Monday, October 29, 2007

Argentinian Harvest Stew in a Pumpkin Shell

...I continue with the Alphabet of Ethnic Soup Recipes. ARGENTINA is another "A" country. I looked at the possibility of running a soup recipe from the minute country of Andorra, the perfect tiny tax haven between Spain and France-- but I was unable to find any specifically Andorran soup recipes (although I did find a restaurant in the States named Andora that has been reviewed hundreds of times on-line). If you are Andorran and would like to contribute a vegetarian soup recipe, I would be delighted. In the meantime, back at the ranch in ARGENTINA...

Yes, Argentina is not a country that pops to mind when one thinks of Vegan or even Vegetarian fare. Argentina is renowned for its beef-eating, the average consumption of which is something like 150 pounds annually... My beef-raising brother and his wife went to Argentina just to see their famous wandering herds. They had a wonderful holiday.

It turns out that they DO actually have some marvellous vegetarian restaurants, probably because they have a large cosmopolitan tourist industry and have hopped on the bandwagon with the rest of the Global community (yay!). I'm featuring a really yummy Vegetable stew, an adaptation of a beef stew. If you are a lover of beef, I would be surprised if you were not delighted to find that you don't actually miss the meat in this particular multi-flavoured vegan stew. Enjoy!

1 large Onion, chopped
1 large Porcini Mushroom Cap, cut up
2 Garlic cloves, minced
4 T. Virgin Coconut Oil
1 large Green bell pepper, chopped
2 large Tomatoes, chopped
Celtic Sea Salt, to taste (1 scant teaspoon?)
1 cup Dried Apricots
3 White potatoes, peeled and diced
3 Sweet potatoes, peeled and diced
2-3 cups Vegetable broth
1 med Pumpkin
1/4 cup Worcestorshire Sauce
1 16-oz can Whole kernel corn, drained
2 cans organic Black Beans (drained)
1 Medium sized pumpkin

Saute onion, garlic, and mushroom in Virgin Coconut Oil . Add tomatoes, green pepper, salt, Worcestershire Sauce, Apricots, white potatoes, sweet potatoes and broth.

Cover and simmer 1 hour. Meanwhile, cut top off pumpkin and discard. Scoop out seeds and stringy membrane. Brush inside of pumpkin with melted Virgin Coconut Oil and sprinkle lightly with salt and cayenne. Stir sherry, corn and beans into stew and spoon into pumpkin shell. Place shell in shallow pan and bake at 325F 1 hour, or until pumpkin meat is tender. Place pumpkin in large bowl and ladle out stew, scooping out some of pumpkin with each stew serving.
**ONU (the UN) Floralis Genérica, Recoleta, Buenos Aires, Argentina
**The use of the word "whirled" is meant to indicate a soup that is fully to partially made up using a Vita-Mix. To learn more about this amazing Whole Food Machine (10-Appliances-in-One), click here.

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