Cookin' Southern--Low Country Boil

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* Exported from MasterCook *

 

Low Country Boil

 

Recipe By :Cookin' Southern Vegetarian Style, Ann Jackson

Serving Size : 6 Preparation Time :0:00

Categories : Cookin' Southern

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon olive oil -- or toasted sesame oil

2 onions -- cut into quarters

1 green bell pepper -- (to 2)

7 cubes seitan -- (1 " cubes) (up to 10)

3 tablespoons tamari soy sauce -- (to 4)

4 potatoes -- cut into quarters

2 turnips -- cut into chunks

1 small cabbage -- cut into quarters or fifths

1 tablespoon Old Bay Seafood seasoning

1 hot pepper -- finely chopped (see Note)

1/2 cup chopped fresh parsley

1/4 teaspoon salt

1/4 teaspoon pepper

2 ears corn on the cob

 

Pour the oil in the bottom of a Dutch oven or big soup pot. Let it get hot,

then add the onions and peppers. When the onions are transparent, add the

seitan. Drizzle a little of the tamari over it. Continue to cook a few

minutes, then add the potatoes, turnips, and cabbage. Add the remaining

ingredients (except corn on the cob) and about 2 cups of water, enough to keep

the vegetables from sticking, but not enough to make it be like soup. Cover and

simmer about 1 1/2 to 2 hours. Use a heat diffuser over your stovetop burner,

if necessary, and also add small amounts of water if too much evaporation is

occurring.

 

Break the ears of corn into 2 or 3 pieces, and add to the pot in the last hour

of cooking time. Serve in a soup bowl.

 

S(ISBN):

" 1-57067-092-7 "

Copyright:

" 2000 "

 

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Per Serving (excluding unknown items): 154 Calories; 3g Fat (15.9% calories from

fat); 5g Protein; 30g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 669mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1/2 Fat.

 

NOTES : *Depending on how hot you like your food, use anything from a habanero

to a sweet banana pepper.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0