Returning to Blogging: Peanut Thai Vegetable Stew

Hello friends. I’m officially back to blogging! I was very touched by your heartfelt comments on my last post. I read them all, quite a few times. Your kindness reached me during a rough time. Thank you.

I’ve had some personal insights in the last couple of months. My journey has just begun. I have more to learn and absorb, yet I am feeling far more optimistic, supported, and peaceful. I realize this sounds very vague. What I’ve discovered and am discovering is not easily put into words for a blog post. At least not right now. What I can say is that this process is helping me live with more awareness. Some days are easier than others, as it’s a process. Still, it’s allowing me to appreciate and respect who I am, and learn to make choices that are in alignment with this new understanding.

As obscure as this might seem, one thing that is very clear: my work is very much a part of me. So, I am most certainly continuing, with some changes. These changes may not even be obvious for you all, and will hopefully help me work with more balance.

Finally, in returning to blogging my intention is to share delicious plant-based recipes for you to enjoy, without judgement. Most of us judge ourselves harshly in one or more areas of our lives. I’m not immune to this judgement, these past months have helped me recognize that. I hope to present my recipes and ideas to you in a place that feels welcoming and encouraging so I can continue to share nourishing foods that will satisfy and delight!

With that, my return to blogging begins with this Peanut Thai Vegetable Stew from Let Them Eat Vegan. It is full-flavored and will infuse a little exotic into your weekday meals. Many of you have reached out to tell me how much you love this dish, so I wanted to share it while the weather (for most of us) is still a little cool. Enjoy… :)

Peanut Thai Vegetable Stew by Dreena Burton, plantpoweredkithcen.com

Peanut Thai Vegetable Stew

ReciPage link to print/share

This beautifully flavored stew is brimming with vegetables and tofu in a creamy peanut-coconut sauce that is not too rich or heavy. Sure to become a favorite!

1 tbsp water
2 cups onion, diced
5 medium-large cloves garlic, minced
2 – 2 ½ cups yams, peeled and chopped in bite-size chunks (see note)
1/2 tsp sea salt
1 tsp. whole coriander seeds
1/4 – ½ tsp crushed red pepper flakes (or more if you like the ‘heat’!)
1 stalk lemongrass
1 ½ – 2 cups zucchini, halved or quartered lengthwise (depending on thickness of zucchini) and sliced about ¼” thick
1 cup red, orange, or yellow pepper, chopped in chunks
2 cups vegetable stock
3/4 – 1 cup water
1 can (400 ml) light coconut milk
1/2 cup + 1-2 tbsp natural peanut butter (can substitute almond or cashew butter)
1 tbsp tamari
1 1/2 tbsp grated fresh ginger
½ – 1 350-g pkg (12-oz) firm or extra-firm tofu, cut into bite-sized cubes, about ¾” (see notes for use and substitution)
6-8 cups fresh baby spinach leaves, loosely packed (can substitute Swiss Chard leaves)
2 ½ -3 tbsp freshly squeezed lime juice
fresh cilantro for serving (optional)
few lime wedges for serving

In a soup pot over medium heat, add the water, onion, garlic, yams, salt, coriander seeds, and red pepper flakes. Cover and let cook for 5-7 minutes. While cooking, prepare the lemongrass. Cut off the lower yellow bulbous portion (about halfway), and remove the outer tough leaves (discard outer leaves along with upper portion of stalk). Using your chef’s knife ‘bruise’ this bulbous portion. Cut a few shallow slits in the stalk and then use pressure on your knife to open and bruise the stalk, to help release its flavors (do not chop the stalk, keep in one piece). Add the lemongrass, zucchini, bell pepper, stock, water, coconut milk, peanut butter (start with ½ cup + 1 tbsp), tamari, and fresh ginger. Stir through and increase the heat to bring the mixture to a boil. Once it reaches a boil, reduce heat to low/medium-low, cover, and let simmer for 10 minutes. After this time, add the tofu (see note) and gently stir through. Simmer covered for another 3-5 minutes, or longer until yams have completely softened and can be easily squished. Add the fresh spinach and lime juice (start with 2½ tbsp, and add more if desired), stir through and serve immediately (so spinach stays a vibrant green color). Taste, and if you’d like a full peanut flavor, add the remaining 1 tbsp of peanut butter, or more if desired. Remove piece of lemongrass before serving. Serve garnished with fresh cilantro if desired, and with a lime wedge to squeeze juices on individual portions. Serves 4-5.

Ingredients 411:

1) You can use the orange-flesh tubers that are most commonly known as yams in Canada (but as sweet potatoes in the US), or you can use the yellow flesh tubers most often labeled as sweet potatoes in Canada.

2) You can choose to use either the full package of tofu, or a lesser amount to your preference. If you’d like a very substantial stew, use the full package (or most of it). If you’d like a lighter stew with fewer pieces of tofu, use roughly ½ of the package, and refrigerate the remaining tofu (tightly wrapped in plastic).

Savvy Subs and Adds:
If you don’t care for tofu, add a can of black beans (rinsed/drained first; roughly 1 3/4 – 2 cups). The beans will give similar hearty substance as the tofu.

It This Apron Could Talk: Do not add the spinach until just ready to serve. If making this soup ahead of time, omit the spinach and then reheat soup, adding the spinach for last minute and then serve!

Peanut Thai Vegetable Stew from "Let Them Eat Vegan" by Dreena Burton

Have you made this stew yet? If so, please share how you enjoy it!

It’s good to be back, thanks for all of your support. And, shout-out to Emma Potts for the glorious food photos!

x Dreena

21 Responses to Returning to Blogging: Peanut Thai Vegetable Stew

  1. These look yummy. I can’t wait to make this! It’s going to be perfect my dinner this yummy recipe.

  2. Marsha says:

    I just received LTEV, and am so glad you will continue blogging. There’s often 1 rotten apple in the barrel, but so many good apples too!

  3. There are so many hidden gems in this book! I should have tried them all by now but alas there’s another one I haven’t tried. I won’t be able to say that for much longer though. By the looks of it, this has all the flavors I love rolled into one yummy stew!
    Christine Magiera recently posted..Recipe! Corn RisottoMy Profile

  4. Johanna Naama says:

    So nice to see you back!! I kept wondering how you were every time I made one of your recipes (mostly your hummus recipes) over the last 2 months. I think I’ll make your stew this week to celebrate. All the best!!

  5. Yes! So glad to have you back in my blog queue, Dreena – and with a delicious offering to fill my belly. :-) Thank you. Blessings.
    Ellen M. Gregg recently posted..Perspective: IntrospectiveMy Profile

  6. Anne says:

    Yay, ypu are back!

    Mu boyfriend LOVES this soup. You can throw in almost any vegetable you have lying around and it tastes amazing EVERYTIME. I know it by heart by now. ;-)

  7. This looks wonderful! It’s one of the few recipes I haven’t tried from LTEV. I’m so glad to see you’re back. No matter what, we still love you and your work! Good luck moving forward!

  8. Vegyogini says:

    Welcome back, Dreena! You’re inspiring, as always. Even though it’s 100 degrees here in LA, this soup still looks like it would hit the spot.
    Vegyogini recently posted..NEDA WeekMy Profile

  9. Emma says:

    Lovely to have you back Dreena. It sounds like the break was just what you needed and has given you some important perspective.
    This stew was so so delicious. The portion looked huge to me but I still managed to eat it all ;)
    Emma recently posted..Coconut Pancakes with Berries & Coconut CreamMy Profile

  10. janae says:

    Dreena dear, I’m so happy you’ve returned.

    I’m happy to hear you’ve discovered some things about yourself & that you’re approaching blogging & life with a new found perspective & awareness. You sound lighter & more focused & hope that time away was just what you needed! I know when I took 3 months off last year it was *exactly* what I needed. I came back with fresh eyes & it made all the difference.

    Glad to see your back–you have so much to offer.

    xo
    janae recently posted..how to stop emotional eating {a few thoughts}My Profile

  11. Liz Koppert says:

    There’s a saying in Māori: “Kia kaha”. It means to “be strong” or “keep going”.

  12. Jill says:

    It’s good to “hear”from you again. The recipe will be on the menu over the weekend

  13. Michaela says:

    It’s good to have you back! I struggle myself with balance and wanting to do it all and go above and beyond for my clients. I’m taking June off to take care of myself and spend some extra quality time with my husband :)
    Michaela recently posted..Paris Express: My Interview with Laura CalderMy Profile

  14. Michelle Spring says:

    Thanks for returning, Dreena. I love your recipes. : ) Can’t wait to try this one! Looks amazing.

  15. Emma says:

    So glad to see you’re posting again :)
    We love this soup, our family had enjoyed it since this book first came out. So nourishing, delicious and filling.
    Looking forward to more of your thoughtful posts and delectable recipes.

  16. Welcome back! It was almost 90 degrees here today, but I’m in love with the flavors in this soup so I would make it despite the heat. :)
    Maryea {happy healthy mama} recently posted..Anti-inflammation Diet Update and Meal Plan SampleMy Profile

  17. Julie says:

    Welcome back! I saw this blog recipe and super excited! Missed you

  18. Abby says:

    I’m so glad you’re back–in more ways than one.

  19. Tiffany says:

    Welcome back, Dreena!! I’ve missed you! Wishing you lots of love and happiness. I love this supportive space you have created for all of us to share. Thank you xoxo

  20. Bethany says:

    Welcome back, Dreena! It sounds like you had a productive sabbatical. I’ve always admired your honesty and thoughtfulness in your posts. I hope you enjoy your return to blogging! :)

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