African Groudnut Stew

TO DIE FOR………..(but not an everyday dish!)

1 small head of cauliflower, cut into large florets (3 cups)
4 TBSP coconut oil, divided
pure salt
1 onion, diced (1 cup)
2 garlic cloves, minced
1 TBSP minced peeled ginger
1/4 tsp hot red pepper flakes
1 medium turnip, peeled & cut into large chunks (1 cup)
2 medium carrots, peeled & cut on the diagonal (1 cup)
1 celery stalk, cut on the diagonal into 2 inch pieces
1 (14.5 oz) can diced tomatoes
2 TBSP tamari/soy sauce
2 cups water
1 small sweet potato, peeled & cut into large chunks (1 & 1/2 cups)
1 lb butternut squash, cut into big chunks (about 4 cups)
1/4 cup natural, creamy peanut butter mixed with 1/2 cup warm water
2 TBSP ginger juice (or extra minced ginger)
1 scallion, chopped into 1 inch pieces (1/4 cup)
1/4 cup chopped fresh cilantro, plus more for garnish
pinch of cayenne pepper
1/2 cup chopped, roasted, unsalted peanuts, for garnish

• Preheat oven to 375.
• Toss the cauliflower in a bowl with 2 TBSP of the oil & sprinkle with salt.
• Spread on a parchment-covered baking sheet & roast in the oven for about 30 mins, stirring after 15 mins, until the cauliflower has begun to brown.
• Heat the remaining 2 TBSP of oil in a large (6-8 quart pot).
• Add the onions & cook over medium-low heat for about 5 mins, or until the onions are translucent.
• Add the garlic, ginger, and red pepper flakes & cook another 5 mins.
• Add the turnips, carrots, celery, tomatoes, and soy sauce & cook uncovered over medium heat, stirring from time to time, for about 5 mins.
• Add the water, cover the pot & bring to a boil over high heat.
• Lower the heat & simmer, partially covered, for 10 mins.
• Add the sweet potato, squash & 1 tsp salt & cook for another 15 mins, or until the vegetables are tender.
• Stir in the roasted cauliflower & the peanut butter mixture & cook for just a few minutes, stirring (gently) every so often to make sure nothing sticks to the bottom of the pot.
• Add the ginger juice, scallions & cilantro, adjust salt to taste & add a generous pinch of cayenne.
• Serve with peanuts & chopped cilantro sprinkled on top.

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SIDE NOTES:

~  From “The Voluptuous Vegan”.  For us, this is a special occasion dish – the main event of our annual Thanksgiving meal.  It’s simply the best.  Although I’d love to have it once a month or more, there’s a lot of prep work involved, & reserving it only for Thanksgiving makes it extra special when that time comes around.

~  When buying your ingredients, don’t forget to pick up parchment paper if you want to use it for roasting the cauliflower.

~ Get your nearest husband, friend or person who owes ya to help you peel & chop the veggies. I always have Al prep the squash, turnips & sweet potatoes.

~ Can use jarred minced ginger if you can’t get, or don’t want to deal with fresh (look in asian aisle).

~ The peanuts are more than a garnish. Everybody loves the peanuts on top. Use “kwik cut” tool (under “favorite tools/gadgets”) to chop (or pulse a few times in a food processor or blender).

~  Just as good the next day. Maybe better.

~  The following products are gluten free: All Eden Organic Canned Tomatoes, San-J Organic Wheat Free Low Sodium Soy Sauce.  If avoiding sugar, careful what kind of peanut butter you use.

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