April 3, 2013 at 12:12 PM

It’s all About Food: Organic Tomato Dill Stew

Recipe for a stew of tomatoes, mushrooms, dill, peas and more

By Mary MacIntyre

Poetically Hungry

Mary MacIntyre writes incessantly, is an avid photographer, and a classic health food nut.


This stew can be made within 15 minutes, including prep time or for a thicker "sauce" cook longer. These instructions serve four and you can increase porportionally for larger quantities.


3 medium to large organic tomatoes

1 small or half medium to large organic onion (yellow onion was used but try your favorite onion or scallions)

1/2- to 1 handful of fresh dill

5 medium to large "button" mushrooms

dash of chile powder and also cayenne pepper

1 clove of garlic or garlic powder to taste

2 tablespoons of olive oil

1 tablespoon of coconut oil

Optional Ingredients

coconut amino liquid acids (add to hot soup)

salt to taste

maca powder or brewer's yeast

handful of snow peas, fresh peas, or organic frozen peas


In a pot with a little water and oils start on low heat to cook diced onions.

Slice mushrooms and add to onions (onions have already been cooking about 1-2 minutes).

Chop dill and add to above.

Dice tomatoes and add to pot. Add water as needed.

Add spices. Cook for 5-15 minutes. I prefer less cooking, however if you desire a thicker stew, cook longer.

Enjoy as is or add some yogurt or sour cream on top.