January 18, 2010

Recipe Review: Red Wine "Beef" Stew

If you know me you know I don't eat meat and I don't imbibe alcohol so this recipe review may seem an unusual choice for me. However after talking with a friend who recently changed to a plant-based vegan diet I became aware of how much lousy vegan food there is out there. What I mean by lousy is over-processed and filled with sugar (see PETA's Accidentally Vegan list). I realized if I want to eat better it's not just about cutting out animals and alcohol but also about sticking to the basics. We all know whole grains are better and that eating mostly plants will help us avoid fats and sugars.

However, sometimes I get bored with the food I know is safe. So this week I pulled The "Skinny Bitch in the Kitch" book off the shelf and picked out a few recipes to add to the mix this week. What I like about the Skinny Bitch girls, Rory Freedman and Kim Barouin, is they have a lot of recipes that are familiar for former meat eaters.

I really love the way this "beef" stew turned out. I made a few changes but that's why I love cooking my own meals. You can improvise and make the recipe your own. You can find the recipe here and for the record here are my changes:

  • Substituted a non-alcohol cabernet sauvignon

  • Skipped the onion because I don't like the texture

  • Skipped the peas beacause I forgot to buy them

  • Cut the recipe in half which worked very well but the cooking times stay the same

  • In addition to the rosemary used to coat the "beef" strips I took a whole sprig and added it to the stockpot for the first 15 minutes then pulled it out. Great flavor!!!

1 comment:

Mollie said...

Yum! I want to make this for dinner at some point when I have leftover Cabernet. Also glad you mentioned Skinny Bitch in the Kitch.. I am looking for good, simple vegan cookbooks. I will check this one out (funny girls, too).