West African Peanut Stew with Butternut Squash, Chickpeas, & Spinach (vegan & plant-based)

West African Peanut Stew with Butternut Squash, Chickpeas & Spinach (vegan & plant-based)

With temperatures falling, I find this, my newest recipe, absolutely addicting. It checks all my autumnal culinary boxes and I hope yours.

Yield: approximately 8 servings

1to 2 tablespoons olive oil
1 medium onion, diced
1 teaspoon sea salt
4 large cloves garlic, thinly sliced
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon onion powder
Approximately 21 ounces peeled and cubed butternut squash
1-8 oz can diced tomatoes with juice (I used a variety with cilantro and jalapeno)
4 cups vegetable stock
1/4 cup smooth peanut butter
4 cups semi-firmly packed baby spinach
Garnishes: Fresh cilantro, whole or chopped roasted and lightly salted peanuts, and finally diced bell pepper (I like a tri-color blend)

In Dutch oven or large stockpot, heat oil over medium to medium high. Add onion and sea salt and saute, stirring frequently, for a few minutes or until onion is softened. Add garlic and saute, stirring, for another 30 seconds to 1 minute. Add spices and butternut squash and sante, still stirring frequently, for several minutes or until squash is softened and just starting to break down. Add remaining ingredients, except garnishes, and simmer gently until thick and creamy and flavors are married. Add spinach and stir until wilted and completely incorporated. Serve topped with cilantro, peanuts, and and bell peppers, as desired.

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Beer Battered Onion Ring Cups with Cream Cheese Spinach (vegan & plant-based)

Yield: 2 servings

I have always loved the edible bowl concept, especially miniaturized. Thick beer battered and deep fried onion rings make the perfect cups for fresh garlicky cream cheese spinach. This is a rich dish, so a serving of 3 to 4 is about perfect as a meal.

Beer Battered Onion Rings

1 cup flour (I use white whole wheat)

1 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon smoked paprika

1/2 teaspoon baking powder

1/2 teaspoon sea salt

12 ounces beer (search online for a vegan brand you like)

1 large yellow onion

Cream Cheese Spinach Filling (recipe follows)

Garnish: cherry tomato halves

Preheat deep fat fryer or a large pot of oil to 375 degrees and oven to warm if desiresd. In a medium mixing bowl, whisk together dry ingredients and then whisk in beer. Set aside. Peel onion and slice off both ends, reserving flesh for spinach. Cut onion in half crosswise and separate into rings. Dip into batter, coat well, and fry a few at a time, just until golden brown. Drain on paper towel and keep warm in oven if desired. When all rings are fried, arrange on serving plates, fill with spinach mixture, garnish with cherry tomato halves, and serve immediately.

Cream Cheese Spinach Filling

Pinch sea salt

2 tablespoons finely diced onion (I use the onion flesh around the trimmed ends)

4 large cloves garlic

10 ounces fresh baby spinach leaves (or favorite baby greens; I like the Harris Teeter Power Greens)

4 ounces plant-based cream cheese

Cover bottom of a 10-inch skillet with water and a pinch sea salt. Add onion and garlic and simmer, stirring frequently, until softened. Add spinach and wilt, stirring occasionally. Stir in cream cheese until melted and fully combined.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn
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