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Title: Vegetarian Brunswick Stew #2
Yield: 1 Serving

Ingredients

      2    cup.       &n       2    garlic cloves
      3 tb vegetable broth  or other
           -liquid fo
      1    cup.       &n            -chopped
      1    cup.       &n            -chopped  or summer squash
      1 c  potatoes; chopped
      2 c  fresh tomatoes; chopped  (or
           -  16 oz. can
      4 c  vegetable stock
  1 1/2 c  okra; chopped  (or 10 oz.
           -froze
  1 1/2 c  fresh corn  (or 10 oz.
           -frozen or 10
      2 c  lima beans; fresh  or
           -black-eyed peas
      3 tb worcestershire sauce;
           -vegetarian
    1/2 ts tabasco sauce; or other hot
           -sauce
      3 tb molasses; or brown sugar
  1 1/2 tb vinegar
      1    salt & pepper to taste
      3 tb catsup; optional  or
           -barbeque sau
      1 tb cornstarch; dissolved in
    1/4 c  water; (optional) --
      1    tabasco to taste
      1    grated ff cheddar cheese
      1    chopped scallions

Instructions

In a large stewpot saute onions & garlic until golden. Add carrots and
saute for 3 min. Add zucchini or summer squash, potatoes, tomatoes and
stock. Bring to simmer, add the okra, corn, and limas/black eyed peas.
Season w/ Worcestershire, Tabasco, molasses/brown sugar, vinegar, salt and
pepper and catsup/barbeque sauce (if desired).

Simmer carefully for 30 min or until vegetables are tender. You can't
overcook the stew but you can burn it.

Thicken w/ cornstarch if desired. Add more Tabasco and garnish w/cheese
and scallions if desired.

>From: bmann@jcn1.com (Beverly Manning)

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Per serving: 5079 Calories (kcal); 24g Total Fat; (4% calories from fat);
120g Protein; 1143g Carbohydrate; 10mg Cholesterol; 8315mg Sodium
Food Exchanges: 27 Grain(Starch); 4 1/2 Lean Meat; 6 Vegetable; 0 Fruit; 4
Fat; 45 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
0 0

Contributor: The Moosewood Cookbook, adpt

Preparation Time: 0:00

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