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.

Advertisements

Squash and Bean Stew!

Like many recent university graduates, I live at home with my parents. Please don’t ask how “recent.” I use the word loosely.

I mention this because I prepare most of my meals with my mom. In February my mom suggested we start eating vegetarian. This was something I did at school (for economic and environmental reasons), but we definitely needed a few new recipes. Let’s face it, fried tofu and a sleeve of soda crackers is not an appropriate dinner for nonstudent adults. We have slowly been increasing our menu repertoire which now includes a few favourites. When we find something we really like, however, we get into a groove (I prefer this word to “rut”). Right now we are in a squash stew groove!

This recipe is really simple and makes enough that two people can have it for dinner and enjoy leftovers for lunch…for several days. What I particularly enjoy is that the vegetables stay slightly crisp and distinct from each other even after reheating.

Tools you need:

–          Cutting board

–          Knife

–          Big pot (I love that you only use one pot!)

Ingredients:

–          1 tablespoon olive oil

–          1 large onion, chopped

–          2 garlic cloves, minced

–          1 tablespoon chili powder

–          1 1/2 teaspoons ground cumin

–          1 28-ounce can diced tomatoes in juice

–          2 pounds butternut squash cut into 1-inch pieces

–          4 ounces green beans, trimmed, cut into 1-inch pieces

–          1 15- to 16-ounce can black beans, rinsed, drained

–          1 tablespoon minced, seeded jalapeño pepper

–          1/2 cup chopped fresh cilantro

Unless I am baking, I generally use recipe measurements as guidelines and ingredients as suggestions. So if you want to substitute different veggies depending on availability, go for it! If you don’t like heat, omit the jalapeño. Hate cilantro? Try parsley instead. But I find a fresh herb is needed to brighten it up a bit. Add whatever herb just before serving.

Directions:

  1. Heat oil in heavy large pot over medium heat. Add onion and sauté until tender and golden.
  2.  Add garlic, chili powder and cumin and stir until garlic is soft. This will take about a minute.
  3. Add tomatoes with juices; bring to boil.
  4.  Stir in squash and green beans. Reduce heat; cover and simmer until vegetables are almost tender. You can prick them with a fork to check. If you like really crisp green beans, add them a few minutes after the squash.
  5. Stir in black beans and jalapeño. Cover and simmer for a few more minutes (5 or so).
  6. Stir in cilantro.
  7. Eat it! (Remember to share).

Recipe originally from epicurious.