Our first dinner date at my apartment I made my now-husband cry. It was over my home-made salad dressing. And right then I knew that I could cook for this man the rest of our lives and be happy. I am very pleased to share that this past week we celebrated our five-year wedding anniversary, and in celebration we renewed our vows with our little boys and dearest friends in tow! Asher wore a suit with a clip-on tie which he thought was “cute”, and Everett wore a onesy with a picture of a bow-tie and suspenders!
Over our five years of marriage, there have been a handful of dishes I have prepared for Robby that he has happily claimed is a “keeper”, and today’s recipe is one of them. It’s a vegan Senegalese peanut stew that is superb served over brown rice. You could also add some tofu and fresh peanuts if you are feeling adventurous and need a bit of crunch.
2 medium onion, roughly chopped
1 medium green pepper, cored and roughly chopped
1/2 pound uncooked sweet potatoes, peeled and chopped into 1/2-inch cubes
2 medium uncooked carrot, peeled and thinly sliced
2 garlic cloves, minced
2 Tbsp ginger root, fresh, minced
1/2 tsp ground cloves
1/2 tsp table salt
1/4 tsp cayenne pepper
4 cups vegetable broth, reduced-sodium
6 Tbsp peanut butter, natural, creamy-variety
8 cups fresh spinach, leaves, stemmed, packed, chopped
Coat a large saucepan with cooking spray and set over medium heat. Add onion and bell pepper; cook, stirring often, until softened, about 3 minutes. Stir in the sweet potato, carrots and garlic; cook for 1 minute, stirring often. Add the ginger, cloves, salt and cayenne; cook for 30 seconds. Pour in the vegetable broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Stir in the peanut butter until smooth. Cover, reduce the heat to low, and simmer slowly, stirring once in a while, until the sweet potatoes are tender, about 30 minutes. Add the spinach; cook, stirring occasionally, for 10 minutes. Keep the heat low as the soup simmers so the peanut butter doesn’t separate.