10 min. Summer Vegetable Stew

     Here is a crazy recipe I'm sure you've never tried before (I told you I like to turn things upside down!). This stew is not the hearty winter kind – no, it is light and summery, perfect for lazy dinners in the garden. It takes the common summer vegetables of cucumber, tomato, and corn, and elevates them into something out of the ordinary. Hang on!
     The tomatoes and cucumber is left raw, while the base of onions, mushrooms, and corn is quickly sautéed. If you wish to go low fat, just sauté the vegetables in a little water – yes! You can do that; you just need some more water than you would need oil. The sauce is a creamy, protein-packed puree of soybeans – who would have guessed? It is the secret ingredient! No starchy flour gravies here ... I told you it was crazy, but I promise it is delicious – do try it! It is ready in 10 minutes, so do not excuse it with a busy schedule!

10 min. Summer Vegetable Stew

Yields: 4 servings

Total time: 10 min.

Ingredients

1 onion, chopped

1 (14 oz.) can sliced mushrooms, drained

1 (15 oz.) can sweet corn kernels, drained

2 dashes dried basil, or to taste

1 large pinch dried rosemary, or to taste

2 c. cooked soybeans

1 c. water

4 plum tomatoes, diced

1 cucumber, diced

salt, to taste

Instructions 

1. Sauté onion and mushrooms till onion is clear. Add corn and herbs, and sauté a minute more.

2. Puree soybeans and water in blender or food processor and add to onion mixture. Heat mixture.

3. Remove pot from heat and stir in tomatoes and cucumber. Season with salt.

4. Serve immediately while still warm, or at room temperature, or cold. Good with a slice of bread.

Scripture of the Day

Proverbs 15:17
"Better is a dinner of herbs where love is than a fattened ox and hatred with it."