Food may not only be the newest “fashion” trend but also the environmentally proactive way to help the planet. Food has become so fashionable that while people are turning away from so many popular past trends food is still gaining popularity. In fact as book sales have declined in so many areas cookbook sales are continually on the rise. While we are eating out less we are trying to still bring that spark to our meals to make them as special as eating out. One way we are doing that is by buying fresh, organic and local when possible. This is where we become an agent for positive change for our environment. Every time we choose foods that have little to no processing and where chemicals are not need for a long shelve life we take a step forward to giving ourselves and our planet a healthier longer life.

Here is hearty winter meal using sweet root vegetables, fresh herbs and mushrooms. For me living in Pennsylvanian mushrooms are always local and plentiful.

Mushroom Stew

12 oz. seitan, broken into bit size pieces
½ -1 pound of your favorite mushrooms, mix it up, bite size
3 cups of assorted fresh vegetables, such as carrots, parsnips, zucchini, chopped
1 onion, chopped
3 garlic cloves, chopped
2 sprigs of fresh rosemary, removed from stem or 2 tsp dried
2 sprigs of fresh thyme, removed from stem or 2 tsp dried
⅛ cup or less of olive oil
Salt and pepper to taste
½ cup water or vegetable stock
¼ cup of red wine

In a mixing bowl toss the first 9 ingredients to coat. Put into a baking dish. Add in the water and wine. Bake at 450° for 45 minutes covered. Remove from over-baste and return to oven uncovered for 15 minutes if needed. Serve with bread and a salad.


(Excerpts from Trish’s Dishes Copy right 2009)