Greek Vegetable Stew

Ingredients:

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  • 1 onion, finely chopped

  • 3 scallions, finely chopped

  • 3 cloves garlic, finely chopped

  • 2 Tablespoons olive oil

  • 3 big or 5 small carrots, cut in medium slices

  • 1 box frozen Birds Eye frozen artichoke hearts

  • 2 potatoes, cut in medium cubes

  • 1/2 box frozen Birds Eye or other brand pea

  • 2 cups of water

  • 1 Tablespoons no-chicken Better than Bouillon stock

  • 2 lemons, juiced

  • 4-5 sprigs dill, finely chopped

  • Salt

  • Pepper

Instructions:

Put a large plus sauté pan on high heat.

Add olive oil, onions, garlic, scallions. Stir & sauté for 2-3 minutes.

Sprinkle some salt.

Add potatoes, carrots, peas, artichoke hearts and sauté for additional 3 minutes, stirring carefully with a spatula.

Add water & bouillon. Cover with a lid.

When it comes to the boil, turn heat to medium-low.

Simmer for 35 minutes or until vegetables are fork-tender.

Remove the plus sauté pan from the heat.

Pour in the lemon juice and sprinkle with dill and freshly ground pepper.

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Stir gently.

Taste and season again if needed.

Artichoke stew with carrots and potatoes can be served either hot or at room temperature or even cold!

Adapted from: Cookouvagia, Greek Comfort Food 

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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