Friday, October 15, 2010

Recipe in honor of Vegetarian Awareness Month

Since it's Vegetarian Awareness Month, I've decided to post a few of my most favorite recipes. The following one is vegan.

West African Sweet Potato Supper adapted from "May All Be Fed"


1-2 Tb vegetable oil

1 medium onion, chopped

1/4 cup creamy peanut butter*

1/2 t ground ginger

1 t chili powder

1/4 t ground red pepper (cayenne)

1 clove garlic, chopped

salt to taste

3 large sweet potatoes, peeled and cut into 1 inch cubes

2 cans diced or crushed tomatoes with juice/sauce

1 can great northern beans

Cooked couscous or rice

Heat oil in 4 quart dutch oven over medium-high heat. Cook onion in oil, stirring frequently, until tender. Stir in remaining ingredients (except couscous/ rice). Heat to boiling; cover, reduce heat and simmer 30-35 min, stirring occasionally, until potatoes aer tender. Serve over rice or coucous. Add salt to taste and/or serve with soy sauce or liquid aminos and fresh tomato slices (if desired).

Note: to make cooking sweet potatos easier, I often cut them into large pieces and steam or boil them until they are about 1/2 done. Then, I cut them up a bit, add them to the onions and cook as directed. I also tend to use more ginger and chili powder than called for... cause I'm crazy like that.

*Be sure your brand of peanut butter is vegan.

2 comments:

Libby said...

thank you for the recipe! i am always looking for new veggie meals to cook since my husband is a vegetarian and i don't eat meat 99.9% of the time. this looks delicious...can't wait to try it! :)

Mamabelle said...

Fantastic! There's another I'll post soon with red beans & cinnamon that you might like.