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Rayca
07-12-2012, 03:12 PM
1 parsnip
4 carrots
4 small red potatoes
1/2c. onions (I like boiling onions. They are very small, already peeled onions)
1/2c. peas (frozen is fine)
2-3T liquid aminos
1 block tofu (you can use lamb cubes, if you don't like tofu)

Herb Packet = any herbs you like or have handy: sage, thyme, rosemary. Dump them in a small piece of cheesecloth (can be found at any grocery store), tie it up w/string and throw in the pot.

Low Sodium Veg. Stock to cover all vegs. You can find low sodium stock at Trader Joes BUT you should be making your own. Recipe to follow...
Dump all in the pot, cover, bring to boil, lower heat and simmer for about 1hr.

Vegetable Stock

Carrots
Parsnips
Any other root vegs. you like, throw them in.
Celery (don't cut off tops)
Yellow Onions (don't peel)
Garlic (don't peel)
Tons of parsley
Herb packet (see above)
Enough water to cover vegs. Cover pot, bring to boil, lower heat to med. high and partially cover pot to allow some air in. Cook until liquid is about ½ of what you started with. Strain the mixture. Use a big spoon and push on all the goodies to get the last of the juice out. This is the "meat" of the stock. You can freeze, refrigerate, for quite some time. You should be using this in your food that calls for liquid: sauces, rice (instead of water), even smoothies. You should drink it when you're sick or warm it up as a "tea" before bed. It is calming and it will keep you healthy.


Doesn't get much easier than this, guys. Enjoy!

Rayca
07-13-2012, 12:57 PM
^^Just use 1 to 1 1/2c. of stock to in the stew recipe, not "cover all vegs." That would be too much.