Vegetable stew with soybeans
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Dry soybeans, soaked |
| ¼ | cup | Grated carrots |
| 1 | cup | Water |
| 1 | Bay leaf | |
| 2 | larges | Potatoes, cubed |
| 1½ | cup | Carrots, cubed |
| 2 | tablespoons | Whole wheat flour |
| 2 | tablespoons | Soy flour |
| 4 | tablespoons | Ghee |
| 1½ | cup | Celery, chopped |
| 1½ | cup | Green bell pepper, chopped |
| 1 | Handful parsley, chopped | |
| 1 | teaspoon | Marjoram |
| 1 | teaspoon | Sage |
| ½ | teaspoon | Salt |
| 1 | pinch | Pepper |
Directions
ROUX
Cook soybeans, grated carrot & bay leaf in 1 c water till beans are soft. When cooked, combine with their cooking liquid in a heavy pot with the chopped vegetables. Barely cover with water. Bring to a boil, add spices & herbs & simmer for 20 minutes or until vegetables are tender.
In a small pan make the roux. Cook the flour in the ghee with the salt & pepper for 5 minutes, but be careful not to burn it. Slowly add roux to the vegetables. Stir well & let boil for a few seconds.
When it thickens, serve.
King & Scott, "Food for Thought" ... D/L from: Salata *Redondo Beach, CA (310)-543-0439 (1:102/125)
Submitted By GAIL SHIPP On 09-24-95
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