FREE Shipping on orders over $70.00

One of My Favourite Vegan Recipes: Soul-Soothing African Peanut Stew by Oh She Glows (Angela Liddon)

 

I would love to share one of my favourite easy vegan recipes with my PEAps. If you are vegan or interested in adding more meatless meals to your week, I highly recommend you check out recipes by Angela Liddon, author of the blog Oh She Glows. I can't recommend Angela's recipes enough. They are palette pleasing and wallet savvy. Angela focuses on using whole-foods, non-pretentious ingredients to craft meals, snacks and desserts that will please your whole family!

The Oh She Glows Cookbook: Vegan Recipes To Glow From The Inside Out

Oh She Glows has been a huge source plant-based inspiration for the Local Pulse team. We religiously refer to both of her cookbooks (Oh She Glows Cookbook and it's sequel Oh She Glows Every Day) when we want easy plant-based meals that won't blow our weekly food budget. 

Soul-Soothing African Peanut Stew

This easy and scrumptious meal is packed with protein from chickpeas (a pulse) and peanuts (almost a pulse). The flavours in this stew are so comforting. It's the perfect dish to warm you up on a chilly day!

=======

#Pulsecheck: peanuts and soy beans are legumes, however they are technically not pulses due to their high fat content. Pulses are the edible seeds of plants in the legume family (beans, peas, lentils) that are high in dietary fibre and protein and low in fat.
=======
I am a recovering peanut butter addict, so recipes like this are a great way to get my peanut butter fix. Your tummy will thank you if you eat high-fat foods with greens and fibre as they help each other slide through your intestines and lessen gas and bloating! (If you've ever attacked a whole jar of peanut butter with a spoon, you'll appreciate this tip. And if you find yourself at the bottom of a jar, don't worry, munch some celery and move on!)
Like me, Angela's passion for sharing her plant-based lifestyle was sparked by recovering from a decade long struggle with an eating disorder. Angela's stories and recipes gave me the inspiration, courage and motivation to get healthy. This book will always have a special place in my heart.
If you struggle with food, please reach out to me. Eating disorders come in all shapes and sizes, you are not alone! I'd love to provide a safe space for you to share your story and share strategies for starting your journey to recovery. Sometimes it's easier to tell these huge secrets to a stranger, and getting it out there will help you see that it's not as big as you think. 
What you'll need (6 servings):
  • 1 tsp extra virgin olive oil
  • 1 medium sweet onion
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 jalapeño, seeded, if desired, and diced (optional)
  • 1 medium sweet potato, peeled and chopped into ½-inch pieces
  • 1 (28-ounce) can diced tomatoes, with their juices
  • Fine-grain sea salt and freshly ground black pepper
  • ⅓ cup natural peanut butter
  • 4 cups vegetable broth, plus more as needed
  • 1½ tsp chili powder
  • ¼ tsp cayenne pepper (optional)
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 2 handfuls baby spinach or destemmed, torn kale leaves
  • Fresh cilantro or parsley leaves, for serving
  • Roasted peanuts, for serving

 

What to do (35 minutes):

  1. In a large saucepan, heat the oil over medium heat. Add the onion and garlic and sauté for about 5 minutes, or until the onion is translucent.
  2. Add the bell pepper, jalapeño (if using), sweet potato, and tomatoes with their juices. Raise the heat to medium-high and simmer for 5 minutes more. Season the vegetables with salt and black pepper.
  3. In a medium bowl, whisk together the peanut butter and 1 cup of the vegetable broth until no clumps remain. Stir the mixture into the vegetables along with the remaining 3 cups broth, chili powder, and the cayenne (if using).
  4. Cover the pan with a lid and reduce the heat to medium-low. Simmer for 10 to 20 minutes, or until the sweet potato is fork-tender.
  5. Stir in the chickpeas and spinach and cook until the spinach is wilted. Season with salt and black pepper to taste.
  6. Ladle the stew into bowls and garnish with cilantro and roasted peanuts.
Tip:
Have some leftover cooked rice? This soup is fabulous with some stirred in.

 


Excerpted from The Oh She Glows Cookbook: Vegan Recipes to Glow from the Inside Out by Angela Liddon. Copyright © 2014 Glo Bakery Corporation. Published by Penguin Canada, a division of Penguin Random House Canada Limited. 

Leave a comment