Pumpkin Stew

[DCJenn]

Holy MoG this was the BEST vegetable stew I have ever had in my life.

Go and find the October Vegetarian Times and it's the stew pictured on the cover.

I'll post it tomorrow.

YUM!

Jenn

Re: Pumpkin Stew

I have been drooling over that picture for over a month! I know DH wouldn't like it so haven't made it, but if it is that good maybe I'll make it for myself!

Re: Pumpkin Stew

I can't find it - we are delayed with the forwarded mail - pumpkin stew sounds lovely!!

[Momo]

Re: Pumpkin Stew

OK Hussey where's the recipe??!!!...don't be a tease

[TulipsAndSunscreen]

Re: Pumpkin Stew

Does anyone have this recipe? This sounded v exciting and I still have a pumpkin from our Nov farm share.

[rainbabies]

Re: Pumpkin Stew

I dont have the pumpkin recipe, but if anyone wants a very delicious butternut squash and apple soup, let me know! I made it at thanksgiving. Big hit! And easy!

[TulipsAndSunscreen]

Re: Pumpkin Stew

Sounds good to me!! Whatever you've got, I'll take!

[Meenah]

Re: Pumpkin Stew

Chunky Vegetable Stew
Vegetarian Times Issue: October 1, 2004 p.12 — Member Rating: -

A resident of Sedona, Arizona, and a longtime vegetarian, Lois Passov provides personal chef services and holds cooking classes, all with the intention of finding new ways to present and enjoy vegetables. Her motto? “Play with your food.” This stew is one of her favorite dishes, and it may be served on basmati rice or scooped into hollowed-out sourdough bread or a cooked pumpkin.

Ingredient List
Serves 4

2 Tbs. olive oil
1 onion, cut into thick slices
3 cloves garlic, minced
1 14 1/2-oz. can stewed tomatoes, undrained
About 2 cups cooked garbanzo beans
2 sweet potatoes or yams, peeled and cut into 2-inch chunks
3/4 tsp. crushed rosemary
1 large zucchini, cut into 1/4-inch-thick slices
Salt and freshly ground black pepper to taste
1/4 cup soy Parmesan cheese, optional
Directions
Heat the oil in a large saucepan over medium heat. Add the onion, separating the slices into rings, and cook for about 5 minutes, or until soft. Add the garlic, and cook for 1 minute. Add the tomatoes and juices, garbanzo beans, sweet potatoes and rosemary. Bring to a boil, and reduce the heat to low.
Add the zucchini, stir, cover and cook for 15 to 20 minutes, or until the potatoes are tender. Stir in the salt and pepper, garnish with the cheese, if using, and serve.
Nutritional Information
Per SERVING: Calories: 290, Protein: 10g, Total fat: 9g, Saturated fat: 1g, Carbs: 46g, Cholesterol: 0mg, Sodium: 430mg, Fiber: 10g, Sugars: 16g

[Meenah]

Re: Pumpkin Stew

Country Pumpkin Chowder
Vegetarian Times Issue: October 1, 2004 p.37 — Member Rating:

Pumpkins are loaded with beta-carotene, the antioxidant that imparts a bright orange color. Current research suggests that a diet rich in beta-carotene offers protection against heart disease and certain types of cancer.




Ingredient List
Serves 12

2 tsp. olive oil
1/4 tsp. crushed red pepper
5 cloves garlic, minced
1 medium yellow onion, chopped
1 red bell pepper, chopped
1 6-oz. pkg. soy “chicken” strips, cut into 1-inch lengths
2 cups cubed baby Dutch yellow potatoes
1/3 cup dry sherry
3 cups vegetarian “chicken”-flavored stock, hot
1 14.5-oz. can Mexican stewed tomatoes, chopped or pulsed in blender
1 15-oz. can pumpkin purée
1/2 cup chopped fresh cilantro
2 Tbs. nutritional yeast
1 Tbs. tamari
Hot pepper sauce to taste
Directions
Heat the oil and crushed red pepper in a Dutch oven or large saucepan over medium-high heat for 1 minute. Add garlic, onion and bell pepper, sauté for 2 minutes and add the soy “chicken” strips. Cook for 2 minutes, and add the potatoes. Cook mixture for 5 minutes, stirring frequently. Add the sherry, stir for 30 seconds, and add the stock and tomatoes.
Reduce the heat to medium, and spoon in the pumpkin, stirring to mix thoroughly. Add the cilantro, yeast, tamari and hot pepper sauce to taste. Reduce the heat to low, and cook for 10 minutes, or until ready to serve.


Nutritional Information
Per SERVING: Calories: 177, Protein: 6g, Total fat: 1g, Saturated fat: 0g, Carbs: 36g, Cholesterol: 0mg, Sodium: 732mg, Fiber: 6g, Sugars: 13g