To serve I placed a roasted squash bowl in the center of a plate, then spooned in some of my rice. I topped that with a heaping helping of my redemption stew and some aged parm.
Monday, December 8, 2008
Redemption Stew Served in a Kombucha Squash Bowl
Here is a fun idea for you. Next time you make stew for dinner make it special with squash. After a post-marathon fried food bender, I began looking in the fridge for fresh food with bright colors. I piled my cutting board full of carrots, mushrooms, parsnips, fingerling potatoes, celery, fresh herbs, tomatoes, beans, red onions, and kombucha squash. I began chopping vegetables, and throwing them into my new cast iron pot. I browned up some seitan and threw it in for good measure. I added enough broth to cover, secured the lid, set it to simmer, and watched The Simpsons. When my show was over, I noticed that I had left the squash out of the stew, so I cut it in half, seeded it, and roasted it in a 375 degree oven for about 25 minutes. In the meantime, I siphoned off the broth from the stew to make some rice in a different pot. This makes the stew extra thick and the rice rich and flavorful.
Posted by The Chubby Vegetarian at 1:29 PM