Friday, October 17, 2008

stewing away.

as autumn rolls in i can't help but want to stay in from the


that is created by the wind out there up here!

so...i get to doing all the things i don't do during the summer when the days are long but the weather is too beautiful in boston....

that means...COOK!

recently...i've been dreaming up vegan cupcake, english muffin bread, and stew delights. as i recalled from back in the day while still at home, my mum is quite good at this latter culinary strain. so, remembering my favorite and aptly named stew i asked her to refresh my memory. this is a really quick, fun, easy recipe to make for and impress people with its delicious aroma and taste. however, substitution is my favorite thing:::

Autumn Stew

1lb Beef (cut into cubes)
1/4 C Olive Oil
2 Bay Leaves
1 C Carrots
1/2 C Onions
4 Cloves Garlic
3 C Vegetable Stock
1 C Turnips
Parsley to taste

Sautee garlic and onion in olive oil (if you are not using the beef you will not need all the olive oil). Dice beef and add to pan to brown on all sides.
Add all other veggies and stock.
Cook til tender. version consisted of substituting Seitan (wheat gluten) for the beef, adding some savoy cabbage and shallots, and tossing in some rosemary, black pepper, salt, and white pepper for good measure.

ENJOY the autumn!