Hodgepodge is a bit like taking whatever vegetables you have left from your garden and tossing them into a big, nourishing stew.
I learned about it from the East Coast of Canada, but no doubt there are similar recipes wherever people grow food.
It’s very rewarding to turn leftover things into delicious things, like this Canadian hodgepodge!
- 1 Tbsp olive oil
- 1 chopped onion
- 1 tsp each of oregano, garlic powder, and sage
- 2 cups chopped potatoes
- 2 cups cooked beans
- 2 cups chopped snap peas
- 2 cups chopped greens
- 1 cup frozen corn
- 1 cup unsweetened soy milk
- 1 squeezed lemon
- Dried cranberries for decoration
- Salt and pepper to taste
In a large pot, heat the olive oil over medium high heat, then add the onion, oregano, garlic powder and sage. Cook for 5 minutes until the onion is soft and translucent, then add the potatoes, salt to taste, and enough water to just cover them. Bring to a boil, then turn it down to a medium low simmer. Cook for 20 minutes or until the potatoes are tender to be easily poked with a fork.
Add the beans, chopped up snap peas, and greens, then the frozen corn and soy milk. Mix thoroughly.
Cook for a few more minutes to combine all the flavors, then serve your Canadian hodgepodge stew warm in individual bowls. Squeeze some lemon over top or decorate with cranberries or vegan parmesan. Enjoy!
I’d like to share some quotes from my favorite Canadian author, Lucy Maud Montgomery:
“Isn’t it nice to think that tomorrow is a new day with no mistakes in it yet?”
“It’s been my experience that you can nearly always enjoy things if you make up your mind firmly that you will.”
“I believe the nicest and sweetest days are not those on which anything very splendid or wonderful or exciting happens but just those that bring simple little pleasures, following one another softly, like pearls slipping off a string.”
May you enjoy many simple little pleasures today.