| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains |
Dutch |
Tvfn |
1 |
Servings |
INGREDIENTS
|
|
Oil spray |
| 1 |
tb |
Olive oil |
| 1 |
lg |
Onion, cut vertically into crescentshaped slivers |
| 1/4 |
c |
Unbleached white flour |
| 3 1/2 |
c |
Vegetable stock |
| 1/4 |
c |
Nutritional yeast |
| 1/4 |
c |
Tamari/Shoyu soy sauce |
| 1 |
c |
Hearty, fullbodied, tannic red wine, such as a Cabernet, Barolo, or Barbaresco |
| 1 |
tb |
Umeboshi vinegar |
| 1 |
tb |
Honey |
|
|
A major grinding of fresh black pepper, 1/2 to 1 teaspoon or so |
| 1 |
c |
Canned diced tomato in tomato puree |
| 8 |
|
Cloves garlic, peeled, quartered or thickly sliced (8 to 10) |
| 1/4 |
ts |
Salt |
| 6 |
|
Dried Shiitake mushrooms, broken roughly into quarters (6 to 8) |
| 1 |
pk |
Seitan, (8 ounce) well drained, diced into stewbeef size squares, 1 to 1 1/2-inch or so |
| 4 |
sm |
Potatoes, scrubbed, peel on, cut in large pieces |
| 2 |
|
Carrots, scrubbed, peel on, sliced in 1/2-inch rounds |
| 1 |
|
Parsnip, halved lengthwise, sliced in 1/2-inch halfrounds |
| 2 |
c |
Green beans, stemmed and sliced into 2 to 3 inch long pieces |
| 1 |
|
Zucchini, halved lengthwise, and sliced into 1/2-inch halfrounds |
|
|
Minced Italian parsley, optional, for garnish |
INSTRUCTIONS
If using a conventional Dutch oven, spray it with oil and be prepared to
stir often; it's better to use a nonstick one. Heat with the oil over
medium high heat. Add onions, stirring to saute for about 6 minutes, or
until they start to brown but are still a little crisp. Sprinkle the onions
with flour, and, lowering heat to medium, continue to cook for about 4
minutes. Add about 1/2 cup vegetable stock, stirring it in to smooth it
into the flour. When the flour is incorporated and the liquid is free of
any flour lumps or clumps, add a little more stock, then, finally, the
entire remaining amount, stirring often. Add nutritional yeast (you will
think it's going to lump, but the flakes will dissolve), soy sauce, red
wine, Umeboshi vinegar, honey, black pepper, tomato, garlic, and salt.
Bring mixture to a boil, then turn down to simmer. Drop in the dried
Shiitake mushrooms (they will hydrate as the stew cooks), with the seitan,
potatoes, carrots, parsnip, and green beans. Lower heat slightly, cover,
and let ragout barely simmer, stirring every so often, for 35 minutes, or
until potatoes are nearly done. Lift lid, drop in zucchini, recover, and
let cook another 10 to 15 minutes more, or until vegetables are tender but
still distinct. Serve, hot, if desired with a sprinkle of parsley. Yield: 4
to 6 servings
Recipe by: CHEF DU JOUR CRESCENT DRAGONWAGON SHOW #DJ9339 Posted to
MC-Recipe Digest V1 #632 by "Ed Bauman" <BIRCHCREEK@msn.com> on May 31, 97
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