![\"53\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2015\/10\/533.jpg\")
<\/a><\/p>\nVegetable Pot au Feu<\/strong><\/p>\n One of the interesting things I discovered when we began the 95% plant-based diet was that you don’t need meat in many dishes that I thought had to have meat.<\/p>\n <\/p>\n Pot au feu is one of these dishes.<\/p>\n I used to think I had to add sausage or at least bacon, but when I made it without any meat, it was perfectly fine and still tasty!<\/p>\n There is another thing. When you don’t have meat, you can really taste the vegetables because it’s not overpowered by meat.<\/p>\n This vegetable pot au feu is good as it is but even better when served with fig mustard!<\/p>\n canola oil 1. Sautee onions and cabbage with oil. \u3054\u308d\u3054\u308d\u91ce\u83dc\u30dd\u30c8\u30d5<\/strong><\/p>\n \u5927\u304d\u3081\u306b\u5207\u3063\u305f\u91ce\u83dc\u3092\u3054\u308d\u3054\u308d\u3063\u3068\u5165\u308c\u3066\u4f5c\u3063\u305f\u30dd\u30c8\u30d5\u3002<\/p>\n \u30bd\u30fc\u30bb\u30fc\u30b8\u3084\u3089\u30d9\u30fc\u30b3\u30f3\u306a\u3069\u30ca\u30b7\u3001\u7d14\u7c8b\u306b\u91ce\u83dc\u3060\u3051\u3002<\/p>\n \u3068\u3044\u3046\u3053\u3068\u3082\u3042\u3063\u3066\u3001\u30ad\u30e3\u30d9\u30c4\u3068\u7389\u306d\u304e\u306f\u3042\u3089\u304b\u3058\u3081\u3055\u3063\u3068\u713c\u3044\u3066\u7126\u3052\u76ee\u3092\u3064\u3051\u3066\u307e\u3059\u3002<\/p>\n \u30bf\u30a4\u30e0\u3068\u30d9\u30a4\u30ea\u30fc\u30d5\u3001\u30d6\u30e9\u30c3\u30af\u30da\u30c3\u30d1\u30fc\u3001\u5869\u3001\u3053\u3057\u3087\u3046\u306e\u307f\u306e\u5473\u4ed8\u3051\u3002<\/p>\n \u91ce\u83dc\u306e\u512a\u3057\u3044\u304a\u3044\u3057\u3055\u3092\u5473\u308f\u3046\u4e00\u54c1\u3067\u3059\u3002<\/p>\n \u305d\u306e\u307e\u307e\u3067\u3082\u3044\u3044\u306e\u3067\u3059\u304c\u3001\u7121\u82b1\u679c\u30b8\u30e3\u30e0\u3068\u7c92\u30de\u30b9\u30bf\u30fc\u30c9\u3092\u6df7\u305c\u3066\u4f5c\u3063\u305f\u7121\u82b1\u679c\u30de\u30b9\u30bf\u30fc\u30c9\u3092\u3064\u3051\u3066\u98df\u3079\u308b\u306e\u3082\u7f8e\u5473\u3002<\/p>\n \u30a4\u30f3\u30b9\u30bf\u30b0\u30e9\u30e0\u3082\u3084\u3063\u3066\u307e\u3059<\/a>\u3002\u3088\u304b\u3063\u305f\u3089\u30c1\u30a7\u30c3\u30af\u3057\u3066\u307f\u3066\u304f\u3060\u3055\u3044\u306d\u3002<\/strong><\/p>\n \u2193\u30dc\u30bf\u30f3\u62bc\u3057\u3066\u3044\u305f\u3060\u3051\u308b\u3068\u30e9\u30f3\u30ad\u30f3\u30b0\u304c\u4e0a\u304c\u3063\u3066\u52b1\u307f\u306b\u306a\u308a\u307e\u3059\u3002Thank you!!<\/p>\n Vegetable Pot au Feu One of the interesting things I discovered when we began the 95% plant-based diet was that you don’t need meat in many dishes that I thought had to have meat.<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19,22,25,12,28,29],"tags":[],"class_list":["post-37452","post","type-post","status-publish","format-standard","hentry","category-leaf-vegetabes","category-potatosquash","category-root-vegetable","category-soup","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/37452","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=37452"}],"version-history":[{"count":10,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/37452\/revisions"}],"predecessor-version":[{"id":37475,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/37452\/revisions\/37475"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=37452"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=37452"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=37452"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n2 onions, cut in half
\n1\/2 cabbage, quartered
\nsalt and pepper
\n2 stalks celery, cut into a few pieces
\n2 carrots, cut into 4~5 pieces
\n3 small potatoes, peeled
\nwater
\n2 bay leaves
\nfresh thyme
\n1\/2 ~ 1 tablespoon black pepper corn
\nfig mustard
\n– 1 tablespoon fig jam
\n– 1 tablespoon grain Dijon mustard
\nchopped parsley<\/p>\n
\n2. Add the rest of the vegetables. Cover the vegetables with water. Add bay leaves, thyme, pepper corn. Salt and pepper.
\n3. Boil and then turn down to low heat. Continue to cook until all the vegetables are cooked through.
\n4. Make fig mustard. Combine jam and mustard.
\n5. Serve vegetables with the fig mustard and parsley.<\/p>\n<\/div>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"