Harvest Stew

I’ve always loved a good hearty stew and now that Autumn is officially here and the evenings are getting colder, it’s the best time to use some of those harvested vegetables (if you’re lucky enough to have a plot to grow your own) or source some organically grown produce and boil up a big pot of seasonal goodness.

Alternatively, making a stew is a great way of using up any veg that you have you your chiller, you can quite literally put in anything you like.

I generally like to throw in around 5-7 different types of veg in although today I’ve just come back form the farmers market so I’ve out done myself this time with if you include the barley 10!

Here’s my basic recipe anyway with the veg I used today, feel free to chop and change.

It’s impossible to make a small stew once all the different ingredients have been added so if I’m eating alone, after I’ve eaten, I generally divide the leftovers in to three tubs, pop one in the fridge for the following day and freeze the other two for lazy days, or should I say lazier days because the actual recipe is so simple, you literally just throw everything in the pot!

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Serves 4

Ingredients

1/2 cup of pearl barley

2 small onions, peeled and halved

1 medium peeled and potato quartered

1/2 cup of peas 

1/2 cup of broad beans fresh if you can or frozen if not

1 stick of celery, sliced in to cm thick chunks

1 carrot, peeled and sliced in to cm thick chunks

1 small leek, sliced in to cm thick rings

1 turnip, peeled and cubed

4 cauliflower florets

4 cloves

2 bay leaves

2 tsps dried thyme (I love the flavour the thyme gives the stew)

1 tsp paprika

1 tsp vegan bouillon

1 tsp yeast extract (vegemite)

1 cup red wine

2 tbsps plain flour

Salt

Pepper

Water

Method

Put all vegetables and barley in a pan.

Pour in wine.

Add water until the level just covers all the veg.

Bring to boiling.

Add bouillon.

Stir in yeast extract.

Add bay leaves, cloves, paprika, thyme and salt and pepper to taste.

Stir in flour to thicken.

Turn heat down and simmer with lid on  the pan for 45 minutes.

Serve. (remove bay leaves and cloves)

French Quorn, Fennel, Broad Bean, Yellow Courgette & Saffron Ragout

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Serves 4

Ingredients

280g of vegan chicken style pieces

1 fennel bulb, sliced

1 onion, chopped

1 yellow courgette, cubed

1 red chilli, chopped (optional)

1 cup of broad beans

2 garlic cloves, chopped

1 large pinch of saffron threads

8 new potatoes, sliced in to 1 cm thick pieces

1/2 a cup of white wine

250g of passata

1 tsp of vegan bouillon powder

1 tsp of dried thyme

1 tsp of dried parsley

2 bay leaves

1/2  a cup of water

Salt

Pepper

1 tbsp of olive oil

Method

Fry the garlic and onion in olive oil for around 5 minutes until they start to cook.

Add the fennel and fry for a further 2 minutes.

Add quorn pieces and white wine, simmer for 5 minutes.

Add the passata and stir in the bouillon.

Add the potatoes, broad beans, courgette, chilli, bay leaves, saffron and salt and pepper to taste.

Top up with water to make a nice consistency.

Bring to the boil and then turn heat down, add pan lid and simmer for 20 minutes until the potatoes are cooked.

Serve with rice or vegan garlic baguette (remember to remove the bay leaves)

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Fennel, Broad Bean, Courgette & Mint Risotto

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Serves 2

Ingredients

1 fennel bulb, sliced

1/4 cup of broad beans (fresh or frozen, for fresh, immerse in boiling water for 3 minutes, remove and run under cold water to cool before shelling)

1/2 a courgette, diced

1 onion, chopped

250g of arborio rice

1 clove of garlic, chopped

1/2 a cup of white wine

1 tsp of vegetable bouillon

800ml of water

1 sprig of mint, chopped (alternatively 1 tsp of dried mint)

1 tsp of dried thyme

Salt

Pepper

2 tbsps of vegan butter

2 tbsps of vegan parmesan, grated

Method

Boil water and pour in to a jug, mix in the bouillon to make a stock.

In one pan melt 1 tbsp of butter

Add the onion and garlic and saute for around 5 minutes until the onion starts to soften.

Add the rice and wine, stir and cook for two minutes until the wine is almost evaporated.

Pour around 100ml of the stock in to the pan, stir in and wait until the liquid soaks in to the rice and reduces down.

Repeat this process 100ml at a time until all the stock is used up and the rice is the correct, slightly al dente consistency. 

In the mean time, in another pan, melt 1 tbsp of butter, add the fennel and saute until the fennel starts to turn golden.

Add the broad beans, courgette, mint and thyme, saute for a further 5 minutes.

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Stir the fennel, broadbeans and courgette mix in to the rice adding salt and pepper to taste.

Stir in the parmesan.

Serve with a little drizzle of olive oil.

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Zesty Summer Garden Veg Farfalle

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Serves 2

Ingredients

150g of farfalle pasta bows

1 courgette, sliced in to discs

1/4 cup of garden peas (freshly shelled or frozen)

1/4 cup of broad beans (fresh or frozen, for fresh, immerse in boiling water for 3 minutes, remove and run under cold water to cool before shelling)

1 clove of garlic, chopped

2 tbsps of vegan butter

Leaves from 1 sprig of mint, chopped (alternatively, 1 tsp of dried mint)

1/2 a lemon, sliced

1 tbsp of vegan parmesan

1/4 cup of daily free milk alternative (I used oat)

Salt

Pepper

Method

Put the farfalle in a pan of boiling water, add a little salt and boil for around 15 minutes until al dente.

In the mean time.

Grill courgette discs for around 5 minutes until they start to char.

In another pan, melt the butter, fry the garlic in the butter for a minute or two.

Add the milk, peas, broad beans, mint and salt and pepper to taste.

Turn heat down and simmer for about 5 minutes.

Stir in the courgette, lemon and parmesan.

Remove pasta from heat, drain and mix with the veg.

Serve with a little more parmesan to garnish