*  Exported from  MasterCook  *
 
        Deep December Ragout Of Seitan, Shiitakes And Winter Vegeta
 
 Recipe By     : CHEF DU JOUR CRESCENT DRAGONWAGON SHOW #DJ9339 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Tvfn
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Oil spray
    1      Tablespoon    olive oil
    1      Large         onion -- cut vertically into
                         crescentshaped slivers
      1/4  Cup           unbleached white flour
    3 1/2  Cups          vegetable stock
      1/4  Cup           nutritional yeast
      1/4  Cup           Tamari/Shoyu soy sauce
    1      Cup           hearty -- fullbodied, tannic
                         red wine, such as a Cabernet, Barolo, or
                         Barbaresco
    1      Tablespoon    Umeboshi vinegar
    1      Tablespoon    honey
                         A major grinding of fresh black pepper -- 1/2 to 1 
 teaspoon
                         or so
    1      Cup           canned diced tomato in tomato puree
    8      Cloves        garlic -- peeled, quartered
                         or thickly sliced (8 to 10)
      1/4  Teaspoon      salt
    6                    dried Shiitake mushrooms -- broken roughly into
                         quarters (6 to 8)
    1      Package       seitan -- (8 ounce)
                         welldrained, diced into stewbeef size
                         squares, 1 to 1 1/2-inch or so
    4      Small         potatoes -- scrubbed, peel on,
                         cut in large pieces
    2                    carrots -- scrubbed, peel on,
                         sliced in 1/2-inch rounds
    1                    parsnip -- halved lengthwise,
                         sliced in 1/2-inch halfrounds
    2      Cups          green beans -- stemmed and sliced
                         into 2 to 3 inch long pieces
    1                    zucchini -- halved lengthwise,
                         and sliced into 1/2-inch halfrounds
                         Minced Italian parsley -- optional, for
                         garnish
 
 If using a conventional Dutch oven, spray it with oil and be prepared to stir 
 often; it’s better to use a nonstick one. Heat with the oil over medium high 
 heat. Add onions, stirring to saute for about 6 minutes, or until they start 
 to brown but are still a little crisp. Sprinkle the onions with flour, and, 
 lowering heat to medium, continue to cook for about 4 minutes. 
 Add about 1/2 cup vegetable stock, stirring it in to smooth it into the flour. 
 When the flour is incorporated and the liquid is free of any flour lumps or 
 clumps, add a little more stock, then, finally, the entire remaining amount, 
 stirring often. Add nutritional yeast (you will think it’s going to lump, but 
 the flakes will dissolve), soy sauce, red wine, Umeboshi vinegar, honey, black 
 pepper, tomato, garlic, and salt. Bring mixture to a boil, then turn down to 
 simmer. 
 Drop in the dried Shiitake mushrooms (they will hydrate as the stew cooks), 
 with the seitan, potatoes, carrots, parsnip, and green beans. Lower heat 
 slightly, cover, and let ragout barely simmer, stirring every so often, for 35 
 minutes, or until potatoes are nearly done. Lift lid, drop in zucchini, 
 recover, and let cook another 10 to 15 minutes more, or until vegetables are 
 tender but still distinct. Serve, hot, if desired with a sprinkle of parsley. 
 Yield: 4 to 6 servings 
 
 
 
 
 
 
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