Wednesday, October 22, 2008

Vegan Stew

Perfect for a chilly evening and showcases lovely root vegetables.

Local Ingredients
Vegetable Stock made from peelings and greens from carrots, celery, and celeriac, onion and basil.
Dried thyme
Ray's "Wheat Meat" Seitan
Garlic from Fitler Square Farmer's Market
Onions from Almanac
Pepper, Carrots, Potatoes, Celeriac, Sweet Potatoes from Red Earth Farm

Heat a medium saucepan with oil. Lightly coat 2 C seitan with flour and saute until browned (may have to deglaze or scrape the pan to get up crusty bits). Add 2 cloves minced garlic and continue to saute until fragrant. Add 4-6 C stock and 1-2 C red wine and bring to boil. Add 2 T tomato paste and stir well. Simmer for 30 minutes.

Chop up two potatoes, two sweet potatoes, four carrots, one celeriac, two bell peppers (we peeled the sweet potatoes and celeriac, but not the potatoes) and one onion. Heat up a large soup pan with oil - add veggies plus salt, pepper, and thyme.

When potatoes are soft and beginning to brow, add seitan mixture and stir well. Bring to boil and then either simmer for 15-20 minutes or turn off heat until ready to serve and then reheat.

Monday, October 6, 2008

Green Salad with Yogurt Dressing

D became obsessed with yogurt dressing after visiting Bavaria. Decided to experiment and found that Pequea Valley holds up very well and does not become watery. A lot of recipes call for lemon juice, but red wine vinegar makes the dressing more savory. The best part is, you can "drown" the salad in dressing for picky eaters.

Local Ingredients
Pequea Valley Farms Whole Plain Yogurt (do not use non-fat or low-fat)
Peppers from Red Earth Farm
Tomato from Fahnestock (last of the season)
Greens from Rineer Family Farm

Per person: mix 2-4 T yogurt with 1/2 T red wine vinegar, salt and pepper to taste. Pile greens, tomatoes, and peppers onto a plate and spoon dressing on top. Enjoy!

Of course, you could add cucumbers, corn, onions, cooked potatoes, herbs, green beans, apples, or anything else you like.