We were both convinced we had tomato paste. As I discovered after prepping almost everything and measuring ingredients out so I wouldn't have to scurry while cooking (scurrying is my least favorite thing to do, as I am quite slow-moving in the kitchen), we in fact did not have a small can of tomato paste in the cupboard. In fact, we had no tomato products in the house (not even ketchup). I considered for a brief moment that the stew would be acceptable without it, before quickly convincing myself it was worth running back out to the grocery store for a less-than-5-minute-less-than-$5 can of tomato paste.* Thanks Farm Fresh for being so close by. By the time I got back, Will was on his way from class, of course not just 5 minutes after my desperation run to the store, but it was okay. He walked through the door in the exact moment I need collards washed and cut, which he did with expediency I do not possess. And at the end of the night, this stew was absolutely worth the wait and the multiple grocery store trips - we feasted on it for days and are even eating the last batch out of the freezer for lunch today. Vegan, vegetarian or carnivore - this is 100% worth your consideration on a cold winters eve!
*For the record, it was in the freezer in a Seal-A-Meal bag. I would've had no idea it was there, even if I had seen it. It was unlabelled.
Cooking Notes: We added extra collard greens, since we had them in our fridge and had no other recipe to use them in. We also serve this with basmati rice, which we highly recommend. I also used half of a large red onion, because we happened to have it on hand - I'd probably recommend a regular yellow onion, but sometimes you do what you have to do to use up what's in your house. I also chose not to individually smash sweet potatoes on the side of the pot, but instead smashed half of them with a potato masher - expediency, folks.
Peanut & Greens Vegan Stew (adapted from Budget Bytes; serves 6)
1 tbsp veggie oil
1 inch fresh ginger
1 medium-large sweet potato, peeled
1 medium onion
1 tsp cumin
1/4 tsp crushed red pepper
1 6-oz. can, tomato paste
1/2 cup natural chunky peanut butter
6 cups veggie broth
1/2 bunch (2-3 cups, minimum) collard greens
1/4 bunch cilantro, optional - for garnish
2 cups rice
Peel and grate the ginger, then mince the garlic. In a large soup pot (or Dutch oven), saute the ginger and garlic in veggie oil over medium heat for 1-2 minutes, until soft and fragrant. Dice the onion, add it to the pot and continue to saute. Dice the sweet potato into half-inch cubes, add it to the pot and continue to saute a few minutes more or until the onion is soft and the sweet potato takes on a darker, slightly translucent appearance. Season with the cumin and red pepper flakes. Begin bringing water for rice to a boil.
As the soup reaches its boil, turn the heat down to low and allow it to simmer without a lid for about 15 minutes or until the sweet potatoes are soft. Once the potatoes are soft, take a potato masher and smash half the pots worth of sweet potatoes to thicken the soup. Taste and add salt if needed. Scoop 1/3 to 1/2 cup of rice into a bowl, ladle stew over top and garnish with cilantro - enjoy!
Recipe: Budget Bytes: African Peanut Stew
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