Yum 2

This is vegetarian version of Brazilian stew. I checked out various recipes, using one in Vegetarian Times as a rough base. But instead of tempeh or potatoes, I used mushrooms to give it a hearty taste. It ain't bad.

1) In a skillet with onions and olive oil, saute a box of sliced mushrooms (I used baby portabellos). Sprinkle them with salt, pepper and low-sodium soy sauce. Toss in some freshly chopped parsley.

2) In a deep skillet, saute a red onion, three-quarters of a jalapeno pepper and a sliced celery stalk in olive oil and the juice of one lime.

3) After the onions have cooked for a few minutes, add 1 cup of vegetable broth, a can of black beans (or, if you have the patience, uncanned black beans), some fresh chopped tomatoes, a couple cloves of minced garlic, a half of a minced chipotle chile in adobo sauce (weird little things), the previously sauteed mushrooms, some dried italian herbs, a few minced basil leaves, a dash of Saigon cinnamon, a small slurp of maple syrup, the juice of another lime, salt and pepper. At the end, stir in some freshly chopped parsley.

4) Simmer for 20-30 minutes, covered (or uncovered if you want it to be crispier).

5) Serve one of two ways: a) as a soup that you can dip crusty bread into (I used a walnut-raisin bread), or b) as a stew on top of rice (delish). Toss in some cheese chunks if you choose (anything from cheddar to mozz).