Roasted Root Vegetables

   

Many people are susceptible to impulse purchasing – myself included. If I walk past a sassy pair of high heels I will make a mental note of their appeal and move on. If I’m in the electronics department and I see an immersion blender that I’ve been needing since mine broke, I will pass by and wait to do some review comparisons and price checking online. If a game on my Steam wishlist goes on sale then I… ok well I might buy that. The one thing I can’t resist though? Well, apparently it’s a bundle of beautiful, vibrant, purple  baby carrots (and all of the additional veggies to accompany them into the oven).

 

Roasted Root Vegetables

I just don’t know if there is a better way to prepare vegetables than roasting them. The caramelization of those natural sugars and the ease of preparation? It’s hard not to love it. For this meal I used baby purple carrots, parsnips, yellow and purple baby potatoes, parsley root, garlic, onion, and fresh rosemary. You can use whatever root veggies you can get your hands on, whether it’s layer of simple russet potatoes or a spectrum of multicolored carrots arranged in a heart on your roasting pan. I can’t resist going the colorful route myself. I swear that pretty food tastes better.

Roasted Root Vegetables

Roasted Root Vegetables
Serves 4
An easy, rustic side dish that works for a weeknight dinner or holiday table.
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Prep Time
10 min
Cook Time
20 min
Total Time
34 min
Prep Time
10 min
Cook Time
20 min
Total Time
34 min
Ingredients
  1. 9-10 young purple carrots
  2. 12-15 fingerling potatoes (I used yellow and purple)
  3. 2 parsley root
  4. 1 parsnip
  5. 1 red onion
  6. 3 cloves of garlic
  7. 1 tablespoon olive oil
  8. 1/2 teaspoon salt
  9. 1/4 teaspoon black pepper
  10. 2-3 sprigs fresh rosemary
Instructions
  1. Preheat oven to 425F.
  2. Prepare your veggies for roasting by chopping them all at a roughly uniform size. It’s important to have them similar in size so that they finish cooking through around the same time. I left my carrots and most of my fingerling potatoes whole. The larger potatoes I split in half. I quartered the parsley root lengthwise and sliced the parsnip into thick disks so that they could be differentiated from one another on the plate. The onion I simply cut into large chunks and split apart the segments with my fingers. The garlic cloves were cut into quarters. I also cut my rosemary sprigs in half.
  3. Toss everything in the olive oil, salt, and pepper. I find that using my hands works best for this and I also do it right on the pan on a sheet of parchment paper.
  4. Layer the veggies evenly on the parchment lining baking sheet and transfer to the oven. Bake for 15-20 minutes and then test for doneness with a fork. If they need a little more time, just pop them in for another 10 minutes or so. The smaller your veggies are chopped, the less total time they will take to roast.
Calories
  1. 159
Gouda Monster http://www.goudamonster.com/

Roasted Root Vegetables


Dad’s Cornbread Dressing

   

Sometimes I find it hard to believe that I didn’t like dressing as a kid. I’m not sure why it took me so long to evolve into a rational human being with properly functioning taste buds, but fortunately I wasn’t crazy forever and now I’m an honest to goodness dressing fiend. Like most families, our Thanksgiving table is steeped in familiarity and tradition. The spread rarely changes – roasted turkey, mashed potatoes with gravy, cranberry sauce, macaroni and cheese, token green veggie casserole of some sort, dinner rolls, and of course good ol’ cornbread dressing. Dressing – or stuffing if that’s what you prefer to call it – seems to be a very personal thing and the idea of what makes it good varies from family to family. But if someone were to ask me about the dressing I crave (I’m going to pretend you just did), then I would tell them it would definitely be this adaptation of the recipe my dad makes every year.

 

Dad's Cornbread Dressing

My changes from the original are probably a little bit obvious if you are aware of the fact I ate meat until I was 18 – so naturally the main adjustment was making it vegetarian friendly. Dad also prepares his with chopped up hard-boiled eggs, something that’s never been my cup of tea but a lot of people really enjoy eggs in their dressing. If you’re a vegan and looking to adapt this to your lifestyle, substitute the butter with olive oil or margarine and omit the parmesan cheese. Adding a couple of tablespoons of nutritional yeast would be awesome in its place. You’ll also want to make sure that the breakfast sausage you use is vegan friendly. On the other hand, if you’re a meat-eater you can use regular sausage – but make sure it is cooked before adding it to the recipe.

cornbreadstuffing2

One of the great things about recipes like these is that they are so easy to change to suit your personal tastes. Someone that likes a more dry and crumbly dressing (no doubt for its optimal gravy absorption qualities) can use less stock, whereas the people that want their dressing thick enough to slice can use more. I would say that anywhere from 1 1/2 to 3 cups is the range you want to stay in. The force with which you pack it into the casserole dish before baking will also have an effect on the end texture. Personally I like a bit of balance between the two extremes and I’ve written up the recipe to reflect that preference. You can substitute other nuts for the pecans, toss some sauteed button mushrooms into the mix, use a different combination of fresh herbs, bake individual servings in muffin tins, or whatever else tickles your fancy. Hell, try using jalapeno cornbread and chorizo for a southwestern twist. Once you’re acquainted with the basic ingredients, it’s pretty simple to take this recipe and make it your own. Ahh, the beauty of cooking…

Dad's Cornbread Dressing

Dad's Cornbread Dressing
Serves 12
A vegetarian friendly cornbread dressing with fresh herbs, sausage, and pecans.
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Ingredients
  1. 1 8″ skillet (or 8×8″ pan) of cornbread
  2. 4 tablespoons unsalted butter
  3. 1/2 yellow onion, diced
  4. 2 stalks celery, diced
  5. 2 cloves garlic, minced
  6. 1 tablespoon fresh sage, minced (this was about 12 medium sized sage leaves for me)
  7. 1 sprig fresh rosemary
  8. 1/4 teaspoon salt
  9. 1 teaspoon black pepper
  10. 4 vegetarian breakfast sausage patties, cooked and chopped (this ends up being about 1 cup of sausage)
  11. 1 cup pecans, coarsely chopped
  12. 1/4 cup fresh parsley, chopped
  13. 1/4 cup grated parmesan cheese
  14. 2 cups prepared stock (give or take depending on how crumbly or moist your prefer your dressing to be)
Instructions
  1. Preheat oven to 375F. Butter your casserole dish (I used an 8″x11″ oval dish) and set aside.
  2. In a nonstick skillet heat butter, sage, and rosemary on medium heat until the butter just starts to bubble.
  3. Add onion, celery, garlic, salt, and pepper then cook for another 3-4 minutes. Remove rosemary sprig and transfer the contents of the skillet to a large mixing bowl.
  4. Wipe the skillet clean and toss in your chopped pecans. Toast over medium heat until fragrant and then add them to the mixing bowl.
  5. Crumble the cornbread into the bowl with the sausage, parsley, and cheese. Toss everything until well combined. Taste and add a little more salt if needed (I find the individual ingredients usually have enough sodium on their own that it doesn’t need it).
  6. Transfer the cornbread mixture to your prepared baking dish and lightly pack it down. Pour stock evenly over the top.
  7. Place dish in the oven and bake for 40 minutes. If you prefer the top to be a little more crisp, pop it under the broiler for a minute or two.
Calories
  1. 255
Notes
  1. You can easily get this recipe under 200 calories by using half of the pecans and cutting the butter back to 1 tablespoon. Add a touch more stock to compensate for the reduced amount of butter.
Gouda Monster http://www.goudamonster.com/
 

Dad's Cornbread Dressing


Autumn Minestrone

   

Few dishes are more comforting than a piping hot bowl of soup during the chilly months. I love making soups and stews; not only are they almost completely foolproof, they are also easily customizable. Whatever leftover veggies are in the fridge can be tossed into a pot and transformed into a hearty meal – it’s awesome.

Autumn Minestrone

For this minestrone I used Pomi brand boxed tomatoes because I love the flavor as well as the fact that they are not cooked with salt. One box of Pomi tomatoes is about the same as two 14oz cans, and you can substitute accordingly. Keep in mind that you may want to tweak the salt in the recipe if your canned tomatoes contain sodium. Also feel free to use more pasta. I choose to go fairly light to focus on the vegetables and keep the calorie count low.

Autumn Minestrone

Autumn Minestrone
Serves 6
A warm, comforting soup that is full of vegetables and low in calories.
Print
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 1 teaspoon olive oil
  2. 1/2 yellow onion, diced
  3. 2 stalks celery, diced
  4. 1 cup carrots, chopped
  5. 2 cloves garlic, minced
  6. 4 cups stock
  7. 1 28oz carton chopped tomatoes (or 2 14oz cans)
  8. 1 can cannelini beans, rinsed and drained
  9. 1/4 teaspoon salt (adjust depending on the sodium content of your stock and tomatoes)
  10. 1 sprig of rosemary, stem removed and leaves minced
  11. 1 bay leaf
  12. 1 teaspoon black pepper
  13. 1/2 cup small, dry pasta (I used cavatelli)
  14. 2 cups kale, chopped (or other green of choice)
  15. 1/4 cup parsley, chopped
Instructions
  1. In a deep soup pan heat olive oil on medium high heat. Add onion, celery, and carrots and cook until onions are slightly translucent – about 4-5 minutes. Add garlic and cook another 2-3 minutes.
  2. Add stock, tomatoes, and all of your seasonings. Bring soup just to boiling, reduce heat to medium-low, cover and simmer for about 20 minutes.
  3. Add pasta and kale, cooking for another 10-12 minutes (or however long your pasta needs to cook based on package instructions).
  4. Just before serving stir in fresh parsley.
Calories
  1. 148
Optional olive bread crouton topping
  1. Cut olive bread into 1 inch pieces and toss with a small amount of olive oil to coat. Spread onto a nonstick baking sheet and put into a 400F oven for about 15 minutes or until the croutons are dry and crunchy.
Gouda Monster http://www.goudamonster.com/

Autumn Minestrone


Rosemary Cheddar Crackers

   

I’ve realized that I rather love the challenge of making foods to fit a certain theme, such as my breaking bad cupcakes and Halloween eyeball cookies. I decided that I wanted to do it again, but with something savory. On Saturday night I was attending a Halloween party and it felt like the perfect opportunity to try out the idea I had – adorable pumpkin shaped cheddar cheese crackers with fresh rosemary. I ended up being really happy with the results! It was hard to stop eating these things once they came out of the oven. I was “lucky” enough to have a few misshapen pumpkins, which gave me a perfect excuse to pop them in my mouth. I made an additional batch with a blend of white cheeses, garlic, and fresh dill that were amazing as well. I will definitely be remaking those for a future post. For now I’m sticking with sharing these cuties, because they are perfect for a fall table, a Halloween party, or a bit of Thanksgiving pre-feast snacking.

Rosemary Cheddar Crackers

Unfortunately we ended up being very late to the party, due to a few costume complications. I decided to attempt to transform myself into a sassy dame of the silver screen. The makeup test run I did a few days before the party didn’t prepare me for some of the problems I’d run into with makeup transferring to my clothes. I learned (after a lengthy trial and error process) that next time I need to set the makeup with significantly more translucent powder. On the bright side you can learn from my mistakes if you want to attempt this really unique costume! All you need to do is blend black and white makeup to create a custom shade of grey for your skin tone (I used Makeup Forever’s clown white and black color flash stick) and apply it to all places where your skin will show. Set with powder and a bit of makeup setting spray (I’ve heard hair spray works but I have no idea whether that’s a good idea haha) before applying makeup as usual. I used matte white, grey, and black eye shadows for shading and highlighting, grey eyeliner on my lips, black on my eyes, and white on my waterline. The result is definitely something people will talk about and it looks fantastic in pictures!

Black and White Costume

But you didn’t come here for costume ideas. You want crackers in your belly. You’re in luck because these crackers are really easy to make too. I’ve made cheese crackers many times before and usually it involves rolling out the dough and cutting the crackers into squares. I find that process somewhat tedious and time consuming, so changing it up to a log ‘n’ slice method makes it much easier. With a little manipulation you can slice your crackers into little pumpkin shapes that people will think you put a lot of effort into. Simply roll out a log as normal, flatten it slightly, and create a groove in the top – similarly to the top half of a heart. I used the flat handle of a spatula to do it. I pressed it down into the dough, shimmied it back and forth a little to create a V shape, and use my fingers to soften the harden edges. A couple of minutes later you should have something that looks like this.

Rosemary Cheddar Crackers

Wrap the log up and transfer to the freezer for 20 minutes to firm up. This will allow you to slice your crackers much more easily without deforming the shape. With a very sharp knife, slice your crackers into approximately 1/4″ pieces. If you want a more crisp cracker you can go as thin as 1/8″. Gently wedge a pumpkin seed into the top groove of each pumpkin and transfer to a parchment paper lined sheet for baking.

Rosemary Cheddar Crackers

I was able to get about two dozen crackers from the entire batch, but if you choose to do a thinner cracker you should get almost double that. The resulting texture of the thicker cracker is almost like a crumbly, crunchy shortbread. The sharpness of the cheese along with the woodsiness of the rosemary packs so much rich flavor that you won’t want to stop eating them.

Rosemary Cheddar Crackers

Rosemary Cheddar Crackers
Serves 48
Pumpkin shaped cheese crackers with rosemary are as cute as they are simple.
Print
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 1/2 stick (1/4 cup) unsalted butter
  2. 8 ounces sharp cheddar cheese (orange cheese is necessary for the pumpkin color)
  3. 1 cup all purpose flour
  4. 2 tablespoons fresh rosemary
  5. 1/2 teaspoon salt
  6. 1/4 teaspoon paprika
  7. 1/4 teaspoon garlic powder
  8. 1-2 tablespoons cold water
  9. Pumpkins seed for “stems”
Instructions
  1. Preheat oven to 350F.
  2. If you have a grater attachment for your food processor, grate the butter and cheese together. I know this sounds a little strange, but I find this to be a huge time saver. Otherwise you can cut the butter into small pieces and blend it with grated cheese. Transfer the mixture to a small bowl and set aside.
  3. Add flour, rosemary, and seasonings to food processor and blend until the rosemary is in small pieces.
  4. Add cheese mixture to the flour and pulse until crumbly.
  5. With the food processor running, add water 1 teaspoon at a time until the dough comes together in a ball. You may only need a tablespoon, so only add as much as is necessary.
  6. Divide dough into two pieces and roll each one into a log shape. I did this on a sheet of parchment paper so it wouldn’t stick. If your dough is too crumbly you may need to knead it for a moment or add a touch more water. Flatten each log slightly so they are a little bit squat.
  7. With a thin, flat object (a handle, a clean ruler, the blunt edge of a knife) press it into the top of the dough and shimmy it back and forth to create a V shape like the top of a heart. Use your fingers to soften any hard edges. Wrap the logs up and transfer to the freezer to chill for 20 minutes.
  8. Remove dough from freezer. With a sharp knife slice each log into 1/4″ pieces. For a more crisp cracker you can go as thin as 1/8″.
  9. Gently wedge a pumpkin seed into the top groove of each cracker, place on a parchment lined sheet, and bake for 12-15 minutes or until slightly browned at the edges. Thinner crackers may need less time, so keep an eye on them.
  10. Remove from oven and transfer to cooling rack to cool completely before serving (though they are delicious warm from the oven)!
Calories
  1. 39
Gouda Monster http://www.goudamonster.com/

Rosemary Cheddar Crackers


Rosemary Tomato Soup & Grilled Cheese “Fries”

   

The classic pairing of grilled cheese and tomato soup is one of my all time favorites. It’s something that I – and most other people I know  – grew up eating, so as adults it has evolved into no-fuss comfort food. Nostalgia aside, it’s incredibly easy to make a more grown-up version of this dish that will make you want to throw away your can opener and forget the name Campbell’s (except don’t toss the can opener because you need it for the tomatoes). I grow basil on my balcony because I love it so much and it’s almost always the flavor used in tomato soup, but if you’ve never made your tomato soup with rosemary you’re in for a real treat. It’s particularly wonderful when fall starts to roll around because rosemary has a savory, evergreen-like aroma that reminds me of the upcoming holidays. The soup itself is very low calorie (less than 80 per bowl) but I still wanted to find a way to trim down the calories on the grilled cheese front. In the end I decided to make open-faced grilled cheese “fries” so that each person only got one slice of bread instead of two. Not only is it a little bit healthier, but they are the perfect finger food for dunking into a piping hot bowl of soup. But yeah… I still ate two slices of bread because the fries were too delicious. Oh well… I tried!

Rosemary Tomato Soup & Grilled Cheese Fries

While making this for lunch today I didn’t remember until the very end that my immersion blender was broken. I ended up transferring the soup to the food processor to puree it which made me realize how much I LOVE my immersion blender. If you don’t have one of these and you find yourself making a lot of stove-top soups and sauces I highly recommend getting one. It makes your life so much easier! Doing it in the food processor or in the blender works fine though, just make sure that you’re careful as the hot liquid can splash around and make a mess – especially if you overfill the basin.

For the grilled cheese sticks I think using a combination of cheeses is the best way to go, but use whatever you have around. For mine I used a mix of sharp white cheddar, a colby-swiss blend, and mozzarella. The sharp cheddar gives it a nice pungent flavor while the other cheeses give an ooey gooey melty consistency. I used a total of 5 ounces so it would be a little under a serving of cheese per person – another area where I was trying to skim off a few calories. The bread I used was a white Italian bread with a subtle open crumb. The shallow holes end up creating yummy cheesy pockets of awesomeness, and in some cases the cheese oozed through and browned a little on the bottom when grilling – perfect.

Rosemary Tomato Soup & Grilled Cheese Fries

Rosemary Tomato Soup
Serves 6
Warm, comforting tomato soup infused with the scent of fresh rosemary.
Print
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Ingredients
  1. 1 teaspoon olive oil
  2. 1/2 yellow onion, diced
  3. 1 cup grated carrots
  4. 2 cloves garlic, minced
  5. 1 sprig fresh rosemary
  6. 1/8 teaspoon salt
  7. 5 cups vegetable stock
  8. 1 31.5 ounce can whole peeled tomatoes (I used San Marzano)
  9. 1 bay leaf
  10. 1 teaspoon black pepper
  11. 1 teaspoon dried oregano
  12. Salt, to taste (use more or less depending on the sodium content of your stock – I didn’t need any extra salt for mine)
  13. 1/4 cup heavy whipping cream
Instructions
  1. Heat olive oil in soup pan on medium high heat. When hot add onions, carrots, garlic, rosemary, and the 1/8 teaspoon of salt. Let cook for several minutes until the onions are just slightly caramelized.
  2. Pour stock into the pan, making sure to stir well to get all of the caramelized bits off of the bottom. Add entire can of tomatoes, bay leaf, and additional seasonings. Bring to a boil, reduce heat to low, cover, and let simmer for about 20 minutes.
  3. Remove bay leaf and rosemary sprig from the soup. It’s ok if any rosemary leaves fell off while cooking, as they will be blended in when you puree the soup. Turn off the heat.
  4. Using either an immersion blender or food processor, puree soup to desired consistency.
  5. Transfer back to pot stir in the heavy cream. Serve immediately.
Calories
  1. 79
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Grilled Cheese "Fries"
Serves 6
Fun twist on traditional grilled cheese – perfect for soup dunking!
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Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. 5 ounces shredded cheese (I used a blend of sharp white cheddar, colby-swiss, and mozzarella)
  2. 6 slices of good bread
  3. 2 tablespoons butter, melted
Instructions
  1. Preheat a skillet on medium high heat and turn on your oven’s broiler.
  2. Brush each slice of bread with the melted butter on one side. I had a little extra butter leftover and just poured it into my soup pot – yum!
  3. Place your bread, butter-side down, onto your hot skillet. Put shredded cheese on top and allow it to get nice and seared on the bottom.
  4. Transfer the bread slices to your oven to brown the cheese. It happens pretty quickly so take care not to let it burn.
  5. Put cheese bread on cutting board and let cool a couple of minutes before slicing into sticks. Top with fresh black pepper.
Calories
  1. 191
Gouda Monster http://www.goudamonster.com/

Rosemary Tomato Soup & Grilled Cheese Fries


Vegan “Beef” Stew w/ Dark Truth Stout

   

Even though I’m not a vegan myself, I have a handful of friends who are. It’s pretty tempting for me to want to put cheese in just about every entree I make (and let’s face it – I did eat this with rosemary cheese toast), but I make quite a few dishes that would be vegan without my usual cheese garnish or spoonful of cream at the end. As it stands I rarely keep regular milk in the fridge so most of my recipes use unsweetened almond milk. The same goes for eggs – aside from the Baked NYC Brownies I made, pretty much every dessert you’ll find on this blog is egg-free. When I met Jah he didn’t eat anything with eggs in it so I got into the habit of cooking that way. Even though his dietary restrictions have changed over time, those habits have stuck. And hey – that means I get to eat globs of raw cookie dough without worrying about salmonella. That’s a huge win for me!

Last night I knew I wanted to whip together something delicious and vegan, and I started toying around with the idea of recreating a traditional comfort food meal that some people might get a little homesick for after giving up meat for years. I remembered I used to love eating pot roast that had been stewing away in the slow cooker all day with onions, potatoes, and carrots. In particular that rich thick stock was like liquid gold to me. The more I thought about it the more I knew I wanted to give that style of recipe a tasty vegan makeover, but with a unique twist to make it more my own. Originally I thought I would use a red wine in the base (which I still think would be excellent if you want to sub it in) but eventually settled on using Guinness. At the time, seeing as I’m not a beer drinker, I had no idea that Guinness wasn’t vegan… or even vegetarian. With the help of barnivore.com I tracked down Dark Truth Stout, which uses seaweed instead of fish in their processing so it’s totally vegan.

 

I had a package of vegan friendly beef strips from Trader Joe’s in the fridge that I had been eager to try. They provide a bit of added protein and texture to the stew but they don’t pack a lot of flavor on their own. For this reason I think that you could probably leave it out and still have a great meal on your hands. I know that in some areas meat alternatives are difficult to come by. The caramelized garlic and onions simmered down with chunks of root vegetables and fresh rosemary is hard to beat. In the end I felt like this stew was a huge success. It captured the comforting feeling I was going for while having that little something extra from the stout. So here is the first major shout-out to my vegan peeps! Enjoy!

Vegan "Beef" Stew w/ Dark Truth Stout
Serves 4
A hearty, comforting stew with a slight edge from the addition of stout.
Print
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Ingredients
  1. 1/2 cup pearl onions, peeled
  2. 7-8 garlic cloves, sliced
  3. 1/2 teaspoon salt
  4. 1 teaspoon sugar
  5. 1 teaspoon Bragg’s Liquid Aminos (soy sauce or tamari if you don’t have it)
  6. 1 tablespoon olive oil
  7. 1 container Trade Joe’s Beef-less Strips
  8. 4oz shiitake mushrooms (stems removed and torn into bite-sized pieces)
  9. 1 bottle Dark Truth Stout
  10. 3 medium carrots, peeled and sliced
  11. 3 cups potatoes, cubed (I used a mix of yukon gold and purple potatoes)
  12. 2 stalks celery, sliced
  13. 1 tablespoon tomato paste
  14. 1 tablespoon fresh rosemary, minced
  15. 2 teaspoons fresh black pepper
  16. 1 bay leaf
  17. 6 cups vegan stock (I used a combination of “Not-Beef” bouillon and a mushroom stock)
  18. 2 tablespoons corn starch (dissolved in a small amount of water)
Instructions
  1. In a large skillet heat your olive oil and add the pearl onions, garlic, sugar, and salt. Cover and allow to cook for 7-8 minutes. Deglaze the pan with a couple of tablespoons of the stout and let cook over medium heat while you prepare the next part.
  2. On a different burner fill a pot with your stock, remaining vegetables (non the shiitakes), tomato paste, rosemary, bay leaf, black pepper, and corn starch. Turn heat to medium high and allow to come to a simmer.
  3. The onions and garlic should be caramelizing pretty nicely at this point, so go ahead and add in your Bragg’s, the beef-less strips, and your mushrooms. If things are sticking to the bottom of the pan just deglaze again with a little more stout. Stir well and cover for 5-7 minutes.
  4. When your stew pot is boiling dump in everything from the skillet along with the remaining stout from the bottle. Reduce heat to medium-low, cover and simmer for about 20 minutes. Uncover and simmer for another 20.
Calories
  1. 392
Notes
  1. The stout introduces a strong flavor to this hearty soup. If you have any reservations you can try reducing the amount to 1/2 a bottle.
Gouda Monster http://www.goudamonster.com/