Returning from Cannes was heartened by a Thursday Stew, made by SheWhoMustBeFed. Friday’s are the main shopping days for the The VegHead’s larder, so Thursdays are always “What’s left in the fridge and cupboard day”. Dill is a lovely, soft, flavoursome herb. I wonder why the word is also used as an insult?
Serve with Quinoa.
Things that will need to be left over in the fridge come Thursday…
- a few slices of onion – chopped
- two cloves of garlic – crushed
- one cup of cooked haricot beans
- a small courgette – chopped
- one medium sweet potato – chopped
- 3 medium cup mushrooms – chopped
- 1/4 cup (loosely packed) of chopped, fresh dill
- tablespoon of dark miso (dissolved in water)
- pinch of cumin
- ground pepper to taste
- olive oil
Making the stew…
- Saute the onion and garlic
- Add all the vegetables, the pepper and cumin. Saute for a few minutes, then cover with water. Bring to a low boil and simmer for 10 minutes
- Add the miso and beans and simmer for an additional 5 minutes
- Add the remaining herbs and simmer for a few minutes more