This comes from the _Sundays at Moosewood_ cookbook. If you’ve only heard of Moosewood’s original cookbook before, this one is worth having. On Sundays, (I assume this is still true) the famous Moosewood restaurant in Ithaca, NY serves a special selection of dishes all from one cuisine. Moosewood includes fish dishes, so there are some in this book that are not of use to me, but it is an unusual vegetarian look across a couple dozen ethnic cuisines. When I got it about ten years ago, it was a terrific way for me to expand what I made to eat and have some adventures ingredient-hunting in NYC. If you wanted to throw an ethnic vegetarian dinner party, this cookbook would be a great place to start.
Having now made this recipe, I would make a couple changes to it before making it again. I would pressure-cook it in order to get a slightly broken-down texture to the potatoes. If you have a Crock-Pot, this is a perfect recipe for that appliance once the initial sauteeing is done. Additionally, this recipe calls for chopped black olives, and I just don’t like the flavor of black olives in a dish served hot. Other than that, a quite-pleasant veggie stew recipe.
Serve with any flatbread, or better yet, with couscous (preferably whole wheat), which is the Easiest Starch in the World.
11/2 c. chopped onions
3 garlic cloves, minced
1/3 c. olive oil
1 tsp. dried thyme
3 c. cubed potatoes
1 c. chopped green beans
1 red bell pepper, chopped
2 c. cubed fresh tomatoes (it being cold weather, I went the ol’ Muir Glen canned tomato route)
3 c. vegetable stock
Saute the onions and garlic in the olive oil until the onions are translucent. Add the thyme, potatoes, green beans, bell pepper, and tomatoes and cook on medium-high heat for 3 minutes, stirring occasionally. Add the vegetable stock and the brine from the artichokes and simmer, covered, until the vegetables are tender, about 20 minutes. Stir in:
13 oz. can artichoke hearts, drained and halved
1/2 c. pitted black olives, halved
pinch of saffron
Continue to simmer gently for another 5-10 minutes. Add:
1/4 c. fresh lemon juice
1/4 c. chopped fresh parsley
salt and pepper to taste