This week for #SundaySupper we are all cooking recipes inspired by Sara Moulton! Do you know who Sara Moulton is? She is only a fabulous Chef, a cookbook author, she’s the executive chef at Gourmet Magazine, and she hosts her own TV show on public television “Sara’s Weeknight Meals.” In essence, she is awesome and I’m so excited to be making a recipe inspired by her.
I also received her cookbook, Sara Moulton’s Everyday Family Dinners, and the recipe I chose is from this book. I chose to make the Clay Pot Vegetable Stew because I have a CSA share and always have a ton of extra vegetables around the house. I also liked that the soup has tofu and is flavored with both soy sauce and miso paste.
The smell of this stew cooking over the stove was heavenly. Tons of vegetables mixed with my homemade vegetable broth plus the Asian inspired flavors on top of it. I served the stew with simple rolls and a few crispy noodles on top. The stew was so thick and hearty I could hardly believe it was vegan! This is the perfect dish to have on hand whenever a vegan or vegetarian friend stops by for dinner because it takes less then an hour to cook, has amazing flavors, and is delicious.
Have you heard about the Food & Wine Conference being hosted in Florida July 19-21? If not you need to check it out now! The Food & Wine Conference is bringing together bloggers, small business owners, winemakers, chefs, public relations professionals, traditional media, new media, authors and brands. There are some amazing speakers, including Sara Moulton! For more information visit the Food & Wine Conference website.
I’m also giving away a copy of Sara Moulton’s Everyday Family Dinners cookbook! The giveaway is open to residents of the United States. The giveaway will close at 11:59pm on Thursday, July 11th and the winner will be announced on July 12th. Check out the end of this post to enter!
Clay Pot Vegetable Stew (adapted from Sara Moulton’s Everyday Family Dinner)
1 large onion, chopped
8 oz. shiitake mushrooms, stems removed and chopped
1 in. piece of ginger, grated
4 garlic cloves, minced
3 medium carrots, peeled and chopped
3 medium parsnips, peeled and chopped
1 c. pea pods, chopped
5 c. Homemade Vegetable Stock
3 T. sake (or I substituted white wine)
1/4 c. low sodium soy sauce
8 oz. firm tofu, drained and cubed
2 c. baby spinach, stems removed
2 c. kale, chopped
1/4 c. white miso
1 T. fresh lemon juice
Sea salt and black pepper
1. In a large stockpot heat 1 tablespoon of olive oil over medium heat. Add the onion and saute for 5 minutes.
2. Add the remaining olive oil and mushrooms to the pot and saute for 5 minutes. Stir in the ginger and garlic and cook for 1 minute.
3. Add the carrots, parsnips, pea pods, vegetable stock, white wine, and soy sauce. Bring the mixture to a boil and simmer, covered, for 20 minutes.
4. Remove the lid and add in the tofu, spinach, and kale. Cook for 2-3 minutes or until the spinach and kale is wilted.
5. Remove a few spoonfuls of the broth to a small bowl and add in the miso. Stir until combined. Add the miso mixture back to the stew and stir well. Stir in the lemon juice and then season with salt and pepper.
6. Ladle into bowls and serve with crispy noodles if desired.
See the other recipes inspired by Sara Moulton:
Breakfast for Dinner:
- Open-faced Zucchini Omelet with Red Bell Pepper and Feta by Granny’s Down Home Sassy Southern Cooking
- Chocolate French Toast with Fresh Strawberry Sauce by Daily Dish Recipes
- Polenta Lasagne by Blueberries and Blessings
- Spicy Korean Cheesesteak by Kimchi MOM
- Chorizo Mushroom Bites by La Cocina de Leslie
- Roasted Ratatouille Crêpes with Goat Cheese by Healthy.Delicious.
- Grilled Chicken and Veggie Pizza by Runner’s Tales
- Clay Pot Vegetable Stew by Hezzi-D’s Books and Cooks
- Grilled Reuben Pizza by Juanita’s Cocina
- Vegetarian Greek Stuffed Zucchini by The Messy Baker Blog
- Manchego, Fig and Bacon Flatbreads by The Girl in the Little Red Kitchen
- Kimchi Fried Rice by girlichef
- Gluten Free Mozzarella Pesto Pizza by No One Likes Crumbley Cookies
- Peppery Broccoli with Feta Cheese and Angel Hair Pasta by Hip Foodie Mom
- Chicken Artichoke Piccata by Sustainable Dad
- Reuben Tortilla Pinwheels by Home Cooking Memories
- Deli Style Turkey Reuben Pizza by In The Kitchen with KP
- Grilled Mahi Mahi with Garlic Caper Sauce by Family Foodie
Spectacular Sides and Salads:
- Curried Peas and Black Beans by Cindy’s Recipes and Writings
- Chopped Salad with Feta, Chickpeas, and Pita Croutons by Supper for a Steal
- A Summer Salad from Paris by Mama’s Blissful Bites
- Caprese Salad with Avocado by Ruffles & Truffles
Don’t Skip Desserts and Drinks:
- Three-Ingredient Pluot Crisp by Shockingly Delicious
- Stuffed Strawberry Dessert by Growing Up Gabel
- Vegan Chocolate Peanut-Butter No Bake Cookies by Killer Bunnies
- Warm Chocolate Cheesecake by That Skinny Chick Can Bake
- Turkish Pistachio and Apricot Bread by A Kitchen Hoor’s Adventures
- Sparkling Watermelon Lemonade by The Urban Mrs.
- Blueberry Crepes by Basic N Delicious
- Nectarine Upside-Down Cake by Magnolia Days
- Cannoli Strawberries by Foxes Love Lemons
- Gluten-Free Carrot Cupcakes by Ninja Baking
- Watermelon Basil Lemonade by Curious Cuisiniere
Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement