Cooking time: 30 to 45 minutes

Place first 11 ingredients in a 2 to 3 quart saucepan. Saute at medium heat for about 8 minutes, stirring occasionally to prevent burning.

Add water and tamari soy sauce and bring mixture to a simmer. Cook for another 10 minutes or until vegetables are soft (tender crisp).

Add celery at end of cooking process to help retain color.

Mix arrowroot and water well. Turn heat off under stew and vigorously stir in arrowroot solution. Turn heat on to medium and stir constantly until mixture thickens.

Serve stew over noodles, rice or mashed potatoes, eliminate potatoes in the stew and replace with frozen green peas, which could be added at the same time as the celery to retain color.

is thinly sliced at a 45 degree angle.

This recipe has been developed by Bro. Ron Pickarski as part of his work toward being a participant and finalist in the Culinary Olympics held in Frankfurt, Germany.

Reprinted by permission of Arrowhead Mills, Inc.

Electronic format courtesy of: Karen Mintzias