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Wednesday, October 31, 2012

Vegetable goulash video and recipe


Get ready for some cold weather with a large batch of goulash. You can keep this in the refrigerator and reheat it on a busy day.  The flavors keep improving as it waits in the refrigerator for you to enjoy again and again.

Add, subtract or replace any of the vegetables in this recipe to suit your tastes or availability of foods.



Vegetable Goulash
12-16 oz rotini or macaroni noodles
2 quarts or about 64oz or more of tomatoes - whole crushed, stewed or sauce
8oz tomato paste (omit if you use tomato sauce instead of whole tomatoes)
12oz mushrooms
16 oz cooked beans - yellow eye, northern or black
2 sweet onions chopped in bite sized pieces
5-8 garlic cloves - minced
2 cups fresh or frozen greens - spinach, collards, kale, chard or bok choy
5 large carrots - cut in 1/2" pieces or smaller
5 stalks celery cut in bite sized pieces
1 large green pepper in bite sized pieces
2 cups fresh or frozen green beans - chopped
1 tsp chili powder
2 T nutritional yeast flakes
1 tsp ground cumin
3 T fresh or 2 tsp dried oregano
1/4 tsp cayenne or adjust to taste
1 tsp unrefined salt

When sauteing vegetables
garlic powder
onion powder
Braggs liquid Aminos
Salt and pepper

Boil noodles according to package instructions.  Using a large stock pot, simmer tomatoes, tomato paste, greens, yeast flakes, chili powder, cumin, oregano, cayenne and salt until heated through.  In a saute pan with 1-2 cups water, cook onions, carrots, celery and garlic until tender crisp.  Using a lid may help retain heat and cook the vegetables more quickly.  Add green pepper, green beans, mushrooms and yellow eye beans and saute until mushrooms begin to cook.  Make additions of garlic and onion powders, liquid aminos, salt and pepper to taste.  Combine vegetables and sauce, pour over drained noodles, stir and eat!  Store in refrigerator up to one week.


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