Tag Archives: stew

Free Recipe: South American Corn and Quinoa Summer Stew from Betty Goes Vegan

South American Corn and Quinoa Summer Stew

Hello VegCooks!

For those of you who are waiting for your copy of our August VegCoookbook, Betty Goes Vegan, to arrive, here is a complimentary recipe from the authors, Dan and Annie Shannon, to get you started!

I’ll post our weekly VegCooking round-up on Tuesday.

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South American Corn and Quinoa Summer Stew

Have I ever told you I can read minds? * Right now, you’re thinking this: South American? That’s pretty general. There’s a wide range of distinct cultures in South America. How authentic is this recipe?

Well, I was trying to find a chilled soup during a particularly merciless heat wave and kept stumbling across soups from South America that sounded delicious, like canja de galinha, which is a Portuguese/Brazilian soup made with chicken and lemon. We also had this package of quinoa our friend brought back from Peru that was begging for a special project. So I collected what I liked about all of these soups and made this hybrid. Viva summer stew!

  • 1 1/2 pounds red potatoes, cubed
  • 1 cup mixed whole string beans
  • 6 cups Better Than Bouillon vegan chicken broth, made per the instructions on the package
  • 2 large corncobs, broken in half
  • 1 tablespoon olive oil
  • 1 zucchini, sliced
  • 3 tablespoons diced fresh cilantro
  • 1 tablespoon cumin
  • 1 red bell pepper, diced
  • 1/2 cup lemon or lime juice
  • 1/3 cup quinoa, uncooked
  • 1 tablespoon beer (I suggest an IPA, or ginger ale if you’re not into alcohol)
  • 4 cloves garlic, minced
  • 1/4 teaspoon crushed black peppercorns
  • 1/2 teaspoon hot sauce
  • Fresh lemon or lime slices

In the largest soup pot you can find, throw in all the ingredients except the lemon slices, and simmer over medium heat for about 1 hour. You want your vegetables to be tender but still crisp, so remove your pot from the heat when your vegetables are ready, even if it hasn’t been an hour.

Let the stew sit and cool to room temperature, which may take another hour. You can also put it in the fridge to chill more quickly. Serve at room temperature with a slice of fresh lemon, which you can smash into the soup with your spoon when you begin to eat.

You may want to serve this stew with extra napkins too. You’re supposed to eat the corn off the cob with your hands, and that can get a little messy. But if you love corn, you won’t even notice.

Makes 4 to 6 bowls

 *I actually can’t read minds.

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Photo of South American Corn and Quinoa Summer Stew courtesy of  Betty Goes Vegan authors, Dan and Annie Shannon.

Roasted Orange Beets with Tangerines, Brazilian Black Bean Stew + Purple Kale and White Bean Soup

Hello VegCooks!

I tried three recipes last week from our February VegCookbook, Color Me Vegan:

1. Roasted Orange Beets with Tangerines

Orange beets and tangerines

Isn’t it pretty?

This took awhile to make, but it was worth it.  One of the options in the book is to marinate the beets for half an hour in the dressing, rather than to pour the dressing over the beets and tangerines.  If I make this again, I’ll definitely marinate the beets. The dish was good last night, but it was really good today after everything sat in the dressing overnight.

2. Brazilian Black Bean Stew

Brazilian Black Bean Stew

Yum. Very tasty. My grocery store didn’t have the recommended “Mexican-spiced vegetarian sausage,” so I used Italian flavor Field Roast Sausage. I didn’t include a jalapeño (too spicy for us), and I forgot to buy a mango. I bet it would have been even more delicious with a chopped mango added in at the end. I’ll definitely make this again.

3. Purple Kale and White Bean Soup

Purple Kale and white bean soup
This soup was fine, but after the Brazilian Black Bean Stew, it was a bit of a let down. I used purple kale, but the soup didn’t turn purple. Thinking about it now, it makes sense that it wouldn’t, but I was hoping it would. How fun would it be to eat purple soup!

VegCookBook Club Story Swap

What did you VegCook this week?

Ravioli with Sweet Potatoes and Sage + “Three Sisters” Stew from Vegan Holiday Kitchen

Yum.

Last week I made two delish dishes from our December VegCookbook, Vegan Holiday Kitchen. The first was the Ravioli with Sweet Potatoes and Sage.

Ravioli with Sweet Potatoes and Sage from Vegan Holiday Kitchen

Sooooo good. It takes a little time to assemble all of the parts, but it’s worth it. For the ravioli, I used Rising Moon Organics’ Organic Butternut Squash Ravioli. I made one boo boo while assembling the recipe, that actually tasted quite good. You’re supposed to top the ravioli with the cubed sweet potatoes, and then add the bread crumbs, but I put the bread crumbs on, and then the sweet potatoes, so I just added another layer of breadcrumbs on top. You can’t really have too many breadcrumbs on a casserole, right?

I also made the “Three Sisters” Stew. According to the book, “Squash, corn and beans are known as the ‘Three Sisters’ in Native American mythology. In some legends, the sisters are also the daughters of the Earth Mother.”

"Three Sisters" Stew from Vegan Holiday Kitchen

The stew was very flavorful, and surprisingly sweet. We ate it with rice and the Maple Roasted Brussels Sprouts from our October VegCookbook, Chloe’s Kitchen. We’re not a super spicy-loving household, so I only used 1 teasoon of chili powder, even though it called for two, and omitted the 1-2 fresh hot chilies. Oh, and I used an orange bell pepper, even though the recipe called for a green, or a red one, which would have looked much nicer. My orange pepper blended in with the butternut squash.

What did you VegCook this week?