This is a recipe for carrot stew that I’ve been making for years. It’s absolutely delicious, both sweet and spicy, and completely satisfying. In my early days of making this one I often served it when entertaining. I adapted this creation from a recipe found in Fields of Greens. The cookbook itself is nearly twenty years old, but still an awesome resource for delicious plant-based dishes. I received it as a gift from my step grandmother, who was herself a vegetarian during her younger years. She gave up the veggie lifestyle when she married my grandfather, an Italian cook who sold her on sausage and meatballs, but remained one of the few individuals who met my choice to go meatless at a young age with complete understanding. She always encouraged me to be creative and nonconformist. When I was very young, she was that family member who gave me (awesome) creativity oriented gifts - art kits, flower presses, “un-coloring books” and the like. When I got older she gave me this book, and lots of accompanying wisdom. I always felt that our shared bond of vegetarianism, or in her case former vegetarianism brought us closer, and was surprised to find that people such as herself were experimenting with veganism and raw diets before I was even born, like, way back in the seventies. Holy crap! And here I thought I was the first in a wave of raw food revolutionaries back in 2002. Grandmom Naoma passed away nearly three years ago. I miss our talks and her insight, and will always appreciate her support for my choices, such as that to go vegetarian, as well as her accompanying guidance. This post is for her.
Carrot Stew Tips
Leftover carrot stew will keep in a sealed container in the fridge for about 3 days.This stew is naturally gluten-free!Use carrots that are fresh! They should be plump, bright in color, and firm. These carrots will be sweet and flavorful.
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