Vegetable Stifado (vegan) and My Favourite Cookbook


There is one cookbook that has been in my family for forever. I have never remembered it not being on our shelf, but I have definitely remembered all the wonderful and delicious recipes that were (and still are) cooked out of it. This cookbook is “Moosewood Restaurant Cooks at Home”.

You all know about good ol’ food memories, and many recipes in this book have countless memories attached to them. I now have a shiny copy of my own, so I can re-create, tweak and most importantly eat all my favourite recipes. Unlike the cookbook at home, mine does not have the black bean liquid stain on the Easy Refritos page because I once forgot I had to reserve the liquid, which ended in me running across the kitchen with my strainer, dripping liquid all the way. It does not have the penciled in tweaks or “Yum!” next to the recipe in my Mother’s handwriting.


But my version of “Moosewood Restaurant Cooks at Home” got it’s first pencilled in “YUM!” in my very own handwriting, next to the recipe for Vegetable Stifado, as well as a few changes to make it exactly how I like it.

This has now become a staple recipe for me, especially since it is the perfect fall meal. I hope you try it. It’s hearty, warming and flavourful.

‘Tis very delish trust me.

This cookbook is 100% vegetarian and 100% delicious. I look forward to cooking through as many recipes as I can.

VEGETABLE STIFADO – slightly adapted from Moosewood Restaurant Cooks at Home, serves 4-6

  • 1 medium onion, chopped
  • 3 garlic cloves, minced or pressed, 2 TB olive oil
  • 1 large potato, cubed
  • 1 medium eggplant, cut into 1 inch pieces
  • 3 cups undrained canned tomatoes-28 oz can(I like the diced ones)
  • 1 1/2 cups water
  • 1 TSP salt
  • 1 tsp dried rosemary
  • 1 medium zucchini, cut into 1 inch pieces
  • 1 bell pepper, cut into 1 inch pieces
  • Juice of 1 lime (or lemon)
  • Ground black pepper

In a large stewpot, saute the onions and garlic in the oil over medium heat until just softened. Add the potatoes, eggplant, tomatoes and their juice, water, salt and rosemary. Bring the stew to a boil, reduce the heat and simmer, covered, for about 10 minutes. After the first 10 minutes you can remove the lid and simmer uncovered.

When the potatoes are just beginning to soften, add the zucchini and bell pepper and continue to cook for 5 minutes. Add in the lime juice and simmer for another 5 minutes, until vegetables are tender. Add black pepper to taste.

Enjoy over rice, alone, or with a good slice of bread.


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