African Peanut Stir-Fry

I recently tried African peanut stew and really loved it! This is my variation of that and it is one of my favorite plant-based recipes. It is one of my husband's favorites and he requests it weekly. Luckily for me, it is easy to make! :) Between the sweet potatoes and the peanut butter, your house will soon smell amazing with this cooking on the stove! 

Ingredients:

2 plus 1/2 cup of brown rice

3 cloves garlic

1 small piece of ginger

1 medium-large onion

2 small sweet potatoes

2 small zucchini squash

1 tomato

2 tsp ground cumin

1/2 tsp cinnamon

1- 14.5 Ounce can diced tomatoes

1- 14.5 Ounce can vegetable broth

1/3 cup peanut butter

1/4- 1/2 cup peanuts

Cilantro for garnish (optional)

Directions:

In a medium pot heat 5 cups of water and bring to a boil on high. Add the brown rice to the boiling water and wait for it to return to a boil. Cover and turn the burner to low. Once the water is absorbed the rice is done!

Chop the garlic, sweet potatoes, zucchinis, and tomato. Grate the ginger. 

In a large pot add about 1/4 can of vegetable broth and then add the onion and sweet potatoes. Cook for 2-3 minutes or until the onion softens. Add the garlic, ginger, cumin, cinnamon, and a little more vegetable broth. Stir for about 30 seconds. Add the zucchini, tomato, and season with salt and pepper. Cook for another few minutes and then add the canned tomatoes, the remaining vegetable broth, peanuts, and the peanut butter. Simmer for 10-12 minutes or until the sweet potatoes are cooked through, stirring occasionally. 

Serve over rice and garnish with cilantro. You made need to add some salt to this dish to enhance the flavor. Enjoy!

Serves: 4-6 

Chocolate Chip Banana Muffins

Who doesn't like a tasty and healthy muffin? These muffins are moist and delicious and no one will believe that they are plant-based! They can be whipped up in no time with simple ingredients.

Ingredients:

 1 cup whole wheat pastry flour
 1 cup oat flour (just grind up oats in a food processor)
 2 tsp baking powder
1/2 tsp baking soda
3/4 tsp cinnamon
1/2 tsp ground nutmeg
1/4 tsp sea salt
 3 bananas processed in food processor or smashed well
1/2 cup soy or almond milk
1/3 cup pure maple syrup
1 tsp vanilla
1/2 cup dairy free chocolate chips

Directions:

Preheat oven to 350 degrees. Mix up dry ingredients in one bowl and the bananas, milk, syrup, and vanilla in another bowl. Mix them all together with the chocolate chips and stir until just combined. Place cupcake liners in a muffin tin and fill them to 3/4 full. Bake for 18-20 minutes or until a toothpick or knife comes out dry.

Yield: 12 muffins

***Adapted from Plant Powered Kitchen

Peach and Roasted Chickpea Salad

I made this delicious salad tonight and it was a winner! It's super easy to whip up, it's healthy, and it's really filling. What more could you ask for in a salad? Here is the recipe. Try it while peaches are in season!

Salad:

1 can chickpeas
1 tsp olive oil
4 cups fresh spinach
1/4 cup sunflower seeds
1 peach
1/4 cup craisins

Dressing:

1 peach (pitted)
2 tsp olive oil
1/2 tsp ground mustard
Juice of 1 lemon
salt and pepper
3 Tbsp Almond milk (optional)

Directions:

Place 1 tsp olive oil in a medium pan. Add chickpeas and cook on medium heat. Continually stir until chickpeas start to get hard, then remove from heat.

Place peach, olive oil, mustard, lemon, and milk in a blender. Blend until smooth. Add salt and pepper to taste.

Split the spinach, craisins, sunflower seeds, diced peach between two plates. Add the cooked chickpeas. Top with dressing and enjoy!

**Serves 2

Creamy Vegan Lemon Asparagus Pasta

I found this recipe on the Minimalist Baker and it is delicious! It's super easy to make and adding the "vegan cheese" that she talks about really makes this one a winner in my house. This recipe calls for nutritional yeast. If you haven't heard of nutritional yeast you can find it at Whole Foods in the bulk section for cheap. Nutritional yeast has lots of protein and B vitamins. (Although it only has vitamin B12 if it's fortified with it.) It is a great cheese substitute and tastes delicious in this dish. Enjoy!