The weather in Memphis is all crazy right now. One day, it's 70 degrees, and hours later, the temps have fallen into the 50s. We've had tornado warnings and crazy storms. Spring is definitely on its way in, but there's still a chill in the air and that's a perfect excuse to make stew. Okay, honestly, I don't really need an excuse to make stew, but it sounded like a nice blog post set-up.
Anyway, when perusing my copy of Appetite for Reduction, the Veggie Pot Pie Stew grabbed my attention:
I think it was the addition of yellow split peas (the corn-lookin' bits in this bowl) that made me do a double-take. Also, who doesn't love pot pie filling? This chunky stew is just like the inside of a pot pie, sans the pie part.
In the book, Isa suggests serving the stew with her Sweet Potato Drop Biscuits:
I've always rolled and cut my biscuits, mainly because I've had one bad experience with dry drop biscuits. But I took a chance on these, and I'm glad I did. The mashed sweet taters make for a ridiculously-moist, melt-in-your-mouth biscuit free of shortening and butter! Well, there is a little oil, but these biscuits are still far lower in calories than what I'm used to. Only Isa can make low-cal taste this good.
On another note, the Farm's Book Publishing Company is hosting cookbook giveaways on their website throughout the month of March. Titles include Speed Vegan, The Natural Vegan Kitchen, Vegan In 30 Days, The 4-Ingredient Vegan, Becoming Vegan, and Vegan Bodybuilding & Fitness. Click here to enter.
What "winter food" will you miss the most when spring finally arrives?