"Beefy" Country Vegetable Stew

This classic roast beef stew gets a makeover in this low fat, high fiber veg version.

3 lrg potatoes, scrubbed and diced
2 cups soy curls, broken into bite size pieces
3 cloves garlic, minced
1 medium onion, chopped
3 large carrots, peeled and diagonally sliced
1 cup frozen green beans
3 stalks celery, thinly sliced
3 Tbsp Vegetarian Express beef-style seasoning
1/2 tsp rosemary
1/4 tsp oregano
1/4 tsp thyme
1/4 tsp savory or sage
Salt to taste
Chopped fresh parsley

Boil the potatoes in just enough water to cover until almost done. Add remaining ingredients except parsley and simmer until potatoes are done, soy curls are tender, and veggies are to desired tenderness. Add fresh parsley just before serving.

Rustic Rosemary Potato

This is a favorite! This is a brothy potato soup, not creamy, so it doesn't require blending or adding milk of any kind. It tastes best with fresh rosemary, but you can use dry if you can find fresh. You can find fresh rosemary in various places depending on where you live: Walmart or other chain grocers, local grocery stores, farmers markets, health food stores, or your garden!

1 large onion, diced
3 cloves garlic, minced
1/2 a bunch of celery, sliced
1 red bell pepper, diced
10 cups potatoes, cubed
8-10 cups water (depending on how chunky you want it)
1/4 cup chicken style seasoning, then more to taste if desired
1/4 tsp thyme
1/2 tsp sage
1/2 tsp oregano
1/2 tsp cumin
1/2 cup fresh rosemary

Saute onion, garlic, and bell pepper until peppers start to brown a bit. Add potatoes, water, and chicken style seasoning, and bring to a boil. Reduce heat to simmer, and add remaining ingredients. Let simmer for 20 - 30 minutes or until potatoes are soft.