Cook's Corner with Chef Jyoti Friedland

Recipe from The Talleygram, November 8, 2006

North African Stew

Jyoti's Tasty Tip:

Every time we serve this stew, people always clamor that its the best stew we ever made. I think its the peanut butter that makes it special. But even then, people are amazed when I tell them there is peanut butter in it because you can hardly taste it. Make sure you use unsweetened organic peanut butter and not the typical supermarket peanut butter made with lots of sweeteners and hydrogenated oil. To all of you who have been asking for the recipe, here it is. Try it with your family and have a nice dinner!

Remember, it's all about the taste!   Chef Jyoti                                                                      

Yield: 4 - 6 servings

Difficulty: easy

Ingredients:

3 tablespoons Spectrum organic canola oil

1 organic onion, diced small

2 cloves garlic, minced

1 teaspoon ginger, grated

1 teaspoon curry powder

1 teaspoon cumin powder

1 teaspoon turmeric powder

1 small organic sweet potato, diced small

organic butternut squash, diced small

pound organic green beans cut into halves

1 organic zucchini, diced small

1 cup Muir Glen organic crushed tomato

2 bay leaves

2 cups Nasoya organic extra-firm tofu, cubed and deep-fried

2 cups filtered water

1 teaspoon Frontier vegetable broth powder

2 tablespoons Arrowhead Mills unsweetened organic peanut butter

Sea salt and black pepper

cup fresh organic cilantro, chopped

Directions:

  1. Heat oil in a soup pot over medium high, and add onions, garlic, and ginger. Cook and stir until onions are soft, about 2 minutes. Add spices and stir frequently until you can smell the aroma, about 1 minute.

  2. Add sweet potato, butternut squash, green beans, and zucchini. Add cup of water, cover with a lid and stir occasionally until butternut squash and sweet potatoes are tender, about 3 minutes.

  3. Stir in tomatoes, bay leaves, tofu, water, vegetable broth powder, peanut butter, sea salt, and black pepper. Bring to a boil and simmer for 3 minutes. Taste and adjust seasonings.

  4. Add cilantro at the end. Serve with rolls, pita bread or over cooked organic brown rice.

 Original Talley's recipe by Chef Jyoti Friedland

Copyright 2006 Talley's Green Grocery