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Warming Winter Stew Some Vegan Street visitors live in warm, mythical lands, where happy creatures gambol through the lush green flora, listening to pretty birds tweet and sing. Good for you. For those of us shivering away the winter in tundra-like conditions, this stew is for us, warming the belly and spirit with good, old-fashioned stew-i-ness. Oh, yeah - this is very good with warm bread! Mmmm... 4 medium potatoes, cleaned 2 Tbsp. olive oil 1 yellow onion, chopped 5 cloves garlic, minced 20-ounces chopped tomatoes 1/3 cup plain soy milk 1/2 cup fresh basil, chopped 1 Tbsp. fresh dill or 1 tsp. dry dill 1 tsp. paprika 1/2 tsp. dried oregano 1/4 tsp. thyme 1/4 tsp. coriander 1/4 tsp. rosemary 2 cups steamed string beans, cut into 1-inch pieces 1 15-ounce can garbanzo beans salt and pepper to taste Cook the potatoes until tender but not overcooked. When they are done, dice them with the skins remaining. (This is best to do earlier, so they are easily handled.) Heat the olive oil in a large soup pot. When it is hot, add the onion and garlic; sauté until onion is golden. Add the tomatoes, soy milk, basil and seasonings. Simmer over a low heat for five minutes. Combine the potatoes, string beans and garbanzos into the sauce on the stove. Cook for 30 to 35 minutes over a medium-low heat.