Artichoke Stew
four cups tender, cooked artichoke hearts
two cups juiced organic carrots... only the juice...
eight cups, vegan better than bullion chickless broth
one cup minced fresh raw organic basil leaves
one cup minced cooked, soft, fennel, bub, stalk, leaves,..
one cup chopped cooked, soft, pine nuts
a pinch of fresh oregano powder
a dash of fresh lemon juice
a dash of coarse ground pepper
a dash of tumeric or saffron
a teaspoon of seaweed powder
two cups canoli beans, or fava beans, cooked
half cup COOKED pastini
two tablespoons robust flavor olive oil
half cup finely ground chia seed
half cup good, very dry, white wine
simmer on low heat.. stir frequently...
serve as soon as it’s hot...
serve with:
.with crusty bread, and olive oil for dipping,
a cucumber mint salad,
a beet and walnut salad
fresh raw pear slices
bigelow constant comment, or i love lemon, tea
copyright debra eichler elliott (c) d.e.e. 5/16/2016