Wednesday, January 4, 2012

I'm no Veganator, but..

This stew is flippin' amazing. Now, it's delicious and hearty as-is, but I would even go as far as adding some ground or sliced sausage to give it even more of a punch. I will do that next time and let you know :)

This recipe was found in January 7-9th, 2011 edition of metronews in the metrofood section. There was no title, so I will call it:

The Veganator Mediterranean Stew

Time: 1 hour start to finish
Servings: 6 big ones
My rating: 9.5


  • 2 Tbs olive oil
  • 3 cloves garlic
  • 2 shallots, finely chopped 
  • 2 yellow onions, diced
  • 28 ounces can chopped tomatoes, preferably fire-roasted
  • 4 cups vegetable broth 
  • 2 sprigs fresh rosemary, minced (or 1 tsp dried)
  • 1.5 cups pearl barley
  • 12 ounce jar of roasted red peppers, drained and cut into strips (I make my own using 1 red pepper, broiling it until the skin gets blackened, then peeling the skin)
  • 5 ounces of fresh baby spinach
  • Half cup of castelvetrano olives, pitted and sliced (I used the regular green jar olives, and it was great)
  • 1 cup water
  • Salt and black pepper

Step 1: In a large saucepan over medium, heat the olive oil. Add the garlic, shallots, and onions, and saute until soft and translucent, about 6 to 7 minutes.

Step 2: Add the tomatoes, broth, rosemary and barley, then bring to a simmer. Cover and continue to cook until the barley is tender, about 50 minutes, stirring occasionally to prevent sticking.

Step 3: Stir in the roasted red peppers, baby spinach, olives and water. Cook until the spinach is wilted, about 2 minutes. Add salt and pepper.

Bon appetit!

No comments:

Post a Comment