Tag Archives: garlic

Spicy Peanut Stew

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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.

Ingredients

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
Salt
1/2 cup peanuts, coarsely chopped
1/4 cup chopped cilantro
Rice prepared your favorite way
Hot sauce if desired

Process

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!).

Vegan Bruschetta

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Since I can’t stop baking bread and my family is getting tired of bread and oil or butter, I have to find some new ways to serve it!

Ingredients
6+1 TBSP olive oil
1 tsp minced garlic
2 tsp chopped fresh rosemary
salt
pepper
1 pint grape or cherry tomatoes
12 bread slices (baguette or artisan loaves)
1 lemon, juiced
1 small red onion, chopped 
vegan parmesan

Process
Mix oil (save 1 TBSP), garlic, rosemary, salt, pepper, and tomatoes.
Marinade tomatoes for 10 minutes.
Remove tomatoes from marinade and roast at 425* for 20-30 minutes.
Brush bread with marinade and toast in oven until golden.
Mix lemon juice and oil and marinade onions.
Spread bread w/ tomatoes, lemon oil mix,  and add onions and parmesan

Vegan Spicy Peanut Noodles

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This is modeled after a Thai noodle recipe, but I hate to say that it’s Thai noodles because it’s been modified so much. So, you can be the judge!

Ingredients

  • 1 lb spaghetti
  • 1 red bell pepper, sliced into thin strips
  • 1 cucumber, seeded and diced
  • 1 large carrot, peeled and then using peeler, make strips
  • 2 green onions, diced
  • 1 handful of cilantro, chopped
  • Sesame seeds Creamy peanut butter
  • 2/3 cup crunchy peanut butter (or ½ cup smooth peanut butter and 1/4 cup chopped peanuts)
  • 1/3 cup hot water (or 1/4 cup if using smooth peanut butter)
  • 4 tablespoons soy sauce or Bragg’s aminos
  • 2 tablespoons agave syrup
  • 1 tablespoon spicy Thai chili paste or hot sauce
  • Juice of one lime
  • 1 tablespoon of minced ginger
  • 1 tablespoon of minced garlic
  • 1 tablespoon sesame oil
  • sesame seeds

Process

Cook pasta al dente.

Prepare all vegetables and cilantro and set aside.

While pasta is cooking, combine all other ingredients except nuts and seeds, to make sauce. This might be easier in a blender.

When pasta is prepared, drain, add vegetables and sauce and gently toss. It is easier said than done, but if the pasta is hot and the water used was also very warm, that will help.

Sprinkle with nuts and seeds and serve.