Thursday, August 23, 2012

Vegan Stew Recipe (No, it's not made with real vegans)

Well, it's happened. Fred kept hinting around at starting a more plant-based diet and now he has. Aside from the half&half in his morning coffee he is meat and dairy free. I don't see him giving up the half&half anytime soon, some lines are just not to be crossed.

So as I type this while eating my Greek yogurt, I am pondering whether or not I am capable of giving up dairy. So far, not so much. This Greek yogurt with honey is really good. I mean REALLY good.

We are eating a lot of vegan meals now though. Last night Fred made a stew with eggplant, zucchini and red peppers. It was seriously one of the best things I've ever eaten. Keep in mind, I love food, good food, as in Top Chef type food. I just don't eat it anymore. This stew though, so good. Even though it was mostly vegetables, it was a very hearty, comfort-food meal.

I highly recommend hitting a local farm stand/farmer's market or your own garden if you have one and getting the ingredients to make this meal. We used all fresh, local produce which I believe makes a huge difference in flavor for any meal.

Below is the recipe I pulled up from We omitted the parsley and rosemary since we didn't have any on hand. Give it a whirl and let us know what you think!

Peace, Love, Happiness!


eggplant (cut into 1 inch cubes)
14 cup olive oil
1 cup onion (chopped)
5 cloves chopped garlic
12 cup basmati rice
zucchini (cut into large chunks)
red bell pepper (chopped)
fresh tomatoes (diced)
1 cup marsala wine
12 cups water
12 tsp salt (taste)
14 tsp red pepper flakes
14 cup fresh basil (chopped)
14 cup fresh parsley (chopped)
1 sprig fresh rosemary (chopped)
Eggplant, Zucchini, and Red Pepper Stew
1Place eggplant in a colander and sprinkle with salt.
2Heat olive oil in a Dutch oven or large pot. Rinse eggplant and pat dry. Saute until slightly browned. Stir in onion and saute until transparent. Stir in garlic and saute for 2 to 3 minutes.
3Stir in rice, zucchini, red bell pepper, tomatoes, wine, water, salt and red pepper flakes. Cook over medium-high heat until mixture reaches a low boil. Reduce heat and simmer for 45 minutes, or until vegetables are tender.
4Remove from heat and stir in basil, parsley and rosemary.

Amount Per Serving
Calories 332Calories from Fat 125
% Daily Value *
Total Fat 14 g21%
Saturated Fat g9%
Trans Fat0%
Sodium 317 mg13%
Total Carbohydrate 38 g13%
Dietary Fiber g25%
Sugars g
Protein g
Vitamin A41%
Vitamin C 61 mg102%
Calcium 64 mg6%
Iron mg8%
Potassium 821 mg3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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