I recently picked up a copy of “Vegan Yum Yum,” a book published by one of my favorite vegan bloggers. The recipes in this thing are killer. So, naturally, I had to try my hand at one of the more interesting ones. Note, this is the first time I’ve ever had peanut butter in soup. I know, it sound weird, but the combination of sweet (raisins and yams) with the savory flavors of the peanut butter and spices make an amazing combination.
Try it out!
African Yam Stew
½ t cumin seeds
½ t peppercorns
½ t coriander seeds
½ t red pepper flakes
½ t mustard seeds
2 whole cloves
1-2 T olive oil
1 onion, diced
1 yam peeled and cut into ½ inch chunks
1 bunch of kale thinly shredded
3 small carrots, peeled and sliced into coins
1 can stewed or diced tomatoes, blended if you wish
4 c water
½ c raisins (I used yellow raisins for fun)
½ c peanut butter
1-2 inch piece of fresh ginger, peeled and grated
½ t sea salt
Crush the whole spice, then set aside.
Heat oil in a large, heavy-bottom pot and add onions and cook on medium-low heat until they caramelize.
Dump spice mix and saute for one minute being careful not to burn. Then add tomatoes with their juices, yam, kale and carrots. Add the water, raisins, peanut butter, ginger and salt then bring to a roiling boil. Turn down the heat and simmer for 30-40 minute. Enjoy!