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Vegetable Stew

6 healthy servings, 40 minutes to prepare

 

2 medium onions, sliced

3 cloves fresh garlic, sliced

2 medium potatoes, cut into small chunks

3 carrots, sliced

1 eggplant, diced

2 medium small zucchini, sliced and quartered

1 stalk broccoli sliced

3 fresh tomatoes, diced

1/4 lb. sliced mushrooms

3 tablespoons tomato paste

1/4 cup Lentil sprouts

1/4 cup Garbanzo sprouts

1/4 cup Sunflower sprouts

1/4 cup Onion sprouts

1/4 cup Alaskan pea sprouts

1 teaspoon dill weed

1/2 cup burgundy wine

salt and pepper to taste

butter for sauté

chopped parsley and sour cream for garnish

In a stew pot, sauté in the following order:  Onions, garlic, potatoes and eggplant.  When potatoes begin to soften, add celery, broccoli and carrots along with the burgundy.  Steam until all vegetables begin to get tender, then add zucchini, tomato paste, mushrooms, sprouts and dill.

Cover and simmer over low heat about 20 more minutes.

Top with freshly chopped parsley and a dab or sour cream.

 

Items in bold grown at Chicago's Indoor Garden

 

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