At Rygon's suggestion to add a recipe, I am including this.
So depending on what food list you are looking at this is fairly low residue. The base recipe is also vegan. It's mostly root vegetables.
Assume all veg to be cut up to your desired size, unless otherwise stated. Peeling is optional depending on your diet.
with the exception of the tomatoes anything can be omitted. (although you could make this non-tomato based and use stock if you wanted, but then it would be a different recipe)
Base
-1 large can of tomatoes or equivalent. You're looking for about 750ml at least I use chopped because I like tomato chunks, pureed will also work well (don't use whole too many seeds)
-1 medium onion chopped
-4 cloves garlic chopped
- about 1/2 tsp basil, oregano, and sage, 1/4 tsp thyme, rosemary, 1 tsp parsley, if using fresh use at least triple the amount.
- 1/4 tsp of salt
- 500 ml of liquid (water, stock, V8, tomato juice etc)
Veg
-1 medium carrot
-1 medium parsnip
- 1 medium potato thin skinned waxy variety, stay away from baking potato
- 1 small sweet potato
- 2-3 small turnips, not rutabega. Each one a bit larger than an extra large egg, but nothing larger than a cat's head (turnips have a bad rap, try them out, come on).
- a hand full of spinach, cut into thin strips (shredded)
Sautee onion and garlic until it starts to take on colour,
Throw in your herbs, continue to sautee for 30 seconds or so (this reactivates the oils in the herbs), if using fresh add half your herbs
Deglaze the pan with what ever liquid you are using
Add the tomatoes.
bring to a boil.
Add carrot, parsnip and turnip, lower heat and simmer for 10 minutes
Add potatoes and sweet potatoes,
Simmer until potatoes are tender
once potatoes are cooked, stir in the spinach (and the remainder of the herbs if you use fresh) and remove from the heat.
season with salt and pepper
add more liquid as needed through out the cooking process as need, water is fine.
Vegetables like zucchini, and green beans can be added in the last 5-10 minutes of cooking. They are softer and don't need to cook as long.
Chicken is an nice addition to this as are white or kidney beans.
So depending on what food list you are looking at this is fairly low residue. The base recipe is also vegan. It's mostly root vegetables.
Assume all veg to be cut up to your desired size, unless otherwise stated. Peeling is optional depending on your diet.
with the exception of the tomatoes anything can be omitted. (although you could make this non-tomato based and use stock if you wanted, but then it would be a different recipe)
Base
-1 large can of tomatoes or equivalent. You're looking for about 750ml at least I use chopped because I like tomato chunks, pureed will also work well (don't use whole too many seeds)
-1 medium onion chopped
-4 cloves garlic chopped
- about 1/2 tsp basil, oregano, and sage, 1/4 tsp thyme, rosemary, 1 tsp parsley, if using fresh use at least triple the amount.
- 1/4 tsp of salt
- 500 ml of liquid (water, stock, V8, tomato juice etc)
Veg
-1 medium carrot
-1 medium parsnip
- 1 medium potato thin skinned waxy variety, stay away from baking potato
- 1 small sweet potato
- 2-3 small turnips, not rutabega. Each one a bit larger than an extra large egg, but nothing larger than a cat's head (turnips have a bad rap, try them out, come on).
- a hand full of spinach, cut into thin strips (shredded)
Sautee onion and garlic until it starts to take on colour,
Throw in your herbs, continue to sautee for 30 seconds or so (this reactivates the oils in the herbs), if using fresh add half your herbs
Deglaze the pan with what ever liquid you are using
Add the tomatoes.
bring to a boil.
Add carrot, parsnip and turnip, lower heat and simmer for 10 minutes
Add potatoes and sweet potatoes,
Simmer until potatoes are tender
once potatoes are cooked, stir in the spinach (and the remainder of the herbs if you use fresh) and remove from the heat.
season with salt and pepper
add more liquid as needed through out the cooking process as need, water is fine.
Vegetables like zucchini, and green beans can be added in the last 5-10 minutes of cooking. They are softer and don't need to cook as long.
Chicken is an nice addition to this as are white or kidney beans.
