Wednesday, April 1, 2009
Mexican Vegetable Stew with Cilantro Lime Rice
This stew marries Latin flavors such as ground ancho chile, cumin, and Mexican oregano with a bit of tomatillo salsa for a smoky, sweet note. The Cilantro Lime Rice, a delicious tester recipe for Vegan Latina, tasted great with the stew due to the tangy contrast.
We leave soon for a few days in San Francisco! I'm busily bookmarking tourist guides and restaurant menus on my Touch, and my VegOut app is ready to go. Let me know if you have any recommendations for vegan eats I shouldn't miss! I expect to be back to blogging sometime after Wednesday next week. Have a great week everyone!
Mexican Vegetable Stew
1 Tablespoon canola oil
8 ounces seitan, chopped into bite-sized pieces
1 large onion, chopped
1 red bell pepper, chopped
3 cloves garlic, minced
2 teaspoons ground ancho chile
2 teaspoons cumin
1 teaspoon Mexican oregano
2 cups not chick'n broth (or vegetable)
2 cups diced potatoes
2 carrots, sliced into thin half-moons
28 ounce can diced tomatoes, with juice
15 ounces kidney beans, rinsed and drained
1/2 cup tomatillo salsa
salt and freshly ground black pepper to taste
hot sauce to taste
Heat oil in large pot over medium heat. Add seitan, onion, and bell pepper. Saute about 10 minutes, until soft and everything begins to brown a little.
Add garlic, ancho chile, cumin, and oregano. Saute about 30 seconds.
Add broth, potatoes, carrots, tomatoes, beans, and salsa. Bring to a boil. Reduce heat to simmer and cover with a lid. Simmer about 30 minutes. Remove lid and simmer until the stew thickens, if necessary. Season to taste.