These recipes were entered by customers, growers, and market managers at the many locallygrown.net markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!
Coach Nicole's Cold Weather Vegi Stew
From CSA Farmers Market
<p>This recipe is High fiber, lactose free, low sugar, soy free. It freezes well. Coach Nicole says she serves it with habanero cheese and saltines. I usually make it in the crockpot.</p>Source: Bobs Red Mill website (Entered by Teresa Cheely)
Serves: Serves 8
Vegan!
Ingredients
1 1/2 cups
Bobs Red Mill Vegi Soup Mix
1 medium
onion chopped
2 cloves
garlic minced
2 Tablespoons
olive oil
28 oz. can
tomatoes, diced, crushed
6 cups
water
4 large
carrots, chopped
1 1/2 Tablespoons
Slow Dog Basil
1 1/2 Tablespoons
Slow Dog Oregano
1 teaspoon
salt
2 teaspoons
cracked pepper
9 oz
frozen spinach (fresh works too)
Step by Step Instructions
- Heat oil in large pot on medium heat. Add onion and garlic. Cook until onion is translucent, about 5 minutes.
- Add remaining ingredients except spinach and bring to a low boil. Simmer covered for one hour stirring occasionally. Add spinach during last 10 minutes of cooking.