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This blog is intended to track my 100% whole food plant based experience and share what I have learned with others. You can participate in this blog by posting questions, advice, your experiences and successes, and anything else you think others may learn from this share in the Post Comments section after each of my Blog Posts. Please take advantage of the Subscribe For Updates or follow us link...your email address will not be shared. Also, feel free to click the Please Share It link and share it with the G+1 button in the top left corner to join our Google Circle and also add me to Facebook and Twitter. Ken Carlile



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WHOLE FOOD PLANT BASED QUOTE
Stop worrying about dieting. Just eat whole foods that come out of the earth and not the foods that fertilize it. Ken Carlile, Blogger at www.ieatplants.com


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NOT SO CHICKEN STEW

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This started out to be one thing but morphed into something altogether different than my original intent.  But different can be good and this was great.  This would feed about 10 people so you'll have lots of leftovers.

8 cups of Roasted Vegetable Stock
6 cups cold water
1 large onion rough chop
3 large carrots peeled and cut into coins
3 celery stalks diced
1 large Yam, cubed
2 large Japanese Eggplants, sliced about 1/2 inch thick (any eggplant will work)
2 whole tomatoes diced
5 cloves crushed garlic
2 tablespoons of cooking sherry (optional.  If you don't use it, use stock to de-glaze)
1 tablespoon Not so Chicken Bouillon
2 cups soaked lima beans
1 cup textured soy protein chunks (If you can't find these use seitan)
3 tablespoons Braggs Amino
1 Tablespoon low sodium soy sauce
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon dry tarragon
1 tablespoon dry sage
Ground Black Pepper to your liking
2 teaspoons chia seeds (for thickener, fiber and protein)
2 teaspoons Amaranth seeds (for thickener, fiber and protein)
3 tablespoons Arrow Root Slurry (1 tablespoon water mixed well with 2 tablespoons arrowroot)
Fresh Tarragon chopped (for garnish)
Fresh Basil chopped (for Garnish)

Heat a large stock pot.  Add the onion and celery and keep stirring until they caramelize.  De-glaze the pan with the sherry (or stock).  Add stock, Braggs Aminos, Soy Sauce and Not so Chicken Bouillon.  Add the carrots and dry spices (onion powder, garlic powder, dry tarragon, dry sage, black pepper).  Add the textured soy protein and the water.  Continue to a slow boil for about 45 minutes.  Add the yams, eggplant and tomatoes and continue cooking until the yams are soft.  Add the thickeners in the order given and continue cooking until the sauce is a light gravy consistency.

Serve with the garnishes on top.

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