These cold weather days are perfect times for deep flavored stews...here is a packed vegan stew, with authentic "Mexican" flavors. A meal in itself or served with these great corn fritters.
Vegan Stew in a pot..serves 4-6
1 pound cooked pinto, black, pink, white beans or chickpeas, with their cooking liquor (2 cups).
If using canned do not use the packing liquor, drain canned beans and rinse and add extra vegetable stock.
2 tbsp cooking oil
2 cups vegetable stock
1/2 cup minced parsley or cilantro
2 dried ancho chilies*
2 dried pasilla chilies*
1 x 28ozs canned tomatoes or if seasonal 4 cups fresh peeled and chopped tomatoes
2 cups minced onion
2 tbsp sesame seeds ( optional)
4 cloves garlic smashed and minced
2 cups 2inch diced potatoes
4 cups 2 inch diced vegetables (your choice, parsnips, carrots, zucchini, butternut squash, rutabagas, beets)
1 cup frozen defrosted sweetcorn (or 3 ears fresh corn on cob in 2 inch pieces or 1 cup canned corn rinsed and drained)
Place the dried chilies in a dry skillet and heat for about 3 mins (this makes them pliable and releases their oils).
Remove from skillet and with scissors, split them open, remove seeds & stems and cut into small pieces.
Cover them in boiling water in a bowl and allow to steep 45-60 mins.
Then drain.
In a large sauce pan:
Saute the vegetables, in batches, to lightly color, removing to a bowl.
In a blender:
the tomatoes, with any juices , the chili peppers, 1 cup water, sesame seeds, garlic and cumin. Blend until smooth.
In the large saucepan or Dutch oven.
Add all the sauteed vegetables, and beans
cover with sauce and vegetable stock.
Add salt (1 tsp) and ground pepper (1/2 tsp)
Bring to boil and then simmer 35-45 mins until all vegetables are tender.
Season to taste with more salt & pepper, add minced parsley and serve with lemon wedges, steamed rice and maybe bottled hot sauce.
* if dried whole chilies are not available use 2 tsp.dried chili flakes &/or hot sauce.
Vegetarian Sweetcorn Fritters..Elote en Tortitas
makes 12-24 depending on size
2 cups corn ( frozen-defrosted, canned-drained, fresh raw off the cob)
1 cup milk
1 1/2 cups flour ( whole wheat is good)
1 tbsp baking powder
1/2 tsp salt
1 large egg beaten
oil for frying
Add the baking powder and salt to the flour in a bowl.
Add the beaten egg to the corn & milk, and mix.
Gradually beat in the dried mix
drop by tablespoonfuls into 1 1/2 inches of hot oil, turning once as they turn golden.
Drain on a wire rack (kitchen paper will make them soggy)
Sere hot
Variations:
you may add grated cheese, chopped scallions, chopped bell pepper, crushed chilies, ..these are also great served with honey or maple syrup, with breakfast dishes.
Also this same mix can be used for shredded carrots or yams/sweet potatoes in place of corn!
These are totally Global..make them your own, with whatever is growing locally and is in season.
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