Sunday, October 21, 2012

Vegan Spanish Style Stew

      We were lucky when our farmer friends Allen and  Paul loaded us
       us up with fresh picked Tomatoes, Peppers of 3 kinds and other delights
       to bring back to Chicago.
      The Antonson Farmland, of South Haven, MI. produces the lowest acid,
       mildy sweet tomatoes we have ever tasted.
       The Peppers have a 'bright' and dimensional flavor.
       Pickled then chopped for a sweet relish they are unforgettable.
       Those Tomatoes and Peppers and made this stew Exceptional.
       I love broth with Tomatoes but not the acid so I was on a cloud.
       Thanks to Allen, Dottie and Paul.
  Spanish Vegan Stew with Smoked Paprika


  1 pound Vegan Chicken Seitan cut in 1 1/2" cubes
  ( Raw or Roasted Almonds instead of Seitan works well)
  3/4 pounds small white potatoes, peeled and cut in quarters
  2 large or 4 small carrots, peeled and sliced
    diagonally into 1/4 inch thick slices
  1 Spanish onion, peeled and cut lengthwise into 8ths
  1 red pepper seeded and cut into strips
  2 fresno red peppers seeded and cut into strips
  2 serrano peppers, seeded and cut into strips
  4 ripe tomatoes, blanched, peeled, seeded, and
  2 branches fresh thyme
  1 bay leaf
  18 cloves of fresh garlic
  1/2 cup of extra virgin olive oil
  2 TBS. Spanish smoked Paprika
  4 TBS. Sherry Wine Vinegar
  3/4 cup Dry White Wine
  2 cups Vegetable Broth
  1 cup frozen Green Peas
  1/2 cup chopped fresh Parsley
  Salt to taste


  Preheat the oven to 350 degrees.

  First, place the garlic cloves in a heavy bottomed
  skillet with the olive oil. Place the skillet on low
  heat and let the garlic cook while you prepare the
  rest of the ingredients.  Have everything peeled and
  seeded and sliced before you begin. When the garlic
  is ready it will be cooked all the way through and
  golden in color.

  Next, pour off 1/4 cup of the olive oil from the
  skillet into an oven proof pot and place on medium
  heat.  Add the onions and peppers and saute until
  the onions are transparent.  Add the 2 Tablespoons
  smoked Spanish Paprika and stir to combine, cooking
  for 2 minutes.

  Deglaze the pot with the Sherry Wine Vinegar and
  cook until almost dry.  Add the White Wine and
  reduce again, by two thirds.

  Add the tomatoes and cooked garlic cloves to the pot
  and cook for three minutes, stirring well.

  Add the carrots, potatoes, seitan cubes, the
  2 branches of thyme and the bay leaf.  Stir to coat
  the vegetables and seitan with the cooking liquid and
  then cover the pan and reduce to a simmer. Cook
  for seven minutes.

  Add the vegetable broth and bring to a boil.

  Cover the pot and place into the preheated oven.

  Cook for 30 minutes, removing from the oven once
  to stir.  At the end of 30 minutes, remove the pot
  from the oven and add the peas.  Stir well.
Check stew for salt and add as necessary.
 If your  vegetable broth had a good amount of salt
  you may need none at all.

  Ladle the stew into bowls and top with a good amount
  of the chopped parsley.

  Serve with crusty bread and the rest of the wine.

  Makes enough for three or four people.

  A dry Spanish white, like an Albarino would be perfect.
 Note: Many wines include Non vegan ingredients.
  Egg, Fish Bladder traces, Gelatin.
 Many wineries do not even respond by email when asked.
 Believe it or not a wine may contain as much as 60 ingredients!
 It is the only 'food' in the U.S. that is not required to list ingredients.
 Here is a nifty list of vegan wines:



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