Carrot Stew

Do you want to eat healthier? Try a vegetarian meal once a week.

My house is filled with the aroma of this Carrot Stew!
Try this and share your favourite vegetarian meal ideas below.

Carrot Stew

2 tablespoons oil
1 large onion, sliced
2 medium green peppers, cut in strips (or smaller pieces)
2 teaspoons minced, fresh hot chili pepper, or 1/4 teaspoon cayenne pepper (optional)
4 cups canned tomato pulp or drained stewed tomatoes
1 pound carrots, cut into thick coins
1/2 teaspoon salt
2 cups chick cooked (canned) chick peas, white beans or lima beans (rinse beans thoroughly to reduce gas-factor!)
3 to 5 cups cooked grain (or at least 3/4 cup per person) - e.g. Brown rice, quinoa, Ezekiel bread, etc...

Heat oil in a 3-quart (medium) pot and saute onion and peppers until limp, about 5 minutes.

Add tomato, carrots and salt, bring to a boil, cover and simmer over low heat until carrots are tender, 30-40 minutes.

Add beans during the last 10 minutes.

If sauce is too liquid, remove cover and boil gently to thicken.

Serve over 3/4 cup grain.

Serves 4-6.

From: Nikki & David Goldbeck's "American Wholefoods Cuisine". This has been my favourite vegetarian cookbook for over 20 years. The cookbook is available at Indigo (Chapters) http://bit.ly/Goldbeck and Amazon.com http://bit.ly/GolbeckAmazon . There are no fancy pictures, just tons of wholesome meatless recipes using basic ingredients from a regular grocery store.

Bon appetit!

Erica

~ FitMusician

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