Vegan Chickpea, Sweet Potato, and Peanut Stew

Chickpea, Sweet Potato, and Peanut Stew

Seriously, this soup will make you ‘wanna ‘holla…for more!  This is, quite honestly, one of the best soups–flavor, texture, color, etc.–that I have ever eaten…of mine or anyone else’s.

My recipe was inspired by a couple in recent culinary magazines.  Only, one of the recipes called for a whole cup of peanut butter.  I love peanut butter as much as the next gal but, honestly, that made me feel a little queasy just thinking about so much of such a rich ingredient.

So, I use a mere 1/4 cup.  That same recipe–or was it the other?–called for a making a sweet potato broth and using that in the stew.  If I can skip a step, I do, so I just made aromatics like onion and garlic plus the sweet potaot part of the soup.

Love!

 

2 tablespoons olive oil

1 small onion (half a medium onion), diced

Sea salt

1/2 large red bell pepper, seeded and diced

2 large cloves garlic, minced

1 medium sweet potato, peeled and diced

2 cups vegetable stock

1-14.5 ounce can fire-roasted diced tomoatoes with juice

1-15 ounce can chickpeas, rinsed and drained

1-15 ounce can coconut milk

1/4 cup crunchy peanut butter

1 teaspoon ground coriander

1/2 teaspoon ground cumin

1/2 teaspoon paprika

Freshly ground black pepper

2 lightly packed cups coarsely chopped mustard greens

Juice of 1/2 medium lime

Garnish: lime zest and roasted and lightly salted peanuts

In a large pot, heat olive oil over medium-high.  Add onion and a pinch of salt and saute, stirring occasionally, for about 3 minutes or until softened and translucent.  Add bell pepper and garlic and continue to saute and stir for about 3 more minutes.  Add sweet potato and stock and simmer, stirring occasionally, for about 8 minutes or until potatoes are tender.  Add all remaining ingrdients except greens and lime juice, bring to a simmer, and stir until peanut butter is melted and soup is heated through.  Stir in greens and cook just until wilted, but still bright green.  Add lime juice and serve hot garnished with lime zest and roasted and lightly salted peanuts.

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Vegan 3-Layer Savory Sweet Potato Cheesecake with Kale, Pepita and Sage Pesto Ribbon–The PERFECT Use for Leftover Mashed Sweet Potatoes! (A Tofutti Exclusive!)

Savory 3-Layer Mashed Sweet Potato and Kale Pesto Cheesecake

Yield: 8 servings

This elegant-but-easy (stupid easy!) dish is the perfect way to use leftover mashed sweet potatoes after Thanksgiving or any time.  Though leftover sweet potatoes are almost unheard of in our house, we did have a little remaining after a recent dinner party, and this luscious cheesecake was the result.  It is perfect for brunch, lunch, dinner, or sliced thin for an appetizer.

For the recipe, just click HERE!

 

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Blooming Platter Vegan Kale Pierogi with Sweet Potato Filling Published on Go Dairy Free

Kale PierogiMy delish Vegan Kale Pierogi with Sweet Potato Filling was published today on Go Dairy Free–and with it’s green filling, it’s perfect for St. Pat’s Day.

After a brief warm spell, we have winter storms here again in VA, so the kale and sweet potato combo–two of my cold weather favorites–will warm you from the inside out!

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Vegan Cannelini Bean, Sweet Potato and Turnip Green Soup

Sweet Potato, Chickpea and Turnip Green SoupYield: 4 to 6 servings

We are snowed in here under 10 inches in VA Beach!  And this soup was the perfect, warming lunch yesterday.  However, even if you aren’t blanketed in snow, you will love this beautiful nourishing soup.

4 cups vegetable stock (or 4 cups water + 4 veggie or “no-chicken” bouillon cubes)

2 bay leaves

1 large sweet potato, cubed

1 tablespoon olive oil

1 medium yellow onion, diced

Sea salt

Freshly ground black pepper

1 large garlic clove, minced

6 cups chopped turnip greens

1-15.5 ounce can cannelini beans, rinsed and drained

3-5 inch stems fresh dill

3-5 inch stems fresh tarragon

2 tablespoons nutritional yeast (optional)

2 tablespoons non-dairy creamer (I use So Delicious coconut milk creamer)

In a covered 4-quart saucepan over medium-high heat, bring the stock and sweet potato cubes to a gentle boil, reduce heat to a simmer and cook potatoes for 10 minutes.   Meanwhile, heat the tablespoon of oil in a large cast iron skillet over medium-high.  Add onion and a pinch of salt and pepper, and saute about 7 to 8 minutes, stirring frequently until beginning to turn golden brown.  Add garlic, and continue sauteeing, stirring continually, for another minute or two.  Stir into sweet potato and stock mixture, along with turnip greens.  Simmer, stirring continually, until greens have wilted.  Stir in beans, dill, tarragon and nutritional yeast, and simmer gently for about 15 minutes.  Stir in non-dairy creamer, remove bay leaves, dill and tarragon, adjust seasoning if necessary, and serve immediately.  Note: Avoid boiling soup after creamer has been added to prevent curdling.

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On the 5th Day of Christmas…Vegan Stuffed Savory Sweet Potatoes

Sorry, everyone, I almost missed the 5th Day of Christmas due to flight delays in Atlanta…errr.  Tis the season!

But I am now safely at my family’s home in MS–after having to fly into a different town than originally scheduled, creating a longer drive for my family.

So, now, it’s almost midnight East Coast Time, and I have a mere 10 minutes before I turn into a pumpkin.  Or maybe a sweet potato.  This will be quick…or maybe not.  The computer here is very sloooooow.  Perhaps this is a sign that I need to slow down the pace a bit this week.  Sound familiar?

Here goes: I adore sweet potatoes, but I was never a fan of those dessert-type dishes with brown sugar and all the rest.  One Thanksgiving my sister and I came upon this recipe for Vegan Stuffed Savory Sweet Potatoes, which I easily veganized, and it quickly became a family favorite.  These handsome spuds are just as appropriate for Christmas, and you may find that those who think they don’t enjoy holiday sweet potatoes, in fact do!

 

 

 

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On the 7th Day of Christmas…Vegan Baked Kale and Sweet Potato Spring Rolls with Anise-Scented Sage Butter Sauce

Recipe: Baked Swiss Chard (or Kale) and Sweet Potato Spring Rolls with Anise-Scented Sage-Butter SaucePublished on One Green Planet, my recipe for spring rolls with a twist is perfect for the Christmas holidays.

Not Asian in flavor–except for the hint of anise–they are, however, a celebration of everything I love about fall and winter cooking and eating.

Kale, sweet potatoes, anise and sage combine in these cute little packages that could easily be served as an entree or an appetizer.

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Vegan Savory Mexican Black Bean Cupcakes with Sweet Potato Frosting Made Go Dairy Free’s “Big List of Ghoulishly Good Dairy-Free Halloween Recipes” for 2013!

OLYMPUS DIGITAL CAMERAI am so excited for my Vegan Savory Mexican Black Bean Cupcakes with Sweet Potato Frosting to have made “The Big List of Ghoulishly Good Dairy-Free Halloween Recipes” for 2013 on the Go Dairy Free website!

I created this recipe last Halloween and I’ve never run across anything else like it before or since.  Beautiful, but simple, these savory cupcakes are like eating your deliciously moist sides and bread all in one festive little package.

For the rest of the list of beverages, snacks, savories, and sweets, click HERE.

Happy Halloween!

 

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Vegan Baked Swiss Chard (or Kale) and Sweet Potato Spring Rolls with Anise-Scented Sage-Butter Sauce

DSCN1667Baked, rather than steamed OR fried–and seasoned with sage and anise–who knew what a lovely marriage that is?–these simple and sensational spring rolls are like little gifts to your palate!

Find my recipe at One Green Planet.

BTW, they are quick too, as they bake a mere 4 minutes for a texture transformation!

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Go Dairy Free Re-Features My Vegan Savory Black Bean Cupcakes with Whipped Sweet Potato Frosting Just in Time for Halloween

If you’ve not visited Go Dairy Free in a while, I recommend you click on the link and head on over, as I think you’ll love the new format.  New look.  Same great information, ideas, recipes, and resources that is continually expanded.

In a recent email, GDF creator, Alisa, wrote “I’m slowly updating old recipes with our new format, so I just refeatured one of your recipes from last year!”

The recipe is for my Savory Black Bean Cupcakes with Whipped Sweet Potato Frosting.  Sound odd?  Well, they are pretty unique, I have to say.  Sort of like a bread, protein and starchy vegetable in one.  In a word: delish, if I do say so.  And so very pretty.

Please enjoy them with my wishes for a very Happy Halloween!

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