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Reviewed: Jun. 14, 2008

I also used this stew to break the master cleanse fast. I thought the pepper was great, in fact, added cayenne as well. Didn't use parsnips but added halved grape tomatoes, broccoli, celery, an extra onion, and 3 cloves of garlic. The stew had tons of color and flavor!

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darla


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Reviewed: May 10, 2008

This was so good. I added tofu cubes and some beef bouillon powder too. Yummy! Oh and flour to thicken it up at the end.

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unicornsarereal

	Cooking Level: Intermediate
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Reviewed: Mar. 28, 2008

I did not care for this recipe. It was quite spicy, which is a good thing normally - except when it overpowers the flavor. Speaking of flavor, outside of the spices, there was none. I looked in the pot while I was cooking and said, "This is a very beige meal." The parsnips and turnips, which I'd never tried before, were not good, and I doubt I'll eat them again. One last thing... this makes a LOT of stew. I cut the recipe in half and I could hardly finish one serving. Two servings alone took up an around-three-quart pan. I would suggest something, but nothing could really fix this recipe without completely changing it. Oh well.

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Kristen


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Reviewed: Jan. 12, 2008

Good basic stew, I swapped a couple of ingredients to suit what I had in the house and it still turned out good. I'd recommend people only put half the amount of pepper in though otherwise it's too spicy.

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Porridge


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Reviewed: Dec. 2, 2007

I also added 1 can of great northern beans. Delish!

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Stef


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Reviewed: Oct. 19, 2007

A great base recipe! I used veggie broth instead of water and also added sweet potato, corn, peas, and some acorn squash. I like how it has a sweeter taste to it. Great the next day too.

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FISHERBEAR


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Reviewed: Aug. 27, 2007

I slightly modified the soup to include tomato because I had no parsnips or turnips, but that didn't stop the soup from being delicious. As has been said before, this recipe provides a good foundation from which derivative recipes can flow. The only thing I would have done differently is cut the potatoes smaller and put less pepper. I left the potatoes rather chunky, and user cassiopeia is completely right when they suggest to cut back the pepper to 1/2 tsp. Good advice says I. I made this stew as I was coming off of The Master Cleanse diet, and it turned out to be very appropriate for that purpose.

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byteful

	Cooking Level: Intermediate
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Reviewed: Feb. 7, 2007

Quick and easy. Too spicy, so would cut back to 1/2 tsp pepper next time. Also, added garlic and sweet potato for more flavor.

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cassiopeia


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Reviewed: Jan. 25, 2007

A solid, simple recipe, and a good "foundation" for making vegan stew. You could take this recipe and add celery or peas or corn or any other cooking vegetable if you wanted to play around. Tasty and satisfying and goes really good with bread.

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Bret


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Reviewed: Oct. 3, 2006

DELICIOUS!!! I used 50/50 vegetable stock and water (4 cups). Added a kittle extra salt and pepper on advice of others here. Great recipe.

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gb_grampa

	Cooking Level: Expert
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Reviewed: Nov. 23, 2005

Unfortunately, no one in the family liked this one. It wasn't very flavorful and my daughter particularly did not like the parsnips. Perhaps if I had used different veggies it would have been better. Corn might have added to flavor and color also.

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ECCABER


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Reviewed: Dec. 20, 2004

I think this recipe needs more seasoning. It was a little bland, even though I used vegetable broth in place of the water. I would probably leave out the rice next time. I would have given it 3 stars, but my kids *loved* it, probably because the parsnip and carrots gave it a nice sweet flavor.

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MLSHEPPARD


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Reviewed: Feb. 9, 2004

I really dug this! I love root vegetables, but I substituted broccoli and celery for the parsnip and turnip, as we didn't have any. And threw in alittle more salt. Also had to add alot more water! But I loved it!

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ENVISION


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