SOURCE: The Vegan Table – BUY THE BOOK!!

Servings/Yield 8 servings

Amazing. A bit advanced, if you will, for children’s palate (at least ours)… but fantastic, nutritious, filling, fulfilling, meal. THANKS to The Vegan Table… for ALL their great recipes. BUY THE BOOK!!

INGREDIENTS
3 tablespoons water, for sauteing
2 medium yellow onion, chopped
3 Cloves Garlic, pressed or minced
2 Red Bell Peppers, Seeded, chopped into 1/2 inch sq
1 tablespoon light brown sugar, organic
1 teaspoon fresh ginger, grated or minced
1 teaspoon ground cumin
1 teaspoon ground cinnamon
½ teaspoon cayenne pepper
¾ cup smooth natural peanut butter, crunchy works, too
3 sweet potatoes, peeled, cut into 1/2 inch cubes
1 can Red Kidney Beans, Organic…
1 can diced tomatoes, or 2 fresh, diced
4 cups vegetable stock, homemade or store bought
1 teaspoon salt
¾ cup peanuts, chopped, unsalted (Optional)
Cilantro, Chopped, for garnish (OPTIONAL)

Method

Heat water in a large-size saucepan over medium heat.

Add onions and garlic and cook until softened, about 5 minutes.

Add bell pepper, cover and cook until softened, about 5 minutes.

Stir in brown sugar, ginger, cumin, cinnamon, and cayenne pepper, and cook, stirring for 30 seconds.

Stir in peanut butter, distributing evenly throughout. HINT: To thin out peanut butter first, mix it with water in a small bowl before adding to pot. It will be easier to incorporate into the stew (PopVegOnline note: Wasn’t a problem, mixed great).

Add sweet potatoes, kidney beans, and tomatoes, and stir to coat.

Add vegetable stock, bring to a boil, then reduce heat to low and simmer until sweet potatoes are soft, about 30 minutes. Taste and add salt, if necessary. Serve in individual bowls, topped with chopped nuts and cilantro, if desired.

SOURCE: The Vegan Table – BUY THE BOOK!!

Servings/Yield 5 servings

3 tablespoons olive oil
2 tablespoons non-hydrogenated nondairy butter, melted
2 pounds brussels sprouts, TRIMMED and halved, fresh
5 Granny Smith Apples, chopped
2 Smallish red onions, cut into 1/4 inch wedges
1 teaspoon salt
1 teaspoon ground pepper
juice 1 lemon
1.5 cups Apple Cider , OPTIONAL

Method
Preheat oven to 425 degrees.

Toss sprouts, apples, and onions with oil and butter. Season with salt, pepper, and lemon juice.

Place on baking sheet, making sure they don’t overlap one another.

Bake, uncovered, for about 30 minutes. You’ll know they are ready when the apples and onions are tender and the Brussels sprouts are brown with a bit of black on the outside. Cook longer, if necessary, until Brussels sprouts become tender, tossing periodically.

Transfer vegetables to a serving dish, cover, and serve as is or keep warm. In a small pot on the stove or in the microwave, heat apple cider, then pour over vegetables and serve.

Notes

Amazing… I’ve NEVER liked Brussels sprouts. But THIS recipe did the trick. YUM!!

FOOD LORE (From cookbook – The Vegan Table – a MUST BUY): The name Brussels sprouts stems from the original place of cultivation, not because of the vegetable’s popularity in the capital city. During the sixteenth century, Brussels sprouts enjoyed popularity in Belgium, but enjoyment of the vegetable eventually spread throughout Europe and throughout the rest of the world.

“How it All Vegan” A book you need to buy!
Faux Chicken Salad — THIS ROCKS

Servings/Yield
2 servings

INGREDIENTS:
1 cup Tempeh, Cubed
½ cup Veganaise
1 Stalk Celery, Finely Chopped
1 Medium Dill Pickle, Finely Chopped
½ medium onion, finely chopped
2 tbsp fresh parsley, minced
2 tsp prepared yellow mustard, French’s is fine
2 tsp Braggs Liquid Aminos
1 Cloves Garlic
Method

SIMPLE SIMPLE SIMPLE!

First, cook the Tempeh!
Then, mix it up!

From HOW IT ALL VEGAN by Tanya Barnard and Sarah Kramer… AMAZING VEGAN CHEFS and COOKBOOK AUTHORS… read their stuff, buy their books, and COOK THEIR RECIPES!!

Here goes:
Steam the cubed tempeh (PopVeg Note: I use a dicer… for all the veggies and the tempeh) for 15 minutes on medium-high heat. Remove from heat and set aside to cool. In a medium bowl, combine the mayonnaise, celery, pickles, onions, parsley, mustard, Braggs, and garlic… with the tempeh and toss lightly. Serve over toast, as a side dish, as a sandwich filling, or alone. (For a variation, add 1-2 tsp of curry powder to spice it up a bit). Makes 2 to 4 servings (closer to 2).

*If you have trouble finding Tempeh, you can use firm tofu, but it’s not quite as effective.

POP VEG NOTE: THIS IS AN AMAZING FIVE STAR recipe. Okay, it’s not for a formal dinner, but you and your guests will be licking their plates. At least we did. But that’s how we roll.

ENJOY!