SOUPS, STEWS & CHILI
The Go-To Stew
Vegan Recipe
What really helps make the magic of this stew is my handy food chopping multi-tool, which chops all the veggies into identical grid slivers. The exact ingredients and amounts of them are not so important as the spirit of this dish. I’ll cover below the latest incarnation of this daily meal of mine which I eat at room temperature to increase the resistant starch component. Adjust the proportions to your equipment and ingredients to taste.
So into a large mixing bowl goes:
➢ A Chopped Peeled Parsnip
➢ Chopped Shitake Mushrooms
➢ A Chopped Onion
➢ Two Chopped Peeled Yams
➢ A Chopped Peeled Green Zucchini
➢ A Chopped Japanese Eggplant
➢ Chopped Green Beans
➢ Peas (thawed from frozen)
➢ Rinsed Split Red Lentils and Black Urad
➢ Soaked (for 8 hours) Red Kidney Beans
➢ Rehydrated TVP
➢ Minced Garlic
➢ 4 Heaping TBSPs of my Super Spice Blend (Basil, Black Pepper, Cardamom, Cayenne Pepper, Chili Powder, Clove, Coriander, Cumin, Curry, Dried Red Pepper, Fennel, Fenugreek, Licorice Root, Nutmeg, Oregano, Parsley, Peppermint, Rosemary, Saffron, Sage, Thyme, Turmeric)
Mixing it all together in a large mixing bowl looks like this:
I have two TRU 3-Pot Slow Cookers Buffet Servers (each pot 2.5 quarts) which I ring around the mixing bowl to dole the mix out in ~equal portions.
Then just add the vegetable broth to cover the veggies in each pot (I use store bought broth for these large batches) and slow cook on low for 8 hours over night. Most of this goes into the freezer in storage containers, since it takes me a few weeks to eat through all this even when making it one of my daily meals.
