Winter needs a special section on stews because they are the dish of the season. You don’t need an animal to make a delicious, hearty stew that sticks to your ribs. Tempeh and seitan, which Tanya Petrovna describes on page 42, will give some of these dishes the texture they need. You won’t ever miss the meat.
SERVES 1
ACTIVE TIME: 20 MINUTES
TOTAL TIME: OVERNIGHT SOAK
I wanted to include a yummy porridge for the holidays, especially good on mornings after a late night and too much celebrating.
| 2 | tablespoons raw nuts, such as almonds, hazelnuts, or Brazil nuts, soaked overnight, drained, and coarsely chopped |
| 1 | Granny Smith apple peeled, cored, and coarsely chopped |
| 2 | dried white figs, coarsely chopped |
| ¼ | teaspoon chopped fresh ginger |
| 1 | teaspoon dried goji berries |
| ½ | teaspoon flaxseed |
1. In a food processor, grind the nuts.
2. Add the apple, figs, and ginger and pulse until chunky.
3. Transfer the porridge to a bowl.
4. Top with goji berries and flaxseed.
SERVES 8
ACTIVE TIME: 20 MINUTES
TOTAL TIME: 1 HOUR AND 20 MINUTES
Your house will smell scrumptious when you cook this hearty recipe.
| 3 | tablespoons Earth Balance “butter,” melted or vegetable oil |
| 1 | cup chopped carrots |
| 1 | cup peeled and cubed butternut squash |
| 4 | cups water |
| 1 | teaspoon freshly grated ginger |
| 2 | teaspoons turmeric |
| 2 | teaspoons ground coriander |
| 1 | teaspoon sea salt |
| 1½ | cups dried yellow lentils |
| 2 | cups broccoli florets |
| 1 | teaspoon brown mustard seed |
| 2 | teaspoons cumin seed |
| 1 | teaspoon fennel seed |
| Brown rice, for serving |
1. Add 2 tablespoons melted Earth Balance “butter,” carrots, and squash to a large saucepan. Sauté for 8 minutes.
2. Add water, ginger, turmeric, coriander, salt, and lentils. Bring to a boil, then reduce heat, cover, and simmer for 1 hour.
3. Add broccoli and an additional cup of water (you can omit the water if you prefer a thicker dal), and simmer for 10 minutes.
4. While the broccoli cooks, toast the mustard, cumin, and fennel seeds in a skillet over high heat for 1 minute, or until the seeds are fragrant.
5. Add remaining Earth Balance “butter” or oil to the skillet and sauté for 1 minute.
6. Combine with the broccoli and lentil mixture, and serve with brown rice.
SERVES 4
ACTIVE TIME: 30 MINUTES
TOTAL TIME: 1 HOUR AND 30 MINUTES
After this delicious stew, a nice nap in front of the fire….
| 2 | tablespoons olive oil |
| 3 | ounces seitan, cut in 1-inch cubes |
| 1 | medium onion, finely chopped |
| ½ | celery stalk, finely chopped |
| 4 | garlic cloves, minced |
| 12 | ounces cremini mushrooms, cut into quarters |
| 1 | teaspoon dried thyme |
| 1 | teaspoon dried tarragon |
| 1 | teaspoon allspice |
| ½ | teaspoon smoked paprika |
| ½ | cup dry white wine |
| 1 | cup pearl barley |
| 6 | to 8 cups vegetable broth |
| Sea salt and freshly ground black pepper | |
| Chopped fresh parsley, for garnish |
1. Heat the oil in a large pot over medium heat.
2. Add the seitan and cook until browned, about 5 minutes.
3. Remove from the pot and set aside.
4. Add the onion to the same pot and cook over medium heat until softened, about 5 minutes.
5. Add the celery and garlic and cook 2 minutes, or until the garlic releases its aroma.
6. Add the mushrooms, herbs, and spices. Cook 3 to 5 minutes, or until the mushrooms begin to soften.
7. Add the reserved seitan.
8. Increase the heat to medium-high and add the wine to deglaze, scraping any bits off the bottom of the pot.
9. When the liquid reduces to one half, add the barley and broth.
10. Season with salt and pepper to taste.
11. Bring to a boil, then reduce to a simmer. Cook 50 to 60 minutes, or until the barley is tender, adding more broth if needed.
12. Taste and adjust the seasonings.
13. Serve hot, garnished with parsley.
SERVES 6
TOTAL TIME: 55 MINUTES
Greens, beans, and vegetables pack this stew with powerful nutrients to keep you healthy in flu season.
| 2 | tablespoons olive oil |
| 1 | large onion, chopped |
| 2 | large carrots, peeled and chopped (1¼ cups) |
| 1 | medium celery root (celeriac), peeled and chopped (3 cups) |
| 1 | medium rutabaga, peeled and chopped (2 cups) |
| Sea salt and freshly ground pepper | |
| 1 | pound brown lentils, rinsed |
| 1 | tablespoon herbes de Provence |
| 8 | cups (or more) vegetable broth |
| 1 | large bunch kale, ribs removed, leaves coarsely chopped |
1. Heat oil in a large pot over high heat.
2. Add onion and carrots, celery root, and rutabaga; sprinkle with salt and pepper and sauté until beginning to soften and brown, 10 to 11 minutes.
3. Stir in lentils and herbes de Provence.
4. Add broth and kale. Reduce heat to medium-low, cover with lid slightly ajar, and simmer until lentils are tender, stirring occasionally, about 20 minutes. Add more broth to thin, if desired.
5. Season with salt and pepper and serve.
SERVES 4
ACTIVE TIME: 30 MINUTES
TOTAL TIME: 1 HOUR
Serve with garlic bread. Make this chili the day before and freeze some extra.
| 1 | tablespoon olive oil |
| 1 | large onion, chopped |
| 1 | jalapeño, seeded and minced |
| 4 | garlic cloves, minced |
| 1 | pound seitan, cut into ½-inch dice |
| 2 | tablespoons chili powder |
| 1 | tablespoon ground cumin |
| 1 | teaspoon dried oregano |
| 1 | (28-ounce) can whole plum tomatoes, with liquid |
| 1 | (15-ounce) can fire-roasted tomatoes with chiles, with liquid |
| 1½ | cups cooked or 1 (15-ounce) can black beans, rinsed and drained |
| 1½ | cups cooked or 1 (15-ounce) can red kidney beans, rinsed and drained |
| 1 | tablespoon minced chipotle chile in adobo |
| Sea salt and freshly ground black pepper | |
| 1 | to 2 cups vegetable broth |
1. Heat the oil in a large pot over medium heat.
2. Add the onion and jalapeño. Cook, stirring, for 5 minutes, or until softened.
3. Add the garlic, seitan, and spices. Cook until the seitan is browned, about 5 minutes.
4. While the plum tomatoes are still in the can, use a knife to break them up a bit.
5. Add the tomatoes, beans, and chipotle to seitan mixture. Season with salt and pepper to taste, and stir to combine. Add broth for desired consistency.
6. Bring stew to a boil then reduce to a simmer for 30 minutes or longer to blend the flavors.
7. Serve hot.
SERVES 4
TOTAL TIME: 45–50 MINUTES
This is better than beef stew—and takes less time to make.
| 3 | cups brown or cremini mushrooms |
| 3 | cups oyster mushrooms |
| 2 | cups coarsely chopped onions |
| 2-4 | garlic cloves, minced or pressed |
| 2 | teaspoons vegetable oil |
| 2 | teaspoons dried dill (1 tablespoon fresh) |
| 1 | teaspoon dried thyme |
| 1 | butternut or other winter squash, peeled, seeded, and cubed (about 6 cups) |
| 2 | cups water or vegetable stock |
| 2 | cups fresh or frozen corn kernels |
| 2 | cups cooked or 1 (15-ounce) can kidney beans, rinsed and drained |
| 2 | tablespoons apple cider vinegar |
| Sea salt and freshly ground black pepper to taste | |
| 1 | tablespoon cornmeal |
1. Wash the mushrooms with as little water as possible.
2. Quarter the brown mushrooms.
3. Trim the bottoms of the oyster mushroom clumps and gently pull them apart into smaller, bite-size clusters. Set aside.
4. In a covered soup pot on low heat, sauté the onions and garlic in the oil, stirring often, until the onions are translucent. Add the dill and thyme, and cook for 2 minutes, stirring continuously. Add the squash, brown mushrooms, and water or stock, and bring to a boil. Simmer until the squash is tender, about 3 to 5 minutes. Stir in the corn and beans. When the stew returns to a simmer, add the oyster mushrooms, vinegar, and salt and pepper to taste. Stir in the cornmeal and simmer, Stirring often, until the broth is thickened.
