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/

Indian Sweet Potato and Lentil Soup

Indian Sweet Potato and Lentil Soup

Ingredients

  • 1 Tbsp. olive oil
  • 1 large onion, finely chopped
  • 6 cloves garlic, smashed
  • 2 pinches red pepper flakes
  • ½ tsp. ground turmeric
  • ½ tsp. garam masala (can be found at Whole Foods Market)
  • 1 cup lentils
  • 4 cups vegetable broth
  • 2 sweet potatoes, peeled and cut into 2 in. cubes
  • 4 cups chopped fresh spinach, Malabar spinach, or sweet potato greens
  • Salt to taste

Instructions

  1. Heat olive oil in a pot over medium heat. Cook and stir onion and garlic in the hot oil until fragrant, 2 to 4 minutes. Cook and stir red pepper flakes, turmeric, and garam masala into onion mixture until coated, about 2 more minutes. Stir lentils and broth into onion mixture; bring mixture to a boil, reduce heat to low, cover, and cook until lentils are softened but firm to the bite, about 15 minutes. Stir sweet potatoes into lentil mixture; bring to a boil, reduce heat to low, cover, and simmer until sweet potatoes are tender and lentils are fully cooked, about 10 more minutes. Add spinach; cook until wilted, 3 to 5 minutes. Season with salt.
http://plant-it-forward.org/indian-sweet-potato-and-lentil-soup/

Sweet potato, okra and eggplant curry

Sweet potato, okra and eggplant curry

Ingredients

  • 1 onion, chopped
  • 1 Tbsp. mustard seeds
  • 1 small piece fresh ginger, finely chopped
  • 2 cloves garlic, smashed
  • 1 green chili, deseeded and chopped
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1 tsp. garam masala
  • 2 Tbsp. tomato puree
  • 1 eggplant, peeled and cubed
  • 1 lb okra, sliced lengthways, then chopped into 1 in pieces
  • 2 sweet potatoes, cubed
  • 1 pint vegetable stock
  • 1 Tbsp. mango chutney
  • ¼ cup creamed coconut

Instructions

  1. Fry the onion in oil until soft. Add the mustard seeds, ginger and garlic. Fry for another 2 minutes, then add inthe green chili, cumin, turmeric, coriander, garam masala, tomato purée and a little water (about 2 Tbsp.) to make a paste. Cook for another minute and then add the eggplant, fresh okra and the sweet potatoes. Add the vegetable stock and the mango chutney. Bring the mixture to a boil, then turn to low and simmer until the vegetables are cooked. Salt to taste. Serve with rice.
  2. http://www.veganrecipes.org.uk/index.php?day=15&course=3
http://plant-it-forward.org/sweet-potato-okra-and-eggplant-curry/

Spicy African Chickpea and Sweet Potato Stew

Spicy African Chickpea and Sweet Potato Stew

Ingredients

  • 6 garlic cloves, peeled
  • 1 tsp. coarse salt
  • 2 tsp. sweet paprika
  • 1 ½ tsp. cumin seeds
  • 1 tsp. cracked black pepper
  • ½ tsp. ground ginger
  • ½ tsp. allspice
  • 1 Tbsp. extra virgin olive oil
  • 1 ½ lbs. sweet potatoes, peeled and cubed (3/4 CSA bag)
  • 2 cups vegetable broth or 2 cups water
  • 1 (16 ounce) can plum tomatoes, undrained, chopped (you can purchase stewed tomatoes in glass bottles at Whole Foods Market (WFM))
  • 1 (16 ounce) can chickpeas, rinsed and drained (you can purchase frozen chickpeas at WFM)
  • 1 lb okra, rinsed and chopped
  • 1 cup couscous

Instructions

  1. Cook couscous according to package directions. Place garlic and salt into bowl of food processor and blend until garlic is finely chopped. Add paprika, cumin seeds, black pepper, ginger, and allspice. Process 15 seconds.
  2. While processor is running, pour olive oil through cover opening until mixture forms paste. In a large saucepan, combine the completed spice paste, sweet potatoes, broth or water, tomatoes with juice, chickpeas, and okra.
  3. Bring to a boil over high heat. Reduce heat to low and simmer, covered, for 15 minutes. Uncover and simmer 10 minutes more or until vegetables are tender. Serve stew with couscous and hot pepper sauce.
  4. http://www.food.com/recipe/spicy-african-chickpea-and-sweet-potato-stew-221822
http://plant-it-forward.org/spicy-african-chickpea-and-sweet-potato-stew-2/

Blanched Sweet Potato Leaves with salt, olive oil, and garlic powder

Blanched Sweet Potato Leaves with salt, olive oil, and garlic powder

Ingredients

  • 1 bunch sweet potato leaves
  • Salt
  • Olive oil
  • Garlic powder

Instructions

  1. Remove the leaves from the stems. Blanch the leaves in boiling water for 1-2 minutes. Remove the leaves, sprinkle with salt to taste, olive oil and garlic powder.
  2. http://www.youtube.com/watch?v=BK4x18jd40s
http://plant-it-forward.org/blanched-sweet-potato-leaves-with-salt-olive-oil-and-garlic-powder/

Sweet Potato Fries with Basil Salt and Garlic Mayonnaise

Sweet Potato Fries with Basil Salt and Garlic Mayonnaise

Ingredients

  • 1 lb bag sweet potatoes, cut into about 1 by 5-inch "fries"
  • 3 tablespoons olive oil
  • 2 tablespoons chopped fresh basil leaves
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 cup mayonnaise
  • 1 clove garlic, minced
  • 1 tablespoon lemon juice

Instructions

  1. Preheat the oven to 400 degrees F. Place the sweet potato "fries" on a foil-lined baking sheet and toss with the olive oil. Bake until golden, about 45 minutes. Meanwhile combine the basil, salt, and pepper in a small bowl. In another small bowl combine the mayonnaise, garlic, and lemon juice, and stir to combine. When the sweet potato fries come out of the oven, sprinkle with the basil salt. Serve with the garlic mayonnaise alongside for dipping.
  2. You can eyeball most of the ingredients in this recipe except the mayonnaise dip. It is important to get the correct amounts of mayo-lemon juice-garlic or it will not taste good.
  3. http://www.foodnetwork.com/recipes/giada-de-laurentiis/sweet-potato-fries-with-basil-salt-and-garlic-mayonnaise-recipe.html
http://plant-it-forward.org/sweet-potato-fries-with-basil-salt-and-garlic-mayonnaise/

Perfect oven sweet potato fries

Perfect oven sweet potato fries

Ingredients

  • You will need:
  • one large sweet potato
  • sea salt (coarse)
  • freshly ground black pepper, chunky
  • good quality olive oil
  • a peeler (optional)
  • a sharp chef's knife
  • a cutting board
  • a large baking sheet (not pictured)
  • This recipe takes about a half hour to make, and one large sweet potato can serve 2-3 people if it's a side. Or sometimes I'll eat a whole one by myself if I've had nothing else to eat that day.

Instructions

  1. Set the oven to 450 degrees Fahrenheit.
  2. You can either peel the potato or leave the skin on - lately I leave it on every time. It adds nutrition and a nice chewy texture. I don't worry about washing it, normally, but you can rinse it in the sink as long as you promise me you'll dry it off very, very well. If it's still wet the olive oil won't coat the fries as well, which will lead to soggy fries. And then you'll be disappointed with the fries and I'll be disappointed with you. If your sweet potato has skinny ends, cut those off.
  3. Most times, I will cut the sweet potato in half because they're normally very large.
  4. Now, take a half of the sweet potato and cut it into large slices about 3/4 inch thick. You'll then cut the larger slices into fries. Your fries should be 1/2 inch to 3/4 inch thick. Repeat this for the other half!
  5. Put them all on the baking sheet.Sprinkle a good pinch of sea salt over them, and then apply a ton of freshly ground black pepper. I like to keep mine more chunky because it gives them a nice bite.
  6. Drizzle with olive oil (Probably about 1/8 cup, I don't know, I just eyeball things.)
  7. Now, mix it all together on the baking sheet. Make sure you're scooping the salt, pepper and oil from the bottom and mixing it in. Don't let the tastiness go to waste! At this point you can add more olive oil if you want - just don't drown them. They should look glossy, but they shouldn't be sitting in a pool of olive oil. Once everything's mixed, space out the fries on the baking sheet. Make sure they're all evenly spaced and not touching. They'll get soggy otherwise!
  8. Put them in the oven for 15 minutes. Do not open the oven or fidget with them during this time. Just let 'em cook. The smell will probably be too much to bear, so perhaps this is a good time to go to another room and focus on something else. 😀
  9. Then, take them out and flip them. I use my bare hands most of the time, but tongs work well too.
  10. Once they're flipped, put them back in the oven for 10 minutes. 🙂
  11. Both sides should now be dark brown and crispy and delicious. And hopefully spicy, if you followed my directions. Spicy is the way to go with sweet potato fries!
  12. Keep in mind that I like mine REALLY dark and crispy. Should you want a lighter brown color, just reduce the cooking time a couple minutes for both sides.
  13. Enjoy! 😀
  14. http://www.instructables.com/id/Perfect-Oven-Sweet-Potato-Fries/?ALLSTEPS
http://plant-it-forward.org/perfect-oven-sweet-potato-fries/

Green Thai Curry

Green Thai Curry

Ingredients

  • 2 Tbsp. sesame oil
  • ½ large onion, chopped
  • 4 cloves garlic, chopped
  • 1-2 large bell peppers,
  • chopped
  • 1 large eggplant (optional),
  • cubed
  • 1 lb. okra, coarsely chopped
  • 1 14 oz. can coconut milk,
  • regular or light
  • 2-3 Tbsp. Thai green curry
  • paste
  • 1 Tbsp. fish sauce
  • 2 Tbsp. soy sauce
  • 1 lb. shrimp or chicken
  • ½ bunch long beans, chopped
  • 1 handful Fresh basil, torn
  • Greens (spinach, Malabar
  • spinach, arugula, sweet
  • potato greens, etc.)

Instructions

  1. In a large wok, heat sesame oil over medium-low heat. Add chopped onion and sauté until translucent, about 5 minutes. Add chopped garlic and peppers and sauté for another 3 minutes. Add cubed eggplant and cook for 10 minutes or until tender. Add the chopped okra and cover the wok for a few minutes to let okra steam. Add the can of coconut milk, curry paste, fish sauce, and soy sauce and stir well to combine. Wait until heated through and add the shrimp, long beans, basil, and any greens. Cook for about 5 minutes or until shrimp are cooked and greens are wilted. Serve hot over rice.
  2. *If using chicken, add the chicken before the eggplant and sauté for 5 minutes before adding the eggplant. *Try this recipe using the different Farm Share vegetables. *Begin with 1 Tbsp. green curry paste and then add to taste.
http://plant-it-forward.org/green-thai-curry/

Sweet potatoes, walnuts, and sweet potato greens

Spicy Chickpea and Sweet Potato and Okra Stew

Ingredients

  • For the spice paste
  • 6 cloves garlic
  • 1 teaspoon coarse salt
  • 2 teaspoons sweet paprika
  • 1 1/2 teaspoons cumin seed
  • 1 teaspoon cracked black pepper
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground allspice
  • 1 tablespoon olive oil
  • For the stew and couscous
  • 1 1/2 pounds sweet potatoes, peeled and cut into cubes
  • 2 cups no-salt-added vegetable broth (may substitute water)
  • 14.5 ounces canned no-salt-added diced fire-roasted
  • tomatoes, such as Muir Glen brand, with their juices
  • 15 ounces canned no-salt-added chickpeas, drained and
  • rinsed
  • 10 ounces fresh okra, sliced (may substitute 1 1/2
  • cups sliced fresh okra)
  • 1 cup dried whole-wheat couscous
  • Hot pepper sauce, for garnish
  • Cilantro leaves, for garnish

Instructions

  1. For the spice paste: Combine the garlic and salt in a mini food processor or spice grinder to form a coarse puree. Add the cumin seed, black pepper, ground ginger, allspice and oil. Blend for at least 15 seconds to form a paste. Transfer to a small bowl. For the stew and couscous: Combine the sweet potatoes, broth, tomatoes and their juices, chickpeas, okra and all the spice paste in a large saucepan. Bring to a boil over high heat then stir and reduce theheat to medium-low. Cover and cook for 15 minutes, then uncover and cook for 10 minutes, stirring as needed, so the vegetables are tender. While the stew is cooking, prepare the couscous according to the package directions. Divide the cooked couscous among individual wide, shallow bowls. Spoon the stew over the top. Garnish with dashes of hot sauce and the cilantro leaves, if desired. Serve hot. For the spice paste: Combine the garlic and salt in a mini food processor or spice grinder to form a coarse puree. Add the cumin seed, black pepper, ground ginger, allspice and oil. Blend for at least 15 seconds to form a paste. Transfer to a small bowl. For the stew and couscous: Combine the sweet potatoes, broth, tomatoes and their juices, chickpeas, okra and all the spice paste in a large saucepan. Bring to a boil over high heat then stir and reduce theheat to medium-low. Cover and cook for 15 minutes, then uncover and cook for 10 minutes, stirring as needed, so the vegetables are tender.
  2. While the stew is cooking, prepare the couscous according to the package directions. Divide the cooked couscous among individual wide, shallow bowls. Spoon the stew over the top. Garnish with dashes of hot sauce and the cilantro leaves, if desired. Serve hot. For the spice paste: Combine the garlic and salt in a mini food processor or spice grinder to form a coarse puree. Add the cumin seed, black pepper, ground ginger, allspice and oil. Blend for at least 15 seconds to form a paste. Transfer to a small bowl. For the stew and couscous: Combine the sweet potatoes,broth, tomatoes and their juices, chickpeas, okra and all the spice paste in a large saucepan. Bring to a boil over high heat then stir and reduce theheat to medium-low. Cover and cook for 15 minutes, then uncover and cook for 10 minutes, stirring as needed, so the vegetables are tender.
  3. While the stew is cooking, prepare the couscous according to the package directions. Divide the cooked couscous among individual wide, shallow bowls. Spoon the stew over the top. Garnish with dashes of hot sauce and the cilantro leaves, if desired. Serve hot.
  4. http://www.washingtonpost.com/pb/recipes/spicy-chickpea-and-sweet-potato-stew/13240/

Notes

http://www.food.com/recipe/spicy-african-chickpea-and-sweet-potato-stew-221822

http://plant-it-forward.org/sweet-potatoes-walnuts-and-sweet-potato-greens/

 

Roasted Butternut Squash and Sweet Potato Soup

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Ingredients

  • 1 medium butternut squash, peeled, seeds removed, and chopped
  • 1 large sweet potato, peeled and chopped
  • 1 large carrot, peeled and chopped
  • Drizzle of olive oil
  • Salt and pepper, to taste
  • 1 T olive oil
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 2 cans low sodium vegetable broth (15 oz.)
  • 1 cup water
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • Salt and pepper, to taste

Instructions

  1. Preheat the oven to 400 degrees. On a large baking sheet add the chopped butternut squash, sweet potato, and carrot. Drizzle with olive oil and toss the veggies to make sure they are all coated with oil. Season with salt and pepper. Roast in the oven for 40-45 minutes. Stirring every 15 minutes or so. Remove the veggies from the oven and set aside.
  2. In a large soup pot, add the olive oil. Add in the onion. Cook until tender. Add the garlic and cook for 2 minutes.
  3. Stir in the roasted veggies. Cook for five minutes.
  4. Add in the vegetable broth and water. Add the cinnamon, nutmeg, and salt and pepper. Stir.
  5. Let the soup cook for 20 minutes.
  6. Puree the soup with a hand held blender. If you don't have one, transfer soup to a blender and puree in batches.
  7. Serve the soup hot. You can freeze this soup!
http://plant-it-forward.org/roasted-butternut-squash-and-sweet-potato-soup/