Showing posts with label stew. Show all posts
Showing posts with label stew. Show all posts

Jan 30, 2021

sausage and butternut squash stew

  

Overview

Time: 45 minutes
Dishes: large pot, measuring cup


Hello, hello Dear Readers!

I sit here totally stuffed! This stew is perfectly amazing - flavorful, with vegan sausage, cumin, fennel, smoked paprika, and topped with a horseradish crema. Really easy to make, too, but cutting that butternut squash has its own set of challenges, though there are tips and tricks to make it easier. 

For more info on how to cut your squash easily, check out my post HERE, or buy already cut squash, or go it the quick and dirty way: 
  • use a sharp knife to cut the neck from the bulb, 
  • peel the neck portion with the knife (as it sits on the cut end ; don't worry about how much rind you cut off - just cut!), and 
  • worry about the bulb portion another time. 

I used Field Roast sausage in this vegan stew, but you are welcome to use whatever plant-based sausage you like. There is huge flavor punch from the cumin, fennel and smoked paprika to help out any mild-flavored sausage.

The butternut squash is a flavor affinity with horseradish, sausage and kale, therefore do not skip the easy to make crema; it will round off the flavors deliciously!  

If you need inspiration for your weekly menu, check out ours HERE.

Enjoy!



Speedy Cooking Tips:

  • Gather your ingredients.
  • Chop sausage while onion cooks.
  • Chop potato while sausage cooks.
  • Chop squash while broth comes to boil.
  • Chop kale after squash is chopped.
  • Make sauce while stew cooks.






(Printer-friendly doesn't seem to be so friendly. Just select the text between the arrows (including the white space to add margin on the top), right-click, select Print, and now it's printer-friendly. Can also be saved as PDF:  choose Save as PDF in Destination drop-down, instead of a printer.)






Sausage and Butternut Squash Stew

www.ZsusVeganPantry.com

Makes 4 servings 

weekday


Serve with crusty bread.

1. Base: Add the oil to a large pot over medium heat. Add the onion, garlic, fennel, cumin and sausage. Cover and cook until the onion is browned, about 5 minutes. Stir as needed.        

1 tablespoon olive oil

1 small onion, diced

4 garlic cloves, smashed

1/2 teaspoon fennel seeds

1/2 teaspoon cumin seeds

4 links (about 13 ounces) vegan sausage, sliced 

2. Roux: Add the flour and the paprika to the Base (flour first, so the paprika doesn’t burn). Stir and cook for 30 seconds. 

3 tablespoons all-purpose flour

1 tablespoon smoked paprika

3. Liquid: Add the broth to the Roux. Mix well. Bring to boil, reduce to simmer. Add the potatoes, squash and kale as they are chopped. Salt as needed. Cover and cook over medium heat until the vegetables are tender, about 15 to 20 minutes.  

6 cups vegetable broth

1 pound red potatoes, chopped (peeled, optional) 

4 cups chopped butternut squash (about 1 pound) 

1/2 bunch kale, sliced into thin ribbons

4. Cream: Mix the sour cream, horseradish and sugar. Serve the stew in bowls, add a dollop of Cream and add fresh ground pepper.  

1/2 cup nondairy sour cream

2 teaspoons prepared horseradish

1/2 teaspoon sugar   





© 2021 Copyright Zsu Dever. All rights reserved.





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vegan vegetarian meatless plant-based

Oct 10, 2020

vegan beef and barley stew

Overview

Time: 6 to 8 hours slow cooker or 30 minutes high pressure cooker
Dishes: Instant Pot or slow cooker and medium pot 


Hello, hello Dear Readers!

Whenever I see a photo of a beef stew, the beef gets lost in my mind, but the stew itself looks really great, and I always wind up wanting to make it vegan. This is an easy meatless, vegetarian and vegan version for the slow cooker, but my mini Instant Pot does not seem to be getting hot enough during slow cooking, which is odd, but if you find the barley not cooked by hour 6 or so, pressure cook it for 15 minutes and it'll be just fine. I suspect the regular Instant Pot (and, of course a typical slow cooker) would work just fine. 

I used hull-less barley in this dish, but since pearled barley is faster to cook and more popular, I recommend that. I used Beef Not! by Dixie Foods (a textured soy protein which I like a lot) but you can use Gardein or even substitute green beans or kidney beans. The flavor is in the broth so you can get away with using a different protein. 

Surprisingly, my son-in-law loved this dish! He, and even my son, went back for seconds. They are a bit on the choosier side and it was nice to see them both really digging this meal. 

I would classify this as an Easy dish, but there are a few more ingredients being used that kick it to Moderate. I tried trimming the ingredients list but the broth really needs the flavors and it is worth it to see your boys devouring barley!

Enjoy!





Speedy Cooking Tips:

  • Heat the pot. Add the vegetables as they are chopped. 
  • Follow recipe otherwise. It is straightforward.
 



Vegan Beef and Barley Stew

Makes 4 servings 

easy/moderate (ingredients list kicks it to moderate)


Slow Cooker Recipe. Pressure cook option possible; high pressure, 30 minutes.  

1. Sautee: Heat a pot or Instant pot over medium heat (Sauté function if using Instant Pot). Add the oil, onion, carrot, garlic and thyme. Cook for 5 minutes. Transfer to a slow cooker, if not using Instant Pot.

1 tablespoon olive oil

3 small onions, finely chopped

2 medium carrots, sliced

5 garlic cloves, sliced

1/2 teaspoon thyme

2. Add the tomato paste, vegan beef option and barley. Stir well and cook for 2 minutes.  

1 tablespoon tomato paste

1 1/3 cup Beef Not strips or 1-pound vegan beef (like Gardein or seitan)

1/3 cup pearled barley

3. Add the broth bullion, water, tomato, tamari and wine. Cover and cook on high until the barley is tender 6 to 8 hours.

1 tablespoon Better Than Bullion or equivalent

3 cups hot water

1 (15 ounce) can fire roasted crushed tomato

2 tablespoons tamari

2 tablespoons red wine (optional)

4.Serve: Season with salt and black pepper and sprinkle with parsley.

1/4 cup minced parsley

 




© 2020 Copyright Zsu Dever. All rights reserved.



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Jan 18, 2017

black bean chili

Meal 4 in the Prep Ahead Week 4 plan is a warm and comforting Black Bean Chili. This chili is packed with wholesome hull-less barley, black beans, bell pepper, onion, tomato, spinach and spices.


On the prep ahead menu the vegetables are cooked before hand, the barley soaked the night before and the whole dish is assembled and cooked in the slow cooker. It takes about 6 hours to cook on low (you can set the delay function).

Add some chopped canned tomatoes and a bunch of spinach during the last five minutes of cooking, and your chili is ready for the tables.

I topped mine with some finely grated vegan cheese, cilantro and chopped onions, but you can serve it as you like.

The chili is a welcome meal on a long cold day and there is wonderful chew that comes from the whole grain barley.








Black Bean Chili
Serves 4 to 6 

The night before:
3/4 cup hull-less barley
4 cups vegetable broth

1 medium onion, chopped
1 bell pepper, chopped
1 jalapeno, seeded and minced (use gloves, if needed)
4 garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon ground cumin
1 bay leaf
1/2 teaspoon dry mustard

1 1/2  tablespoons chili powder
2 cups cooked black beans (1 can)

1 (15-ounce) can whole tomatoes
1 bunch spinach

For serving:
1/2 cup cilantro (1/2 bunch), minced
1/4 cup chopped onions
1 cup vegan shredded cheese
Vegan sour cream (optional)
Tortilla chips (optional)

1. Soak the barley in the vegetable broth the night before. 
2. Add the onion to a large skillet or pot (on the Instant Pot insert). Cover and cook until softened, about 2 minutes. Add the bell pepper, jalapeno, garlic, oregano, cumin, bay leaf and
the mustard. Cover and cook until the onions are golden, about 5 to 8 minutes. 
3. Add chili powder and the black beans and move to a slow cooker, if needed. Add the soaked barley with the broth and cook on low for 6 hours, until the barley is tender. 
4. When the chili is ready, chop the tomatoes and add to the chili. Add the spinach and cook 5 more minutes. Season with salt and pepper.
5. Serve the chili with the cilantro, onions, cheese, sour cream, and tortillas, if using.




© 2017 Copyright Zsu Dever. All rights reserved.



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Aug 29, 2016

red pozole

Pozole is traditionally a stew made with pozole corn [AMAZON], which is corn that has been soaked in limewater, or has been nixtamalized. This is pozole in dried form and needs to be simmered for a few hours before using.

I had one can of hominy left in the pantry, and since hominy is an adequate replacement for the dried version, I felt the immense need to make a red pozole, which I have been eyeing for a year or so now.


Shredding the meat is the common way of serving this stew and since I still had a few cans of jackfruit left in the pantry, that, too, became an addition. Rinse both canned ingredients well before using and shred the jackfruit.



Because jackfruit is not a stand alone ingredient, in my opinion, being a bit too watery and lacking much substance, I added chickpeas to the mix. Of course, with aquafaba comes a lot of chickpeas and I keep needing to find great recipes to use them in.



Instead of the quick savory seasoning I supply in this recipe, using nutritional yeast, sage and oregano, you can use a commercial brand. Onions, garlic and cilantro are required ingredients for the white pozole, which is the stew before you add the chili paste.


The chili paste is really an easy combination of whatever dried chilies you have hanging around. California chilies are very mild and you can adjust the proportion of spicy chilies to this mild one for a very mild, but still flavorful, chili puree.

Combine the dried chilies with cumin, onion and garlic and cook it until the peppers are soft. Strain the peppers, creating a puree, and you have just made a flavorful addition that will transform your white pozole into a red pozole.


Simmer the soup for another 15 minutes and serve with a range of toppings: cabbage, cilantro, lime, radishes, tortilla chips, onion, and oregano, that you crush between your hands before adding to the individual bowls, are all traditional additions.





Red Pozole
Makes 6 servings

Soup:
8 cups vegetable broth (or 6 cups broth and 2 cups water)
1 (25-ounce) can hominy, rinsed and drained
1 (20-ounce) can green, young jackfruit, rinsed, drained and pulled apart
1 (15-ounce) can chickpeas, rinsed and drained
1 medium onion, finely diced
6 garlic cloves, crushed
6 sprigs cilantro
3 tablespoons nutritional yeast
1 teaspoon dried sage
1 teaspoon dried oregano (Mexican, if you have it)
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1 bay leaf

Chili base:
2 dried California chilies, stems and seeds removed
2 dried kashmiri chilies, stems and seeds removed
1 dried ancho chili, stem and seeds removed
1/4 medium onion
3 garlic cloves
1/2 teaspoon ground cumin
1/16 teaspoon ground cloves
1 cup water
3 tablespoons neutral oil

Toppings:
Red radishes, sliced
Cilantro leaves
Cabbage, shredded
Lime wedges
Dried oregano (preferably Mexican oregano)


1. Add all the soup ingredients (the broth, hominy, jackfruit, chickpeas, onion, garlic, cilantro, nutritional yeast, sage, oregano, salt, black pepper and bay leaf) to the pot of a pressure cooker. Pressure cook the soup for 30 minutes, allowing for natural release. If cooking on the stove-top, cook, partially covered over medium heat for 1 hour. Add more water as it reduces. Remove and discard the cilantro and bay. Set the soup aside.  
2. Add the chiles, onion, garlic, clove, cumin and water to a medium saucepan. Bring to boil, reduce to simmer, and cook, covered until tender, about 10 minutes. Blend the pot of chili and water and pass the mixture through a fine mesh strainer. Press out as much of the pulp as possible.
3. Heat the oil in a medium saucepan over medium heat and add the chili puree. Cook, stirring occasionally, until thickened, about 6 to 8 minutes. Add the reduced puree to the soup. Bring the soup back to a boil and cook for 20 minutes to marry the flavors. Taste and adjust seasoning. 
4. Serve the soup hot with the toppings, as desired.



© 2016 Copyright Zsu Dever. All rights reserved.


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