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vegetarian stew? daring cooks challenge.

how to adapt a meaty meat stew into a vegetarian stew?

well here is the recipe below for the less exotic version, the other version had rabbit or squirrel.

Brunswick Stew. Serves about 10

  • 2 ½ lb TOTAL diced stewed chicken, turkey, and ham, with broth – yes, all three meats
  • 3 medium diced potatoes
  • 2 medium ripe crushed tomatoes
  • 2 medium diced onions
  • 3 cups/ 689.76 grams / 24.228oz frozen corn
  • 1 ½ cups / 344.88 grams / 12.114oz frozen lima beans
  • 4-5 strips crumbled bacon
  • ½ stick / 4 tablespoons / ¼ cup / 56.94 grams / 2oz of butter
  • 1 Tablespoon / 14.235 grams / .5 oz sugar
  • 1 Tablespoon / 14.235 grams / .5 oz ‘Poultry Seasoning’
  • Dash of red pepper
  • 2 diced carrots (optional)
  • Tomato juice

I did my best to vegetarianize the recipe and ended up with this recipe:

Serves about 10

  • 1 package of morningstar farms chick’n strips, thawed
  • 3 medium diced waxy potatoes
  • 2 medium diced onions
  • 3 cups frozen corn
  • 1 can of beans, I used kidney, because I forgot to get the butter beans and since I was totally redoing the recipe I figured what the heck.
  • 4-5 strips fakin’ bacon or other “veggie bacon” , browned and crumbled
  • a bit of olive oil
  • 1 Tablespoon ‘Poultry Seasoning’
  • 2 dried hot peppers, split, destemmed, and seeded
  • 3 diced carrots
  • 1 can crushed tomatoes with juice

I also added a few drops of liquid smoke to make up a bit for the missing smokey, meaty taste

In large stock pot or Dutch Oven, mix all ingredients, heat until bubbly and hot. Add salt and pepper to taste. Add tomato juice as desired. Cook until all vegetables are tender. Serve hot.

I think it came out pretty well, let me know if you try it!

James really liked this dish, I served it with sauteed kale and homemade bread.

The 2010 April Daring Cooks challenge was hosted by Wolf of Wolf’s Den. She chose to challenge Daring Cooks to make Brunswick Stew. Wolf chose recipes for her challenge from The Lee Bros. Southern Cookbook by Matt Lee and Ted Lee, and from the Callaway, Virginia Ruritan Club.

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Posted by on April 14, 2010 in Uncategorized

 

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veggielicious!

omg i veggie-ized an empanadas recipe from a magazine that was laying around a friend’s house, i don’t remember what magazine it was–ooops!

empanada dough:

2 c flour, i used spelt. i bet for a g/f treat you could use the bob’s red mill all purpose mix!

1 T sugar

1 t salt

1 stick butter, chilled, cut into small pieces 

2 eggs, lightly beaten

1/4 c dry wht wine

1 t wht vinegar

in food processor: pulse flour w. sugar and salt (in lieu of sifting).

add+ butter and pulse until the mixture = coarse meal.

beat the eggs w. the vino and vinegar and drizzle over flour mixture. pulse until dough just comes together.

on floured board, knead dough until smooth. wrap dough in plastic wrap and refrigerate for 1 hr. (i left in fridge overnight)

filling:

1 package of morningstar crumbles, could also use tvp, soy crumbles, or other faker meat that is trying to be ground beef

veg oil for frying

the recipe called for 1/2 t achiote aka annatto seeds and i could not find this in the 3 store i went to so….i skipped it, instead i added:

2 t powdered chilli pepper and 1 small can of chipolte peppers in adobo sauce=i used all the sauce and chopped up 2 of the peppers

2 minced garlic cloves

3 T cilantro, chopped

1 diced onion

1/2 – 1 diced red pepper

1 seeded tomato, diced

2 T tomato paste

1/4 c veggie broth or water

s&p = salt & pepper

if you can find annatto seeds—saute’ seeds in oil until oil is orange—about 1 min@med. high heat, discard seeds

saute’ ‘meat’

+add garlic, onion+pepper and cook until softened

+add tomato, tomato paste and veggie broth or water

simmer until liquid is nearly evaporated

stir in cilantro

add s&p

let cool…………………………………………..

roll out dough on floured surface to 1/8″ thick

use 3″ round biscuit cutter

stamp out approx 24 rounds

brush excess flour off rounds

work w. 1 round@a time keeping others covered with a kitchen towel

form empanadas: 2 T filling on one side

fold over

close dough

crimp edges w. fork

cover while forming others (so they don’t dry out)

preheat oven to 350′ 

350′ oil in deep skillet, fry 4 mins until crisp and brown

drain on paper towels

move to baking sheet 

reheat in oven when all are fried.

or

FREEZE!

filled, uncooked empanadas can be frozen

i mean really you did all that work shouldnt you leave some for later!

form empanadas

place on parchment covered baking sheet and place in freezer for an hour

transfered frozen empanadas to a freezer bag

then for reheating: bake @ 350′ w/o thawing!

seriously these came out YUM

if you make and tweak them please let me know.

i think i will make some beanie ones too.

i made about 20 smaller ones so far, cooked 8 for dinner, and froze a dozen, but i still have about 1/3 of the dough and a bunch more filling.

 
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Posted by on May 28, 2009 in Uncategorized

 

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