| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Vegetarian, Soups |
4 |
Servings |
INGREDIENTS
| 1 |
|
Onion, diced |
| 2 |
c |
Vegetable broth |
|
|
Or water |
| 3 |
|
Cloves, garlic, minced |
| 2 |
tb |
Vegetable oil |
| 3 |
c |
Pumpkin; peeled, seeded, |
|
|
Chopped |
| 2 |
tb |
Prepared mustard |
| 3/4 |
ts |
Ground cinnamon |
| 2 |
tb |
Apple cider |
|
|
Vinegar |
| 2 |
|
Potatoes, peeled,chopped |
| 2 |
tb |
Whole-wheat flour |
| 1 |
c |
Frozen peas |
| 1 |
c |
Frozen corn |
|
|
Salt, pepper to |
|
|
Taste |
INSTRUCTIONS
Saute onion and garlic in oil until transparent, about 4 minutes. Add
pumpkin and potatoes and cook, stirring occasionally, for 5 minutes. Stir
in flour until dissolved. Add vegetable brothor water, 1 cup at a time.
Stir in mustard, cinnamon and vinegar. Simmer uncovered stirring
occasionally, over medium-low heat for 30 minutes, or until sauce is thick
and vegetables are tender. Add peas and corn and cook 5 minutes more.
Season to taste with salt and pepper. Serves 4.
Variations:
*Turn this stew into a potpie by baking in a pie pan lined with a biscuit
crust. *Substitute butternut squash for the pumpkin.
(From October, 1992, _Vegetarian Times_)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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