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