Flexible, Fabulous Stew

Improvise!

For each ingredient, add as much as you like depending on how many you will serve and how much of each vegetable you prefer in your stew bowl.              

Chop one or many of the following:

Onions, shallots, leeks, zucchini

Saute in 2 extra tablespoons of oil than you usually use.

Once the vegetables are golden brown, sprinkle 2 tablespoons of flour on top. Stir until the flour/ oil mixture, the roux, is chestnut brown.

Add a teaspoon of sweet or hot paprika. Stir one minute.

Add 2-3 cups of stock, preferably mushroom. Add chopped mushrooms, carrots, tomatoes, garlic, & potatoes. Cover and cook on a low flame until the vegetables are tender.

Add salt & pepper, frozen peas and legumes like chickpeas, lentils, and/ or beans. You can use rinsed canned legumes or pre-cooked dried ones.

Cook for 10 more minutes.

Taste. Adjust seasonings.

Optional: slice 1 red onion and steep in the juice of 2 limes for at least 20 minutes. Drain and dry with a paper towel. When serving, offer this to sprinkle on top of your stew.

Elaine Perlman

Elaine is aiming to pass two federal laws in the United States, the End Kidney Deaths Act and the Honor Our Living Donors Act. Elaine is the Executive Director of Waitlist Zero, an advocacy group that seeks to end the kidney shortage and provide kidneys to the 90,000 people who are waiting for their lives to be saved in the United States. Both Elaine and her son Abie gave their kidneys to strangers. Elaine founded the groups NYC One Kidney Club, Kidneys 4 Strangers, and Vegan Kidney Donors. She leads the Global One Kidney Club meetings and the Ask Me Anything meetings for the National Kidney Donation Organization. She is also on their Mentoring Team. Elaine cohosted an National Kidney Foundation workshop about the benefits of plant based eating to promote kidney health in addition to a cooking demonstration. Elaine has been a mentor for Plant Powered Metro New York during nine Jumpstarts that help people make the transition to plant based eating.

From 2016-2022, Elaine was a Professor and Program Director for the Peace Corps Fellows Program at Teachers College, Columbia University. For 30 years, she has been a teacher of nearly every subject for all grades from 2-11, in addition to 7 years of teaching children under the age of five. Elaine was a public school specialist teaching children in grades 2-5 about eating healthy foods in the South Bronx, Crown Heights, and Harlem through the Coalition for Healthy School Food. Elaine has painted eleven school murals. She completed the Columbia University course "Food and Nutrition For All," the Plant-Based Nutrition Certificate course from the T. Colin Campbell Center for Nutrition Studies and eCornell and the Main Street Vegan Coaching Certificate course.

http://elaineperlman.com/
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