African Stew

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First and foremost, I have to say… I’ve become addicted to exercise!  I love it, I love it, I LOVE IT!!  I’m getting stronger and stronger.  I have noticed that I have more energy to do things around the house.  I can feel the absence of the weight that I’ve lost.  It’s just a GREAT feeling of health!  This is ALL worth it!

Today, I made African Stew.  I was introduced to this on Sunday when my family went over to our neighbor’s house to eat.  My neighbor’s sister was so excited about these new vegan recipes that she had just made, that she ran quickly to her house to get a sampling for Steve and I.  We were delighted with the new tastes and new possibilities for our diet.  So today, I decided to try out one of them.  This recipe came from the Forks Over Knives website (I take no credit for the recipe).  It’s an awesome website that everyone should visit.  http://forksoverknives.com

Here is the recipe (then I will explain):

½ cup water

1 onion, chopped

1-2 tablespoon(s) Anaheim or jalapeno pepper, minced

1 tablespoon ginger, ground

1 tablespoon garlic granules

2 teaspoons cumin, ground

2 teaspoons coriander, ground

1/4 teaspoon crushed red pepper

6 yams, peeled and chopped

2 cups vegetable broth

24 ounces tomatoes, chopped

14 ounces garbanzo beans, drained and rinsed

14 ounces black eyed peas, drained and rinsed

1/4 cup almond or peanut butter, unsweetened

1½ cup corn

6 cups collards, chopped

Serves: 6-8

Instructions:

In a large pot, sauté onion and pepper with water for 5 minutes or until onions are translucent, stirring

occasionally.

Add ginger, garlic, cumin, coriander and red pepper.

Cook and stir for 1 minute.

Mix in yams, vegetable broth, tomatoes, beans and nut butter.

Bring to a boil, reduce heat and simmer for 20 minutes.

Stir in corn and collards and cook for about 10 more minutes, until yams and greens are tender.

The first thing I did was chop up the onions, jalapenos, yams and collard greens

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Then I gathered the spices that I needed:

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I noticed that I did not have ground coriander, but rather coriander seed.  So, I came to the conclusion that I would have to do this the hard way.  I took out our HUGE mortar and pestal and began grinding away.  Oh my goodness the scent that these seeds gave off was just delightful!  It had a strong lemony smell, very pleasant.

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Earlier, I had soaked and cooked some black-eyed peas.  I took them out of the pot so they could be measured for the recipe.  Then, I grabbed a can of chick peas.

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When I grabbed the chick peas, I also grabbed the canned corn.  I was GREATLY distressed as I read the ingredients… SUGAR.  So I grabbed another can of corn.  Much to my dismay, the ingredients listed included SUGAR as well.  I was just about to run to the store AGAIN when I thought of the bag of freezer corn we had.  Reading through the ingredients provided a lot of relief…. NO ADDED SUGAR OR SALT! Just beware of the sugar content in canned corn please.

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Finally I took out our organic peanut butter (we have some JIF brand peanut butter for the boys).  It is unsalted and all natural.  Perfect!

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One more thing… my pride and joy!  The recipe called for 24 ounces of canned tomatoes.  I was glad to use the bottled tomatoes that Steve and I put up from our bounteous tomato harvest earlier this summer.  I actually included the whole jar.  I drained the tomatoes well, then chopped them up and threw them in the pot when the recipe called for it.

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Once my ingredients were all in place, I followed the recipe as outlined.  This recipe has lots of starchy vegetables (sweet potato, corn) and also peanut butter.  With this in mind, I limit myself to one cup (and yes I measure it!) a day.  I hope that you enjoy!  I know that I sure did :):)

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