As we "up our game" in practice, it is fun to consider what kind of "sprucing up" we might enjoy. Extra R/L time? Some restorative rest? Adding more organic vegetables to your diet? Here is a delicious stew that certainly gives our cutting boards a good work-out!
Gassho,
Rebecca
Quorn Stew
(gluten free)
1 12 oz pkg Quorn “Chick’n” Tenders
2 large red potatoes, peeled, cubed ½” 2 bay leaves
3 carrots, peeled and sliced small 1/4 tsp. pepper
2 onions, cut into small pieces 3/4 tsp. basil
2 stalks celery, sliced small 3/4 tsp. thyme
1/2 pound frozen peas 1/2 tsp. sage
5 cloves garlic, minced 1/2 tsp. turmeric
6 cups water 1/2 tsp. chili powder
¼ cup vegetable broth powder 1 tsp. salt
1. Sauté frozen Quorn Tenders until warm then chop into bite-sized pieces. Set aside.
2. Place the 6 cups of water, the vegetable broth powder, bay leaves, and garlic in a soup pot. Bring to a boil, add all the vegetables except for the peas and seasonings, and simmer until everything is tender.
3. Add the Quorn Tenders and the peas to the vegetables and simmer a little while longer, adding more water if needed. Serve with a heaping plateful of biscuits and a salad or mixed steamed vegetables.
Serves six or more.