Reprinted with permission from the author, Dreena Burton.Read/Write Reviews
Spicy Thai Stew (p. 88)
In a soup pot, heat the 1 tbsp sesame or olive oil over medium heat. Add onions, yams, carrots, a couple pinches sea salt and fresh ground black pepper. Cover and cook for 4-5 minutes, stirring a few times. Add the celery, garlic, chili pepper, ground coriander, another dash of sea salt, and cover again to cook for another 2-3 minutes. Add red pepper and ginger, stir for a minutes, then add vegetable stock, water, almond butter, tamari, balsamic vinegar, and molasses. Bring the stew to a boil, then reduce heat to low and let simmer for 13-15 minutes, stirring a couple of times throughout. If carrots and yams are not tender, cover the pot and simmer for another few minutes. Once vegetables are tender, stir in Swiss chard, cilantro, and remaining sesame oil. Stir for a minute or two until Swiss chard leaves have just wilted but are still a nice green color. Season further with additional sea salt and fresh ground black pepper if desired.
(Note: Do not add the Swiss chard and cilantro until just before you are ready to serve. If making ahead of time, reheat 4-5 minutes prior to serving, add in Swiss chard and cilantro, and stir through until just wilted. Otherwise they will lose their vibrancy in taste and color if left in the pot to simmer for too long.)
Makes 6-8 servings.
This stew is quite hearty, with a lot of chunky vegetables. If you want soup with more broth, simply add a little extra water and/or vegetable stock. You may also want to adjust your seasonings to taste.
A wonderful addition to this stew is to top individual servings with "Tasty Tofu Tidbits" (p. 158).
Add more chili pepper for a hotter stew. Or try different varieties of hot peppers, again adjusting the amount to your preference (and tolerance) for heat! Dried red chili flakes can also be used instead of fresh peppers; use about 1/4 teaspoon, or more if you like. Also, instead of Swiss chard, you could also use fresh spinach leaves or bok choy leaves.
For 8 servings, per serving: Calories: 195; Total Fat: 8.8 g (Sat. Fat: 0.9 g); Cholesterol: 0 mg; Carbohydrate: 24.3 g; Fiber 4.5 g; Protein: 4.9 g.
Copyright© 2003 by Wanda Embar. All Rights