Category Archives: gluten free

Pepper, Peanut, and Potato Sabzi: A Simple But Elegant Meal With an Indian Flair

You’re faced with a dilemma: you want to eat an elegant international meal, but you don’t have much time and/or cash on hand. What’s a hungry gourmet to do? The answer is simple — whip up a platter of our vegan, gluten-free Pepper, Peanut, and Potato Sabzi! Though it looks deceptively like a simple, stir-fried dish of potatoes and peppers, once you experienced your first bite, you’ll know there is something special going on. The exotic flavor comes from the addition of cumin and fennel seeds, spices that are popular staples in Indian cuisine. The peanuts add protein, and the potatoes are hearty and filling. Just perfect for these chilly autumn nights!

INGREDIENTS

2 tablespoons olive oil
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 small yellow onion, chopped
1 large russet potato, chopped
2 medium-sized bell peppers, chopped (red is best, but you can also use yellow, orange, or a combination)
1 teaspoon sea salt (NOT iodized!)
1/4 cup roasted, unsalted peanuts, chopped
1 tablespoon fresh lime juice (about half a lime)

OPTIONAL INGREDIENTS

chopped cilantro
hot sauce
extra lime juice
tortillas
cooked basmati rice

INSTRUCTIONS

Heat olive oil in a large skillet on medium heat setting (cast iron is best). Add the cumin seeds and cook for a minute or so until they start to turn brown. Stir in the fennel seeds and onion and continue cooking for about 4-6 minutes. Be sure to stir frequently!

Stir in potato and distribute evenly across the bottom of the pan. Cover the pan and cook for about 10 minutes until the potatoes begin to soften. It’s okay if they’re a bit browned in spots. Stir in the sea salt and bell pepper. Cover the pot again and cook until peppers are cooked through (about 5-7 minutes). Ideally, the peppers should be lightly charred on the bottom, but not burned. You can peek occasionally to make sure.

Stir in the peanuts and lime juice and cook, uncovered, for another couple of minutes. Remove the pan from the burner, and ladle the contents onto several plates. That’s all there is to it! You can garnish with hot sauce, cilantro, extra lime juice, or whatever your heart desires. Also, this mixture can be served over basmati rice or corn tortillas if you want to get really fancy. But it’s perfect all on its own!

Serves 3-4 guests. Leftovers keep well in the refrigerator for 2-3 days and taste great reheated. We guarantee that you’ll love this inexpensive but exotic and delicious meal.

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The Best Pumpkin Cheesecake You’ve Had in Your Life Just Happens to be Vegan and Gluten-Free!

There’s no dessert quite like cheesecake. Smooth, creamy, sweet, decadent — what’s not to love? However, most of the cheesecakes you encounter in restaurants and coffee shops are made with tons of dairy and gluten. Since we love this delectable confection so much, we decided to make our own, using plant-based ingredients. The filling utilizes cashews and coconut milk, blended to perfection. Stunned by our stellar results, we decided to share the secret with you. You can thank us later.

CRUST INGREDIENTS

1 cup packed medjool dates, chopped
1 1/2 cups raw walnuts
pinch of sea salt

FILLING INGREDIENTS

1 1/2 cups raw cashews
1 small lemon, juiced (about 2 tablespoons lemon juice)
1/3 cup full-fat coconut milk
1/2 cup pure maple syrup
1/3 cup pumpkin puree (about 1/3 small can)
pinch of sea salt
1/4 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1 teaspoon pure vanilla extract

OPTIONAL TOPPINGS

vegan whipping cream
additional chopped walnuts and/or pecans

INSTRUCTIONS

Pour cashews into a container filled with boiling water and let them soak, uncovered for one hour. Meanwhile, chop the dates and place them into a blender or food processor. Blend them until they turn into a thick paste. You may need to add a bit of water for smoothness.

Remove dates from blender or food processor and set aside. Wash and dry the interior, then pour in walnuts. Blend until they achieve a fine consistency. Add dates to the walnut mixture and blend together for a couple of minutes. They will be sticky, so add a little more water if necessary. Be careful — you don’t want your crust to be runny!

Press your mixture into a round cake pan or deep pie pan and spread thoroughly. Use a large spoon to tamp down the surface. Set the pan aside and prepare filling ingredients.

Wash and dry blender or food processor one more time. Drain the cashews, then place them into blender/food processor. Add the coconut milk, pumpkin puree, maple syrup, lemon juice, vanilla extract and spices and blend for 2-3 minutes. The mixture should be creamy and frothy. Pour it over the pie crust, making sure it is evenly distributed.

Place the pan in your freezer for 3-4 hours. Remove, thaw slightly, and dig in! You can top your creation with additional chopped walnuts and/or vegan whipping cream if you desire. But this cheesecake tastes heavenly all on its own!

Serves 4-6 people. Guests will be your friends for life. This is the best cheesecake you’ve ever tasted, guaranteed. You’ll want to make it again and again. It’s an excellent Thanksgiving dessert, and we’ve been known to have it for breakfast (but don’t tell anyone). Leftovers can be frozen for several weeks, and keep well in the refrigerator for 3-4 days. Don’t expect them to last that long.

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Delicious Vegan, Gluten-free, Tofuless Quiche using Just Egg!

A vegan quiche that is also gluten-free and doesn’t use tofu?? Yes!! As regular readers of this site know, we’ve been doing a lot of experimenting with Just brand’s Just Egg. First we made vegan egg bites in our Instant Pot, and then we took it a step further and made stuffed vegan egg bites (also in our Instant Pot)! Now we are going to tell you how to make an amazing, delicious, 100% vegan, 100% gluten-free quiche with Just Egg! In fact, other than a tiny bit of soy lecithin, this vegan quiche is also soy-free!

[You can find those vegan egg bite recipes here: Original vegan egg bites recipe, and meatball-stuffed vegan egg bites recipe.

First, for those of you wondering what is in Just Egg, here is the ingredients list for Just Egg:

Water, Mung Bean Protein Isolate, Expeller-Pressed Canola Oil, Contains less than 2% of Dehydrated Onion, Gellan Gum, Natural Carrot Extractives (color), Natural Flavors, Natural Turmeric Extractives (color), Potassium Citrate, Salt, Soy Lecithin, Sugar, Tapioca Syrup, Tetrasodium Pyrophosphate, Transglutaminase, Nisin (preservative)

If you are unable to find Just Egg in the store (although it’s sold widely now, not just at Whole Foods and Natural Grocers, but also at King Soopers, Safeway, and Sprouts, to name a few), you can buy Just Egg on Amazon.

Ok, so on to our recipe!

Vegan, Gluten-free Quiche using Just Egg

Ingredients

One gluten-free pie crust (we buy them frozen, but you can also get the King Arthur gluten-free pie crust mix on Amazon, and it’s vegan)

1-2 bottles of Just Egg (how many will depend on the size of your pie crust and how much space the other ingredients take up in your pie crust)

1/2 medium onion, chopped

3/4 cup sliced mushrooms

1/2 cup broccoli florets

1/4 cup vegan bacon bits (optional – take care if you are sensitive to soy as many are made from soy)

1/3 cup shredded vegan cheese (optional)

Salt and pepper to taste (or not at all)

Directions

Preheat oven to 300° (yes, 300° – that is not a typo)

Saute the mushrooms in a bit of olive oil or water until they are limp. You can also throw the onions in and cook them until they are translucent, if you want, but that is optional (it depends on how you like your onions).

Spread the mushrooms, onions, and broccoli (and any optional ingredients) over the bottom of the pie crust.

Shake the first bottle of Just Egg very well and pour it over the other ingredients in the pie crust. If the mixture does not fill the crust, top it off with the other bottle of Just Egg.

Put the quiche in the 300 degree oven for 40 minutes. Then, keeping the quiche in the oven, turn the oven up to 350°, and cook the rest of the way – about 20 minutes. The quiche is done when a knife inserted in the middle comes out clean. NOTE: Depending on your oven and your altitude, you may need to cover the edges of the crust to keep them from getting too dark while the quiche is cooking to completion

Enjoy!

vegan gluten free soy free quiche

Delicious Vegan, Gluten-free, Tofuless Quiche!

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Herb Tofu Scallion Spread is Gluten-Free, Vegan, and Delicious on Crackers or Bread

You’ve undoubtedly had the disheartening experience of going to a potluck and encountering a slew of dairy-based dips and spreads. This can be frustrating if you’re doing your best to follow a vegan, gluten-free diet. Don’t despair! Here is a delicious, creamy spread you can make from tofu that tastes just as good as the dairy-based variety! Even your non-vegan friends will love it. They may even beg you for the recipe. The spread is healthy, since it utilizes basil and Italian parsley, herbs that are rich in vitamin C. The tofu adds protein and calcium. Much healthier than your average spread, and so easy to make!

INGREDIENTS

2 cloves garlic, minced
1/2 cup chopped scallions
1/2 teaspoon olive oil
1/4 teaspoon red pepper flakes
1 14-ounce package of firm tofu, drained
2 teaspoons white miso (make sure it doesn’t have soy sauce, which contains wheat)
1/4 cup fresh basil, chopped
1/4 cup fresh Italian parsley, chopped
3 teaspoons fresh lemon juice
1/4 teaspoon sea salt
1/4 cup water

OPTIONAL INGREDIENTS

black olives
capers
sliced zucchini
salad mix
carrot sticks
gluten-free crackers or bread

INSTRUCTIONS

Heat the olive oil in a small frying pan on medium setting. When oil is hot, add chopped garlic and fry for about one minute. Pour in scallions and red pepper and continue frying for about 2-3 more minutes, until the scallions are bright green. Remove from the burner and set aside.

Crumble tofu into a blender or food processor. Add the basil, parsley, sea salt, lemon juice, miso, and water (try less than 1/4 cup of water at first, then add more if mixture is too thick). Pour in the scallion/red pepper/garlic mixture and continue blending until your mixture is creamy and frothy. Scoop mixture out of the blender or food processor and transfer to a medium-sized bowl.

Serve with crackers, wedges of gluten-free bread, and condiments like black olives, capers, salad mix, carrot sticks, zucchini slices, etc. Really, the possibilities are endless. You can make an entire meal out of this tofu spread if you so desire. It’s much heartier than you might imagine.

Serves about 4 people, depending upon whether you transform this spread into a main dish or serve it as an appetizer. You can cover leftovers and store them in your refrigerator for up to three days. You don’t need to tell anyone that it’s made from tofu — unless you feel like it, of course. Your friends will be astonished! You’ll want to make this simple but elegant spread again and again.

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Vegan, Gluten-Free Pasta Puttanesca is Spicy, Hearty, and Delicious

Autumn is well underway, and our desire to devour pasta dishes continues in earnest. Pasta puttanesca is a traditional Italian dish that tastes great, even without the addition of anchovies. It’s hearty, filling, delicious, and so easy to make. Though most pasta puttanesca recipes utilize thin spaghetti noodles, we had some dried, gluten-free fettucine noodles in our kitchen and decided to use those instead. We were delighted by the results. You don’t need many ingredients to make this wonderful meal. It’s super inexpensive! In fact, you probably have most of the ingredients in your cabinet or refrigerator already.

INGREDIENTS

1 large jar of spaghetti sauce (approximately 26 ounces) or equivalent amount of diced tomatoes
1/3 cup chopped Kalamata olives
1/3 cup capers
1 tablespoon Kalamata olive brine (from your container of olives)
1 tablespoon caper brine (from your container of capers)
2-3 cloves chopped garlic
1/4 teaspoon red pepper flakes
1 tablespoon olive oil
1/2 cup chopped Italian parsley leaves
fresh ground black pepper
sea salt to taste
8 ounces gluten-free noodles of your choice

INSTRUCTIONS

In a large saucepan, combine spaghetti sauce, olives, capers, caper juice, olive juice, red pepper flakes, and garlic. Simmer at low to medium heat for 20-30 minutes until ingredients are thoroughly blended. An incredible aroma will fill your kitchen! Make sure to stir your sauce frequently so it won’t stick or burn.

As the sauce simmers, boil your pasta noodles in a separate, large pan. Drain in a colander and set aside. Toss with a bit of olive oil so they won’t stick as they cool.

Turn off the heat and remove sauce pan from burner. Stir in the chopped parsley leaves and a tablespoon of olive oil. Season with a bit of ground pepper and sprinkle with sea salt if desired. The sauce will already taste salty, so you might not need any more. Use your best judgement! Pour sauce into the pan with the noodles. Stir until combined, making sure the noodles are well-coated with sauce.

Serve with a sprinkle (or two, or three) of additional chopped parsley for extra zest and visual excitement. This dish serves four hungry people. We like to serve our pasta puttanesca with a nice green salad and a chewy loaf of gluten-free French bread (with vegan butter, of course!) You can store leftovers in your refrigerator for a couple of days. You know what they say about tomato-based sauce dishes — they taste even better the next day. Bon Appetit!

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Instant Pot Vegan, Gluten-Free ‘Chicken’ Noodle Soup

This gluten-free vegan chicken noodle soup recipe is exactly what you need for those fall and winter days, or when you have a loved one with a cold or flu to whom you want to provide vegan comfort. We originally posted the stove-top version of this vegan chicken noodle soup last year; since then we’ve had requests for an Instant Pot (or other pressure cooker) version, so here it is!

[Go here for the stove top vegan chicken noodle soup recipe]

The combination of vegetables and herbs in this soup are what give it that authentic flavor that you remember from your childhood, and that will have your friends not believing that it’s not actually chicken noodle soup.

Instant Pot Recipe for Vegan Chicken Noodle Soup – Also Gluten Free!

1 Tablespoon olive oil
1/2 cup chopped onion
1 potato, diced
1 carrot, chopped
1 stalk of celery, chopped
2 cloves of garlic, chopped
1 quart vegetable stock (use the Imagine brand ‘No Chicken’ veggie broth if you can get it)
1 1/2 teaspoon thyme
1 bay leaf
gluten-free noodles, or gluten-free fettucine broken into pieces
salt and pepper to taste

Optional: Quorn or other brand vegan chick’n (such as their chick’n tenders, etc. – in some markets only their ‘naked cutlets’ are vegan, in which case you can chop them up and add them).

Also optional: 1/2 to 1 cup frozen peas and carrots, or frozen corn, or both.

Put the olive oil in the bottom of your Instant Pot and press the Saute button (on the ‘low’ setting). Add the onions and saute until translucent. Add carrots and celery and saute for 4-5 more minutes, stirring regularly.

Turn Instant Pot off, and add all of the rest of the ingredients, including the noodles.

Lock the lid on, and set to 3 minutes manual pressure. Let pressure release naturally for at least 10 minutes (because soup can spatter and sputter), and then quick release.

Now enjoy a steaming bowl of delicious vegan, gluten-free chicken noodle soup!

gluten-free-vegan-chicken-noodle-sopu

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Vegan, Gluten-Free Italian Fettucine is So Easy to Make!

One of the things we missed the most after we decided to pursue a vegan, gluten-free diet was Italian food. The cuisine is hearty and delicious, but most restaurants serve it with huge dollops of cheese (not to mention pasta made from whole wheat flour and eggs). What’s an Italian food lover to do? Fortunately, October happens to be mushroom season where we live. Chanterelles were on sale at our local supermarket for an insanely low price, and we had a brainstorm. After some deliberation, we were able to whip up this simple, but elegant dish. It’s inexpensive, a cinch to prepare, and will fill you up on a chilly autumnal evening.

INGREDIENTS

2 cups chopped chanterelle mushrooms
1 cup chopped white mushrooms
1/4 teaspoon sea salt (not iodized)
1/4 cup olive oil
1-2 cloves chopped garlic
1/2 cup fresh chopped Italian parsley (If you have trouble finding Italian parsley at your supermarket or co-op, try this dish with chopped basil, instead! Yum!)
Pinch or two of hot pepper flakes
Pinch or two of fresh ground pepper
1/4 cup water
3 cups cooked, gluten-free fettucine (we used a brown rice variety that turned out perfectly!)

INSTRUCTIONS

Place the mushrooms, sea salt, olive oil, garlic, parsley, water, red pepper flakes, salt, and pepper into a large saucepan and cook at low heat for 15-20 minutes. Do not overcook, or the mushrooms will get mushy. They should retain a slight springiness.

Meanwhile, cook the pasta in a large pan according to package directions. Add a splash of the cooking water to the mushroom mixture and drain the rest of the pasta. Pour the noodles into the pan with the mushroom mixture and stir gently until everything is thoroughly combined and all the water has evaporated. Turn off the burner, remove your delectable concoction from the stove and toss the mushrooms and the pasta together a couple of times to remove excess moisture. Scoop onto plates and serve! If you have any vegan mozzarella or parmesan cheese, you can sprinkle it on top. Otherwise, you’re going to be just fine without it.

This wonderful dish serves 3-4 people. It’s great by itself as a light dinner. For a more robust meal, add a salad and/or a loaf of gluten-free bread. Maybe some gluten-free beer or red wine? Go wild! Leftovers store well in a covered container in your refrigerator for up to three days and taste great reheated. We’re quite sure they won’t last that long.

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The Soup Nazi’s Mulligatawny Soup in the Instant Pot! Vegan and Gluten-Free!

The Soup Nazi’s mulligatawny soup recipe has been around for years, and it’s amazing, and delicious. But up until now it hasn’t been reworked for the Instant Pot, and we felt that it really needed to be. So here is the Instant Pot Soup Nazi’s mulligatawny soup recipe!

But first, before anything else, it’s called the “Soup Nazi’s” soup based on a Seinfeld episode, which in turn was based on an actual soup restaurant in New York City, Soup Kitchen International (you can read more about that here). The point is, we didn’t name it.

The original recipe, which we’ve made many times in the past, calls for a total of 22 cups of liquid (yes, you read that right), and then you simmer it for 4 hours to reduce it. So, as you can imagine, this made adapting the recipe for the Instant Pot a bit challenging, as of course when you pressure cook something, there is virtually no reduction in the liquid, but just cutting the liquid in half still wouldn’t give it that melding of flavors that you get with a long simmer time.

After some experimenting, the resulting Soup Nazi mulligatawny in the Instant Pot was declared “incredible” by all of our taste testers. :~) So here it is.

The Soup Nazi’s Mulligatawny Soup in the Instant Pot! Vegan and Gluten-Free!

6 cups water
3 cups vegetable broth
1 potato, diced
1 carrot, sliced
1 stalk celery with tops, sliced
1/4 eggplant, diced
1/2 medium onion, chopped
1/2 cup frozen corn kernals
1/3 cup roasted red peppers, sliced
1/4 cup tomato sauce
1/4 cup shelled pistachios
1/4 cup roasted cashews
1/4 cup chopped Italian parsley
1/8 cup lemon juice
1 1/2 tablespoons sugar
1/4 teaspoon curry powder
1/4 teaspoon pepper
1/8 teaspoon thyme
1 small bay leaf
1 dash marjoram
1 dash nutmeg

All the Dry Ingredients in the Instant Pot
seinfeld soup nazi mulligatawny in the instant pot

Combine all ingredients in Instant Pot. Press the ‘Soup’ button, making sure to use the low pressure option, and set time to 120 (2 hours) using the ‘More’ button.

When it is done pressure cooking, let the pressure release naturally.

Remove the lid from the Instant Pot, and press the ‘Saute’ button, and then ‘Less’. This will bring the soup to a simmer.

Simmer on ‘Saute’ for at least an hour, with the lid off – you can let it go longer if you want a deeper, richer broth flavor.

NOTE: Even though the recipe does not call for it, next time we are going to try browning the eggplant a bit (using the Saute function) first.

If instead you want to make the original, stove-top recipe, double everything above, then add two more cups of water, bring to a boil, and simmer for 4 hours.

Unfortunately, we neglected to take a picture of the finished soup, so
instead here is a still from the Seinfeld Soup Nazi episode.

vegan gluten-free seinfeld soup nazi mulligatawny soup in the instant pot

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Vegan, Gluten-Free Chocolate Zucchini Bread is Like Heaven on a Plate

Do you still have a few leftover zucchinis from your summer garden? You may be wondering what to do with them. Most likely, you’ve given several of them away to friends, and they’ve made it clear they don’t want or need any more. Try as you might, you can’t get rid of all of them! Never fear — our sweet bread recipe will give a whole new purpose to those succulent, green vegetables. The addition of unsweetened cocoa and walnuts will send you into orbit. Good thing this recipe makes two loaves, because you won’t have any trouble devouring the first one.

INGREDIENTS

1/4 cup unsweetened cocoa
3 tablespoons boiling water
3 cups gluten-free flour (Bob’s Red Mill All-Purpose is our favorite)
2 cups coconut sugar
2 teaspoons ground cinnamon
1 teaspoon aluminum-free baking soda
1 teaspoon sea salt
3/4 cups coconut or olive oil
3/4 cups plant-based milk (we used unsweetened coconut milk)
2 teaspoons vanilla extract
3 1/2 cups grated zucchini (about 3 medium-sized zucchinis)
1 cup chopped walnuts (optional)

INSTRUCTIONS

Boil 3 tablespoons of water and whisk in the cocoa. Continue to whisk until it forms a thick paste and set aside. In a large bowl, combine the flour, sugar, sea salt, and baking soda. Stir until thoroughly combined, then fold in the oil, plant milk, and vanilla extract. Keep stirring, then add the cocoa mixture, grated zucchini, and walnuts. Your batter should be creamy but not too thick. The zucchini will add a lot of moisture. Don’t fret!

Grease two small (8 x 4 x 2 1/2) bread pans with coconut oil or vegan butter or margarine such as Earth Balance. Pour the batter evenly into the two pans. Bake in 350 degree oven for 50-60 minutes. Your kitchen will smell divine. You can insert a toothpick or fork into the center of the loaves to make sure they are done. The surface should be slightly cracked but not burned.

Remove both loaves from your oven, and do your best to allow them to cool before digging in. This bread is great either hot or cold. You can serve it as is, or with a dab of vegan butter, margarine, jam, or cream cheese. Feel free to experiment! Serves 6 guests with ease, but your bread will probably disappear fast. If you have any left in the morning, it’s great as a quick breakfast with coffee. Since this bread contains two cups of coconut sugar,it is decidedly not a diet food. But, when it’s this delicious, who cares? Not us! Dig in and enjoy!

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Vegan, Gluten-Free West African Peanut Stew for the Win!

There’s nothing quite like stew on a chilly fall night. It warms and comforts you, fills your belly, and gives you the vitamins you need to fight off colds. Really — what’s NOT to love about stew? This hearty West African peanut variety is packed full of vitamins and protein, since it contains peanut butter, collard greens, sweet potatoes, garlic, and other nutritious ingredients. On top of that, it’s delicious! Try it, we feel confident you’ll agree.

INGREDIENTS

1 tablespoon olive oil
4 cloves garlic
1 teaspoon fresh ginger, grated
1 medium-sized sweet potato
1 medium-sized red onion
1 teaspoon cumin
1/4 teaspoon red pepper flakes
1 6-ounce can tomato paste
1/2 cup peanut butter (natural, please! No sugar!)
6 cups vegetable broth
1/2 bunch fresh collard greens
dash of sea salt

OPTIONAL GARNISHES

cooked brown rice
chopped peanuts
chopped cilantro
drizzle of sriracha

STOVE-TOP INSTRUCTIONS

Grate fresh ginger. Chop onion into small chunks and mince the garlic. Place ginger, onion, and garlic into a large soup pan. Place the pan on stovetop and cover the bottom with the olive oil. Fry the mixture at medium setting for about 2-3 minutes until the onions become translucent. You’ll love the aroma! Chop the sweet potato into 1/2 pieces and add them to the pan. Sprinkle in the cumin and red pepper flakes.

Continue frying for approximately 5 minutes. Do not burn! Add more olive oil if necessary. Add the tomato paste, sea salt, vegetable broth, and peanut butter, and stir everything together until thoroughly combined. Turn the heat up and allow mixture to boil. Then turn the heat down again and cover the pot.

Let the mixture simmer for 20-25 minutes until the sweet potato chunks soften. Meanwhile, remove the ribs from the collard green leaves and cut the leaves into strips. Add to the broth and continue simmering for approximately 5 more minutes. Finally, take a wooden spoon or a spatula and press the sweet potato pieces against the inside of the pot, allowing them to turn into pulp and fall back into the broth. This will add thickness to your stew.

INSTANT POT INSTRUCTIONS

Follow stove-top instructions, only use the saute function on your Instant Pot until the ginger, onion, and garlic are done (onions become translucent), then add the chopped sweet potato, cumin, and red pepper flakes and saute for another 4-5 minutes.

While this is sauteing, remove the ribs from the collard green leaves and cut the leaves into strips.

When the sauteing is done, turn the Instant Pot off, add the collard green strips, tomato paste, sea salt, broth, and peanut butter, and cook on manual (high pressure) for 10 minutes. Let natural release

WHEN SOUP or STEW IS COOKED:

Serve with a scoop of cooked brown rice, some chopped peanuts, a dash of sriracha, and/or chopped cilantro. You can add more sea salt if necessary. Divine! This dish serves 4-6 guests, depending upon how hungry they are. Cover any leftovers and keep them in your refrigerator. Your stew will taste even better tomorrow. Stay warm, and happy autumn!

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