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
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.
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!
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!