Global Stews

Tagine of Squash and Chickpeas with Mushrooms

I love the unusual combination of flavorings in this dish. The tastes of the cinnamon and ginger really come through, and the bittersweet mixture of lemon and honey, with a sprinkling of currants, adds a perfect finish. Serve this over whole-grain couscous to complement the Middle Eastern flavors. Add spinach or Swiss chard to complete the meal. Use a medium to large (3 ½ to 5 quart) slow cooker. Excerpted  from The Vegetarian Slow Cooker* by Judith Finlayson. Reprinted by permission. © 2010, Robert Rose, Inc. All rights reserved. more→

image_pdfimage_print

Country Captain Stew

Though this tasty stew bears a passing resemblance to the classic East Indian mulligatawny, it’s actually an adaptation of a classic curried chicken stew recipe from the American South. This meatless version substitutes chunks of tofu or seitan, baked until chewy and golden. The harmony of sweet and savory flavors in a curried base is most appealing. Adapted from Vegan Soups and Hearty Stews for All Seasons. more→

image_pdfimage_print

Curried Mixed Vegetable Stew

This colorful vegetable curry is an easy, aromatic way to enjoy veggies in a warming, spiced (but not too spicy) sauce. Serve with fresh flatbread, brown rice or other grain, and a simple salad of cucumber mixed with coconut yogurt and cilantro. more→

image_pdfimage_print

South American Harvest Stew

This satisfying stew contains the crops known as the “three sisters”—squash, corn and beans. more→

image_pdfimage_print

Greek Stewed Potatoes, Tomatoes, and Zucchini

Here’s a Greek-inspired stew bursting with summer flavors. A fresh, crusty bread is a must with this. To round out the meal, serve a big green salad with some chickpeas tossed in, and a good wine. more→

image_pdfimage_print