Vegetarian Stew: What I've Learned So Far
Sometimes recipes are wrong (yep, even this one for vegetarian stew may be wrong). Every stove and oven are different, so some cook faster or slower, get hotter, or just don't give you the results you've expected. For example, I have a gas stove and it gets really hot so I often have to use medium-low or low settings even when a recipe calls for something hotter. I've burned too many meals to be a slave to a recipe!
And if you're making a soup, stew, or anything with liquid, keep in mind that putting a lid on the pan will preserve a lot of the liquid, build up heat inside the pan, and add a steam component to what you're cooking. So if you're ever making something that starts to boil dry, you can add more liquid and then cover the pot. In my opinion, the only "right" way to cook is to make delicious healthy food that you enjoy eating!
The Ingredients and Recipe
Vegetarian Stew Notes
• I generally peel my potatoes for this, but you wouldn't have to - just scrub 'em up good if you want to leave the skin.• You can experiment with different potato substitutions, e.g., use butternut squash instead of potatoes, or try sweet potatoes. • This can get really thick depending on how you cook it - if you like it a little thinner, cover the pot while it's simmering so the liquid doesn't all boil off.