J: It really is the case that in the past few months, I've made nothing but repeats: greek rice, orechiette with rapini, minestrone, several stews, and of course ballot proposition night chili. Last Sunday, I finally tried something new. All three things I made were from _Sundays at Moosewood Restaurant_. The star was Vegetarian Brunswick Stew. I've made Brunswick Stew before, but it was back in the pre-veggie days, and long before I started writing these up. I'm told that authentic Brunswick Stew is made with squirrel, but I've only used chicken. Here it is meatless. I've scaled it up a little, so use the book if you want to make less. 2 large onions, chopped 4 garlic cloves, minced 4 Tbsp vegetable oil 5 carrots, chopped 3 zucchini, chopped 4 medium potatoes, chopped 6 medium tomatoes, chopped 7 cups vegetable stock 16 oz bag frozen okra, chopped 16 oz bag frozen corn 16 oz bag frozen lima beans 5 Tbsp Worcestershire (I have a veg brand) 1 tsp Tabasco 4 Tbsp molasses 2 Tbsp cider vinegar salt and pepper to taste 1 Tbsp cornstarch dissolved in 1/4 cup water --- Tabasco Smoky cheddar, grated scallions Saute onion and garlic in oil in a large pot, until golden. Add carrots, saute 3 minutes. Add zucchini, potatoes, tomatoes, stock. When it begins simmering, add frozen vegetables, Worcestershire, tabasco molasses, vinegar, salt, and pepper. Simmer on low for 30 minutes or until vegetables are tender. Thicken with cornstarch. Serve topped with cheese, scallions, and Tabasco. It really needs the cheese to add the smoky flavor that you'd normally get from a ham hock. I served this with collard greens (chop, boil 30 minutes, drain, mix with salt, pepper, Tabasco, cider vinegar, margerine, to taste) and buttermilk biscuits (fairly ordinary recipe on p633). The stew was pretty easy to prepare, and the above served 8, with white rice.