Tag Archives: fall

Stew! Stew! Stew!

Harvest Pumpkin Stew from VeganJoy

Oh boy oh boy! Do you feel that chill in the air? That bite in the wind? We’re in serious November weather territory now. It may get up to the fifties today and tomorrow, but it’s a steady decline into 40, even 30-degree temperatures. Soon that gray rain will be white snow. Makes me want to do a little dance of joy! And eat some stew!

I’ve had disagreements in the past on what distinguishes a stew from a soup. I tend to go with the Supreme Court-esque opinion, “I know it when I see it.” Or, rather, I know it when I taste it, cause looks can be deceiving. If pressed, I’d say that a stew should have about fifty percent less liquid than soup. Usually, you want a viscosity that is far thicker than your average soup broth, but not all stews are made the same. One man’s stew may be another man’s soup, but it’s not for us to judge. It’s (hopefully) for us to eat!

Enjoy your November rain a little more by trying out a few exceptional stew recipes:

Nicole over at Cooking with Nicole tries out an Eggplant Stew from Madhur Jaffrey’s World Vegetarian. It actually reminds me a lot of the gypsy stew I make, but with eggplant and mushrooms and made much, much quicker. Love the shot of her veggies simmering. Makes me want curry and eggplant right. now.

Seitan is my Motor offers a decent way to use a slowly aging head of cabbage by making a flavorful, almost-goulash Cabbage Stew. Looks amazing, and as served over rice, is guaranteed to be belly filling. Time I went out and got some cabbage.

– VeganJoy has given me an excellent idea for what to prepare for the upcoming Friendsgiving with this delicious and adorable looking Harvest Pumpkin Stew. A little involved, yes, but looks like it’s worth the time investment in sight and taste.

Chickpea and Green Bean Stew from Vegan Awakening

Vegan Awakening serves up a perfect pantry-cleaning Chickpea and Green Bean Stew. I almost always have a can or two of chickpeas in the cupboard, as well as a bag of frozen green beans. This looks like a fantastic stew to whip on days too cold or rainy to leave the house for supplies.

– Finally, yes, a meaty stew. Mike teaches us how to make the Korean stew, Doenjang jjigae.  Yes, it also has tofu and veggies, but there’s more than enough beef in there to satisfy you meat-lovers. Plus, Mike recommends adding fish and poultry, so if you so desire, this can be a meat free for all.

Stew! Stew! Stew!

Oh, and yes, for musical entertainment and because it’s about as long as it takes to make a stew:

5 Halloween Recipes That Seem Delicious Despite Their Holiday Affiliation

I’m not crazy about spending a ton of kitchen time whipping up a recipe that is overtly holiday themed. While each season brings its particular focus into the items I make, I tend to shy away from recipes that are clearly meant for themed parties.

Part of this is due to the fact that many of these recipes are decorating-heavy: a sugar cookie shaped and colored to look like a pumpkin is still a sugar cookie. A cupcake designed to look like a ghost is just a cupcake with a shit ton of frosting on it. And so on. Although I love sweets, I prefer my baked goods simple. Elaborate confections of icing, sprinkles, and carefully placed accessory morsels usually add little to the taste or experience of the baked good, aside from the mess that they inevitably cause.

From babble.com

And… yes, I’m admittedly terrible at decorating baked goods, at least to the extent that they look like little black cats or witches on broomsticks. I can frost a cupcake, sprinkle powdered sugar daintily on a bundt cake, and uniformly sprinkle thumbprint cookies, but when it comes to matching a baked good with a well-crafted, well-staged picture (see accompanying photograph for an example) I suck.

But, with the sheer abundance of Halloween recipes, there were bound to be at least a few that were good enough to try despite their garish decoration. Here are five recipes that I’ve spotted that seem like they might be worth the trial for the decorating-challenged such as myself: Continue reading

Good Morning, Pancakes and Sweet Potatoes!

Fall harvest crops are some of my favorite vegetables and fruit. I’m still learning the ins and outs of cooking squash, but in the meantime, I’ve taken on a new patron cause, and that is the sweet potato.

Internationally, sweet potatoes are an important part of many cultures’ diets, but in North America they’ve been somewhat marginalized. They’re still plentiful in the States, and sweet potatoes are still a staple of a few regions, Southeastern US being the major proponent of this fantastic food. In Mississippi, for example, sweet potato farming yields 19 million annually to the state’s economy. The National Sweet Potato Festival is held annually in Vardaman, self-proclaimed “Sweet Potato Capital.” They’re also quite popular in Kentucky, where slices of sweet potato fried in bacon droppings then served with bacon on toast are a regular item on breakfast menus throughout the state.

So I’ve been spending some quality time with the sweet potato. Last week I made roasted sweet potato burritos. For my weekly Sunday breakfast makings, I decided to forgo the usual tofu scramble and opt instead for a pairing that makes perfect sense, taste-, texture- and timing – wise:

Apple Pie Pancakes with Apple-Walnut Topping
and Sweet Potato Hash

Continue reading