Enjoy wonderful dinner recipes your whole family will love.

FAMILY STYLE PEANUT STEW

 

Yield: 4 to 5 servings

 

4 medium tomatoes, cut into 8 wedges or 1 28-ounce (795g) can diced tomatoes

3 to 4 cups (720 to 960 ml) chopped green cabbage

2 medium sweet potatoes or yams, cut into 3/4-inch chunks

2 carrots, sliced

1 large onion cut vertically into half-moon slices

2 cloves garlic, minced

 

4 cups (1 liter) vegetable broth, divided

 

1 6-ounce (170g) can tomato paste

1/3 cup (80 ml) raisins

1 teaspoon salt

1/4 teaspoon pepper

 

3/4 cup (180 ml) natural unsalted peanut butter, smooth or crunchy

 

Cooked whole grains of your choice

 

1.      In a large deep skillet or stockpot, combine the tomatoes, cabbage, sweet potatoes, carrots, onion, and garlic.

2.      Pour in 3 cups (720 ml) of the vegetable broth and bring to a boil over high heat. Cook for about 5 minutes, stirring frequently, then reduce the heat to medium and simmer 10 to 15 minutes, or until the carrots and sweet potatoes are fork tender.

3.      Add the remaining 1 cup of vegetable broth along with the tomato paste, raisins, salt and pepper and stir well. Cook for 1 minute, then add the peanut butter and stir until the sauce is smooth and creamy. Serve the peanut stew hot and spoon over cooked grains. 

Recipe complements of:

Zel and Reuben Allen
Vegetarians in Paradise
http://www.vegparadise.com

CHINESE NOODLES WITH SESAME SAUCE

1 tsp. Freshly ground ginger

6 tbs. Chopped scallions

2 cloves garlic

Tabasco to taste

2 tsp. white vinegar

1 tsp. ground Chinese or black pepper

2 tbs. Toasted Sesame seeds

2 tsp. Sugar or honey

2 tbs. Tahini mixed with 1 tsp. Oil

Pinch of cinnamon

Soy sauce to taste

1 tbs. vegetable oil

Handful of bean sprouts (optional)

1 bag of Chinese Buckwheat noodles or vermicelli or any thin flat spaghetti (12 oz.)

1.  Mix first 11 ingredients (omit 2 lbs. scallions) in high-speed blender for 1 minute

2   Boil noodles till done, but firm.  Rinse in cold water and pour into bowl.  Add vegetable oil and mix to prevent sticking.

3.  Drop bean sprouts into boiling water.  Count to 3 and rinse with cold water and add to noodles.

4.  Spoon on sauce, mix well, serve with remaining scallions sprinkled on top.  Although the dish is traditionally served cold it may be served hot as well.

HUNAN CHICKEN SALAD

6        chicken breast halves, cooked and cooled

          shredded lettuce

¼       cup peanut oil

1/3       cup each  soy sauce, vinegar and sugar

¾       to 1 tsp. dried chili pepper

1/3      cup Crunchy Almond Butter

½       cup sliced green onion

3        tbs. Chopped fresh cilantro

Shred chicken and arrange on shredded lettuce on serving plate. Cover and chill until ready to serve.  In a medium frying pan, heat peanut oil, soy sauce, vinegar and sugar, stirring until smooth.  Add chili peppers and Almond Butter.  Simmer about 1 minute, until sauce thickens.  Stir in green onion.  Spoon over chicken.  Top with cilantro.  Makes 6 to 8 servings.

SAUTÉED PRAWNS WITH CURRIED ALMOND SAUCE

3        slices bacon

2        pounds uncooked, prawns, shelled, cleaned and deveined

1        cup chopped onion

2        teaspoons curry powder

1        large tomato, peeled and diced

1        cup Creamy Almond Butter

1½     cups hot water

¼       teaspoon ground black pepper

          hot fluffy rice

          fresh lime wedges

In a wide frying pan, cook 2 slices bacon until crisp.  Remove bacon; drain on paper towels; crumble and reserve.  In bacon drippings, sauté prawns just until pink.  Remove from pan; cover to keep warm.  Fry remaining bacon in pan until crisp, drain on paper towels then crumble with first bacon.  In drippings, sauté onion until just soft.  Stir in curry powder, then tomato; sauté on minute.  Add Almond Butter and hot water along with black pepper, stirring until smooth. Bring to boil; simmer just until sauce thickens. Arrange prawns on rice on a serving plate.  Spoon sauce around and over prawns. Top with crumbled bacon.  Serve with fresh lime wedges.

Makes 6 servings. 

INDONESIAN CHICKEN SATE

2        tablespoons soy sauce

1        tablespoon sugar

1        tablespoon lemon juice

¼       teaspoon garlic powder

1/8       teaspoon black pepper

4        chicken breast halves, skinned, boned and cut into 1-inch pieces

2        tablespoons vegetable oil

Combine first five ingredients in a shallow pan.  Add chicken; toss to coat.  Marinate at room temperature for at least 30 minutes, or in refrigerator for 2 hours, stirring occasionally.  Skewer chicken pieces tightly on wooden skewers (cover ends of skewer with foil).  Brush chicken with oil.  Broil about 3 inches from heat, turning skewers, for 5 minutes, until chicken is browned.  Serve with Spicy Almond Sauce over rice.  Makes 6 servings.

Spicy Almond Sauce

¼       cup chopped green onion

2        tablespoons vegetable oil

2        cups water

3        chicken bouillon cubes

½       cup Creamy Almond Butter

1        tablespoon soy sauce

1        tablespoon lemon juice

1        teaspoon sugar

¼       teaspoon each ground ginger and garlic powder

1/8       teaspoon dried chili peppers (cayenne)

In an 8-inch skillet, sauté onion in oil just until soft.  Add all remaining ingredients, stirring well.  Bring to a boil; simmer uncovered about 6 minutes, until sauce is thick enough to coat a spoon.  Serve at once (or cool and reheat—thinning with water if sauce thickens too much).  Makes 2 cups.  

CHICKEN TAHINI

1 chicken cut-up

salt & pepper to taste

1 onion chopped

1 cup chicken broth

1 ½ tsp. Paprika

½ tsp. Dill

1 tsp. Garlic powder

4 oz. Tahini 

Marinate the chicken in everything but the Tahini for 2 hours or more.  Preheat over to 400 degrees.  Put chicken in non-stick pan without the marinade. Bake for approximately 45 minutes or until done.  Mix Tahini with the marinade in a blender.  Pour over chicken.  Bake until warmed thoroughly.  If thinner sauce is preferred, add water or broth.

Cashew-Mushroom Stuffing

1 ½    cups cashew butter

½       cup chopped onion

2        cloves garlic, minced

½       cup mushrooms, chopped

½       cup celery, chopped

1        green pepper, chopped

¼       cup nutritional yeast

1        cup flour

1        cup rolled oats

1        cup warm water

Mix all ingredients thoroughly and place in an oiled pan.  Bake at 350 degrees for one hour.