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Zuni Stew
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Serves: 8.
Additional information: Sauce:
- 1 1/2 teaspoon Grated or ground ginger
- 1/4 cup vegan rice wine vinegar
- 3 tablespoon canola oil
- 1 teaspoon sesame oil or tahini
- 2 tablespoon soy sauce or tamari
- 2 tablespoon vegan brown sugar
- 2 cloves garlic, pressed or minced
- juice of one lemon
- 1/2 teaspoon Red pepper flakes
- 1/4 cup chopped cilantro
Ingredients
- 1 large onion, chopped
- 2-3 cloves garlic
- 2 large bell peppers (1 red, 1 green is nice and colorful)
- 1 large Anahiem chili
- 1 jalepeno chili
- 5 cups broth
- 1 zuchinni, sliced thin
- 1 yellow crook-neck squash, sliced thin
- 1 to 2 cups winter squash, cubed
- 1 can corn (no-salt, or drain and rinse)
- 1 can pinto beans (no-salt, or drain and rinse)
Directions
Saute the first 5 ingredients in a large pot for 15-20 minutes, or until all peppers and chilis are soft. Saute in a little broth to keep from sticking. Do not short change this step! Sauteing the chilis makes them release their volitile oils (do I sould like Graham Kerr? ;). This makes the both nice and spicy. It also keeps you from burning the #@%*&! out of your mouth when you eat a spoonful of the chilis.
Add the broth and the winter squash. Cover and cook 5-10 minutes, until squash starts to get tender. Add zuchinni and crook-neck. Simmer 5. Add corn and beans and heat through.
This stew is nice to look at (red, yellow, green, brown) and it reheats well.