We've got exactly one more month until the official start of spring; however the season seems to be well underway in these parts, what with all the clear skies, budding flowers, and highs in the 50's & 60's. (While I've personally been reveling in the sunshine, this past Science Friday was a reminder of the harsher reality...)
Earlier this week, I received a recipe in my inbox from my Aunt Mary Ann in Connecticut. Though we are not exactly experiencing the same frigid weather conditions, I was excited to give this peanut soup a try, having had peanut stew once prior at a local vegan restaurant and remembering it as quite delicious!
One of my very favorite things about soup is that one batch can cover many meals. This peanut stew definitely offers a lot of sustenance and the mango garnish takes the flavor to the next level! The cornbread was a nice and easy side, which I tried to keep on the lighter side with yogurt substituted for the conventional buttermilk.
Aunty's Sweet Potato Peanut Stew
2 Tbsp canola oil (I used olive oil)
2 red sweet peppers, chopped
1 large onion chopped
6 cloves garlic, minced
2 Tbsp grated ginger
2 tsp ground all spice
Pinch cayenne (optional)*
2 lbs sweet potatoes, peeled and chopped
4 cups vegetable stock (I used water)
1 6-oz can tomato paste
1 14-oz can coconut milk
1 cup peanut butter
1/2 bunch kale* (optional)
Mango slices and peanuts for garnish.
In large soup pot, heat oil over medium temperature and add peppers, onion, garlic, ginger, and sauté for 5 minutes. Add spices and tomato paste and cook for another minute. Next add potatoes and water (or broth) and simmer for 40 minutes. While soup is cooking, whisk together coconut milk and peanut butter. Add kale and peanut butter-coconut milk solution for the last 5 minutes of simmering. Add salt and pepper to taste. Serve with mango and peanut garnish.
1 C all purpose flour
1 C cornmeal
1/4 C honey
1 tsp baking soda
1 tsp salt
1 C plain yogurt
2 eggs, beaten
1/2 C frozen corn* (optional)
Preheat oven to 400 degrees. In a large bowl, add dry ingredients (flour, cornmeal, baking soda, & salt) and mix well. Blend in yogurt and eggs. Lastly, stir in frozen corn. Transfer mixture to greased pan, approximately 8''X8'' and bake for 20-25 minutes.