Seva Bean Vegetable Stew Recipes

" SEVA " BEAN & VEGETABLE STEW

Steps:

• Cook onions& garlic with ghee on low heat.
• When onions golden, add carrots and shortly after potatoes.
• After 2 minutes add beans.
• Do not rinse beans.
• Add bean"juice" as well.
• Cover veges with water plus a little bit.
• Add curry/garam masala.
• Bring to a boil.
• Simmer for 20 minutes or until veqes are done.
• Salt, pepper and spice to taste.
• If needed, add corn starch to thicken.

VEGETARIAN STEW

Steps:

• Heat olive oil in a large soup pot over medium heat. Add carrots, onion, and celery. Cover and cook until onions are translucent, about 3 minutes. Add garlic, bay leaf, coriander, curry powder, oregano, cinnamon, salt, and pepper; saute for 2 minutes.
• Stir in water, lentils, and tomato sauce and increase heat to high. Cover and bring to a boil; this is necessary to aid in digestion.
• Slowly add potatoes, kidney beans, canned tomatoes, and peanut butter. Cover and boil for 3 minutes longer. Reduce heat to the lowest setting. Cover and cook until all vegetables are tender and flavors have melded, about 1 hour.

BEAN AND VEGETABLE STEW (VEGAN)

Steps:

• Sort and rinse beans, then soak overnight in water.
• Drain beans and place in crockpot.
• Add vegetable juice, wine, soy sauce, and apple or pineapple juice.
• Cover with vegetable stock or water; the amount added depends on whether you prefer a soup (more liquid) or a stew (less).
• The juice adds just a tad of sweetness and the soy sauce adds depth and the tang of salt.
• Cook at high for 2 hours.
• Add vegetables, herbs, and spices, and cook for 5-6 hours at low until carrots and parsnips are tender.
• When tender, add rice or pasta and cook for one additional hour.
• Notes: For beans use 3 or 4 kinds, such as: black, red kidney, pinto, baby lima, lentil, and green and/or yellow split peas.

HEARTY BEAN AND VEGETABLE STEW

Steps:

• Sort and rinse beans, then soak overnight in water.
• Drain beans and place in crockpot.
• Add vegetable juice, wine, soy sauce, and apple or pineapple juice.
• Cover with vegetable stock or water; the amount added depends on whether you prefer a soup (more liquid) or a stew (less).
• The juice adds just a tad of sweetness and the soy sauce adds depth and the tang of salt.
• Cook at high for 2 hours.
• Add vegetables, herbs, and spices, and cook for 5-6 hours at low until carrots and parsnips are tender.
• When tender, add rice or pasta and cook for one additional hour.
• NOTES: For beans use 3 or 4 kinds, such as: black, red kidney, pinto, baby lima, lentil, and green and/or yellow split peas.