A Vegetarian Greek Stew

Filed in archive Recipes on September 10, 2007

The Moosewood Restaurant in Ithaca, NY has developed a loyal following of both vegetarians and meat eaters since its opening in 1973.
A Collective of about nineteen members are responsible for running the company that has produced eleven award winning and influential cookbooks.

I've had Moosewood Restaurant Low-Fat Favorites for about 10 years and my favorite dish from this varied and imaginative cookbook has to be their Greek Stew. It is tangy, vibrant and healthy!




Greek Stew

serves 4
preparation time: 45 minutes
simmering time: 20 minutes

1 teaspoon olive oil
2 1⁄2 cups chopped onions
1 tablespoon minced garlic
1 tablespoon dried oregano
1 teaspoon salt
2 cups chopped fresh tomatoes
4 cups peeled and cubed potatoes (about 2 pounds)
1 pound green beans, stems removed (about 4 cups)
1⁄4 cup chopped fresh parsley
1⁄2 cup grated kasseri or feta cheese (about 2 ounces)
juice of 2 lemons (1/4 cup), or more to taste
ground black pepper to taste

Heat the oil in a nonreactive soup pot.
Stir in the onions and garlic, cover and sauté on low heat for 10 minutes, or until the onions are translucent, stirring often to prevent sticking.
Add the oregano, salt, tomatoes, potatoes, and beans.
Cover the pot and simmer for about 20 minutes, until the potatoes and beans are tender.
Just before serving stir in the parsley, grated kasseri cheese and lemon juice and pepper to taste.
If you're using feta cheese rather than kasseri cheese, sprinkle it on top.

One observation Usually the beans and potatoes take 30-40 minutes to cook.