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Gretchen’s Veggie Stew

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Why I Love This Recipe

Recipe credit goes to our friend Gretchen, modeled after a dish she was served in a restaurant and then experimented to recreate in her kitchen. Healthy ingredients all. Also OK for vegans except the optional yogurt dollop at the end. Becky Siebens and Dick Anthony

Ingredients You'll Need

1 medium onion
3 stalks celery, chopped
2 small-to-medium sweet potatoes with skins, chopped and steamed or boiled in small amount of water until soft (or previously baked; then chopped). Winter squash can be used instead.
1 1/2 cups black beans, cooked until soft (or one 15-oz can, rinsed and drained)
3-4 cloves garlic (or more), chopped
1 28-oz. can of pureed or diced tomatoes (or equivalent amt of fresh tomatoes) – OK to include the juice
1/2 cup fresh or frozen peas
1/2 cup fresh or frozen corn
2-4 oz. Tempeh, chopped (optional)

lots of fresh cilantro, chopped. (Use dry if you don't have fresh, but fresh is great)
1 1/2 tsp. ground cumin
1 1/2 tsp. chili powder
1 1/2 tsp. Tamari
some dried or fresh basil
1 tsp. honey
salt & black pepper to taste
cayenne to taste


Sauté medium onion in canola oil.

After a few minutes, add celery and continue sautéing.

Before celery is tender, add garlic, and continue.

When celery is tender, add rest of ingredients, including the sweet potato water.

Simmer for a little while until all the flavors are blended.

Serve with a bowl of yogurt for dollops if people want them; great with a leafy green salad and good crusty bread.

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