African Yam Stew

Deb | 02/27/2014 | Reply

This recipe was culled from the Forks Over Knives website. If you want more information on the Forks Over Knives cookbook and the more than 300 vegan recipes contained in its pages, be sure to check out the audio interview with the author, Chef Del Stroufe here.

African Yam Stew

Created by:

Admin

Recipe Type: Entree

Cuisine: Vegan

Number Servings: 8

Prep Time: 10 mins

Cook Time: 40 mins

Total Time: 50 mins

A very hearty meal that is truly tasty. And for those fighting disease, it contains a number of vital immune boosting nutrients. The recipe makes quite a lot of soup. Feel free to cut the amounts called for in half or even quarter it if you want to make a smaller amount. Put some in the freezer to reheat when you don't have to time to make something from scratch. Due to most people's busy work and famil8y schedules, having ready-to-eat meals on hand will help you be successful in your vegan journey so you don't give in to hunger and grab some fast food. Add more pepper to boost the spiciness, and reduce the amount of nut butter to make the dish less rich.

What You Need

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
¼ 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
½ cup almond or peanut butter, unsweetened
1½ cups organic non-GMO corn
6 cups fresh collards, chopped

How to Do It

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.
Serve over brown rice, quinoa, or other whole grain.