Spicy Peanut Stew

This ended up being even more delicious than I thought it would be! It’s a little spicy, a little tangy, and a lot of comforting.

I only used 2 sweet potatoes, but they were HUGE (image below next to a standard box grater and 6 inch (blade) knife for comparison). You may need 4 or so if they are more regular sized.


1 onion, diced
1.5 tbs ginger, grated
1 ½ tsp garlic, minced
2 tsp cumin
2 lbs or so of sweet potatoes, peeled and diced
1 tsp crushed red pepper
2 cans tomato paste
1 cup smooth peanut butter
8 cups vegetable broth
1 bunch kale, stems removed and coarsely chopped
1/2 cup peanuts, coarsely chopped
1/4 cup chopped cilantro
Rice prepared your favorite way
Hot sauce if desired


You can use an instant pot for this, or go with a stock pot. I have directions below for both.

Sauté onions, garlic, and ginger for 2-3 minutes.

Add cumin and sweet potatoes and continue to sauté for an additional 2-3 minutes.

Add tomato paste, vegetable broth, and peanut butter. At this point, if you are using an Instant Pot, pressure cook for 10 minutes, allow to depressurize for 10 minutes and then release if not already done. If you are using your a stock pot, bring to a simmer and cook until potatoes are soft.

Once the potatoes are done, use an immersion blender or mixer to mash the potatoes to your desired level of smoothness. Add the kale and allow it to simmer another 10 minutes while you finish up your accompaniments. Salt to taste.

Serve with rice, chopped peanuts, chopped cilantro, hot sauce, and some homemade garlic sourdough bread if you happen to have it handy (ha!).

Southwest Impossibly Good “Meat,” Potato, and Kale Dinner for Instant Pot or Skillet

What is there to say? This is delicious! I made two versions – one of the omnivores and one for the vegans. We ate most of it!


  • 1 lb Impossible or Beyond meat
  • ¼ cup water
  • 4 TBSP olive oil
  • 1 medium onion, diced
  • 2 cups sweet potatoes, diced
  • 2 cups purple or red potatoes, diced
  • 1 jalapeños, diced
  • ½ green bell pepper, diced
  • ½ red bell pepper, diced
  • 1-2 stalks of celery,in thin slices
  • 1 14 oz can diced tomatoes (undrained)
  • 1 tsp chili powder
  • 2 tsp cumin
  • 2 cups kale, collards, or spinach, stems removed and coarsely chopped
  • 2 limes, juiced

Optional Ingredients

  • cilantro
  • avocado
  • corn
  • hot sauce
  • sour cream
  • brown or wild rice
  • tortillas


Brown the “meat” and set aside.
Use ¼ cup of water to deglaze the skillet or pot and leave that broth in the pot.

Add everything except the “meat,” kale, and lime juice to the Instant Pot. Bring to high pressure for 3 minutes and then release pressure. 
Or add the same ingredients to a skillet and cook at a high simmer until the potatoes are done.

Put meat and kale into the pot/skillet, along with the lime and simmer only until kale is cooked. 

Serve with tortillas, rice, cilantro, avocado, etc.

Nacho Vegan Pasta

It’s my pasta, na… I mean, you see where this was going, right? I don’t know where all I cobbled this recipe together from, but suspect it has been a variety of sites over the years. So, if that’s you, thanks! The recipe makes more than enough sauce for the pasta so you have some left over.

This sauce uses sweet potatoes as a base for a creamy, sweet and spicy, bright orange “nacho cheese” sauce. I typically dislike garlic powder, but it’s a small amount for the amount of sauce it makes, so it doesn’t bother me here. We combined it with elbow pasta, crumbled vegan bacon, browned vegan “beeve” crumbles, guacamole, and vegan sour cream. Delicious!

4 medium sweet potatoes 
1 cup coconut milk
1 /2 cup nutritional yeast flakes
1/2 cup olive oil
1 /4 cup soy sauce
1 /3 cup lemon juice
2 teaspoons garlic powder
Salt to taste
Diced jalapeños (to taste)
Additional hot sauce if desired

1 lb pasta, cooked al dente
Vegan bacon, cooked crisp
Vegan meat crumbles, browned
Guacamole and/or vegan sour cream

Wash potatoes and cut out any areas that concern you. Pierce and place in the oven at 350* until soft to a fork. Remove and allow to cool enough to handle.

Slice potatoes and scoop out the soft insides. Place in your blender or food processor. Add other ingredients except diced jalapeños. Blend until smooth. Taste test and add more of the lemon, soy, salt if needed. Then add your diced jalapeños and any additional hot sauce fold in.

Add to your pasta and add on bacon crumbles, meat crumbles, guacamole, vegan sour cream, and cilantro if desired.