here in the bowl.
Serves 4
Preparation time: 20 minutes, divided
1 cup large, dry lima beans, soaked overnight, drained and rinsed (see Notes)
1 celery stalk, finely chopped
½ medium onion, finely chopped
2 garlic cloves, minced
2 tablespoons dried shiitake mushroom (or other mushroom) pieces
1 bay leaf
4 fresh thyme sprigs about 5 inches long (see Notes)
3¼ cups mushroom or dark vegetable stock, store-bought or homemade ( page 43 )
1 celery stalk, cut into thin slices
½ medium red pepper, cut into ½-inch-wide, 1-inch-long pieces
6 large fresh shiitake mushrooms, halved and thinly sliced
2 Roma tomatoes, quartered, seeded, and sliced ½-inch wide
1 teaspoon finely chopped fresh thyme leaves
Salt and black pepper
*To ensure the dish is gluten free, if necessary, please check all packaged ingredients, as noted on page 39 .
1. Combine the lima beans through the stock in the slow cooker; stir well.
2. Cover, set heat to LOW, and cook 4½ to 5 hours, until the beans are very tender.
3. Add the sliced vegetables, recover, and cook 30 minutes, or until the vegetables are tender but still bright.
4. Remove the thyme sprigs and bay leaf. Add the tomatoes and thyme leaves.
5. Taste and season with the salt and pepper as required.
NOTE :
Dried lima beans are often sold in two sizes: baby and large. For this recipe use the big ones, also known as butter beans.
If you’re not a thyme fan, reduce the fresh sprigs to only 2 (or less, if you’re really not a fan) and replace the leaves with finely chopped parsley.
Ethiopian Fusion Squash Stew
T HE BEST ETHIOPIAN food I’ve ever had was in a restaurant in Dar-es-Salaam, Tanzania. This delight brings back memories for me and will be a winner for you, loaded with vegetables, some protein, and just the right touch of spice without being too hot. As a bonus it is warming, comforting, and satisfying. It is by no means authentic but is loosely based on the vegetable wats of Ethiopian cooking, in a fusion sort of way. If you have store-bought or homemade injera, serve it with the stew for a touch more authenticity; if not, serve over millet or rice.
Serves 4
Preparation time: 30 minutes
½ cup dry chickpeas, soaked overnight, drained, and rinsed
1½ pounds butternut squash, peeled, seeded and cut into ½-inch cubes
1 medium leek, trimmed and rinsed, halved lengthwise and thinly sliced
½ medium onion, finely chopped
3 garlic cloves, minced
1 tablespoon minced fresh ginger
¼ cup finely chopped red pepper
¼ cup finely chopped green pepper
½ teaspoon cardamom
½ teaspoon cinnamon
½ teaspoon turmeric
¼ teaspoon cloves
¼ teaspoon nutmeg
¼ teaspoon fenugreek
¼ teaspoon cayenne, or more to taste
3 cups vegetable stock, store-bought or homemade ( page 43 )
Salt and black pepper
Toasted pumpkin seeds, optional
*To ensure the dish is gluten free, if necessary, please check all packaged ingredients, as noted on page 39 .
1. Combine the chickpeas through the stock in the slow cooker. The liquid will just about cover the contents.
2. Cover, set heat to medium, and cook for 9½ to 10 hours, until the chickpeas are tender and the vegetables are very soft.
3. Taste and season with the salt and pepper as required; cover and let stand 5 minutes prior to serving.
4. Garnish with the pumpkin seeds, if desired.
Ratatouille
I WENT FOR THE rustic, “throw everything in the pot” version as opposed to the fancy pants “layered by the rat in the movie” version. It might not look as delicate but it sure tastes just as good thanks to all the flavorful produce, especially in the summer when these items are at their ripest and best. Not much liquid is added to this dish; the vegetables release a lot as they cook. Serve simply with Garlic Bread ( page 235 ) for a nice lunch, or vegetable-rich dinner. If you are not an eggplant lover, replace with an additional 4 cups of zucchini for a summery zucchini stew.
Serves 4 to 6
Preparation time: 30 minutes
1 tablespoon Garlic Infused
Serves 4
Preparation time: 20 minutes, divided
1 cup large, dry lima beans, soaked overnight, drained and rinsed (see Notes)
1 celery stalk, finely chopped
½ medium onion, finely chopped
2 garlic cloves, minced
2 tablespoons dried shiitake mushroom (or other mushroom) pieces
1 bay leaf
4 fresh thyme sprigs about 5 inches long (see Notes)
3¼ cups mushroom or dark vegetable stock, store-bought or homemade ( page 43 )
1 celery stalk, cut into thin slices
½ medium red pepper, cut into ½-inch-wide, 1-inch-long pieces
6 large fresh shiitake mushrooms, halved and thinly sliced
2 Roma tomatoes, quartered, seeded, and sliced ½-inch wide
1 teaspoon finely chopped fresh thyme leaves
Salt and black pepper
*To ensure the dish is gluten free, if necessary, please check all packaged ingredients, as noted on page 39 .
1. Combine the lima beans through the stock in the slow cooker; stir well.
2. Cover, set heat to LOW, and cook 4½ to 5 hours, until the beans are very tender.
3. Add the sliced vegetables, recover, and cook 30 minutes, or until the vegetables are tender but still bright.
4. Remove the thyme sprigs and bay leaf. Add the tomatoes and thyme leaves.
5. Taste and season with the salt and pepper as required.
NOTE :
Dried lima beans are often sold in two sizes: baby and large. For this recipe use the big ones, also known as butter beans.
If you’re not a thyme fan, reduce the fresh sprigs to only 2 (or less, if you’re really not a fan) and replace the leaves with finely chopped parsley.
Ethiopian Fusion Squash Stew
T HE BEST ETHIOPIAN food I’ve ever had was in a restaurant in Dar-es-Salaam, Tanzania. This delight brings back memories for me and will be a winner for you, loaded with vegetables, some protein, and just the right touch of spice without being too hot. As a bonus it is warming, comforting, and satisfying. It is by no means authentic but is loosely based on the vegetable wats of Ethiopian cooking, in a fusion sort of way. If you have store-bought or homemade injera, serve it with the stew for a touch more authenticity; if not, serve over millet or rice.
Serves 4
Preparation time: 30 minutes
½ cup dry chickpeas, soaked overnight, drained, and rinsed
1½ pounds butternut squash, peeled, seeded and cut into ½-inch cubes
1 medium leek, trimmed and rinsed, halved lengthwise and thinly sliced
½ medium onion, finely chopped
3 garlic cloves, minced
1 tablespoon minced fresh ginger
¼ cup finely chopped red pepper
¼ cup finely chopped green pepper
½ teaspoon cardamom
½ teaspoon cinnamon
½ teaspoon turmeric
¼ teaspoon cloves
¼ teaspoon nutmeg
¼ teaspoon fenugreek
¼ teaspoon cayenne, or more to taste
3 cups vegetable stock, store-bought or homemade ( page 43 )
Salt and black pepper
Toasted pumpkin seeds, optional
*To ensure the dish is gluten free, if necessary, please check all packaged ingredients, as noted on page 39 .
1. Combine the chickpeas through the stock in the slow cooker. The liquid will just about cover the contents.
2. Cover, set heat to medium, and cook for 9½ to 10 hours, until the chickpeas are tender and the vegetables are very soft.
3. Taste and season with the salt and pepper as required; cover and let stand 5 minutes prior to serving.
4. Garnish with the pumpkin seeds, if desired.
Ratatouille
I WENT FOR THE rustic, “throw everything in the pot” version as opposed to the fancy pants “layered by the rat in the movie” version. It might not look as delicate but it sure tastes just as good thanks to all the flavorful produce, especially in the summer when these items are at their ripest and best. Not much liquid is added to this dish; the vegetables release a lot as they cook. Serve simply with Garlic Bread ( page 235 ) for a nice lunch, or vegetable-rich dinner. If you are not an eggplant lover, replace with an additional 4 cups of zucchini for a summery zucchini stew.
Serves 4 to 6
Preparation time: 30 minutes
1 tablespoon Garlic Infused
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