Rock Star Vegan!

Hi there, its Nicky the Coordinator for the Greenville Vegan Potluck and Supper Club.

I interviewed musician Laura Cheadle– she used to be the opening band for Hall ‘n Oates– for the Jazzy Vegetarian Blog.  Laura also shares a yummy recipe, check it out by clicking on the picture below.

Recently, I met Laura Theodore, the host of the Jazzy Vegetarian TV and Radio show, at a local farmer’s market. We have been corresponding for a little while, and she asked me do help with her blog. This is the first entry that I’ve written for her.

Laura Cheadle’s Vegan Veggie Stew

Makes 3 to 4 servings

1 green pepper, seeded and chopped

1 onion, chopped

1 tablespoon olive oil, plus more as needed

2 cups water

1 medium butternut squash, peeled, seeded and cubed

2 cups, chopped green beans

1 tomato, chopped

2 medium white potatoes, peeled and chopped

3-4 carrots, peeled and chopped

1 tablespoon tomato paste

1 teaspoon salt

1 teaspoon pepper

2 teaspoon coriander

4 cloves of garlic, minced

1/2 cup chopped fresh cilantro

Instructions:

Begin by sautéing the green bell pepper and onion in a large pan with olive oil, on medium heat.

Add 2 cups of water, squash, green beans, tomato, potatoes, and carrots. Turn the heat to high, cover the pot and to bring to a boil.

Once the veggies begin to boil, add the tomato paste, salt, pepper and coriander.  Decrease the heat to low, cover and simmer for 30 minutes, stirring occasionally.

After 30 minutes, add the garlic, cover and let simmer for 10 minutes more. Once the soup is cooked, add the cilantro, cover and turn off the heat. Let stand for 5 to 10 minutes, and serve. Enjoy!