Stews

(Source: http://www.theppk.com/category/recipe/stew)

Index:

1. Seitan Porcine Beef Stew
2. Eggplant & Black Eyed Pea Curry
3. Dilly Stew with Rosemary Dumplings
4. Mushroom Hot Pot
5. Okra Gumbo with Chickpeas & Kidney Beans
6. Chana Masala
7. Red Lentil Thai Chili
8. Rustic Winter Stew Over Polenta
9. Cashew Vegetable Korma
10. Quinoa, White Bean and Kale Stew
11. Red Lentil Dahl
12. Tempeh Chili Con Frijoles
13. Chipotle Chili with Sweet Potatoes and Brussel Sprouts
14. Ethiopian Spicy Tomato Lentil Stew
15. Spicy Peanut Eggplant and Shallot Stew

1. Seitan Porcini Beef Stew

Recipe:

• 1 tablespoon olive oil
• 1 large onion, quartered and thickly sliced
• 4 cloves garlic, minced
• 3 medium carrot, peeled, sliced on a bias, 1/2 inch thick
• 1 cup red wine
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 teaspoon sweet paprika
• 1/2 teaspoon ground fennel or crushed fennel seeds
• Fresh black pepper
• 1 teaspoon salt
• 1 oz dried porcini mushrooms
• 3 cups vegetable broth
• 1 1/2 pounds potatoes (any type), lazily peeled, cut in 1 1/2 inch chunks
• 1/4 cup all purpose flour
• 1/2 cup water
• 2 tablespoons tomato paste
• 3 vegan sausages, sliced into chunky half mooons
• Chopped fresh parsley for garnish (optional)

Method

1. Preheat a 4 quart pot over medium high heat.
2. Saute onions and a pinch of salt in oil until until translucent, 4 to 7 minutes. Add garlic, for about a minute, until fragrant.
3. Add carrots, wine, rosemary (crushed in your fingers), thyme (crushed in your fingers), paprika, fennel, fresh black pepper and salt and bring to a boil. The liquid should reduce in about 3 minutes.
4. Add porcinis and vegetable broth, cover and bring to a full boil for 5 minutes or so, to quickly cook the procinis. Now add the potatoes, lower heat and bring to a simmer (not a full boil). Let the potatoes cook just until fork tender, about 15 minutes.
5. In a measuring cup, mix the flour into the water with a fork until no lumps are left. Slowly add the broth/flour to the pot, mixing well. Mix in the tomato paste. Let thicken for 5 minutes or so. Add the sausages and continue to cook. In about 5 more minutes it should be perfectly thick but still smooth. Taste for salt and seasonings, and serve! Sprinkle individual servings with fresh parsley if you want to be 70s food chic.

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2. Eggplant & Black Eyed Pea Curry

Recipe:

• 1 tablespoon olive oil
• 1 large onion, diced medium
• 3 cloves garlic, minced
• 1 heaping tablespoon minced fresh ginger
• 1 1/2 lbs eggplant, peeled and cut into 3/4 inch chunks
• 1 1/2 tablespoons mild curry powder (more to taste)
• 1/2 teaspoon ground fennel seed or chopped fennel seed
• 1 teaspoon salt
• Fresh black pepper
• 1/4 teaspoon cayenne powder (leave out if you don’t like spicy, increase if you do)
• 1/2 cup red lentils
• 1/2 cup brown or green lentils
• 1/2 cup lightly packed fresh cilantro, chopped (extra for garnish)
• 5 cups vegetable broth
• 3 cups cooked black eyed peas, rinsed and drained (about 2 16 oz cans)
• 2 tablespoons fresh lemon juice
• 2 tablespoons tomato paste

Method:

1. Preheat a 4-quart soup pot over medium high heat. Saute onions in oil until translucent, 5 to 7 minutes. Add garlic and ginger and saute for another minute.
2. Add the eggplant, curry powder, fennel seed, salt, pepper and cayenne along with a 1/2 cup of the vegetable broth to cook the eggplant down for a minute or two.
3. Add lentils, cilantro and remaining vegetable broth. Cover pot and bring to a boil, keeping a close eye. Once it’s boiling, lower heat to a simmer and cook for about 40 minutes, until lentils are tender and eggplant is soft. Add black eyed peas to heat through, and stir in the tomato paste and lemon juice. If you’d like a thicker curry, then leave the lid off for the last 10 minutes. For thinner then just add a little extra broth. Taste for salt and seasoning.
4. Let sit for 10 minutes or so for maximum flavor. Serve garnished with cilantro if you like.

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3. Dilly Stew With Rosemary Dumplings

Recipe Notes:
~If your baby carrots are the plump kind, then slice them in half on a diagonal. If they’re thin, don’t bother. And if you’d like to use adult-sized carrots, peel and slice them in 1/4 inch diagonal pieces.

~If you don’t have a wide pot, then using a large, deep pan will work, too.

Recipe:

For the stew:

• 3 tablespoons olive oil
• 1/4 cup all purpose flour
• 1 medium sized sweet onion (like Vidalia or Walla Walla), quartered and thinly sliced
• 1 teaspoon salt
• 3 cloves garlic, minced
• 6 cups vegetable broth, at room temperature
• 2 stalks celery, tops removed, sliced 1/4 inch thick
• 1 1/2 pounds potato, in 3/4 inch chunks (peel if they’re russets)
• 1 cup baby carrots (see note)
• 1 tablespoon fresh thyme
• 2 tablespoons chopped fresh dill
• 1/2 teaspoon sweet paprika
• Fresh black pepper
• 1 15 oz can navy beans, rinsed and drained (about 1 1/2 cups)

For the dumplings:

• 1 1/2 cups all purpose flour
• 2 teaspoons baking powder
• 1 tablespoons dried rosemary, finely chopped
• 1/2 teaspoon salt
• 3/4 cup unsweetened almond milk (or soy)
• 2 tablespoons olive oil

Method:

1. First we’re going to make a roux, but it has a little less fat than a traditional roux, which means it doesn’t get as goopy. If you’d like a more traditional roux, just add extra oil.
2. Preheat a large, heavy bottom pot over medium-low heat.
3. Add the oil and sprinkle in the flour. Use a wooden spatula to toss the flour in the oil, and stir pretty consistently for 3 to 4 minutes, until the flour is clumpy and toasty.
4. Add the onion and salt, and toss to coat the onions completely in the flour mixture. As the onions release moisture, they will coat more and more. Cook this way for 5 minutes, stirring often. Add garlic and stir for 30 more seconds or so.
5. Stream in the vegetable broth, whisking constantly to prevent clumping. Add the celery, potatoes, carrot, dill, thyme, paprika and black pepper, then turn the heat up and cover to bring to a boil. Keep a close eye and stir often, so that it doesn’t clump or boil over.
6. Once boiling, reduce the heat to a simmer and let cook uncovered for 20 to 25 minutes, stirring occasionally, until the stew is nicely thickened and the potatoes and carrots are tender.
7. In the meantime, prepare the dumplings.
8. Sift the flour, baking powder and salt together in a large mixing bowl. Mix in the rosemary. Make a well in the center and add the milk and olive oil. Use a wooden spoon to mix together until a wet dough forms.
9. When the stew is ready, mix in the beans and plop dough right on top of the stew in spoonfuls. You should get about 14 dumplings. Cover the pot tightly and cook for about 14 more minutes. The dumplings should be nice and firm. Use your ladle to dunk them into the stew to coat.
10. Ladle stew into bowls, topped with dumplings. And serve.

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4. Mushroom Hot Pot

Recipe:

• 4 cups mushroom or vegetable broth
• 1 tablespoon organic cornstarch
• 1 tablespoon toasted sesame oil (regular vegetable oil will do, too)
• 1 red onion, thinly sliced
• 1 red bell pepper, thinly sliced
• Big pinch salt
• 3 cloves garlic, minced
• 2 tablespoons minced lemongrass
• 1 tablespoon minced ginger
• 1/2 teaspoon crushed red pepper flakes
• 2 star anise
• 1/4 teaspoon ground cinnamon
• 1 oz dried shiitakes
• 2 tablespoons soy sauce (or tamari to make it gluten free)
• 1 roughly chopped tomato
• Fresh black pepper
• 15 oz can lite coconut milk
• Juice of half a lime

To serve (obviously just pick and choose, these are just suggestions):

• Cooked rice noodles or jasmine rice
• Fresh cilantro
• Fresh basil (thai basil if you can find it)
• Grilled tofu (seasoned simply with sesame oil, black pepper and salt)
• Roasted cashews
• Cooked aduki beans
• Thinly sliced sauteed seitan
• Steamed broccoli or cauliflower
• Finely sliced bok choy
• Extra wedges of fresh lime

Method:

1. Preheat a 4 quart pot over medium heat. Mix the cornstarch into the broth and set aside (this is easiest if you just mix it into about a cup of broth, then pour the rest of the broth in.) Saute onion and pepper in the oil with a big pinch of salt, until onions are soft, about 5 minutes.
2. Add garlic, lemongrass, ginger and red pepper flakes and mix in. Cook until fragrant, about a minute, then stream in the broth/cornstarch mixture and add most of the other ingredients: star anise, cinnamon,  shiitakes, soy sauce, tomatoes and fresh black pepper. Stir often for the first 10 minutes or so, until the cornstarch has thickened the broth a bit. Now cover pot and bring to a boil. Once boiling, lower heat to simmer and cook covered for a good half hour, until mushrooms are completely softened.
3. Add coconut milk and lime, and taste for salt. Heat through and serve with fresh herbs and other accoutrement.

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5. Okra Gumbo With Chickpeas & Kidney Beans

Recipe:

• 3 tablespoons olive oil
• 1/4 cup flour
• 1 medium sized onion, diced large
• 3 cloves garlic, minced
• 1 heaping cup sweet red peppers, diced large (or one red bell pepper)
• 2 cups cherry tomatoes (or chopped tomatoes)
• 1 teaspoon salt
• Fresh black pepper
• 2 bay leaves
• 2 teaspoons smoked paprika
• 8 springs fresh thyme (plus extra for garnish)
• 2 1/2 to 3 cups vegetable broth at room temperature
• 2 cups okra (about 10 oz) sliced 1/4 inch thick or so
• 1 1/2 cups cooked kidney beans (a 15 oz can, rinsed and drained)
• 1 1/2 cup cooked garbanzo beans (a 15 oz can, rinsed and drained)
• 1 tablespoon fresh lemon juice
• Rice for serving

Method:

1. First we’re going to make a roux, but it has a little less fat than a traditional roux, which means it doesn’t get as goopy. If you’d like a more traditional roux, just add 3 more tablespoons of vegetable oil. Okay, so, let’s proceed.
2. Preheat a large, heavy bottom pot over medium-low heat. The wider the pot the better, so that you have lots of surface area to make your roux.
3. Add the oil and sprinkle in the flour. Use a wooden spatula to toss the flour in the oil, and stir pretty consistently for 3 to 4 minutes, until the flour is clumpy and toasty.
4. Add the onion and salt, and toss to coat the onions completely in the flour mixture. As the onions release moisture, they will coat more and more. Cook this way for 5 minutes, stirring often. Add garlic and stir for 30 seconds or so.
5. Add the peppers and tomatoes and cook down for about 10 more minutes. If using cherry tomatoes, place a cover on the pot to get them to cook faster and release moisture. As the tomatoes break down, the mixture should become thick and pasty.
6. Season with fresh black pepper, add bay leaves, smoked paprika and thyme and mix well.
7. Stream in the 2 1/2 cups vegetable broth, stirring constantly to prevent clumping. Add the okra and beans, then turn the heat up and cover to bring to a boil. Stir occasionally.
8. Once boiling, reduce the heat to a simmer and let cook uncovered for 30 to 45 minutes, stirring occasionally, until the stew is nicely thickened and the okra is tender. If it’s too thick, thin with up to 1/2 cup vegetable broth. If it’s not as thick as you like, just cook it a bit longer.
9. Add the lemon juice, and adjust salt and pepper to your liking. Let it sit for 10 minutes. Remove bay leaves and thyme stems (if you can see them) then serve in a big, wide bowl, topped with a scoop of rice and garnished with fresh thyme.

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6. Chana Masala

Recipe:

Spice blend:

• 1 tablespoon plus 1 teaspoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon ground turmeric
• 1/2 teaspoon fennel seeds, chopped
• 1/2 teaspoon cardamom
• 1/4 teaspoon cinnamon
• 1/8 teaspoon ground cloves
• 1/4 teaspoon ground cayenne (optional, and more or less to taste)

For everything else:

• 3 tablespoons coconut oil
• 1 large onion, sliced in medium pieces
• 2 jalapenos, deseeded and thinly sliced
• 5 cloves garlic, minced
• 1 heaping tablespoon minced fresh ginger
• 1/4 cup finely chopped fresh cilantro
• 3 lbs tomatoes, diced
• Fresh black pepper
• 1 teaspoon salt
• 3 1/2 cups cooked chickpeas (or two cans, rinsed and drained) note: 2 cups dried will give you the right amount
• 1 teaspoon agave
• Juice of one lime, or 1 teaspoon tamarind concentrate

Method:

1. Preheat a large pan over medium heat. Using a pan is better than a pot because it gets the tomatoes to cook down faster.
2. Meanwhile, mix together the spice blend in a small bowl.
3. When the pan is hot, saute the onion in the coconut oil for about 10 minutes, until nicely browned. While it’s sauteeing you can prep the rest of the veggies.
4. Add the jalapeno, garlic and ginger, and saute until fragrant, about 30 seconds. Add the cilantro and saute until wilted. Add the spice blend and toss to coat the onions, letting the spices toast a bit (about a minute or so).
5. Add the tomatoes and mix well, scraping the bottom of the pan to deglaze. Add salt and pepper, chickpeas and agave. Cover the pan and bring heat up a bit. The tomatoes should take about 10 minutes to breakdown and get saucy. Remove the lid, and cook for about 20 more minutes on low heat, so that the flavors meld and the sauce thickens. It shouldn’t be too thick (like a marinara), but it shouldn’t be watery, either.
6. Add lime juice or tamarind concentrate. Taste for seasoning, you might want to add a little of this or that. Let sit for 10 minutes or so off the heat before serving. Serve with basmati rice and garnished with extra cilantro, if you like!

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7. Red Lentil Thai Chili

Recipe:

• Olive oil (1 teaspoon to 2 tablespoons, however much you feel like using)
• 1 large yellow onion, diced medium
• 1 red bell pepper, seeded and diced medium
• 3 cloves garlic, minced
• 2 tablespoons chili powder
• 1 ½ lbs sweet potatoes cut into ¾ inch chunks
• 1 cup red lentils
• 1 teaspoon salt
• 4 cups vegetable broth
• 2 15 oz cans kidney beans, drained and rinsed
• 2 tablespoons Thai red curry paste
• 1 15 oz can lowfat coconut milk
• 28 oz can diced tomatoes
• ½ cup fresh cilantro, plus extra for garnish
• Limes for garnish (optional)

Method:

1. Preheat a 4-quart pot over medium heat. Saute onions and pepper in oil with a pinch of salt, for 5 to 7 minutes. Add garlic and saute a minute more.
2. Add chili powder, sweet potatoes, lentils, salt and vegetable broth. Cover and bring to a boil. Let it boil for 15 to 20 minutes, stirring occasionally to prevent burning. When lentils are cooked and sweet potatoes are tender, add the remaining ingredients and heat through.
3. Taste for salt and seasoning, top with cilantro and lime and serve!

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8. Rustic Winter Stew Over Polenta

Recipe:

For the stew:

• Olive oil (from 1 teaspoon to 2 tablespoons, depending how much you feel like using)
• 1 small onion, diced medium
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon celery seed
• Several dashes fresh black pepper
• 1 teaspoon salt
• 1/2 cup green lentils
• 1 1/2 cups baby carrots
• 2 lbs plum tomatoes, chopped
• 4 cups vegetable broth
• 1 lb small yukon gold potatoes, sliced in half (if using large ones, cut into about 1 inch pieces)
• 2 bay leaves
• 3 leeks, white & light green parts only, in 1 inch chunks (and washed well)
• Fresh rosemary or thyme, to serve (realistically, only if you’re taking food photos)

For the polenta:

• 4 cups vegetable broth
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• 1 cup dry polenta

Method:

To make the stew:

1. Preheat a 4 quart pot over medium heat. Saute the onion in olive oil, along with a dash of salt, for about 5 minutes. Add the garlic, thyme, celery seed, pepper and salt and saute a minute more.
2. Add the lentils, baby carrots, tomatoes and vegetable broth. Cover pot and bring to a boil. Stir occasionally for about 20 minutes, until lentils are slightly softened (now is a good time to start the polenta.)
3. Add potatoes and leeks. Lower heat to simmer. Cover and cook for about 20 to 30 more minutes, until potatoes are fork tender and lentils are soft. Let sit for 10 minutes or so to allow the flavors to meld. Serve over polenta, garnished with fresh herbs, if you like.

To make the polenta:

Bring vegetable broth and salt to a boil in a 2 quart pot. Add oil. Lower heat to simmer. Add the polenta in a slow steady stream, stirring constantly with a whisk. Whisk for about 5 minutes, until polenta is thickened. Keeping heat low, cover and let cook for 20 more minutes or so, stirring occasionally.

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9. Cashew Vegetable Korma

Recipe:

For the cream:

• 2 cups raw cashew pieces (plus water for soaking)
• 2 cups vegetable broth

Veggies to boil:

• 2.5 pounds yukon gold potatoes (1 1/2 inch chunks)
• 2 lbs cauliflower in large florettes (don’t cut em too small or they will fall apart)
• 2 lbs carrots, sliced on a bias 1/2 inch thick

Puree:

• 2 medium sized yellow onions
• 2 inch nub of ginger
• 8 cloves garlic
• 2 teaspoons red pepper flakes

Everything else:

• 3 tablespoons peanut oil
• 1 tablespoon coriander, crushed
• 2 teaspoons red pepper flakes
• 1 tablespoon curry powder
• 2 teaspoons garam masala
• Fresh black pepper
• 2 teaspoons salt
• 1 tablespoon tamarind concentrate (see note)
• 2 tablespoons tomato paste
• 4 cups vegetable broth
• 1 can coconut milk
• 2 cups frozen peas
• 1 large caramelized red onion
• Chopped cilantro for garnish (optional)

Method:

1. First, soak the cashews. This will get them really soft and make them easier to blend really smooth. Place them in a bowl and submerge in water. Set aside for at least an hour. In the meantime prep everything.
2. Boil the veggies. Place them in a big ass pot (8 quart is ideal), and cover them in cold water. Cover the pot and bring to a boil. Once boiling, lower heat to a simmer (so you don’t overcook the veggies), for about 15 minutes. Potatoes should be fork tender. Drain and set aside.
3. Next, puree the onion, ginger and garlic. It shouldn’t be completely smooth, some texture is good. No need to wash the processor bowl just yet, you’re going to puree the cashews in a bit.
4. Preheat another big pot over medium heat. Cook the puree in the peanut oil with a sprinkle of salt for about 15 to 20 minutes, until it’s nice and browned.
5. This is a good time to puree the cashews. Drain them and place them in the food processor along with 2 cups vegetable broth. Puree until smooth. This can take up to 5 minutes to get it as smooth as possible.
6. Back to the puree. Once it’s browned, add the coriander seed and the red pepper flakes and saute for about 3 minutes. Add curry powder, garam masala, several dashes fresh black pepper and salt and saute for another minute.
7. Add tamarind, tomato paste and vegetable broth and bring to a simmer. Now add the coconut milk and the cashew cream. Let cook uncovered for about 15 minutes, it should thicken a little and be really creamy.
8. In the meantime, saute the red onion in a little peanut oil in a separate pan with a pinch of salt for about 15 minutes, it should be browned and slightly caramelized. This adds a really nice sweetness and some added texture to the finished dish.
9. You’re pretty much done. You can shut the heat off then mix in the peas. Now fold in the boiled veggies, put the lid on the pot and let it heat through. Taste for salt and seasoning and serve garnished with cilantro if you like.

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10. Quinoa, White Bean And Kale Stew

Recipe:

• 1 teaspoon olive oil
• 2 cups leeks, thinly sliced (white and green parts)
• 1 teaspoon salt
• 4 cloves garlic, minced
• 1 large carrot, peeled, diced medium
• 1 large parsnip, peeled, diced medium
• 8 cups vegetable broth
• 1 1/2 pounds yukon gold potatoes, diced medium
• 1 cup dry quinoa
• 1 15 oz can white beans, drained and rinsed
• 1 bunch kale (about a pound), rough stems removed, torn into bite sized pieces

Herb blend:

• 1/2 teaspoon fennel seed, crushed (see crushing fennel tip)
• 1 teaspoon dried majoram
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Fresh black pepper, to taste

Method:

1. Preheat a 4 quart soup pot over medium high heat. Saute leeks and garlic in oil with salt for about 3 minutes, or however long it takes you to prep your carrot and parsnip. Add carrot and parsnip, along with the herb blend, turn heat up to high and saute for a few seconds.
2. Add vegetable broth, potatoes and quinoa. Cover and bring to a boil. Once boiling, turn heat to medium and cook for 15 minutes, until potatoes and quinoa are tender. Add kale and beans, and stir frequently until kale is wilted. Cover and simmer on low for 5 more minutes. Taste for salt
3. When you serve you may want to add a little lemon juice or a splash of balsamic vinegar or hot sauce – whatever your thing is. Or you may not.

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11. Red Lentil Dahl

Recipe:

• 3 tablespoons peanut oil
• 1 medium yellow onion
• 1 tablespoon fresh ginger, grated
• 4 garlic cloves, minced
• 1 teaspoon salt
• 1 cup dried red lentils
• 2 tablespoon tomato paste
• 4-5 cups veg broth
• 5 plum tomatoes, chopped
• Juice of 1 lime
• 1 cup lightly packed chopped fresh cilantro

Spice blend:

• 2 teaspoon mustard seeds
• 1 teaspoon fenugreek seeds
• 1 teaspoon coriander seeds
• 1 teaspoon cumin seeds
• 6 whole cloves
• 4 cardomom pods
• 2 dried red chilis (seeds removed)
• 1/4 teaspoon ground cinnamon

Method:

1. In a saute pan over medium heat, toast the seeds (but not the dried red chili) for about 5 minutes, stirring frequently. Remove from pan and let cool. Transfer to coffee grinder, along with the dried red chili and cinnamon, and grind to a fine powder.
2. Over medium-high heat oil a soup pot, add onions and saute for 5 minutes. Add garlic and ginger and saute 5 more minutes. Add spices and salt, saute 5 minutes more.
3. Add 4 cups of water and stir to deglaze the pot. Add tomato paste and lentils. Bring to a boil then lower the heat a bit and simmer for 20 minutes.
4. Add the tomatoes, lime juice and cilantro and more water if it looks to thick. Simmer 10 more minutes, or until lentils are completely tender.

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12. Tempeh Chili Con Frijoles

Recipe:

• 1 package (8 oz) tempeh, diced medium
• 1 large yellow onion, diced medium
• 1 green bell pepper, diced medium
• 1 large carrot, diced small
• 3 cloves garlic
• 1 Tablespoon olive oil + 2 teaspoons
• 2 teaspoons soy sauce
• 3 tablespoons chili powder
• 2 teaspoons cumin
• 2 teaspoons fresh oregano, chopped (or 1/2 teaspoon dried)
• 1 1/2 teaspoons salt
• Couple of generous dashes fresh black pepper
• 15 oz can pinto beans, drained
• 1 cup good dark beer (I use Negra Modelo)
• 15 oz can diced tomatoes
• 3 tablespoons tomato paste
• 1 1/2 cups water or veg broth
• 2 teaspoons pure maple syrup
• Juice of 1/2 a lemon
• Handful fresh cilantro, chopped (about a cup, lightly packed)

Method:

1. In a large pot, cook onions, green bell pepper and carrots over med-high heat, until tender and a little brown (15-20 minutes) stirring occasionally.
2. At the same time, put tempeh in a large frying pan and fill with water until it is almost covered. Add 2 teaspoons soy sauce and let simmer over high heat for 15 minutes or until water is absorbed, stirring occasionally. When water is mostly absorbed, mash tempeh with a fork, so it’s crumbly but still chunky. Lower heat to medium and add 2 teaspoons olive oil , saute for 15 more minutes.
3. At this point, the twenty minutes for your veggies should be up. Add garlic and saute one minute, then add salt and spices (except cilantro, you add that last) and saute a minute more. Add beer and deglaze the pot. Cook for 2 minutes. Add tomato sauce, tomato paste, beans and water. Your tempeh should be done cooking so add that as well. Lower heat to medium, stir it up and cover for 20 minutes, stirring occasionally. Uncover and cook 30 more minutes stirring occasionally. Add maple syrup, lemon juice and stir it up. Add cilantro. Serve!

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13. Chipotle Chili With Sweet Potatoes And Brussel Sprouts

Recipe:

• 2 tablespoons olive oil
• 1 red onion, diced
• 4 cloves garlic, minced
• 1 tablespoon coriander seed, crushed
• 2 teaspoons dried oregano
• 3 chipotles, seeded and chopped
• 1 1/2 lbs sweet potatoes (2 average sized), peeled and cut into 3/4 inch pieces
• 12 oz brussels sprouts, quartered lengthwise (about 2 cups)
• 2 teaspoons ground cumin
• 3 teaspoons new mexico chili powder (or other mild chili powder)
• 1 32 oz can crushed tomatoes
• 1 cup water
• 1 16 oz can pintos, rinsed and drained (about 1 1/2 cups)
• 1 1/2 teaspoons salt
• Fresh lime juice to taste (about one lime was good for me)

Method:

1. In a soup pot over medium heat, saute onion in olive oil for about 7 minutes, until translucent. Add garlic, coriander seeds, and oregano and saute a minute more. Add remaining ingredients (except for lime juice). Mix well. The sweet potatoes and brussel sprout will be peaking out of the tomato sauce, but don’t worry, they will cook down.
2. Cover pot and bring to a boil, then lower heat to simmer for about half an hour, stirring often, until sweet potatoes and fork tender but not mushy. Squeeze in lime juice to taste and adjust any other seasonings. Let sit uncovered for at least 10 minutes before eating.

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14. Ethiopian Spicy Tomato Lentil Stew

Recipe:

• 1 cup brown lentils
• 1 large yellow onion, diced small
• 2 carrots, peeled and diced
• 4 cloves garlic, miced
• 2 tablespoons fresh ginger, grated
• 1/4 cup peanut oil (vegetable oil will do)
• 10 plum tomatoes, chopped
• 1/2 cup tomato paste
• 1 cup vegetable stock or 1 cup water + 2 veg boullion cubes
• 1 cup frozen green peas

Spice Blend

• 2 tsp ground cumin
• 2 teaspoons hungarian paprika
• 1 teaspoon ground fenugreek
• 1/2 teaspoon dried thyme
• 1/4 teaspoon ground cardomom
• 1/4 teaspoon ground coriander
• 1/8 teaspoon ground allspice
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon cayenne pepper
• 1/2 teaspoon salt (or more to taste)

Method:

1. Boil the lentils for about 45 minutes or until tender.
2. In a large pot, over med heat saute the onions and carrots for 10 minutes. Add the garlic, ginger and spice blend. Saute 5 more minutes. Add the chopped tomatoes, cook 5 more minutes. Add tomato paste and mix, then add the water. Simmer Until bubbling. Add the cooked lentils and green peas, simmer 15 more minutes.

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15. Spicy Peanut Eggplant And Shallot Stew

Recipe:

• 1 lb. Eggplant, peeled, chopped in 1/2 inch cubes
• 1 tsp salt
• 4 oz. Shallots, peeled and sliced very thin
• 1/4 cup peanut oil
• 1 medium yellow onion, diced
• 1 hot chili, seeded and minced
• 1” cube of ginger, peeled and minced
• 1 tsp ground cumin
• 1/8-1/4 tsp ground cayenne pepper (optional)
• 1 tsp ground coriander
• 1/4 tsp ground tumeric
• 1/3 cup tomato paste
• 1 16 oz. Can roasted diced tomatoes w/ juice
• 5 cups water or light veggie broth
• 1/2 cup creamy or chunky natural peanut butter
• 6 oz green beans, trimmed and cut into 2 inch pieces
• 2 T fresh lemon juice
• 1/3 cup coarsely chopped cilantro, lightly packed
• chopped roasted peanuts and cilantro leaves for garnish

Method

1. In a large bowl or colander toss eggplant cubes with salt. Allow to sit of 30 minutes to soften, then gently rinse eggplant chunks with cold running water. Drain and set aside.
2. In a large stock pot heat 2 T peanut oil over medium high heat. Add shallots and fry, occasionally stirring, for about 20 minutes until very soft, browned and slightly caramelized. Scoop shallots out of pot and set aside.
3. Add 1 T of oil to pot and add eggplant, stirring to coat with oil. Stir and cook eggplant for 12-15 minutes until slightly tender. Remove eggplant from heat and set aside (I toss it in the same bowl with the shallots).
4. Add remaining 1 T of oil to the pot again, then add ginger and chile and fry for 30 seconds. Add ground cumin, coriander, tumeric and fry for another 30 second then add onion. Stir and fry till onion is just slightly soft and translucent, about 5-6 minutes. Add tomato paste, stir and fry mixture for 1 minute.
5. Pour diced tomatoes, water or broth, eggplant, string beans and shallots into pot with frying onion/spice mixture. Stir to combined and raise heat to medium high. Bring to a boil for 5 minutes, then reduce heat.
6. In a separate bowl stir peanut butter to combine any separated oils. Pour a ladleful of hot soup onto peanut butter. Stir peanut butter with soup till creamy and peanut butter is completely emulsified. Scrape peanut butter mixture into rest of simmering soup, stirring to combine.
7. Simmer soup on medium-low heat, covered, for 35-45 minutes or until eggplant is very tender. Remove from heat and stir in cilantro and lemon juice. Salt to taste after soup has cooled for at least half an hour. True to soup form, the taste improves when heated up the next day.

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