Chicken Stew + Honey Crisp Apple Cider

I took a trip to Whole Foods yesterday. That place makes me feel healthier just by stepping in through that door. It's like a breeze of health food inspiration smacks you in the face while yelling at you to quit the greasy, fattening binge you've been on and give yourself something better! I bought Give Them Something Better by Sara Frain and Stephanie Howard a few months ago and hadn't taken the time to actually use any of its recipes! Crazy right? I guess the whole vegan thing really confounded me, not to mention nursing school and the madness that adds to life. So I finally made a recipe from here, my husband's pick, "Chicken Stew." It was delicious! Here's the recipe. I hope it encourages you to try more vegetarian/vegan dishes in your weekly meals! It is so easy, so healthy, and so so good! 

  • 1 tablespoon oil
  • 1 medium onion, finely minced
  • 1 cup celery, diced
  • 1 cup carrots, diced
  • 2 cups potatoes, diced (the recipe called for them peeled, but I don't like to peel my potatoes so I didn't!)
  • 2 cups frozen mixed vegetables (I used a Whole Foods 365 Vegetable Medley)
  • 6 cups water
  • 3 1/2 tablespoons Chicken Style Seasoning (I used a vegan bouillon cube with Chicken Flavor from Whole Foods)
  • 1/2 teaspoon salt
  • 1 tablespoon dired parsley
  • 1 cup chicken substitute (I used West Soy Seitan)
  • 1 cup cold nondairy milk, unsweetened (I used rice milk, but soy milk or almond milk would work too!)
  • 1/3 cup cornstarch
Making the Good Stuff:
  1. Heat oil in a large skillet (TIP: Start off using a big skillet, pot or whatever you use to make big stuff. I started off with a small pan and then had to transfer the food to the bigger pot because it didn't fit. Maybe I'm the only one that would be confused by this but just a heads up!) over medium heat. Add onion and cook until translucent.
  2. Add celery and carrots to skillet; cook until softened, about 4 minutes, stirring occasionally. Add remaining ingredients, except milk and cornstarch. Wait until all vegetables are tender before moving to step 3.
  3. Combine milk and cornstarch in a small bowl; mix until smooth. Stir into cooked vegetables and simmer five minutes until it thickens a little. 
Serve in a bowl, eat with a spoon, toast some yummy bread to go with it or make a salad to eat on the side. And don't forget some fresh apple cider. Delish! 

Today, I'm linked up with:
miscellany monday at lowercase letters
Covered in Grace

1 comment:

Eleni Martinez said...

That recipe book is awesome! I cook from it all the time! :D