Welcome to Vegan MoFo Seventeen
- Day 17 of Vegan Month of Food 2011
I grew up in Northeast Florida,
near the Atlantic Ocean,
sometimes affectionately know as hurricane alley.
The lessons learned, of being prepared
during hurricane season for the inevitable storm,
whether it came or not,
have stayed with me.
(tune in Gladys Knight and the Pips crooning
The Way We Were.)
So, in late Spring, I stock up on water, batteries,
and non-perishable food,
pack my emergency evac goodie bag,
and watch more weather channel than usual
until November, when the season officially ends.
In lieu of stocking up on canned goods,
and worrying about BPA leaching into my food,
I now buy dehydrated fruit and vegetables
to help me make it thru the season.
(tune in Gladys Knight and The Pips'
Help Me Make It Through The Night.)
Being more than halfway through Vegan MoFo
means hurricane season is almost officially over,
and it's time to rehydrate the dehydrated.
Re-hydrated vegetable stew
4 cups dehydrated vegetable blend
(potatoes, carrots, onions, celery, tomato, peas, green peppers, parsley)
1/2 cup dehydrated potato slices
4 cups vegetable broth, divided
8 cups water
3 minced scallions (both white and green parts)
3 cloves minced garlic
2 carrots, finely chopped
2 TBS Tamari, or Braggs liquid aminos
1 tsp dried dill weed
2 tsp paprika
1/4 tsp cayenne
1/2 tsp celery seed
1 cup non-dairy milk
In stock pot, saute garlic and scallions in 1/4 cup vegetable broth over medium heat, 2-3 minutes.
Add dehydrated vegetable blend,
remainder of broth and water.
Bring to a boil, cover, reduce heat and simmer for 30 minutes.
Add rest of ingredients, return to boil, then reduce heat and simmer another 30 minutes.
Season to taste.
Serves 8 as an entree, more as a side dish.
Makes a good soup as well; just puree with immersion blender in pot, or in batches in stand blender.