Date: Mon, 29 Aug 94 15:38:28 PDT
From: Michelle Dick (artemis)
Adapted from a recipe in _The Uncheese Cookbook_ by Joanne Stepaniak.
Vegan Eggplant Parm Stew
8 cup water
1 (6oz) can unsalted tomato paste
1 T minced fresh garlic
1 large onion, chopped
1 medium eggplant, unpeeled and chopped
10 oz pkg frozen chopped mustard greens, thawed
(or half a 16oz bag)
1 15oz can Great Northern beans, rinsed and drained
1 15oz can Black-eyed peas, rinsed and drained
1/2 cup nutritional yeast
2 tsp dried oregano leaves
3/4 tsp salt
1/2 tsp fresh ground pepper
2 tomatoes, chopped
Combine water, tomato paste, and garlic in very large soup pot. Add
onion, eggplant and mustard greens. Bring to a boil, reduce heat and
simmer, uncovered, until eggplant is tender, but firm (about 15
minutes).
Combine 2 cups of the soup broth (from pot), the can of Great Northern
beans, the nutritional yeast, and the seasonings in a blender.
Process until very smooth. Pour into soup pot and mix well. Stir in
black-eyed peas, and tomatoes. Simmer, uncovered, until the beans are
heated and the tomatoes softened.
kwvegan vegan