Tuscan Vegetable Stew ♥ A “Detox” Recipe


So hello, 2015! Who else loves the "fresh start" that a new year brings?! Doesn't it just feel soooo good to let the hustle-bustle of the holidays fade into memory? January and February are such wonderful months, a time for contemplation and focus, nesting and nourishment, physically and spiritually. There's so much "light" to be discovered in the dark days of winter ...
Detox. Let's talk "detoxing", yes? Books go on and on, blogs cite magical formulas. Do you have a detox method, something that works for you, after over-consumption of too-much or too-rich food? My technique is totally simple. For a meal, for a few days, for some time, I return to simple, plant-based food plus protein. My detox staples are simple too, soups, stews and salads. Vegetable soups plus their heartier cousins, vegetable stews. Quick 'n' Easy Raw Salads.
Tuscan Vegetable Stew is the latest in a growing collection of Favorite Seasonal Vegetable Stews. The recipe appeals to me for three reasons, different than other vegetable stews in that collection. It is perfect for "detoxing"!



VISUAL LEARNERS See that photo? It looks like Tuscan Vegetable Stew is all cauliflower! It's not, there's summer squash, bell pepper and tomato in there too. I just got a little carried away with the beauty and drama of cross-cut cauliflower. :-)
RECIPE for TUSCAN VEGETABLE STEW
Hands-on time: 20 minutes
Time to table: 60 minutes
Makes 10 cups
Time to table: 60 minutes
Makes 10 cups
1 medium zucchini, trimmed, cut in half moons, quarters or chunks
1 medium yellow squash, same
1 bell pepper, diced in large pieces
1/2 onion, cut in half rings
2 medium tomatoes (or 1 15-ounce can diced tomatoes)
3 cups tomato juice
2 tablespoons cider vinegar
1 teaspoon kosher salt
A little cayenne pepper, optional
Water, if needed
1/2 head cauliflower, about 1 pound, cut in florets and cross-cuts
Fresh herbs, chopped or dried herbs such as Italian seasoning or herbes de provence or DIY Dried Herbs
Leave the heat off for now, but in a large pot, collect the zucchini, yellow squash, bell pepper, onion, tomatoes, tomato juice, cider vinegar, salt, cayenne. Gauge the amount of liquid, is there enough room to add the cauliflower later? If not, add water, I needed about a half cup once, another full cup another time. Now turn on the heat and bring the stew to a boil, reduce heat to maintain a simmer and let cook just until the squash are almost tender, about 15 minutes.
Add cauliflower and herbs, nestling into the liquid if need be. Return to a boil and let cook until cauliflower is tender but not mushy, again about 15 minutes. Sprinkle with herbs, serve and enjoy!
ALANNA's TIPS & KITCHEN NOTES




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MORE FAVORITE COLD-WEATHER VEGETABLE STEW RECIPES
~ Cabbage & White Bean Stew ~~ Chickpea Gumbo ~
~ Sweet Potato Curry with Red Lentils, Roasted Peppers & Spinach ~
~ Favorite Seasonal Vegetable Stews ~
10 recipes plus 10 tips & techniques
~ more vegetable stew recipes ~
from A Veggie Venture
~ Squash & Carrot Stew ~
~ Mediterranean Eggplant ~
~ Slow Cooker Curried Vegetable Stew ~
~ more meatless main dish recipes ~
from Kitchen Parade, my food column
A Veggie Venture is home of 'veggie evangelist' Alanna Kellogg and the
famous asparagus-to-zucchini Alphabet of Vegetables.
© Copyright Kitchen Parade 2015
famous asparagus-to-zucchini Alphabet of Vegetables.
© Copyright Kitchen Parade 2015
My legs swelled up from far too many processed foods I ate the past few weeks.
ReplyDeleteAnd I did go over my points a few times this past month.
So this recipe looks really good to restart my good eating habits and I like all your suggestions to vary it.
Those cauliflower cross-cuts do look mighty attractive! We're craving simple, healthy dishes like this at the moment Way too much rich food lately. Although I'm sure that feeling will pass soon enough. :-) Thanks for this.
ReplyDelete