Ingredients
- 6+ cups Veg Stock
- 2+ C Sweet Potatoes, Diced
- 3-4 C Kale, Roughly Chopped
- 1-2 1/2 C Chic Peas, Rinsed
- 1/2 C Uncooked Rice*
- 1 White Onion, Diced
- 2 Cloves Garlic, Minced
- 1/4 C Peanut Butter
- Soy Sauce (to taste)
- Lemon Juice (to taste)
*Replace the rice with any grain. Suggestions: quinoa, millet, wild rice, pearl barley, etc.
Directions
- Heat 1-2 T vegetable stock over med-low heat. Add garlic and onion and saute till soft.
- Add the rest of the stock, the sweet potatoes, chic peas, rice and a drop or two of soy sauce. Simmer, covered, over low heat for 40 min and stir occasionally. You may want to add a bit more stock to thin it out.
- Remove most of stew liquid from pot, blend (just using a fork is fine) with peanut butter and return to pot. Remove from heat, add kale and mix well.
- Season with lemon juice and soy sauce. It's best to just add the garnishes to each serving. If you don't add any, it won't taste right--but careful, too much can ruin it. If you add too much garnish, just add more stew.
The Sopper
This is my favourite method of devouring: thickly spread peanut butter on two pieces of lightly toasted bread, spread stew on top of one slice and place second slice on top to form a sandwich. Pour stew liquid over the top of second slice. Eat with knife and fork.
