Peanut Stew with Winter Vegetables & Cornbread Dumplings

Stew:
1 tbsp peanut oil
1 c diced onions
1 tsp paprika
1/2 tspn cayenne
1/2 tspn sea salt
1 tbsp minced ginger
2 lg cloves garlic
2 c diced white potatoes
1/2 c diced carrots
1/2 c diced parsnips
2 c diced sweet potatoes
3 tbsp peanut butter
2 tbsp tomato paste
5 c veg stock
white pepper
1/4 c flat leaf parsley

Dumplings:
1/2 c ww pastry flour
1/2 c cornmeal
2 tbsp thyme
2 tspn flaxseeds
1.5 tspn baking powder
1/2 tspn sea salt
3 tbsp soymilk
1 tbsp olive oil

Warm the oil in a lg sauce pan over med heat. Add onions, paprika, cayenne, and salt and saute til soft. Add ginger, garlic, and vegetables and saute until soft ~7min. Decrease  to med. low. Put the peanut butter, tomato paste, and 2 c of stock in blender and mix til smooth. Pour into sauce pan and stir in remaining stock. Bring to simmer, partially cover, and cook ~ 30 min.

For dumplings, put 5 c water in med saucepan and bring to boil. Sift flour, cornmeal, thyme, flax, baking powder, and salt into med bowl and stir with a whisk until blended. Make a well in center, ad soy milk and oil, and stir until it forms a batter. Lower heat of water and maintain slow simmer. With soup spoon, drop tbsp into water, waiting 15 sec between dollops. When batter is used up, cover and simmer until dumplings are puffed (~10 min). Using a slotted spoon, transfer dumplings to a plate. Serve each bowl of stew with a few dumplings on top and garnish with parsley. 

From my daughter Anna, who got it from the Afro Vegan cookbook by Bryant Terry and wowed us with it over the holidays!

Super Sweet Roasted Vegetables

5 cloves garlic, thickly sliced
2 ½ cups peeled and sliced sweet potatoes
2 cups parsnips (or carrots), sliced
2 cups beets, sliced
1 cup onions (or leeks), sliced
4 tablespoons Coconut Oil or Olive Oil
1 ½ teaspoon fresh chopped rosemary
1 teaspoon sea salt, or to taste

Preheat the oven to 400 degrees. Place all the ingredients in a large mixing bowl and mix together. Transfer to a covered baking dish and bake for 1 hour for soft and sweet vegetables

By (our shareholder) Leslie Cerier - the organic gourmet - check out her website - http://www.lesliecerier.com/ - for loads of great recipes!

Winter Root Soup

2 leeks, washed, trimmed, sliced
4 carrots, sliced
2 turnips, sliced
1 rutabaga, sliced
3 parsnips, sliced
4 tbsp butter
1-1/2 quarts chicken stock or combination water/stock
several thyme sprigs tied together
4 cloves garlic, mashed
pinch cayenne pepper
sea salt and pepper
pinch nutmeg

Melt butter in large, stainless steel pot and add leeks, carrots, turnips, rutabaga and parsnips. Cover and cook gently about 1/2 hr over low heat, stirring occasionally. Add stock, bring to a boil and skim. Add, garlic, thyme and cayenne. Simmer, covered, for about 1/2 hr until the vegetables are soft. Season to taste.

from Nourishing Traditions, by Sally Fallon.

Curry Root Fries

1 onion, cut into half-circles
2 med or 1 lg parsnip
1 sweet potato
1 turnip
1 rutabaga
3 garlic cloves, minced
4 tbsp warm coconut oil
2 tspn lemon juice
4 tspn apple cider vinegar
fresh cilantro, chopped

Spice Mix
1 tbsp cumin
1 tspn garlic powder
1/2 tspn smoked paprika
     (regular paprika is fine too)
1/2 tspn hot cayenne
1/2 tspn ginger
1/2 tspn salt

 

Preheat oven to 400°F. Grease 2 baking dishes with coconut oil. Chop the roots into thin, long fries.  Toss the veggies together with garlic and onion.  Evenly distribute on both dishes. Whisk together coconut oil, lemon juice, and apple cider vinegar.  Pour on the fries. Distribute the spice mixture over the fries.  Use your hands to mix in the seasoning. Bake for 25-30 min.  Toss the fries halfway through with spatula. Garnish with cilantro. Makes about 12 servings

From Archerfriendly - http://www.archerfriendly.com/2010/02/curry-root-fries