Global Stews

Italian Vegetable Ragout with Chard

Italian Vegetable ragout recipe

Here’s a warming dish of all-season veggies, including plenty of greens. This quick, hearty dish can be served over grains, pasta, or polenta. Though I favor chard in this dish, there’s no reason not to try it with other greens, such as those listed under variations, or any others you may have on hand. Adapted from Wild About Greens. Photo by Hannah Kaminsky, from her review on BitterSweet. more→

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African-American Sweet Potato and Peanut Stew

sweet potato stew

This stew contains peanuts, sweet potato and black-eyed peas, a triumvirate of nutrient-dense, delicious crops. Time does the work with this stew, the taste is lovely and complex. Pairs beautifully with rice or flatbread. more→

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Callaloo-Style Vegetable Soup

callaloo by Robin Robertson

This luscious soup pairs colorful vegetables with a spicy coconut broth. To make it more substantial, add the optional kidney beans.  Some cooked rice added to the bottom of each bowl is another good addition for turning it into a one-dish meal.  This recipe is from Vegan Fire & Spice* by Robin Robertson © 2008, Vegan Heritage Press. Photo by Evan Atlas. more→

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Southeast Asian–Style Vegetable Stew

Southeast Asian-Style Vegetable Stew

Broccoli, cauliflower, green beans, and peppers mingle in a rich coconut–peanut base, making a stew that’s great all year round. Adapted from Vegan Soups and Hearty Stews for All Seasons. Photos by Theresa Raffetto.

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Tofu Aloo Gobi (Cauliflower and Potato Curry)

tofu aloo gobiWe’ve rarely gone out for Indian food without including this classic cauliflower and potato curry among our selections. It’s a vegetarian/vegan standard. This simplified rendition comes together quickly, and the tofu mimics paneer, the bland, soft cheese found in some Indian dairy dishes. Photo courtesy of In My Box: An Exploration of My CSA Box. more→

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Indonesian-Style Vegetable Stew with Rice Noodles

Asian rice noodles

Characteristic of certain Indonesian vegetable dishes are colorful vegetables (in this case, broccoli, carrots, cauliflower, and bell pepper), this stew is enveloped in a rich, spicy peanut sauce and embellished with rice noodles. This has so much going for it that you need only a simple salad to complete the meal. more→

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Roasted Eggplant Curry

Roasted Eggplant Curry

This is a simplified variation of an eggplant dish appears that frequently on Indian restaurant menus as Baingan Bharata. Once the eggplant has been roasted and is cool enough to handle, this dish comes together quickly and easily. Adding some chickpeas makes it a main dish. This is a good make-ahead dish. Make up to the point before adding the greens and cilantro. Let cool and keep covered or refrigerate until needed, then add the greens and cilantro and heat through. Photos by Evan Atlas.

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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→

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