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Sweet potato, spinach & lentil dahl. Added about 2 tsp each of chopped garlic, ginger root, and cumin. Used half a block of thawed, frozen spinach instead of fresh. Great with warm nan bread. Serves four (not 2 as per recipe). For us (just two) it made one great meal and super-easy leftovers the next day!
The Vegan Stoner's Peanut Stew: chop and cook half an onion. Add a can of stewed tomatoes, half cup of crunch peanut butter, half can of chickpeas. Chop a (sweet) potato and add to pot with some thyme. Cover and cook on low for 20m. Serve on rice.
Quinoa & Sweet Potato Chili:one 29 oz can black beans, rinsed and drained one 6 oz can tomato paste 32 oz vegetable stock 1 onion, chopped 5 cloves garlic, minced 1 tablespoon chili powder 1 tablespoon cumin 1 teaspoon oregano 1 tablespoon olive oil 1 sweet potato, peeled and cut into bite sized chunks 1 cup dry quinoa salt and pepper to taste avocado, cilantro for garnish (optional)
**Chicken, bacon & potato stew** NB: This is a slow cooker recipe which I plan to try in the pressure cooker. For anyone else new to the PC, I'll follow stage 1, cook under pressure for 18-20 mins, slow release pressure (take the cooker of the heat for 10 mins), then continue with stage 3. I *may* reduce the wine/stock, as pressure cooking needs less liquid ...I'll see how it looks when it's all in the pan. :) If anyone tries this, pls let me know how you get on.