Celebration Salmagundi

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* Exported from MasterCook *

 

Celebration Salmagundi

 

Recipe By : The Sacred Kitchen, Robin and Jon Robertson, page 153

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Main Dishes, Vegetarian

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1 tablespoon canola oil

1 large onion -- chopped

4 carrots

cut into 1/2-inch dice

1 large garlic clove -- minced

1 pound tomatoes -- peeled and chopped

3 cups water

1 bay leaf

1/2 teaspoon minced fresh thyme

OR 1/4 teaspoon dried thyme

Salt and freshly ground pepper -- to taste

8 ounces green beans -- trimmed

and cut into 1-inch pieces

1 cup fresh or frozen peas

2 cups cooked Great Northern beans

Eight-Treasure Rice

(see separate recipe)

 

Serves 4

 

Vary the vegetables in this delicious concoction according to seasonal

availability and personal taste. Meaty chunks of seitan, tempeh, or firm

tofu may be substituted for the beans.

 

Heat the oil in a large saucepan over medium heat. Add the onion and

carrots and saute for 5 minutes. Add the garlic and saute for 30

seconds. Add the tomatoes and saute for 1 minute. Add the water, bay

leaf, thyme, salt, and pepper. Bring to a boil, reduce heat to a simmer,

cover, and cook for 20 minutes. Discard the bay leaf. Add the green beans

and simmer the stew for 15 minutes. Add the peas and Great Northern beans

and simmer for 15 minutes if using fresh peas or 5 minutes if using frozen,

or until the green beans and peas are tender. Divide the rice among 4

large plates and top with the salmagundi.

 

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