Adapted from the book “The Flexitarian Diet”
A rich stew with a tempting combination of flavors – garlic, ginger, herbs and a little bit of spice – from the New Recipes from Moosewood Restaurant book. 1
Source: Laura Ritchey Servings: 8 This recipe is from the American Institute for Cancer Research. Nutrition Facts (per serving): Calories: 213 Total Fat: 1 g Saturated Fat: 1 g Carbohydrates: 45 g Protein: 5 g Dietary Fiber: 4 g Sodium: 150 mg Ingredients 1 medium onion, chopped 1 medium stalk celery, ends trimmed and chopped, 2 cups…
When you sit down to eat, pray. When you eat bread, do so thanking Him for being so generous to you. If you drink wine, be mindful of Him who has given it to you for your pleasure and as a relief in sickness. When you dress, thank Him for His kindness in providing…
This recipe uses a mirepoix base (2 part onion, 1 part carrot, 1 part celery). Use the recipe as a starting point. Mix up the quantity and variety of vegetables – just split them into “long-cooking” and “short-cooking”. Seasoning can vary as well. I used Herbes de Provence myself, but I imagine an Italian seasoning…
