The vegetables are great when cut into large pieces + hint of peanut butter + thick and favorable broth + yucca = dinner you will remember.
Note: If serving for guest, check beforehand if anyone has a peanut allergy or do not add the peanut butter
Note: If serving for guest, check beforehand if anyone has a peanut allergy or do not add the peanut butter
Serves 4-6
Preheat the oven to 375F (190C)
1/2 -1 small head of organic cauliflower, cut into large pieces
4 Tbs. (60 ml) olive oil
1 organic onion, diced
2-3 minced garlic cloves
1 Tbs. (15 ml) minced peeled ginger
pinch or two red pepper flakes
1/2 pound (225 g) yucca (also called cassava or manioc), cut into large chunks or 1 medium turnip (Peel the yucca* or turnip and cut into chunks.)
2 medium organic carrots, cut into pieces
1 organic clergy stalk, cut diagonally into pieces
2 large organic tomatoes, cut into small chunks or 1 14.5-ounce (380 g) organic can of diced tomatoes
1 small organic sweet potato, peeled and cut into large chunks
2 Tbs. (30 ml) organic sugar
2 Tbs. (30 ml) shoyu (Japanese wheat based and slightly sweeter) or soy sauce or gluten-free liquid alminos
2 cups (480 ml) water
1 pound (450 g) organic: kabocha, red kuri, delicata squash, or butternut squash, cut in half, seeded, and cut in big chunks
1/4 cup (60 ml) organic peanut butter mixed with 1/2 cup (120 ml) warm water
2 Tbs. (30 ml) ginger juice (substitute peeled ginger in a garlic press)
1 scallion, chopped
1/4 cup (60 ml) cilantro or basil (plus some for garnish)
1/2 cup (100 g) chopped, roasted, unsalted organic peanuts for garnish
pinch of cayenne
optional: on the side Japanese mustard green mizzen, arugula, young mustard greens, or mixed lettuce
*to peel yucca:
- cut it into 2-inch (5 cm) pieces
- stand the pieces cut-side down on a cutting board
- cut off the skin with a paring knife using downward strokes
- cut the peeled pieces in quarters lengthwise
- cut the midsection core out of each quarter
- cut into 1-inch (2,5 cm) pieces
- put them into a bowl of water until ready to use
1. Toss the cauliflower in a bowl with 2 Tbs. (30 ml) of oil.
2. Spread on a parchment-covered baking sheet and roast in the oven for about 30 minutes, stirring after 15 minutes. Roast until they turn brown.
3. Heat the remaining oil in a large pot over medium-low heat
4. Sauté the onions.
5. Add the garlic, ginger, and red peppers flakes, sauté about 5 minutes.
6. Add the yucca or turnips, carrots, celery, tomatoes, and shoyu/soy sauce/liquid alminos. Cook uncovered over medium heat, stirring for about 5 minutes.
7. Add the water, cover the pot, bring to a boil over high heat.
8. Lower and simmer, partially covered for 10 minutes.
9. Add the sweet potato and squash, cook 15 minutes.
10. Stir in the roasted cauliflower and the peanut butter (or leave out), cook a few minutes. Stir a few times.
11. Add the ginger juice/pressed ginger, scallions, and cilantro/basil, and cayenne.
12. If the stew is too thick, add a little more water.
13 . Serve with peanuts and chopped cilantro/basil sprinkled on top with greens on the side.
-modified Voluptuous Vegan
