Why I Am Posting These Recipes

I believe that it is healthier for an individual and for the planet to reduce the consumption of animal products in the human diet. However, I love to eat all kinds of delicious food, and find it really, really difficult to go totally vegetarian. Also, my family protests if I serve too many vegetarian meals in a row. So I am committed to making an effort to move towards a vegetarian diet without wholly doing so. I will post recipes several times a week that represent my philosophy of eating well, eating healthy, eating local. Most recipes will be easy to prepare, as I have a busy life. So I expect my followers to be people who love to cook and eat well, want to try to help the planet through their eating (by eating local foods and trying to reduce the use of meat in our diets), and have many other things to do each day besides cook.

Sunday, November 15, 2020

Peanut Soup

 The colder weather encroaching upon many places this season demands some good soup recipes to warm us up.  Hot soup invites small groups of friends to gather together outdoors, socially-distanced, around a fire to sip and chat. This delicious, hearty soup is perfect for such a gathering. The variety of vegetables and seasonings combine to give it a complex and delicious taste. Serve it with some good bread for a nutritious, simple meal.

The Peanut Butter:

1 lb. roasted unsalted peanuts (3 1/2-4 cups)

1/4 c. Peanut or vegetable oil

1/2 tsp sea salt

1 TBS honey

The Soup:

Olive oil or grapeseed oil

2 medium onions, diced

Piece of fresh ginger (approximately 1 TBS), peeled and minced

3 garlic cloves, minced

1 serrano pepper, minced

1 tsp Aleppo pepper (or cayenne pepper)

1/4 tsp sea salt

1 1/2 tsp chili powder

4 carrots, diced

2 medium or 3 small sweet potatoes, peeled and diced

28 oz. can or carton chopped or whole tomatoes

Black pepper to taste

8 cups vegetable broth

1 can chickpeas (or 2 cups cooked chickpeas)

Peanut butter (from above)

Several handfuls of baby spinach

FIrst make peanut butter: 

Combine 1/4 cup peanut or vegetable oil, salt, honey and peanuts in blender or food processor. Blend until smooth. Makes about 2 cups (maybe a little more).

Heat enough olive oil or grapeseed oil in 6 quart pan to cover the bottom. Saute onions over medium heat for about 5 minutes, until translucent and soft. Stir in minced garlic, then ginger, then serrano pepper. Cook for about a minute, stirring, just to release flavors. Be sure not to burn the garlic. Add carrots. Stir to combine. Next stir in aleppo or cayenne pepper, 1/4 tsp sea salt and chili powder. Finally, add sweet potatoes, tomatoes and black pepper. Simmer for about 5 minutes. Add vegetable broth and chickpeas. Simmer until vegetables are tender, about 20 minutes. Stir in peanut butter, simmer another ten minutes or so, then blend until smooth. (I prefer using a stick blender). Taste to see if you want to adjust seasoning. Add about 4 large handfuls of baby spinach at end of cooking. Serve after spinach has just wilted. Makes about 12 servings.