A blog by runners. For runners.

Recipe: late summer stew

late-summer-stewAt the end of the month we’re moving, again. We are packing up our little apartment a week before we get married and driving across the country to plant new roots in Denver. (Side note: many more posts to come about how hard it is to run in altitude and how I’m longing for my sea level workouts in Boston!)

Like with any move, I am now dealing with the somewhat annoying task of cleaning out the fridge and pantry. I absolutely hate wasting food so I will be using up everything I possibly can before the move, including the lone jar of pickles at the back of the fridge — pickle popsicles anyone?

This recipe is the perfect catch all recipe for cleaning out the fridge. It was pulled together last week when there were still an acceptable amount of vegetables in the crisper. But, don’t worry if you don’t have these specific veggies on hand. Throw in whatever you have, including frozen veggies or those bits and pieces you have lying around that are taunting you with going bad. If it looks like it’s on its last leg, all the better.

This meal comes together in under 30 minutes and is completely versatile. It would be equally as delicious in the fall with some potatoes and turnips thrown in.

Late summer stew (vegan, gluten-free)

Ingredients

  • 1 tablespoon olive oil
  • 1/2 onion
  • 1/2 head broccoli
  • 1 carrot
  • Handful snap peas
  • Handful snow peas
  • 10 mushrooms
  • 1 teaspoon salt
  • 1 tablespoon minced garlic
  • Optional: baby corn and water chestnuts
  • 1 can light coconut milk
  • 1 28 ounce can of diced tomatoes
  • 1 tablespoon tomato paste
  • 1 tablespoon turmeric
  • 1 tablespoon curry powder
  • 1/8 teaspoon cayenne
  • 2 cup cooked rice

Directions

  1. Heat olive oil over medium high heat. Add all vegetables and salt to pan, sauté until veggies are tender. Add garlic in at the last minute and cook until golden brown.
  2. Add coconut milk, diced tomatoes, tomato paste, turmeric, curry paste and cayenne. Bring to a boil then reduce heat to medium low.
  3. Next add cooked rice.
  4. Cook mixture for 10 minutes.
  5. The longer the stew sits the thicker it becomes.

This picture was taken after 10 minutes of cooking but when I ate it again the next day is was much thicker. I personally think it was more delicious the day after, once the flavors had a chance to meld together. It’s also incredibly tasty cold, but that might just be me!

Makes 4 servings

Photos and article by Lisa Horvath.