Get out your stock pots, it’s hearty soup and stew season! Short days and cold temperatures are the perfect companion to a stew made from the bounty of the season. This season I am especially grateful to be living in the Moscow / Pullman community because of the amazing folks who volunteer at food banks and support projects such as Backyard Harvest, which provides the food banks with fresh produce from community gardens. Food bank donations have been way down in our three area food banks and Latah County’s 18.5 % poverty level is climbing as families struggle with difficult choices. As part of my family’s practice of gratitude we support these causes whenever we can. Our areas food bank hours are listed on the bulletin board at the back of the Co-op. If you’d like information on how to donate food or cash to area food banks, e-mail me at This email address is being protected from spam bots, you need Javascript enabled to view it

Ok, got the stock pot ready? You need only four things to make an excellent vegan stew: local vegetables, herbs, garlic, love. Despite the giant strides veganism has made to overcome its wimpy-food reputation with such books as “The Volupuous Vegan,” I have talked with many people who believe using dairy is a good way to make a dish hearty. I ask myself why do people make stews; what purpose does it serve? In my mind there are three: to nourish, to protect against illness, and to heal winter illnesses such as colds. Using dairy products increases phlegm production. Recently I had a serving of my homemade potato cheddar soup. While I must admit it was hearty and very delicious with local onions, carrots, potatoes and cheese, I was amazed at how phlegmy I was afterwards. My apologies for bringing up the indelicate subject of phlegm, but it is a fact of life at some point for most of us, especially in the winter!

Next I add healing herbs. I am not an herbal expert (although there are several who work at the Co-op to advise you on healing herbs), but I know a few which are delicious and versatile, so I stick with the same few Italian herbs, mainly basil, rosemary and oregano. I use fresh whenever possible.

When thinking about food as a way to nourish, protect and heal, there is one super food that comes to mind. It is both a vegetable and an herb and has been used since biblical times as medicine. I am referring to garlic, which has been used to cure the common cold, rheumatism, and high blood pressure. It is also inexpensive and plentiful, and to me, scrumptious. Whenever I feel a cold coming on I eat a clove or two of raw garlic and it staves off the cold I would say 90%. Since I have little ones I am constantly exposed to illness, I credit garlic with keeping me well when other non-garlic eaters in my house remain sick.

After adding many cloves of garlic and some healing herbs to the local veggies in your winter stew, remember to cook with love! I think loving thoughts while I cook. Food really does taste better that way. I hope you will enjoy the recipes below for your family’s comfort. They are so hearty most would not think of them as vegan!

Sicilian Stew

1 medium eggplant, peeled and diced (about 3 1/2 cups)

2 teaspoons olive oil

1 medium Walla Walla onion or onion of choice, peeled and chopped (about 1 cup)

5 cloves garlic, minced (about 1 Tablespoon.)

1 jalapeno pepper seeded and minced (about 1 Tablespoon)

8 oz. crimini mushrooms, chopped into 1/2-inch pieces (about 3 cups)

1 28-ounce can diced fire-roasted tomatoes

1/2 cup dry red wine or 1/4 cup red wine vinegar

1 teaspoon basil

1 teaspoon rosemary

Place eggplant in colander and sprinkle generously with salt. Let stand 10 minutes. Rinse under cold water, and pat dry with paper towels. Heat oil in large pot or Dutch oven over medium heat. Add onion, garlic and jalapeno, and sauté 10 minutes, or until onion is softened and translucent. Add eggplant and mushrooms, and sauté 10 minutes more, or until vegetables are tender. Stir in tomatoes, 1 cup water, wine, basil and rosemary. Bring to a boil, cover, reduce heat to low, and simmer 50 to 60 minutes, or until vegetables are tender. Season with salt and pepper.

Mama’s Minestrone

1 Walla Walla onion, diced

4 carrots, chopped

2 zucchini, chopped

2 Tablespoons olive oil

1 28-ounce can crushed or diced tomatoes

4 cups water or vegetable broth

2 cups Very Veggie juice (or other tomato juice)

5 cloves garlic

2 teaspoons basil

1 teaspoon oregano

2 teaspoons rosemary

1/2 cup small pasta

1 15-ounce can kidney beans (optional)

In a large pot, sauté the onion, carrots and zucchini in olive oil for 6-8 minutes, until almost soft. Add remaining ingredients, except beans. Stir to combine well and bring to a low simmer. Allow to cook for at least 20 minutes. Add beans and cook for a few more minutes.

References

www.idahofoodbank.org

www.herbalcuisine.com