From: Lynn Grady

Spicy Thai Stew

Servings/Yield
6 servings

1 tablespoon olive oil
2 cups onion, chopped
2 cups yams, chopped
1 cup carrots, diced
sea salt, to taste
ground black pepper, to taste
1 cup celery , chopped
4-5 cloves garlic, minced
¼-½ tsp red chili pepper, or flakes
1 teaspoon coriander, ground
2 cups red pepper, chopped
1.5 taabl freshly grated ginger
2 cups Vegetable stock
2 cups water
⅓ cup almond butter, or other nut butter
3 tablespoons tamari (soy sauce)
2.5 tablespoons balsamic vinegar
1 teaspoon molasses
3.5-4 cups swiss chard or spinach, packed, large chop
3-4 tablespoons cilantro, fresh chopped
1 teaspoon toasted sesame oil, optional, for finishing
Method

In a soup pot, heat the 1 T sesame/olive oil over medium heat. Add onions, yams, carrots, a couple pinches sea salt and fresh ground black pepper. Cover and cook for 4-5 minutes, stirring a few times Add the celery, garlic, chili pepper, ground coriander, another dash of sea salt, and cover again to cook for another 2-3 minutes. Add red pepper and ginger, stir for a minute, then add vegetable stock, water, almond butter, tamari, balsamic vinegar and molasses. Bring the stew to a boil, then reduce hat to low and let simmer for 13-15 minutes, stirring a couple of times throughout. If carrots and yams re not tender, cover the pot and simmer for another few minutes. Once vegetables are tender, stir in Spinach/Swiss chard, cilantro, and remaining sesame oil (I always forget to add this last bit of oil). Stir for a minute or two until Spinach/Chard leaves have just wilted but are still a nice green color. Season further with additional sea salt and fresh ground pepper if desired.

(Note: Do not add the Spinach and cilantro until just before you are ready to serve. If making ahead of time, reheat 4-5 minutes prior to serving, add in Spinach and cilantro, and stir through until just wilted. Otherwise they will lose their vibrancy in taste and color if left in the pot to simmer for too long.)

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.

Moosewood Restaurant New Classics (BUY this COOKBOOK – it’s amazing!)
Chilean Bean Stew (VEGAN)

Servings/Yield 4 to 6

–
2 tablespoons vegetable oil
2 cups onioins, chopped
4 cloves garlic, minced or pressed
1 ½ tsp salt
½ tsp ground black pepper
⅛ to ¼ tsp cayenne pepper
3 cups water
4 cups Butternut Squash, Peeled, seeded, and cubed or diced
3 cups corn , fresh , frozen or canned
½ cup FRESH BASIL , if using dried, 2 tblsp
Method

TOTAL TIME: 45 minutes

Heat oil in large soup pot.

Add onions, garlic, salt, black pepper, and cayenne and saute on medium heat for 5 minutes.

Add the water and the squash, cover, and bring to a boil; then reduce the heat and simmer for 10 minutes. Stir in 1 cup of the corn and the beans and basil.

Cover and continue to simmer for another 5 to 10 minutes, until the squash is soft.

Ladle 2 cups of broth from the stew into a blender (or Vitamix). Add the remaining 2 cups of corn and puree until smooth. Stir the puree back into the stew.

Gently reheat before serving, if necessary.