peanut stew

Giving the peanut stew recipe from the Vegan Stoner a whirl:

1. chop half an onion & cook in pot

2. add a can of stewed tomatoes, a half cup of crunchy peanut butter, & a half can of garbanzo beans [chickpeas]

3. chop a potato & add to pot* with a sprinkling of thyme

4. cover pot and cook on low heat for 20 minutes

5. serve on rice

6. munch

* may want to parboil the potato first, or ensure you cut very small pieces so they cook through

I’ve never bought or cooked with stewed tomatoes before and at first I wasn’t so sure about the peanut butter. I like peanut butter, but I am not much in the habit of cooking with it; my mum is very allergic to nuts, so I never ate them growing up. You can’t miss what you’ve never had, but, oh! I tell you: when I moved out and discovered I could buy and eat all the Nutella I wanted … that was a wonderful and a dangerous day.

I digress.

why this recipe is cool

Like many Vegan Stoner recipes, it calls for a bunch of non-perishable and inexpensive food items. (Dried thyme is an exception to “inexpensive”, and I’m using posh all-natural peanut butter because I got it on the cheap at an army surplus store in Kamloops. I’m not even kidding.)

Food waste is something I’m pretty concerned about, so I try to be mindful of how much fresh stuff I buy, but cooking for one presents some challenges: fresh stuff often comes in rather massive bundles. It’s always a song and dance trying to make sure things get used up before they rot or trying to work out clever things to do with food items that are fast approaching the end of their fridge-lives.

Trying to buy less but shop more often is something I’m working on, but sometimes time is tight because I planned poorly and I just can’t swing a shopping trip. In such cases, how marvelous to be able to put together a whole meal from things in the cupboard.*

making stew!

I prepared all the ingredients and added some extras, seeing the excellent opportunity provided by a stew to deal with some fridgy** items. Some beet greens, some red pepper, an already-opened can of chickpeas. I also added a spoonful of tomato paste because I like tomato-y things.

Easy peasy: set the rice on in one pot, throw the ingredients in the other pot.

the result

A delicious, nutritious, hearty dinner. I’d not hesitate to make this again for myself, or for nut-eating friends 🙂

–x–

*Now that I’ve written this, I see the irony of and the privilege in my enthusiasm over tinned food. I’ve little to complain about in life if I’ve always enjoyed meals made from fresh ingredients, and making things from cans is a novel experience…

**My mother uses this word to describe the way things smell when they’ve been in the fridge too long. Highly accurate, worth bringing into the general lexicon.

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