52 weeks of good health....

every week I will share with you a tip to improve your eating habits or lifestyle to help you reach maximum energy levels and increase overall physical and emotional health.

Thursday, January 28, 2010

Recipe of the Week

So, this weeks recipe is another non-meat recipe (for those who asked) and one that my 14 month old daughter loves (also for those who asked!)
(the pic shows it with a sweet mango salsa, that I haven't made, but it sure looks good!)

It involves sweet potatoes, chickpeas and peanut butter...yum!

It's again from the Eat, Drink, Be Vegan cookbook...I've been working my way through her book since Christmas and have yet to be disappointed (for those of you looking for a good veg cookbook...she's vegan too, so good for people that can't have dairy either).

Pureed Spicy Sweet Potato & Peanut Stew with Chickpeas

  • 1-1 1/2 tbsp olive oil
  • 5 1/2 - 6 cups sweet potatoes, peeled and chopped
  • 2 cups onions, diced
  • 1 cup celery, diced
  • 3-4 large cloves garlic, minced
  • 1 tsp sea salt
  • 2 tsp cumin seeds
  • 3 - 3 1/2 tsp ground coriander
  • 1 tsp paprika
  • 1/4 - 1/2 tsp red pepper flakes (I just add these at the end, b/c it gets too spicy for little one)
  • 2 cups veg stock
  • 3 cups water
  • 5 tbsp fresh ginger, grated
  • 2 tbsp natural peanut butter
  • 2 cups cooked chickpeas
  • 3-4 tbsp freshly squeezed lime juice
  • lime wedges (garnish)
  • fresh cilantro leaves, chopped (garnish)
  1. In a large pot on med heat, add oil, sweet potatoes, onion, celery, garlic, salt, cumin seeds, ground coriander, paprika, and red pepper flakes and stir to combine.
  2. Cover and cook for 5-7 min, stirring once or twice.
  3. Add stock, water and 1/2 of the ginger (reserving the other half). Stir to combine and increase heat to bring mixture to a boil.
  4. Once boiling, reduce heat to medium low, cover and simmer 15-18 min or longer, until sweet potatoes have completely softened.
  5. Stir in remaining ginger and peanut butter.
  6. With a hand blender, briefly puree soup until it is just smooth but keeping some texture.
  7. Stir in chickpeas and lime juice, and serve with additional wedges and fresh cilantro.
I serve this over brown rice, but you could use quinoa or another grain...I also steamed some broccoli and threw that into the mix for some extra veg!

This recipe makes alot, so if you're not into freezing meals, just make half and expect to still have leftovers!


1 comment:

  1. This looks delicious! I will be adding it to the meal plan for next week.