Question about stew recipe from old McDougall cookbook
Posted: Sun Jul 04, 2021 4:47 pm
I am looking for info regarding a recipe from one of the older McDougall cookbooks—I think it was the McDougall Health Supporting Cookbook Volume 1 (the small collection with the yellow cover).
The recipe had a simple name, something like “Vegetable Stew #1” or just plain “Vegetable Stew”. I remember it called for potatoes, carrots, onions, green beans, zucchini, and mushrooms. It was baked in two stages in a covered casserole dish in a mixture of 2 1/4 cups tomato juice and 1/4 cup low-sodium tamari; and sprinkled with basil and paprika.
I remember the ingredients and the cooking steps involved. What I’m not sure of are the temperature and cooking times. Was it baked at 425°? Or 375°? Was the first stage of cooking an hour and 15 minutes or just 45 minutes? (I know the 2nd stage was 30 min).
Please help if you own this cookbook! I still own it but thanks to a wildfire in California it is in a storage unit 80 miles from where I now live.
The recipe had a simple name, something like “Vegetable Stew #1” or just plain “Vegetable Stew”. I remember it called for potatoes, carrots, onions, green beans, zucchini, and mushrooms. It was baked in two stages in a covered casserole dish in a mixture of 2 1/4 cups tomato juice and 1/4 cup low-sodium tamari; and sprinkled with basil and paprika.
I remember the ingredients and the cooking steps involved. What I’m not sure of are the temperature and cooking times. Was it baked at 425°? Or 375°? Was the first stage of cooking an hour and 15 minutes or just 45 minutes? (I know the 2nd stage was 30 min).
Please help if you own this cookbook! I still own it but thanks to a wildfire in California it is in a storage unit 80 miles from where I now live.