The Stew The Stew with No Name
Here we bring together flavors and ingredients from the Balkan peninsula, Japan, the Middle East, and the 1960 Health Food Movement. And – hey! – it works… More than anything, it reminds me of palak paneer – the beloved Indian dish of cheese cubes in richly spiced spinach gravy. Except we use tofu instead of paneer, red peppers instead of spinach, etc.
And it’s so nutritious! It’s all plants. Lots of protein. The roasted peppers and sun-dried tomatoes load us up with carotenoids to protect the eyes and vascular system. Fermented miso paste gives us probiotics. Brewer’s yeast is a B-vitamin powerhouse (in addition to being a vegan flavor superstar). Sesame tahini is a treasure trove of minerals. I could go on.
| 1 jar (~16 oz) roasted red peppers | 1 jar (~6-8 oz) sundried tomatoes in oil |
| ½ C tahini (sesame paste) | ¼ C white miso paste |
| 2 medium carrots | 4 stalks celery |
| ½ medium purple onion | 1-4 cloves garlic |
| 3 C rich vegetable broth | ¼ C organic German brewer’s yeast |
| 1 pound firm tofu, cubed | optional flavors and toppings! (see below) |
1. In a blender, blend everything but the tofu and miso. (“Everything” includes the oil from the tomatoes, and brine from the peppers). It’s up to you if you want to blend it velvety-smooth, or leave it a little coarser.
2. In a soup pot, simmer until it tastes more cooked than raw – about 15 minutes.
3. Remove from heat, stir in the tofu, and let sit until it’s no longer hot enough to burn your finger. That’s how you tell it’s cool enough it won’t kill the probiotics in the miso.
4. Stir in the miso, adjust salt, and serve.
5. You don’t need any more flavors. But you could absolutely add a tablespoon of anything you want, at any point in the cooking process… It’s also pretty great with some shredded parmesan on top… but then it’s no longer vegan. Have fun!
6. Serve with rice, naan, or on its own