{"id":2432,"date":"2010-04-13T23:28:00","date_gmt":"2010-04-14T03:28:00","guid":{"rendered":"https:\/\/veganlovlie.com\/2010\/04\/a-pan-southern-classic-for-the-daring-cooks-april-2010-challenge-brunswick-stew\/"},"modified":"2019-04-07T15:15:25","modified_gmt":"2019-04-07T19:15:25","slug":"pan-southern-classic-for-daring-cooks","status":"publish","type":"post","link":"https:\/\/veganlovlie.com\/pan-southern-classic-for-daring-cooks\/","title":{"rendered":"A pan-Southern Classic for the Daring Cooks April 2010 Challenge – Brunswick Stew"},"content":{"rendered":"

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This month’s Daring Cooks Challenge was a Brunswick Stew<\/a>. Brunswick Stew is a classic dish from southeastern United States. Stew is a dish that I make quite often. Although I had never had a Brunswick stew before. Well, apparently we cannot call a stew a Brunswick Stew unless all the ingredients and seasonings are used according to the recipe. So, I guess mine was a vegan UnBrunswick Stew or just a Lovlie Stew. The original recipe uses chicken broth along with meat originally game. I used vegetable stock with pinto beans as meat substitute. For more flavour I added a pinch of cumin and a dash of cayenne pepper.<\/span>
\nIf you want to add onions to the recipe, sautee them just before adding the tomato puree in the recipe below.<\/span><\/p>\n

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\"The <\/picture><\/a><\/span><\/strong><\/div>\n


\nThe 2010 April Daring Cooks challenge was hosted by Wolf of Wolf\u2019s Den<\/a>. She chose to challenge Daring Cooks to make Brunswick Stew. Wolf chose recipes for her challenge from The Lee Bros. Southern Cookbook by Matt Lee and Ted Lee<\/a>, and from the Callaway, Virginia Ruritan Club.<\/a><\/strong><\/p>\n

THE DARING COOKS APRIL 2010 CHALLENGE: BRUNSWICK STEW<\/b><\/p>\n

Ingredients (4 to 5 servings)<\/b><\/p>\n

3 medium potatoes (diced)
\n1 medium cauliflower head (cut into florets)
\n1 can plum peeled tomatoes (made into puree)
\n2 cups pinto beans (boiled)
\n1\/2 cup frozen peas
\n1 tablespoon maple syrup (or 2 if the tomatoes are more on the sour side)
\n1 vegetable stock cube
\n1\/4 teaspoon ground cumin
\n1\/4 teaspoon ginger powder (or 1\/2 teaspoon fresh grated)
\n2 tablespoons coconut oil
\nSalt to taste
\nDash of cayenne pepper
\nWater to make the sauce<\/p>\n