Date: 23 Feb 99 05:53:05 PST
From: Donna Blaine (trendkiler@netscape.net)
Vegetable Stew
(1 serving)
1 small onion
Small chunk rutabaga
1 small carrot
1 cup mushrooms
6 to 8 Brussels sprouts
1/4 cup vegetable broth
Few sprigs cauliflower
1 Tbsp. tomato paste
1/2 tsp. marjoram
1 bay leaf
Black pepper to taste
2/3 cup water
Soy sauce to taste
Whole wheat bread as required
1. Chop the onion finely. Dice the rutabaga and carrot into roughly the =
same
size. Slice the mushrooms. Halve the sprouts.
2. Heat the broth in a saucepan and add the vegetables. Stir well for 2-=
3
minutes. Add the tomato paste, the herbs and the pepper, then pour in th=
e
water. Stir well, bring to the boil, lower heat, cover pan, and simmer f=
or
15-20 minutes, by which time most or all of the water should have been
absorbed and the vegetables all be tender.
3. Remove bay leaf. Stir in a little soy sauce to taste, and serve
immediately, accompanied by thick slices of bread.
Source: adapted from The Single Vegan, by Leah Lenneman
kwvegan vegan