VeggieTalk

Yesterday was a bittersweet day, driving my older son, Adam, to the college of his dreams (about 2.5 hours from where we live), helping him move into his dorm, and attending orientation programs. He took a semester off this past fall, so now I have to get used to his being away once again. However, I felt that I was leaving him in good hands; he is going to a highly innovative college in Massachussetts where every student designs their own program of study, so I’m excited for him.

Both of my guys, as well as my husband, are good, non-picky eaters but they each have two or three food items they don’t like. Adam doesn’t like bell peppers, onions, and sweet potatoes. So tonight, the first night he wasn’t at the dinner table (sob!), I made something with all of the aforementioned. And having stocked up on these ingredients, I thought about this zesty stew that I haven’t made for a long time. I’m going to put it on the dinner queue for later this week:

West African Peanut Stew

6 to 8 servings

Adapted from The Vegetarian Family Cookbook

• 1 1/2 tablespoons light olive oil
• 1 large red onion, chopped
• 3 to 4 cloves garlic, minced
• 2 cups shredded white cabbage
• 2 medium-large sweet potatoes, peeled and cut into 1/2-inch dice
• One 15- to 16-ounce can diced tomatoes, with liquid
• 1 teaspoon grated fresh ginger, or more to taste
• 2 cups trimmed and sliced fresh okra, or one 10-ounce package frozen sliced okra, thawed (see Note)
• 1/2 cup natural peanut butter
• 1/4 teaspoon cayenne pepper, or 1/2 teaspoon red pepper flakes, more or less or to taste
• Salt to taste
• Chopped scallions for garnish, optional
• Chopped peanuts for garnish, optional

Heat the oil in a soup pot or steep-sided stir-fry pan. Add the onion and garlic and sauté over medium heat until the onion is golden.

Add the cabbage, sweet potatoes, tomatoes, ginger, and 3 cups water. Bring to a simmer, then simmer gently, covered, until the sweet potatoes and cabbage are nearly tender, about 15 minutes.

Add the okra, then stir in the peanut butter, a little at a time, until it melts into the broth. Stir in the cayenne or red pepper flakes, then simmer gently, covered, for 10 minutes longer, or until all the vegetables are tender. Add a bit more water if needed for a moist but not soupy consistency.

Season with salt, then serve in bowls over hot cooked rice. If desired, garnish each serving with chopped scallions and/or chopped peanuts.

Calories: 219; Total fat: 11 g; Protein: 8 g; Fiber: 5.2 g; Carbohydrates: 23 g; Cholesterol: 0 g; Sodium: 59 mg

NOTE: Okra may not be everyone’s favorite vegetable, but in this dish it is very good. However, if you truly want to avoid it, substitute a 10-ounce package of frozen cut green beans (or 2 cups fresh green beans cut into 2-inch lengths) for results that are equally delectable, if a bit less authentic.