Disco Stew

Somehow I did not get the GORGEOUS, Marilyn's-lipstick-esque, vivacious color of soup that the always brilliant Have Cake, Will Travel did, but I suspect she may have either used a) magenta beer (brilliant and deviant, you!), or b) the diced tomatoes of a thousand virgins. And alas, I had neither in my cupboard at home. I *did*, however, have a lager from the Brooklyn Brewery, so that's what got belly-flopped into this recipe.

And, as Have Cake, Will Travel stated when posting it, it definitely is a recipe that gets richer and more flavorful the longer it sits (so give it like 32 weeks, and perhaps it'll have turned into pure gold! Or pure sex! Or Julian Casablancas! Mmmmm. Julian Casablancas... Um... I'll be right back. Must use, um, the facilities...)




Ok. Back.

Anyways, this was a very yummy stew. The only thing I was confused about is the fact that mine had very little broth in it (in comparison to the picture Have Cake, Will Travel posted). But perhaps I just accidentally bought the Super-Absorbent Tempeh without realizing it. Regardless: as the brisk November weather creeps in, you'll definitely want to be checking this out.

*AND* what made this stew even more fun is that I got to take it to work for lunch all week and amuse myself by thinking about the fact that I was downing beer for lunch. Alas--not nearly enough, mind you. But beer nonetheless!

Oh, and ps. Best name for a recipe EVER, HCWT!


INGREDIENTS:

• 2 T. peanut oil [other oil works fine]


• 1/3 c. chopped white onion


• 2 cloves garlic, pressed


• 1 big Russet potato, brushed clean, peeled, chopped in small pieces


• 1 8-oz package of tempeh, chopped in small bits


• 1 14 oz can diced tomatoes [undrained]


• 2 T. chili powder


• 2 t. ground cumin


• 1/2 t. dried oregano


• 1 squirt agave nectar [about 1 t.]


• 1 14-oz can kidney beans [drained and rinsed]


• 1/3 c. frozen green peas


• 1 c. vegetable broth


• 1 12oz beer bottle [your choice which kind]

DIRECTIONS

In a large saucepan, heat oil on medium high for a minute. Add the onion and garlic, and let cook for a minute. Add the potato and tempeh, and let cook on medium heat for about 7 minutes. Add tomatoes, spices, nectar, beans, peas, broth, and beer. Bring to a boil, cover, and let simmer for 20 minutes or until potato bits are tender.

(Original recipe from Have Cake, Will Travel)