Spinach-Peanut Sauce for Grain and Protein Bowls Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 tablespoons extra virgin olive oil or coconut oil (refined or unrefined)
2 medium-size yellow onions
1 3-inch knob of ginger
2 3-inch pieces of fresh turmeric (or 2 T dried turmeric)
1 hot-to-very hot chili (or not, if heat is not your thing - remember ginger is spicy, too)
1 bulb garlic
4 carrots
2 medium-size yellow potatoes
2 lbs fresh spinach, or a mixture of spinach and dandelion greens, stems removed, leaves chopped
1 cup smooth peanut butter without added oil (e.g., Teddy)
2-3 cups of vegetable stock, or water with bouillon
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Directions: |
Directions:Heat the oil in a large stockpot over medium heat.
Add the onion and sauté until it turns light yellow, then add the aromatics (ginger, garlic, turmeric, and chili) and sauté for probably 5 more minutes, being careful not to burn the mixture.
Add the carrots and potatoes, then the vegetable stock, until the mixture is just covered, and then simmer until the vegetables are cooked.
Purée, and add seasonings (salt, etc) to taste.
I advise using an immersion blender or a standard blender. The mixture should have the texture of a thick, creamy sauce.
You may need more vegetable stock. If the sauce is too thin, try cooking another potato on the side and throwing pieces of it in until you have the desirable texture -- or adding dehydrated mashed potatoes by the tablespoonful.
(I do a lot of troubleshooting in the kitchen.)
Combine the greens with the sauce. Cook over low heat for 10 minutes until the greens wilt. Taste and modify seasonings if necessary.
Serve with the protein and grain of your choosing.
About 40 minutes to prepare. Makes 4-5 cups. |
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Personal
Notes: |
Personal
Notes: Modified from Terry Bryant's Spinach-Peanut Sauce, From Afro-Vegan: Farm Fresh African, Caribbean, and Southern Flavors, Remixed - a lovely book.
I made quite a few changes, but I always do that with cookbook recipes, and rarely make anything the same way twice.
Cheers!
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