Plant It Forward

West African Peanut Stew with Collard Greens and Sweet Potatoes

West African Peanut Stew with Collard Greens and Sweet Potates

Yield: 8 servings

From The Book of Greens, by Jenn Louis with Kathleen Squires

Ingredients

  • 1/4 cup neutral vegetable oil
  • 4 cloves garlic, minced
  • 2-inch piece fresh ginger, peeled and minced
  • 1/2 to 1 jalapeno chile, finely chopped
  • 1 yellow onion, finely chopped
  • 1 teaspoon ground cumin
  • 1 sweet potato, about 1 pound, peeled and cut into medium-size pieces
  • 1 1.2 cups tomato puree
  • 6 cups chicken stock or vegetable stock
  • 1 bunch collard greens, about 13 ounces, stemmed and leaves cut into 1/2-inch ribbons (about 3 cups)
  • 1 cup chunky natural peanut butter
  • fine sea salt
  • cooked long-grain white rice, for serving
  • 1/4 cup coarsely chopped fresh cilantro
  • 1 1/2 cups roasted peanuts
  • 2 cups unsweetened shredded dried coconut, toasted

Instructions

  1. Warm the oil in a large pot over medium-high heat. Add the garlic, ginger, chile to taste, onion, and cumin and cook, stirring occasionally, until the onion and garlic are tender, about 4 minutes. Decrease the heat if the vegetables begin to brown.
  2. Add the sweet potato, tomato puree, stock, and collard greens, stir well, and bring to a gentle simmer. Dilute the peanut butter with some of the hot liquid from the pot until it is fluid, then add the diluted peanut butter to the pot and stir until evenly distributed in the hot liquid. Season with salt, adjust the heat to maintain a gentle simmer, and cook until the sweet potato is tender, about 10 minutes. The mixture should thicken slightly, becoming more stew-like.
  3. Spoon the rice into shallow bowls and spoon the stew over the top. Garnish with the cilantro, peanuts, and coconut and serve immediately.
http://plant-it-forward.org/6235-2/

Mint-Cilantro Chutney

Chutney A Chutney B

Eggplant and Onion Salad

Eggplant and Onion Salad

Ingredients

  • 4 Tbsp. vegetable or peanut oil
  • 1 onion, sliced
  • 4 shallots, chopped finely
  • 4 scallions, sliced
  • 1 lb. bag eggplant, eggplant cubed
  • 2 Tbsp. Thai green curry paste
  • 2 Tbsp. Thai soy sauce
  • 1 tsp. light brown sugar
  • 4 oz. block creamed coconut chopped, or buy Goya canned cream of coconut
  • 3 Tbsp. water
  • Small handful fresh cilantro, chopped
  • Small handful basil leaves, chopped
  • Small handful fresh parsley, chopped
  • 4 oz. /2 ½ cups arugula leaves
  • 2 Tbsp. sweet chili sauce

Instructions

  1. Heat half the oil in a wok or large skillet and cook all the onions together for 1-2 minutes, until just softened but not browned. Lift out and set aside. Cook the eggplant cubes, in batches if necessary, adding more oil as needed, until they are crisp and golden brown. Return the onions to the wok and add the curry paste, soy sauce, and sugar. Add the creamed coconut and water and cook until dissolved. Stir in most of the cilantro, the basil, and the parsley. Toss the arugula in the sweet chili sauce and serve with the eggplant and onion salad. Garnish with the remaining herbs.
  2. Recipe from: Perfect Thai Cookbook.
http://plant-it-forward.org/eggplant-and-onion-salad/

Indian-Style Okra and Tomatillos

Indian-Style Okra and Tomatillos

Ingredients

  • 2 Tbsp. vegetable oil
  • ½ cup coarsely chopped onion
  • 2 tsp. ground turmeric
  • 1 lb tomatillos, quartered
  • ¾ pound okra, sliced ½-inch thick
  • 2 large plum tomatoes, chopped
  • 1 jalapeno, seeded, minced
  • 1 Tbsp. grated fresh ginger
  • ¼ cup water
  • ½ tsp. salt
  • ¼ cup chopped cilantro

Instructions

  1. Heat oil in a skillet over medium heat; add onion and turmeric. Cook, stirring, 3 minutes. Add tomatillos and okra; cook over medium-high heat, stirring until browned and vegetables begin to soften, about 5 minutes. Stir in tomatoes, jalapeno, ginger and water; season with salt. Simmer over low heat until okra is tender and most of liquid has evaporated, about 8 minutes. Add cilantro.
  2. http://gradgastronomy.blogspot.com/2013/02/tomatillo-and-sweet-potato-soup.html
http://plant-it-forward.org/indian-style-okra-and-tomatillos/

Oven-Roasted Eggplant and Butternut Squash Curry

Oven-Roasted Eggplant and Butternut Squash Curry

Ingredients

  • 1 lb. eggplant
  • 2 lbs. butternut squash
  • 2 tablespoons canola oil
  • 2 1/2 teaspoons cumin seeds
  • 1 1/2 onions, diced
  • 1 1/2 Tomatoes, in 1 1/2 inch dice
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon ground fenugreek
  • 1/2 tablespoon ground coriander
  • 1/4 teaspoon ground pepper
  • 1/2 jalapeno pepper, chopped
  • 2 1/2 teaspoons salt
  • 3 green onions, chopped in 1-inch pieces
  • 1/2 cup chopped fresh cilantro

Instructions

  1. Preheat oven to 450°F.
  2. Wrap the eggplant and the butternut squash individually in aluminum foil. Place them on a baking tray and bake them for 1 1/2 hours or until they are very soft. The eggplants will become mushy and deflated.
  3. While the eggplant and butternut squash are cooking, heat oil in large frying pan on medium-high heat for 1 minute. Add cumin seeds and allow them to sizzle for about 30 seconds. Stir in onions and sauté until brown, 8 to 10 minutes
  4. Reduce heat to medium and stir in tomatoes. Add turmeric, fenugreek, coriander, black pepper, jalapeño
  5. pepper and salt. Cook this masala for 10 minutes. If the eggplant and squash are still cooking, remove the masala from the heat and set aside.
  6. Remove eggplant and squash from the oven and cool for 5 to 10 minutes so you can unwrap the aluminum foil.
  7. Using a paring knife or potato peeler, peel the squash and discard the skin. Cut the squash in half. Using a spoon, scoop out the seeds from the squash. Cut in 1/2 inch cubes and place in mixing bowl.
  8. Using your hands, peel the skin from the eggplant. Discard the skins. Add the eggplants to the mixing bowl.
  9. Stir the eggplant and squash mixture into the masala. Turn the heat on to medium and cook, covered for 10 minutes. Just before serving, add the green onions and heat for 2 to 3 minutes. Remove from heat and stir in cilantro.
  10. Serve as main dish with Chappatis or as a side dish.
  11. http://www.food.com/recipe/oven-roasted-eggplant-and-butternut-squash-curry-253225
http://plant-it-forward.org/oven-roasted-eggplant-and-butternut-squash-curry/

Chicken Pho Recipe

Chicken Pho Recipe

Ingredients

  • Chef Gina Lopez, Bridgeway Corporate Chef
  • Chicken Broth
  • 1 chicken
  • 5 quarts of water
  • 2 onions, halved
  • 1 3-4 inch chunk of ginger
  • 1 tsp. whole coriander seeds
  • 1 tsp. whole cloves
  • 4 whole star anise
  • 2 Tbsp. sugar
  • 2 Tbsp. fish sauce
  • 1 stick of cinnamon
  • Vegetables
  • Bok Choy quartered
  • Carrots sliced thin
  • Kale chopped
  • Radishes sliced thin
  • Beans whole
  • Noodles prepared according to package
  • Garnish
  • Sliced green onion
  • roughly chopped cilantro
  • jalapenos
  • mung beans
  • Thai basil
  • sliced limes
  • siracha

Instructions

  1. Place chicken in water and bring to a boil. Make sure to skim off stuff at the top of boiling water for a clear broth. Roast ginger and onions in oven until toasted. Place coriander, star anise, and cloves in dry pan and toast on low heat until fragrant. Place all spices in a cheese cloth and tie up. Place onions, ginger, and cheese cloth in boiling water. Let boil for about 2 to 3 hours. Remove chicken to debone and shred meat. Place water on low heat add vegetables put carrots in first and let cook till tender then add other vegetables about 3 min before serving. Place noodles and shredded chicken in bowl add vegetables and broth. Top with garnishes. Enjoy.
http://plant-it-forward.org/chicken-pho-recipe/

Arugula and purple basil salad

Arugula and purple basil salad

Ingredients

  • Salad:
  • 3oz. arugula
  • 1 bunches purple basil (roughly chopped)
  • 1 bunch cilantro (roughly chopped)
  • ½ cup toasted almonds or pine nuts
  • ¼ cup crumbled feta cheese
  • 1 dozen baby tomatoes (halved)
  • ¼ English cucumber (peeled)
  • Dressing:
  • 1 to 1 ½ lemons (squeezed)
  • 5 Tbs sunflower oil
  • 1 tbs Dijon mustard
  • rock salt

Instructions

  1. In a small mixing bowl whip your mustard and lemon juice together with salt. Slowly incorporate the sunflower oil. Taste and adjust the flavor.Toss your greens, nuts, tomatoes and cucumbers with your vinaigrette. Toss with the salad. Garnish with feta cheese.
http://plant-it-forward.org/arugula-and-purple-basil-salad/

Jeffrey Alford & Naomi Duguid’s Spicy Cucumber Salad

Jeffrey Alford & Naomi Duguid's Spicy Cucumber Salad

Ingredients

  • 1 large cucumbers or a few smaller
  • cucumbers (about 1 lb)
  • 2 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 2 tablespoons peanut or vegetable oil
  • 5 Thai dried chiles, or 3 for milder heat
  • ½ jalapeño, minced
  • 7 Sichuan peppercorns
  • ½ teaspoon salt
  • ¼ cup packed torn cilantro leaves

Instructions

  1. Peel the cucumber (optional), leaving some thin strips of peel on if you wish, for a decorative effect. Cut lengthwise into quarters and discard the seeds (optional). Use the flat side of a cleaver or large knife to bash the cucumber pieces several times. Cut the pieces lengthwise into thinner strips, and then cut crosswise into 2-inch lengths. Place in a medium bowl.
  2. In a small bowl, mix together the vinegar and sugar. Pour over the cucumber, mix well, and set aside. Place a wok or skillet over high heat. When it is hot, add the oil and swirl to coat the pan. Toss in the dried chiles, jalapeño, and peppercorns and stir fry for 20-30 seconds. Pour this over the cucumbers. Sprinkle on the salt and mix well.
  3. Mound the salad in a shallow bowl. Sprinkle on the cilantro leaves and serve immediately. Note: The traditional way to make this uses 3 tablespoons of oil, giving a well-oiled texture that may be undesirable. If you wish, try both and see which you prefer.
http://plant-it-forward.org/jeffrey-alford-naomi-duguids-spicy-cucumber-salad/

Haricots jaunes salad with arugula and tomato

Haricots jaunes salad with arugula and tomato

Ingredients

  • Vinaigrette
  • ¼ cup olive oil
  • 3 Tbsp. Sherry vinegar
  • 3 Tbsp. Red wine vinegar
  • 2 Tbsp. Maple Syrup
  • 1 Tbsp. Old style, whole grain mustard
  • Zest of 1 lime
  • Salt and pepper
  • Salad
  • Yellow French filet beans, blanched
  • 1 ½ cups of cherry tomatoes, but in half
  • 2 cups arugula
  • 2. ¼ cup fresh cilantro

Instructions

  1. Vinaigrette
  2. Mix all of the ingredients in a bowl except the olive oil. Slowly drizzle the olive oil into the bowl while quickly whisking
  3. Salad
  4. In a salad bowl, mix all of the ingredients. Pour in the vinaigrette dressing and mix well.
http://plant-it-forward.org/haricots-jaunes-salad-with-arugula-and-tomato/