Under the Median: Vegetable Ragout with Lemon Basil

Wednesday, July 31, 2019

Vegetable Ragout with Lemon Basil

This blog is all about saving money and one of the best ways you can do that is by cooking from scratch. That's why I'm constantly in the kitchen, coming up with new recipes for you to try.

Today's post is centered around a recipe that will remind you of the flavorful soups and stews that, perhaps, came from your grandmother's kitchen.

Vegetable Ragout is:

Comfort food

Filling

Economical

Easy to prepare

Healthy

Vegan

What is lemon basil?

Lemon basil, a cross between two varieties of basil, is known for its lemon-like flavor and aroma. It seriously smells like lemon! I absolutely love it! The 14 year old sous chef spied it at the farmers market on Saturday and begged me to buy a bunch. He loves to put fresh basil on sandwiches of all kinds, especially those involving a slice of fresh tomato.

Here are some things you need to know about lemon basil.

I employ two main preservation methods for herbs: dehydrating and freezing. However, this herb does not take well to either. It's not that you can't "put it by" for winter use, but you will lose some of the strong lemony qualities that make it so wonderful.

This herb is best used fresh. After a day or two, it begins to lose some of its flavor.

Don't overcook lemon basil. Add it at the very end of cooking and it will lend a surprising burst of freshness to dishes like soups, stews, and stir fries.

Ingredients:

1 1/2 cups diced onion
3 cloves garlic
1 cup water (divided use)
2 tsp. smoked paprika
1 Tbsp. salt free seasoning (your choice)
2 tsp. onion powder
2 tsp. garlic powder
3 Tbsp tomato paste
6 cups yellow squash cut into 1/2 inch cubes
4 1/2 cups cooked chickpeas (or 3 cans drained and rinsed)

1/2 cup fresh lemon basil
3 medium diced tomatoes

Directions:

Add 1/4 cup water to the bottom of a pan. Add onion and garlic and saute over medium heat until softened and opaque. Add all spices except the fresh lemon basil. Add tomato paste, stir, and continue to cook for 5 minutes, allowing the tomato paste to slightly caramelize. Add an additional 3/4 cup water cup water. Stir well, loosening any browned bits from the bottom of the pan. Add squash, cooking over medium heat until softened. Add the tomatoes. Reduce heat, cooking for an additional 10 minutes. The final mixture should be thick (like a stew), with just a little liquid remaining in the bottom of the pan. Only now, at the very end of the cooking time, do you throw in the finely chopped fresh lemon basil. I actually turn the heat off, add the basil, replace the lid of the pan and wait five minutes. The basil will be wilted and will have released all of its glorious essential oils and flavor into the stew.

Serve as is or over a bed of brown rice or quinoa, garnished with additional lemon basil. It also makes a really good hot baked potato topping!

Serves 6-8. Yield 10-12 cups.

For a free, downloadable PDF of this recipe, click here. As always, my recipes are free and my way of saying, "Thanks for being an Under the Median" fan!