Ahhhh...mmm...comfort food at its finest. Laura had decided what we were going to have for supper before I even got home from work, after having seen this posted on Devin DeGray's Facebook page. Since he had already posted the recipe, she didn't even have to ask for it! Thanks, Dev, for taking the guesswork out of supper.
Beefless Stew
Beefless Stew
The best thing about this one is that Laura made it, not I. All I had to do was go to Sobey's and fetch some carrots, portobellos, tomato paste, a bag of peas and a fresh bulb of garlic. We wouldn't have even had to buy peas but there was an incident the other night...
Spilled peas
Ingredients
1 organic onion, chopped
6 Eco-spuds* potatoes, cubed
6 organic carrots, cubed
3 portobello mushrooms, cubed
5 cloves of garlic, minced
2 cups peas
1 can tomato paste
5 cups water
1 tbsp paprika
1 tbsp Italian seasoning
2 tsp fresh oregano, chopped
2 tsp fresh rosemary, chopped
1/2 cup fresh parsley, chopped
Chopping carrots
Sexy portobellos
Cooked cubed potatoes
Chopped onions
Fresh-from-the-garden herbs
Directions
I guess this meal was made in the usual way of stews, with a lot of washing, chopping and then cooking vegetables until soft, etc. I did take some pics while she slaved, but couldn't give you a play by play. I do know there was some blending involved. Laura says she followed the recipe with the exception of omitting the celery and altering amounts of a couple things.
Carrots, garlic & onions cooking
Beefless Stew
Reviews/Comments
Does it taste like beef stew? No. It's better than that. It tastes like what it is, vegetable/mushroom stew. The fresh herbs were wonderful in it. I give it a 9.5. Laura rates it a 10 as well.Here's what I would do to make it a 10. I would add 1/2 cup lentils to thicken the broth and add that extra level of flavor and nutrition, and I would also add some barley for heartiness. Next time it will be perfect.
Laura says she would add an extra 1/2 cup potatoes and blend them to thicken the broth.
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