I began with the idea for a hearty winter stew, but not many ingredients with which to produce it. But a little seitan-making and chickpea-cooking later, I had the perfect building blocks for this pot of rich, warming stew:


Plated (bowled?), with a little grated Parmesan cheese from Farmer John on top:

My best approximation of a recipe (have you ever tried to write one of these things? It ain't easy...)

Seitan, Chickpea and Cabbage Stew 
(anyone have a better name for it?)

1 onion, peeled and diced 
2 cloves garlic, peeled and minced
2 carrots, peeled and sliced
1 quart jarred, diced tomatoes (about 28 oz.)
1 large broccoli stem, peeled and chopped
1 small cabbage, chopped
4 seitan cutlets, chopped into small 1/2" cubes
2 cups cooked chickpeas
3-4 cups vegetable broth and/or water
1 tsp dried oregano
1 tsp dried dill
1-2 Tbsp ketchup
1-2 Tbsp soy sauce
1-2 Tbsp hot sauce
salt and freshly ground black pepper, to taste
  1. In a large pot, saute onion and garlic in 1-2 Tablespoons olive oil on medium-high heat until onions start getting translucent, about 3 to 5 minutes.
  2. Add in the carrots, tomatoes, broccoli stem, and cabbage and stir. Put the lid on, and let it steam for about 2 minutes.
  3. Add seitan, chickpeas, broth/water, and all herbs and sauces (to taste). Bring to boil and then lower heat to a simmer, for about 20 minutes, until sauce is thickened and vegetables are tender. Add salt and pepper, to taste.
  4. Enjoy!


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