Menestra Spanish Style Veggie Stew Vegan Too Recipes

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SPANISH VEGETABLE STEW



Spanish Vegetable Stew image

This classic stew, menestra de verduras, has many regional variations, and can be made with different vegetables according to season. Constant ingredients include potatoes, carrots, and green peas; artichokes are the most characteristic. Fresh artichokes are called for in traditional recipes, but using the canned variety simplifies the process.

Yield 6 servings

Number Of Ingredients 15

2 tablespoons extra-virgin olive oil
1 large onion, quartered and thinly sliced
2 to 3 cloves garlic, minced
2 cups water
1/2 cup dry white wine
3 large potatoes, peeled and diced
4 medium carrots, peeled and sliced
8 ounces white or crimini mushrooms, stemmed and sliced
1 1/2 teaspoons paprika or Spanish paprika
16 slender asparagus stalks, woody ends trimmed, cut into 1-inch pieces
One 15-ounce can imported artichoke hearts, drained and quartered
1 cup frozen green peas
1/2 cup chopped fresh parsley or cilantro
Juice of 1/2 to 1 lemon, to taste
Salt and freshly ground pepper to taste

Steps:

  • Heat the oil in a soup pot. Add the onion and sauté over medium heat until translucent. Add the garlic and continue to sauté until the onion is golden.
  • Add the water, wine, potatoes, carrots, mushrooms, and paprika. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 15 to 20 minutes, or until the potatoes and carrots are tender. Add the asparagus and cook over low heat until it is tender but still bright green, about 10 minutes.
  • Stir in the artichoke hearts, peas, and parsley. Season with lemon juice, salt, and pepper. Cook over low heat for 5 minutes longer. If time allows, let the stew stand off the heat for an hour or so. Heat gently before serving. If the stew is too dense, add just a bit more water, then adjust the seasonings.
  • Per serving:
  • Calories: 222
  • Total fat: 5g
  • Protein: 7g
  • Fiber: 10g
  • Carbohydrate: 37g
  • Cholesterol: 0mg
  • Sodium: 100mg

MENESTRA OR SOPA DE VERDURAS (MARKET VEGETABLE SOUP)



Menestra or Sopa De Verduras (Market Vegetable Soup) image

Make and share this Menestra or Sopa De Verduras (Market Vegetable Soup) recipe from Food.com.

Provided by ratherbeswimmin

Categories     Vegetable

Time 8h

Yield 6 serving(s)

Number Of Ingredients 18

1 poblano chile, roasted, seeded, and diced
1/2 cup dried garbanzo beans
1 small leek, trimmed of dark green leaves, cleaned, quartered, and sliced
1 small white onion, diced
1/2 small carrot, peeled and finely diced
2 garlic cloves, minced
1/2 cup fresh corn kernels
2 cups finely diced mixed seasonal vegetables (zucchini, green beans, red bell pepper, yams, green cabbage, white mushrooms, peas, kale, etc.)
1 (14 ounce) can diced tomatoes with juice
2 dried bay leaves
1 tablespoon kosher salt
1 teaspoon fresh ground black pepper
1/2 teaspoon dried thyme
8 cups water (or vegetable broth)
2 guajillo chilies, stemmed and seeded
1 tablespoon vegetable oil
2 corn tortillas
2 ounces crumbled Cotija cheese

Steps:

  • Combine all the soup ingredients in a 5-quart slow cooker, cover, and cook on LOW for 7 hours, checking occasionally and add more water (or broth) if needed.
  • Taste and adjust the seasoning.
  • While the soup cooks, make the garnishes.
  • Heat a heavy skillet over med-high heat.
  • Add the chiles and toast on both sides, turning occasionally and pressing down with a spatula, until dry and quite dark, but not burned.
  • Remove from the pan.
  • When the chiles are cool enough to handle, crumble into small pieces.
  • In the same skillet, heat the oil over medium heat.
  • Cut the tortillas into 1/2-inch squares and fry until crisp; drain on a paper towel.
  • Serve the soup very hot, garnished with some of the fried tortilla squares, a sprinkle of crumbled chiles, and some cotija cheese.

Nutrition Facts : Calories 281.2, Fat 9.5, SaturatedFat 3.1, Cholesterol 9.9, Sodium 1398.3, Carbohydrate 49.1, Fiber 14, Sugar 6.4, Protein 9.8

MENESTRA (SPANISH STYLE VEGGIE STEW) (VEGAN TOO..!)



Menestra (Spanish Style Veggie Stew) (Vegan Too..!) image

Another gem from the Moosewood Cooks at Home book. You can add or sub any veggies you like to this (green beans work really well). It can turn into a bit of a fridge clearer at my house! And I sometimes add a bit of chunked tofu too. It's one of those recipes where you don't need to have everything prepped and ready to go, you can wash/peel/chop as you go down the list. Although you would think spanish paprika would be recommended for this, the book actually suggests sweet hungarian as the best choice.

Provided by magpie diner

Categories     Low Protein

Time 40m

Yield 4 serving(s)

Number Of Ingredients 19

2 onions, halved and then thinly sliced
3 garlic cloves, minced
3 tablespoons olive oil
2 carrots, peeled, cut into half circles
1 large potato, diced (peel or not, your choice)
1 tablespoon sweet paprika
2 bay leaves
1 pinch cayenne
2 cups hot water
1/2 cup dry sherry
1/2 teaspoon salt
1/2 lb mushroom (halved or quartered)
1 red bell pepper, cut into 1-inch pieces
5 artichoke hearts (roughly a 14 oz can, cut into halves...save the liquid)
1 cup green peas (fresh or frozen)
sea salt
fresh ground black pepper
black olives, sliced (optional as garnish)
fresh parsley, finely chopped (optional as garnish)

Steps:

  • In a large pot, saute the onion and garlic in the olive oil over medium heat until translucent.
  • Add the carrots, followed by the potato, the paprika, bay leaves and cayenne. Saute for a few minutes watching it doesn't stick or start to burn.
  • All together you want 2 cups of liquid - use up the liquid from the tinned artichokes then top up with water to get 2 cups. Pour in the water, sherry and 1/2 tsp of salt. Cover and bring to a gentle boil, then reduce to a simmer for about 5 minutes.
  • After a few minutes add in the mushrooms and bell pepper and let those simmer with everything for a few more minutes.
  • Once the veggies are just tender, stir in the artichokes and peas. Simmer about 5 more minutes and adjust salt to your taste, turn the pepper grinder over the pot a few times and it's done. I like to let this simmer on a little longer so that the flavours really blend together. Serve topped with olives and parsley if you choose, and maybe some crusty bread on the side.

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