Recipe: Shimmer's Spicy Peanut Butter Stew

[Guest guest]

Shimmer's Spicy Peanut Butter Stew (Vegan?)

 

Finely chopped ginger root (I use about three or four inches)

2 T. olive oil (or enough to cover bottom of pan)

1 jalapeno pepper finely chopped (I used two last time I made it)

1 habanero pepper finely chopped (I used two last time)

1 medium chopped cabbage

2 medium peeled chopped sweet potatoes or yams

30 or more ounces of mixed greens, spinach, or kale chopped or left

whole but stemmed

1 large bottle of vegetable juice or make your own (I've used both)

1 cup of apple juice (make your own or use purchased--pear juice is fine also)

small bunch of chopped cilantro

dash of crushed red pepper

black mustard seeds

fresh rosemary

2 large chopped tomatoes

16 ounces organic chunky peanut butter

 

In a soup pot, heat the olive oil. Add ginger, chopped peppers,

cilantro, red pepper,

black mustard seeds, and fresh rosemary. Let herbs and spices heat through

stirring with a wooden spoon until the ginger has changed color. Add

the cabbage

and sweet potatoes and cook, covered, stirring occasionally, for ten

minutes or so.

Mix in the juices, the chopped kale/spinach/greens, and tomatoes. Cover and

simmer for fifteen minutes or so. Stir in the peanut butter. If you

want the stew

thicker add more peanut butter. If thinner add more juice or water.

 

I eat it over a bed of rice served with fresh bread and a salad.

 

 

This is my current favorite meal. I may try adding three of each of

the peppers

next time I make the stew. I don't know the nationality of this

dish. It was given

to me by a friend who got it from a friend who got it from a

friend. It has, I understand,

undergone many alterations as it has been passed from person to person.

 

Laurel

[Guest guest]

Laurel, of course this recipe is vegan. I can't wait to try it. I have

it edited for posting to our files, and it is all ready except I need to

have an idea how much black mustard seeds and fresh rosemary to say.

 

Shimmer's Spicy Peanut Butter Stew (vegan)

 

2 T olive oil (enough to cover bottom of pan)

finely chopped ginger root (about three or four inches)

1 or more jalapeno peppers, finely chopped

1 or more habanera peppers, finely chopped

small bunch of chopped cilantro

dash of crushed red pepper

black mustard seeds

fresh rosemary

1 medium chopped cabbage

2 medium peeled chopped sweet potatoes or yams

30 or more ounces of mixed greens

1 large bottle of vegetable juice

1 cup of apple or pear juice

2 large chopped tomatoes

16 ounces organic chunky peanut butter

 

In a soup pot, heat the olive oil. Add ginger,

chopped peppers, cilantro, red pepper, black

mustard seeds, and fresh rosemary. Let herbs

and spices heat through stirring with a wooden

spoon until the ginger has changed color.

 

Add the cabbage and sweet potatoes and cook,

covered, stirring occasionally, for ten minutes

or so.

 

Mix in the juices, the chopped kale/spinach/greens,

and tomatoes. Cover and simmer for fifteen minutes or so.

 

Stir in the peanut butter. If you want the stew

thicker add more peanut butter. If thinner add

more juice or water.

 

I eat it over a bed of rice served with fresh

bread and a salad.

 

Laurel

 

*spinach, or kale

(chopped or left whole, but stemmed)

 

 

 

from Maida

Citizens for Pets in Condos, http://www.petsincondos.org

South Florida Vegetarian Events, http://www.soflavegevents.net

 

 

 

 

 

[Guest guest]

At 01:17 PM 4/13/2006, you wrote:

>Laurel, of course this recipe is vegan. I can't wait to try it. I have

>it edited for posting to our files, and it is all ready except I need to

>have an idea how much black mustard seeds and fresh rosemary to say.

I put in a handful of black mustard seeds and a handful of fresh

rosemary. I suppose that is about a tablespoon of each but might

be more. I'm glad you identified it. I wasn't sure if any of the

ingredients would put it out of the vegan category. I absolutely

adore this stew. When I received the recipe it called for eight

ounces of peanut butter but I prefer more. It called for fresh

ginger root but no amount was specified so I used three inches

but the next time I made it I added more. Probably about four

and a half inches. I liked it both ways.

 

Laurel

 

 

[Guest guest]

This recipe has really caught my imagination! It's a must-try for sure! Thanks

for posting it

- I'll let you know when I make it and how it goes ;-)

 

Best love, Pat