Winter Italian Stew

6 Tbsp olive oil
3 medium onions, chopped
3 cloves of garlic, put through a garlic press
1 lb mushrooms, sliced
1 zucchini squash, diced
2 green peppers, diced
2 red peppers, diced
2 28 oz. cans diced tomatoes, drained
1 6 oz can tomato paste
kalamata olives, chopped roughly
1 tin anchovies in olive oil, drained
1 head escarole, washed and roughly chopped
1 lb Tempeh, seasoned and baked
oregano, enough to taste
basil, enough to taste
thyme, enough to taste
cracked black pepper, enough to taste

Heat 3 Tbsp of olive oil in a large stock pot or Dutch Oven, add onions and cook for 5 minutes. When onions become translucent, add garlic and stir for one minute. Pour remaining olive oil into pan; add olives, zucchini, red peppers, and green peppers, and cook for 5 minutes, or until softened. Stir in diced tomatoes and tomato paste, and let simmer for 10-15 minutes. While stew is simmering, empty anchovies onto a cutting board, and cover lightly with salt.  Using a fork, smash up the anchovies to make a paste, and then stir into the mixture, continue to simmer for 15 minutes. Season with oregano, basil, thyme, and cracked black pepper. Five minutes before you’re ready to serve, stir in cooked tempeh and escarole.

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