Join me as I make Qualinesti Feast Vegetable Confetti - From Tika’s Cookbook for the first time! This is a recipe from Leaves from the Inn of the Last Home sourcebook, originally released in 1987. The recipes are compiled by Tika Waylan Majere. You can buy Leaves from the Inn of the Last Home here: https://amzn.to/3FOuL2J

https://youtu.be/AIhi9t2duNw

From Tika’s Cookbook

Qualinesti Feast Vegetable Confetti

"Caramon decided he knew why elves were so slender.Their food consisted of fruit and vegetables, cooked indelicate sauces, served with bread and cheese..."

* 1/8 cup red wine

* 1/8 cup teriyaki sauce

* 1/2 medium onion, peeled

* 1/3 bunch fresh broccoli

* 2 tablespoons dried parsley

* 1/3 head fresh cauliflower

* 3 carrots, peeled

* 1/3 cup frozen corn

* 1/3 cup frozen peas

* 2 shakes dried ginger

* large pinches of oregano, sage, paprika,basil

* freshly ground black pepper to taste

Slice carrots medium-thin. Discard lower thirdof broccoli seem, slicing the remainder of thestem into thin strips. Separate the top portioninto heads with 1 or 2 inches of the stem. Repeatthis procedure with the cauliflower. Quarter halfof onion and separate all sections.

In large, non-stick skillet, heat wine and teriyakisauce until it bubbles around the edge. Addcarrots, broccoli, cauliflower, and onion, tossingvegetables gently so that all are evenly coatedwith liquid. Cook at fairly high heat until carrotssoften. Add corn and peas; stir. Sprinkle inspices; stir. Reduce heat to medium. If vegetablesare too dry, add a little warm water. Coverand cook another 5 to 7 minutes, until peas aretender. Toss again.Serve as a main or side dish. Garnish with freshtomatoes and yellow cheese on the side. Serves 4as a side dish, 2 as a main dish. This dish can bereheated, although the cauliflower and onionmay be darkened by the wine and teriyaki.

Transcript

Cold Open

This is a Wok away from being called Stir Fry.

Intro

Today I am making Qualinesti Feast Vegetable Confetti from Tika’s Cookbook in Leaves from the Inn of the Last Home. If you have made this recipe, share your thoughts in the comments below!

Discussion

I am a fan of stir fry, so when I read this recipe I was excited to try it. There is a delicate balance for me between vegetables being raw or soggy. If they don’t a a bit of bite to them, the mushy texture freaks me out. The time and preparation of this recipe landed perfectly for me. The recipe is as follows: on-eighth cup red wine, one-eighth cup teriyaki sauce, one-half medium onion, peeled, one-third bunch fresh broccoli, two tablespoons dried parsley, one-third head fresh cauliflower, three carrots, peeled, one-third cup frozen corn, one-third cup frozen peas, two shakes dried ginger, and large pinches of oregano, sage, paprika, basil and freshly ground black pepper to taste.

I started by halving, then quartering the onion. The sharp knife trick that was suggested in my Gully Dwarf Stew episode worked, so thank you for that! Next I peeled the carrots and sliced them into medium strips, halving them again for size. I feel so awkward cutting food on camera. I seriously need to take a cooking class to hone up on my knife skills. Then I took a third of the broccoli, cut down the stems to one to two inches and cut them ...