Sweet n Sour Veggie Stew

  • recipe image cover
  • recipe image cover
  • recipe image cover





Heat the water in a large soup pot. Add the onion,
yam, carrot, and celery. Cook over medium heat, stirring often,
for about 7 minutes, or until the vegetables begin to soften.
Add all the remaining ingredients, cover, and cook,
stirring occasionally for 15 to 20 minutes, or until the vegetables are
Stored in a covered container in the refrigerator,
leftover Sweet-and-Sour Vegetable Stew will keep for up to 3 days
Recipe Source: The Cancer Survivor’s Guide by Neal D. Barnard, M.D. and Jennifer Reilly, R.D.,  www.nutritionmd.org


1/2 cup water of vegetable broth
1 onion, diced
1 jewel or garnet yam, peeled (if desired) and cut into 1/2 - 1 inch cubes
1 large carrot, diced or cut into rounds
1 cup sliced celery
1 can (15 ounces) diced tomatoes, undrained,
or 1 1/2 cups chopped fresh tomatoes
1 1/2 cups cooked or canned chickpeas, rinsed and drained
1 can (8 ounces) crushed pineapple packed in juice, or 1 cup crushed fresh pineapple with juice
1cup chopped roasted red bell peppers
1/2 cup bean cooking liquid or vegetable
broth, or water
1/2 cup minced fresh cilantro
1 tablespoon minced jalapeño chile,
or ½ teaspoon crushed red pepper
1 teaspoon peeled and minced fresh
ginger, or ¼ teaspoon ground ginger
1 teaspoon curry powder
¼ teaspoon ground cinnamon
¼ teaspoon coriander