Wed, 23 Sep 2015
I had some carrots, celery and cherry tomatoes that were rapidly heading south, so I whipped up this stew tonight.
Throw the carrots in a big saucepan (I really need a Dutch oven), add a bit of water, crank on high. While that's going, chop up the celery and add. Salt and pepper. When that starts to get soft, throw in the tomatoes. I ended up throwing in a large can of Italian-style peeled tomatoes, half a small jar of capers, some dried parsley, paprika and some nutritional yeast. I chopped up some leftover Quorn turkey log and threw that in. A little more salt. Grate the peel of one lemon over the top, add the juice. Simmer until it thickens.
Serve with some quinoa. Pretty tasty. Would probably work well with baked tofu instead of the Quorn.