Ironman Stew for the Win!

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John Joseph
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Music by Fortunate Youth
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~*~*~*~RECIPES~*~*~*~

Ironman Stew

Serves 6-8

3 tablespoons coconut oil
2 cups sweet potatoes, cubed and peeled
1 1/2 cups mixed green and yellow zucchini
1 1/2 cups carrots, sliced
2 cups green beans, chopped
2 cups broccoli flowers
1 cup kale, chopped
1 cup spinach, chopped
2 cups mixed red cabbage
1 cup navy beans, cooked until tender. (or Eden brand can)
4 cups water
1 block extra-firm tofu, cut into 1-inch cubes
1 1/2 cups Gardein Beefless Tips
2 tablespoons tamari
1 1/2 teaspoons dried thyme
2 teaspoons paprika
1 teaspoon dried basil
1 teaspoon ground cumin
1 1/2 teaspoons hing
1 1/2 teaspoons sea salt
1/2 teaspoon cayenne pepper
4 tablespoons whole wheat flour

Directions

Grab a 4-quart soup pot and heat 1 tablespoons of the oil. Sauté the potatoes, carrots and thyme. Once they get slightly tender, add all your veggies. Once everything is tender, throw in your navy beans and water. Simmer on low-medium flame with the lid on and stir occasionally.

While that’s all simmering, take a 10-inch frying pan and heat 1 tablespoon of oil. When it gets hot, add your Gardein beef tips and sauté on a medium-low flame. Brown on all sides. Set side. Next repeat with tofu, one tablespoon oil saute 'til brown and pour in 1 tablespoon of tamari. Keep sautéing for 2 minutes and stir carefully so nothing burns or breaks. Now add this to your vegetables along with the rest of your tamari, spices and salt.

Next drop the flour into a frying pan and brown it on a low flame. Do not let it burn. Take some of the water from your pot and slowly add it so it forms a paste. Make sure you get the lumps out. Add it to your soup pot once it becomes a bubbly mixture. Simmer low-medium flame until all the veggies are tender and thoroughly cooked. (Approx. 30 min.)

The great escape.

Yellow Rice and Peas with Cashews

INGREDIENTS
· 2 cups uncooked basmati rice
· 4 cups water
· 1 tsp turmeric
· 1 tsp fresh, grated ginger (skin removed)
· 1 tsp cumin seeds
· 1/3 cup cashew pieces or whole
· 4 ounces frozen peas
· 1/2 tsp black mustard seeds
· 2 tbsps Earth Balance butter substitute or coconut oil
· 2 tsps sea salt

INSTRUCTIONS

1. Wash the rice and let it soak for 15 minutes. Then let it drain
for 15 minutes.
2. Heat the Earth Balance (or oil) in a medium-sized saucepan
and fry the cumin and mustard seeds on medium heat. When
cumin seeds brown and mustard seeds pop, add the ginger
and turmeric. Stir your spices together for 30 seconds so it
becomes an even mixture.
3. Add the rice and continue stirring for 2-3 minutes so all the
spices and rice are mixed well and it’s lightly toasted. Pour the
water into the rice and add the nuts. Add peas and salt. Bring
to a boil. Stir once then cover and turn the heat to very low. Do
not lift the lid. Cook until the rice has absorbed all the water
(approx. 18-20 minutes)

Corn Bread

Serves 8

INGREDIENTS
· 1 cup cornmeal
· 1/2 cup whole wheat pastry flour
· 1/2 cup unbleached white flour
· 2 tsps baking powder
· 1 cup soy milk
· 1/4 cup olive oil
· 1/4 cup maple syrup
· 1/2 tsp sea salt

INSTRUCTIONS
1. Preheat oven to 350 degrees F. Oil up a 10-inch oven-safe round glass dish or a cast-iron baking dish.
2. Get two bowls. In the first, mix together the cornmeal, whole wheat flour, white flour and baking powder. In the second, combine your soy milk, olive oil, maple syrup and sea salt. Mix everything in one big bowl and don’t over-mix.
3. Pour this into your oiled baking dish and bake for approx. 25 minutes. Set aside to cool.
4. If you really wanna kill it, place each slice on a skillet and toast them.