If your house is anything like mine, fall means the arrival of seemingly endless games of football. Yes, I wear the colors. I change my shirt when the purple one isn’t working. I put the baby in a team onesie and the dog in a bandana… and then switch those at half time. I do this because I love my husband but honestly, (shhh) I could care less about the game.
What I do care about is football food. The sound of football while chopping ingredients for a stew or hearty Sunday night casserole dinner is oddly comforting for me. I love cooking for friends and judging by the fact I have a hard time cooking for less than 6 people on any given occasion, it’s a good thing they seem to enjoy popping over and staying awhile.
Is it working Daddy? (Yes he dressed her.)
Hence, I give you the Vegan Stew. Don’t let the title put you off– its hearty and delicious and one of the best recipes that has been passed down through girlfriends (Thank you Kara Martin and Tracy Olivera!). You can make this bad boy with meat and I’m sure it would be just as delicious. This makes a good amount but it freezes great, which is a bonus the next time you’re in a pickle to make dinner. Also, I cheat and cut on prep time with as many pre-prepared ingredients I can find (TJ’s sells a lot of them!)
So crack open a cold one and pretend to cheer… I’m just here for the food people. 😉
Ingredients:
1 white onion, diced
several cloves of garlic, diced
1 large carton Veggie stock
1 lb. small white potatoes
1 pkg cubed butternut squash (or you can peel and cube your own)
1 can canelli beans
1 pkg. soy chorizo
1 bag of kale
1 TBS kosher salt, more to taste
1 Tsp. pepper
pinch chilli flakes
Directions:
Sauté onions and garlic in 2 tablespoons olive oil until softened in a dutch oven or large stockpot.
Add squash and cook a few minutes.
Add veggie stock, potatoes and 1 TBS salt, 1 Tsp. pepper and bring to a boil.
Reduce to a simmer for about 15 minutes until potatoes are getting soft.
Add soy chorizo (empty from casing), beans and kale and finish simmering another 15 minutes. I add a few pinches of chili pepper flakes for heat.
Serve with crusty bread and good butter and salt. Serves 6-8.
Photos from my feature article in “Where Women Cook” Dec/Jan/Feb 2016
