By David Hirsch, Moosewood Restaurant
Having a garden in a rural area outside of Ithaca New York has sustained my interest in fresh vegetables and herbs as much as being a part owner of Moosewood Restaurant. While my garden is not large, I get to try different things that I enjoy as well as my long-time favorites. This year I’m growing Celeriac for the first time, something I loved in a recipe for Celeriac Apple Slaw that appeared in our last cookbook, Moosewood Restaurant Cooking for Health. Among the Collective, we all have our favorites, and our next cookbook is going to be a collection of recipes featuring our best and most popular, the way we cook them now.
I do cooking classes at various places around the country and our Navajo Stew is one of the most popular recipes I’ve done. It’s from our Moosewood Restaurant Simple Suppers book, fresh ideas for the weeknight table, which means easy, wholesome and delicious. The stew is also tasty served with tortilla chips instead of bread, and the flavors mingle nicely together if you have leftover s for another day.
I’ve been involved with Moosewood since 1976, working through the years in all aspects of the restaurant. I’m a co-author of all twelve of the Moosewood Collective cookbooks, as well as the author of the Moosewood Restaurant Kitchen Garden, which offers information and instruction on growing, harvesting, and cooking home-grown produce as well as designing gardens.
Recipe Type: Main Dish, Stew
Total time: 55 mins
- 2 medium sweet potatoes
- 2 red or green bell peppers
- 1 large onion
- 4 garlic cloves, minced
- 2 tablespoons vegetable oil
- 1 tablespoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 15-ounce can of tomatoes
- 1 tablespoon canned chipotles in adobo sauce
- 2 cup chopped fresh cilantro
- 1 15-ounce can of butter beans or black beans, drained
- flatbread (tortillas, lavash, or pita)
- plain yogurt or sour cream (optional)
- Preheat the oven to 450°. Lightly oil a baking sheet.
- Peel the sweet potatoes and cut into 1-inch cubes.
- Stem and seed the peppers and cut
- into 1-inch pieces.
- Peel the onion and cut it stem end to root end into thin wedges. In a
- bowl, toss the vegetables with the garlic, oil, cumin, salt, and pepper.
- Spread on the prepared baking sheet and roast in the oven for about 10 minutes.
- Stir and continue to roast for another 10 to 15 minutes, until the sweet potatoes are tender but not mushy.
- While the vegetables roast, puree the tomatoes, chipotles, and cilantro in a blender until
- smooth. Set aside.
- When the vegetables are tender, put them into a 2- to 3-quart baking
- dish, stir in the tomato-cilantro sauce and the beans, and return to the oven until hot,
- about 10 minutes.
- A few minutes before serving, warm the bread in the oven.
- Serve the stew in bowls topped with yogurt or sour cream ( if desired), with warm flatbread on the side.