Today’s recipe features a delicious mix of fresh vegetables sourced from our local Amish community. This meal includes stewed potatoes, corn, okra, purple hull peas, tomatoes, cucumbers soaked in Italian dressing, pickled red onions, cornbread, and a refreshing glass of ice-cold drink. It’s a great way to enjoy the flavors of summer and support local farmers.
Why Make This Recipe
This recipe is perfect for those who want to embrace plant-based eating while enjoying a variety of flavors and textures. It’s easy to prepare, showcases seasonal vegetables, and is highly nutritious. Plus, it’s a great way to bring the community’s fresh bounty to your table.
How to Make Stewed Vegetarian Delight
Ingredients:
- 4 medium potatoes, peeled and diced
- 2 cups corn, fresh or frozen
- 1 cup okra, sliced
- 2 cups purple hull peas
- 4 ripe tomatoes, chopped
- 2 cucumbers, sliced
- ½ cup Italian dressing
- 1 cup pickled red onions
- 1 batch of cornbread (homemade or store-bought)
- Ice for drinks
Directions:
- In a large pot, add diced potatoes and enough water to cover. Bring to a boil and cook for about 10 minutes.
- Add corn, okra, and purple hull peas to the pot. Stir well and let it cook for another 10-15 minutes until all vegetables are tender.
- Stir in the chopped tomatoes and cook for 2-3 more minutes.
- While the stew is cooking, soak sliced cucumbers in Italian dressing for at least 30 minutes.
- Prepare the cornbread according to package instructions or your favorite recipe.
- Serve the stew hot, with a side of cucumbers, pickled red onions, and cornbread.
How to Serve Stewed Vegetarian Delight
Serve the stewed vegetables hot in bowls. Add the cucumbers on the side for a refreshing crunch, along with pickled red onions for extra flavor. Don’t forget a slice of warm cornbread and a cold drink on the side!
How to Store Stewed Vegetarian Delight
Store any leftovers in an airtight container in the refrigerator. The stew will last for about 3-4 days. To reheat, simply warm it in a pot over low heat or in the microwave until hot.
Tips to Make Stewed Vegetarian Delight
- Use fresh vegetables if they are available for the best taste.
- Adjust the seasoning according to your preference.
- For a spicier version, add a pinch of red pepper flakes when cooking vegetables.
Variation
Feel free to customize this recipe by adding your favorite vegetables such as bell peppers or zucchini. You can also switch up the dressing for the cucumbers or serve them plain if you prefer.
FAQs
1. Can I use frozen vegetables instead of fresh?
Yes, you can use frozen vegetables for this recipe. They will work just as well and will save you some prep time.
2. How spicy is this dish?
This dish isn’t spicy as it is, but you can add spices or hot sauce if you prefer some heat.
3. Can I make this recipe vegan?
Yes, this recipe is already vegetarian and can easily be made vegan by using plant-based cornbread.
Enjoy this wholesome and delightful dish that highlights the beauty of locally grown vegetables!
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Stewed Vegetarian Delight
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A vibrant stew featuring fresh seasonal vegetables, perfect for those embracing plant-based eating.
Ingredients
- 4 medium potatoes, peeled and diced
- 2 cups corn, fresh or frozen
- 1 cup okra, sliced
- 2 cups purple hull peas
- 4 ripe tomatoes, chopped
- 2 cucumbers, sliced
- ½ cup Italian dressing
- 1 cup pickled red onions
- 1 batch of cornbread (homemade or store-bought)
- Ice for drinks
Instructions
- In a large pot, add diced potatoes and enough water to cover. Bring to a boil and cook for about 10 minutes.
- Add corn, okra, and purple hull peas to the pot. Stir well and let it cook for another 10-15 minutes until all vegetables are tender.
- Stir in the chopped tomatoes and cook for 2-3 more minutes.
- While the stew is cooking, soak sliced cucumbers in Italian dressing for at least 30 minutes.
- Prepare the cornbread according to package instructions or your favorite recipe.
- Serve the stew hot, with a side of cucumbers, pickled red onions, and cornbread.
Notes
For a spicier version, add a pinch of red pepper flakes when cooking vegetables.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stewing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: vegetarian, stew, seasonal vegetables, plant-based, cornbread