Tonight, as the rain moved in and the temperatures began to drop, we found ourselves ladling up two steaming bowls of cowboy stew, which I stumbled upon a few years ago over at A Year of Slow-Cooking (a treasure trove of Crock-Pot recipes, by the way!). I hadn’t made it in awhile, and over the last few weeks I’d begun to crave the way the vegetables and vegan “beef” melded together in a piping-hot tomato sauce, with nice small potatoes interspersed throughout.
A special addition to tonight’s version was half a bag of frozen corn, straight from our friends at Great Country Farms this summer! Back in September, I found myself with a ton of corn and not enough upcoming meals to eat it all, so I boiled quite a few ears, sliced the kernels off with a sharp knife, and froze several zip-top bags full. Tonight we used half of one of those big bags with great success! It’s not a stretch to say that the corn was one of the stars of the show.
As usual with this dish, we both thoroughly enjoyed our meal – LeeLee even went back for a second helping, though I was short on time before tai-chi class and had to duck out after only one bowl full. That’s OK, though – it just leaves more for us to enjoy tomorrow! And believe me, we will.
:)