Natural Sunscreen

Ingredients
a favorite natural lotion
zinc oxide (http://tinyurl.com/l5lzxgp)

Directions
Mix 2 tablespoons of zinc oxide into 1 cup of your favorite lotion for a sunscreen with SPF 20. Use more zinc oxide for a higher SPF. This sunscreen is not waterproof and may need to be stirred if not used quickly.  

Emeril’s Balsamic Dressing

Ingredients
¼ c. balsamic vinegar
2 tsp. brown sugar
1 tbsp. garlic, minced
½ tsp. salt
½ tsp. black pepper, freshly ground
¾ c. olive oil


Directions
Combine ingredients and blend to emulsify. Change the vinegar to oil ratio as desired to reduce fat and viscosity. 

Buttermilk Dressing

Ingredients
1/2 c. Greek yogurt
1/2 c. buttermilk
1 tbsp. lemon juice
1 tbsp. olive oil
1 tbsp. parsley
2 tsp. fresh chives
1 clove garlic, grated
1 tsp. salt
1 tsp. black pepper, freshly ground

Directions
Combine all ingredients in a blender.

Crispy Quinoa Bites

Ingredients
2 c. cooked quinoa
1 c. cannellini beans, mashed
1/2 c. Panko bread crumbs
1 egg, lightly beaten
1/2 tsp. salt
1 tsp. black pepper, freshly ground
4 tbsp. buffalo or other sauce

Directions
Mix all ingredients. Form into bite-sized balls. Fry in olive oil until crispy. Dress further with sauce, if desired. Makes about 30 quinoa bites.

NOTE: The buffalo version are terrific on a salad with butter lettuce, carrots, celery, scallions and blue cheese with a buttermilk dressing.

Tangy Fried Brussels Sprouts

Ingredients
Brussels sprouts, quartered
neutral frying oil
1 part Sriracha sauce
1 part honey
1 part lime juice

Directions
Mix the Sriracha sauce, honey and lime juice until homogeneous. Heat up 1/4 to 1/2 inch of oil in a deep frying pan. Toss constantly, frying sprouts until crispy. The sprouts will go from undone to done very quickly. Take the sprouts off the heat and spread out on paper towels to absorb excess oil. Finally, coat the sprouts in the dressing.

Spicy Courgette Salad

Ingredients
400 g. firm green or yellow baby courgettes (zucchinis)
1 tbsp. extra virgin olive oil
1 fresh red chili
½ a bunch of fresh mint
1 lemon

Directions
Grate the courgettes in the food processor (you could use a box grater here) and tip into a bowl with a pinch of salt and pepper, the juice of the zested lemon and the extra virgin olive oil. Finely chop and add the chili and the top leafy half of the mint, then toss together.

Serves 4.

Ricotta Fritters with Tomato Sauce

Ingredients
For the sauce:
25 g. dried porcini mushrooms
1 dried red chilli
2 cloves of garlic
700 g. passata (tomato puree)
8 black olives (stone in)
½ bunch of fresh basil

For the fritters:
1 large free-range egg
400 g. ricotta cheese
1 whole nutmeg, for grating
1 lemon
40 g. Parmesan cheese
1 heaped tbsp. plain flour
olive oil
balsamic vinegar

Directions
Put the porcini into a mug and cover with boiling water. Crack the egg into a mixing bowl, add the ricotta, finely grate in ¼ of the nutmeg, the lemon zest and Parmesan, add the flour, then beat together. Put 1 tablespoon of olive oil into the frying pan, then use a tablespoon to spoon in 8 large dollops of the mixture, turning carefully when nice and golden.

Put 1 tablespoon of olive oil into the casserole pan, crumble in the dried chili, and squash in the unpeeled garlic through a garlic crusher. Finely chop and add the porcini with half their soaking water and the passata, season with salt and pepper and bring to the boil. Squash and add the olives, discarding the stones. Pick and reserve a few basil leaves, then chop the rest and add to the sauce.

Place the fritters on top of the sauce, then scatter over the reserved basil leaves, drizzle with balsamic and serve with lemon wedges

Serves 4.

Southwestern Chopped Salad with Cilantro Dressing

Ingredients
For the salad: 
Large head of romaine, chopped
1-15 oz. can black beans, rinsed and drained
1 large bell pepper
1 pint grape tomatoes, quartered
2 c. corn (thawed if frozen)
5 green onions, finely chopped

For the dressing:
1 c. loosely packed cilantro, stems removed and roughly chopped
1/2 c. plain Greek yogurt
2 tbsp. fresh lime juice (about 1/2 lime)
1-2 garlic cloves
1/4 c. olive oil
1-1/2 tsp. white vinegar
1/8 tsp. salt

Directions
Puree all dressing ingredients in a blender or food processor until smooth. Taste and adjust seasonings if necessary. Finely chop romaine, bell pepper, tomatoes, and green onions. Place all salad ingredients in a large bowl and mix to combine. Toss with dressing. Serve topped with tortilla chips or crispy Chinese noodles. May also add cooked, chilled pasta for more bulk.

Serves 4.

Thai-Inspired Squash & Peanut Soup with Lime & Cilantro

Ingredients
2 lbs. butternut squash, peeled and cubed
1 c. vegetable stock
salt and fresh ground black pepper, to taste
2 tsp. olive oil
1 onion, finely chopped
2 tsp. garlic, minced
1 tsp. ginger root, minced or grated
1 red bell pepper, seeded and finely chopped
1-14 oz. can coconut milk
2 tbsp. Thai red curry paste
1/2 c. natural peanut butter
1 tbsp. brown sugar
2 tsp. soy sauce
2 tbsp. lime juice
1/3 c. cilantro, finely chopped
cilantro and peanuts, for garnish
Sriracha sauce, for serving

Directions
Peel the butternut squash and cut into cubes. Put the squash cubes and vegetable stock into the slow cooker, season squash generously with salt and freshly ground black pepper, and cook on high for 2 hours, or until the squash is soft enough to mash easily. When it's soft, use an immersion blender or potato masher to puree the squash.

Heat the oil in a large non-stick frying pan, add onion and saute until well-browned, about 8 minutes. Add the minced garlic, minced ginger, and diced red bell pepper and saute about a minute more. Then add the coconut milk, Thai red curry paste, and peanut butter and heat just until the curry paste and peanut butter is melted into the coconut milk.  Add the brown sugar and soy sauce.

Stir the coconut milk mixture into the pureed squash, turn slow cooker to low and cook for one hour more. Stir in the chopped cilantro and lime juice and cook about 15 minutes more. Serve hot, garnished with more chopped cilantro and chopped peanuts if desired. If you'd like more heat, shake in a little Sriracha Sauce.

Serves 4 to 6.

Black Bean & Red Quinoa Enchiladas

Ingredients

4 tomatillos

4 garlic cloves

2 limes

1 large bunch cilantro

1 poblano pepper

1 onion

½ c. red quinoa

15-oz. can black beans

1 tsp. cumin

4 flour tortillas

1 c. Monterey jack cheese, shredded

Directions

Preheat the oven to 500 degrees. Heat a medium pot of salted water to boiling, on high. Wash and dry the fresh produce. Remove the papery layer from the tomatillos. Peel and mince the garlic. Cut the limes into quarters. Roughly chop the cilantro. Peel and small dice the onion.

Add the red quinoa to the boiling water. Cook for about 18 to 22 minutes, or until tender. Drain thoroughly and transfer to a medium bowl.

Place the poblano pepper and tomatillos on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast 9 to 11 minutes, or until the skin of the pepper is browned. When cool enough to handle, carefully remove and discard the skin and seeds from the pepper, then finely chop. Finely chop the tomatillos.

In the same pot used for the quinoa, heat a little olive oil on medium-high until hot. Add the onion and garlic and cook 4 to 6 minutes, or until softened. Stir in the poblano pepper, tomatillos, and ½ cup of water; season with salt and pepper. Simmer 4 to 6 minutes, or until thickened and slightly reduced in volume, stirring occasionally. Remove from heat and add the juice of two lime quarters.

While the salsa simmers, drain and rinse the black beans. To the bowl of cooked quinoa, add the black beans, the cumin, half the cilantro, the juice of two lime wedges, and about a tablespoon of olive oil. Stir to combine and season with salt and pepper to taste. Spread about ½ c. of the quinoa mixture into the bottom of a baking dish. Divide the remaining mixture between each tortilla, placing it on half of the tortillas. Roll them up, then place them in the baking dish, seam side down.

Pour the salsa verde over the enchiladas, then sprinkle the cheese over the top; lightly season with salt and pepper. Bake in the oven 10 to 12 minutes, or until the cheese is browned and bubbling. Let stand 1 to 2 minutes before serving. Garnish with the remaining cilantro and lime wedges.

Chickpea & Dill Pitas

Ingredients

1 c. plain yogurt

2 garlic cloves, peeled and minced

½ tsp. curry powder

¼ tsp. cayenne

1-15 oz. can chickpeas, well-drained and rinsed

1/3 c. fresh dill, finely chopped

½ c. shallots, finely chopped

2 tbsp. plain dry bread crumbs

2 tbsp. lemon juice, freshly squeezed

2 tbsp. tahini

½ tsp. salt

¼ tsp. black pepper, freshly ground

¼ tsp. ground cumin

Vegetable oil

6 pita pockets

Directions

Lightly mash half of the chickpeas in a medium bowl. Add the dill, shallots, bread crumbs, and lemon juice and mix well. In a food processor, combine remaining chickpeas, tahini, salt, pepper and cumin, until smooth. Add to the mashed chickpeas, mix well, and form into six to eight patties.

Oil a 12-inch skillet over medium heat and cook the burgers until very crispy and dark golden on both sides, about six minutes. Don’t flip them too often. Drain on paper towels or brown paper bags on a wire rack.

For yogurt sauce, combine yogurt, garlic, curry powder and cayenne. Stir until blended thoroughly.

Stuff the patties into pita pockets. Drizzle with yogurt sauce. Serves 3. 

Blueberry Turnovers

Ingredients
3 sheets of puff pastry, thawed
3 oz. cream cheese, softened
1/2 c. granulated sugar
1/2 tsp. vanilla extract
1/2 tsp. lemon zest
2 tsp. lemon juice, freshly squeezed
1 egg yolk
1 c. blueberries
2 tsp. corn starch
pinch of salt
egg wash (one egg beaten with 1 tbsp. water)
powdered sugar, for garnish

Directions
Preheat the oven to 375 degrees. Line a couple of baking sheets with parchment paper and set aside. In a bowl, add the cream cheese, lemon zest, half of the sugar, vanilla, and egg yolk. Mix it together with a wooden spoon and set aside. In another bowl, add the blueberries, remaining sugar, corn starch, and lemon juice and set that aside for a few minutes as well.

Dust some flour on your work surface, and working with one piece of puff pastry at a time, roll it out slightly with a rolling pin until it's 10" square all around. Using a 4-inch round cookie cutter, cut out four circles out of each piece of puff pastry. Place the cutouts on the parchment-lined baking sheets. Dollop about two teaspoons of cream cheese in the center of each one, and top that with a tablespoon of the blueberry mixture. Brush the edges of the cutouts with the egg wash. Fold over one half and seal it shut in a half-moon shape. Brush the top with the egg mixture as well, and make a tiny slit at the top of each one with a sharp knife.

Bake them for 25 minutes or until golden brown, making sure to rotate the baking sheets halfway through for even coloring. Let them cool a few minutes and then dust with powdered sugar.

Harissa Eggs In Purgatory

Ingredients
1/2 tsp. olive oil
2 tbsp. red onion, minced
2 tbsp. red bell pepper, minced
1-15 oz. can petite diced tomatoes
4 tbsp. prepared harissa
1 tbsp. parsley, chopped
4 eggs
salt and pepper, to taste

Directions
Heat a large non-stick skillet over medium heat, add the oil then the onion and saute until golden, about 2 to 3 minutes. Add the tomatoes, harissa, salt and pepper and increase the heat to medium-high and simmer until the liquid reduces a bit, about 3 to 4 minutes.

Reduce the heat to medium-low, carefully add the eggs, salt and pepper and cover. Cook until the top of the eggs set, about 4 to 5 minutes, or to your liking. Top with chopped fresh parsley or chives and serve. Serves 2. 

Peanut Tofu Stew

Ingredients
1 large onion, chopped
3 cloves garlic, minced
2 tbsp. olive oil
1-15 oz. can of diced tomatoes
1 tbsp. curry powder
1-15 oz. can coconut milk
3 c. fresh kale, chopped
1 block extra-firm tofu, cut into 1" cubes
4 c. vegetable broth
1/4 tsp. cayenne pepper
1 tsp. fresh ginger
1/3 c. creamy, natural peanut butter

Directions
In a soup pot, heat oil over medium heat and saute onions until translucent. Add garlic, ginger, cayenne and curry powder and continue to saute until onions are soft (about five minutes total). Add a can of coconut milk and peanut butter. Continue to stir over medium heat until everything is combined. Add vegetable broth and diced tomatoes and bring to a boil. Turn heat down and simmer for about 10 minutes. Add tofu and continue to simmer for another 10 minutes. Add kale just a few minutes before fully heated. Add salt to taste. Serves 4, or 6 with couscous.

Vegetarian Shepherds' Pie

Ingredients

1 spaghetti squash

1 head of garlic

1/4 c. olive oil 

2 c. bread crumbs

1 c. milk

2 eggs, beaten

1 tbsp. fresh basil, chopped

1 tsp. fresh thyme, chopped 

1 tbsp. flat parsley, chopped

6 Yukon Gold potatoes, boiled but not peeled

1/4 c. melted butter

1/2 c. smooth goat cheese 
1 c. half-and-half 

3 c. sliced mushrooms

6 c. zucchini

1 medium onion, chopped

2 carrots, chopped

2 celery stalks, chopped

4 cloves garlic cloves, minced

1 c. lentils (cooked), kidney beans or chickpeas

Fried shallots to garnish

Salt and pepper

Directions

Preheat the oven to 300 °F. First, cut the spaghetti squash in half and remove the seeds. Place on a baking sheet and bake for 1 ½ hours. As an alternative, place on a plate and cook in the microwave on high for about 20 minutes.

Put the garlic head on a baking tray. Drizzle with 1 tsp. olive oil. Season with salt and pepper and put in the oven for 30 minutes or until the garlic is very tender.

In a bowl, mix the bread crumbs with the milk. Let stand for 5 minutes until all the liquid has been absorbed. Mix in the eggs and herbs. Put aside.

Mash the potatoes with the butter, goat cheese, cooked garlic puree and cream to make them nice and smooth. Season with salt and pepper.

Remove the spaghetti squash flesh with a fork and put it in a bowl. Season with salt and pepper and put aside.

Preheat the oven to 450 °F. Heat the remaining oil in a large pan and sauté the onions, carrots and celery over medium heat until soft and translucent, about 5 minutes. Add garlic, mushrooms, and zucchini and continue cooking until brown, about 10 minutes. Remove from heat. Add the cooked lentils or beans and the bread mixture. Stir and put aside.

In an 9 x 13 inches baking dish, spoon the vegetable mixture onto the bottom. Layer with the spaghetti squash, then the potatoes and smooth them down. Cook in oven for 30 minutes or so until top is slightly browned. Garnish with fried shallots to taste.

Lemon Blueberry Muffin Bread

Ingredients

2 c. all purpose flour

1-1/2 tsp. baking powder

½ tsp. salt

1 stick unsalted butter, room temperature

1 c. sugar

2 eggs

2 c. blueberries

2 tsp. lemon zest

½ c. plain yogurt

Directions

Preheat oven to 350 degrees. Spray a loaf pan with cooking spray and set aside. In a medium sized bowl, whisk together flour, baking powder and salt. Add the blueberries and lemon zest and toss to combine.

Cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the yogurt, then the dry ingredients, mixing only until incorporated and being careful not to crush the blueberries.

Scoop batter into your loaf pan and bake for an hour and 10 minutes, until golden brown. Let cool for 10 minutes before gently inverting onto a plate. 

Red Curry Vegetable Soup

Ingredients

1 tbsp. canola oil

1 head cauliflower, cut into small florets (about 3 cups)

a bunch of scallions, thinly sliced with white and green parts separated

2 tbsp. Thai red curry paste

2 tsp. lemongrass

1/2 tsp. ginger

extra firm sprouted tofu, cut into 1-inch cubes

4 c. vegetable broth

1 15-oz. can of diced tomatoes in juice

3/4 c. coconut milk

1-2 c. of green beans, cut into 1-inch pieces

1 tbsp. lime juice, freshly squeezed

Directions

Heat oil in large saucepan over medium-high heat. Add cauliflower and white parts of green onions and saute for five minutes, or until veggies start to brown. Add curry paste, ginger and lemongrass and saute until fragrant, about a minute more. Add broth and tomatoes with their juice. Bring to a boil and reduce heat to medium-low. Simmer 10 minutes.

Add coconut milk, tofu, and green beans and simmer five minutes more, or until beans are tender. Stir in lime juice and remaining green onions.

Brown Butter Brussels Sprouts Pasta with Hazelnuts

Ingredients

6 tbsp. butter

8 oz. whole wheat pasta

1/2 c. hazelnuts

1 tbsp. olive oil

2 cloves garlic, minced

1 tbsp. shallot, minced

2 c. chopped Brussels sprouts, stems removed

1/3 c. Parmesan cheese

Salt and freshly ground black pepper, to taste

Directions

First, brown the butter. In a small saucepan, melt the butter over medium-low heat and continue to cook, swirling occasionally, until butter turns golden brown, and remove from heat. Pour into a bowl to stop the cooking, leaving any burned sediment behind; set aside.

Bring a large pot of water to boil. When the water comes to a rolling boil, add a little salt, then add the pasta. Cook pasta to al dente, cooked through but still a little firm. When the pasta is done cooking, drain and set aside.

Meanwhile, in a small sauté pan over medium heat, toast the hazelnuts until they become lightly browned and fragrant, about 5 to 7 minutes. (You can also toast the hazelnuts in the oven at 350 degrees for 8 to 10 minutes — watch closely to prevent burning.) Place the toasted hazelnuts on a towel and rub together to remove the skin. Roughly chop the hazelnuts and set aside.

In a large pan, heat the olive oil over medium-high heat. Add the garlic and shallot and cook for 2 minutes. Add the Brussels sprouts and cook until tender, about 5 to 7 minutes. Stir in the pasta and hazelnuts. Pour browned butter over the pasta and sprouts. Stir well. Cook until pasta is heated. Stir in the Parmesan cheese and season with salt and black pepper, to taste. Serve immediately.

Chipotle Sweet Potato & Brown Rice Egg Skillet

Ingredients
1/2 tbsp. olive oil
1/4 red onion, chopped
2 tbsp. poblano pepper, minced
2 medium sweet potato, shredded
1/2 to 1 tsp. chipotle powder and water
Juice from one lime, freshly squeezed
1/2 c. brown rice, COOKED
3 tbsp. cilantro, chopped and divided
2 eggs
1 avocado
2 to 3 tbsp. cojita cheese, crumbled

Directions
In a cast iron skillet, heat olive oil over medium low heat. Add onion and peppers, cooking for 5 to 6 minutes. Stir in shredded sweet potatoes, lime juice, and two tablespoons of water. Cover and let cook for 4 to 5 minutes, just until sweet potatoes are becoming soft. (Sky actually browned the sweet potatoes in advance a bit). Stir in the cooked brown rice and cilantro. Make a well in the center of the pan and crack both eggs. Cover, and reduce the heat to low, cooking eggs until desired firmness, about 7 to 12 minutes. Serve with wedges of avocado, a sprinkle of cojita, and cilantro. Serves 1 to 2.

Portobello Mushroom Stroganoff

Ingredients
2 tsp. olive oil
2 tsp. butter
1 large sweet onion, chopped finely
2 large cloves garlic, minced
2 lbs. baby portobello mushrooms, cleaned and sliced thickly
1 tsp. kosher salt, divided
1/4 c. flour
1 tsp. paprika
1/4 tsp. black pepper, freshly ground
3/4 c. white wine or dry vermouth
1/2 c. vegetable broth
1 tbsp. Worcestershire sauce
3 c. baby spinach
1/2 c. sour cream or Greek yogurt

Directions
Melt butter in a large skillet over medium high heat. Add in the onions and garlic and cook until onions begin to soften, about 2 to 3 minutes. Add the mushrooms and salt. Cook until mushrooms begin to soften, about 3 to 4 minutes. Continue to cook until liquid reduces by about half.

Meanwhile, cook egg noodles according to package directions, drain, and set aside.

In a small bowl, combine flour, paprika, and pepper. Sprinkle flour mixture over cooked mushrooms and toss to coat the mushroom mixture. Add broth, wine or vermouth, and Worcestershire sauce to mushroom mixture and stir to combine. Add in spinach, cover and turn heat down or off. The spinach will wilt in just a few minutes.

Just before serving, stir in the sour cream or yogurt and heat on low to bring it up to temperature. Do not boil. Serve over egg noodles, topped with crunchy Chinese rice noodles. Serves 6.

Harissa Spaghettini

Ingredients
3 medium cloves garlic, peeled
a big pinch of fine grain sea salt
¼ c. extra virgin olive oil
2 tbsp. harissa (paste)
8 oz. (1/2 lb.) whole wheat spaghettini1 small bunch kale, well-washed and deveined
½ c. oil-cured black olives, pitted
½ c. pine nuts, toasted (or pistachios)zest of 1 lemon
pecorino or parmesan, freshly grated

Ingredients
Bring a big pot of water to a boil. In the meantime, place the cloves of garlic on a cutting board and sprinkle then with a big pinch of salt. Crush with the flat side of a knife. Now crush and chop, crush and chop until you have a garlic paste. Alternately, you can use a mortar and pestle. In a small bowl whisk together the garlic paste, harissa, and olive oil. Set aside. 

Generously salt the boiling water, add the pasta, and cook per package instructions. Just before the pasta is done add the kale to the pasta water, count to six, drain, and set aside.

Heat half of the harissa dressing in the now empty pasta pot Add the pasta and kale, black olives, pine nuts, and lemon zest. Stir over the heat for a minute or so, then turn everything out onto a platter and drizzle with the remaining harissa olive oil. Serves 3 to 4 as an entrée. 

Leek & Goat Cheese Quiche

Ingredients
1 prepared pie crust
2 tbsp. unsalted butter
1 lb. leeks (including tender green parts), sliced crosswise 
1/8-inch thick
Salt and pepper, freshly ground
4 whole eggs, plus 2 egg yolks
1 ½ to 2 cups heavy cream, light cream, or half-and-half
Pinch of nutmeg, freshly ground
1 c. Gruyère, Emmenthaler, or Jarlsberg cheese, shredded
3 tbsp. fresh chives, chopped
¼ lb. fresh goat cheese, crumbled 

Directions
In a large, heavy frying pan, melt the butter over medium-low heat. When it foams, add the leeks, reduce the heat to low, and cook slowly until the leeks are soft and golden, about 15 minutes. Season with salt and pepper. Position a rack in the upper third of the oven and preheat the oven to 350 degrees. Place a baking sheet on the rack below to catch drips. 

In a bowl, whisk together the whole egg, egg yolk and cream until well blended. Season with the nutmeg, salt, and pepper. Sprinkle half of the shredded cheese evenly over the bottom of the pastry crust. Top with the leeks, then the chives, and finally the goat cheese. Pour as much of the egg mixture as will fit, stopping within ½ inch of the rim. Sprinkle the remaining shredded cheese evenly over the top. 

Bake the tart until the top is lightly puffed and golden and the filling jiggles only slightly when the pan is gently shaken, about 25 minutes. Remove the tart from the oven and let rest 10 minutes. If using a tart pan with a removable bottom, place the pan on your outstretched palm and let the ring fall away, then slide the tart onto a serving plate. Serve hot or at room temperature.

Asparagus Soup with Poached Eggs

Ingredients
2 tbsp. olive oil
1 large leek, well cleaned and sliced
Salt and pepper, to taste
1 bunch asparagus, trimmed and chopped
1 tsp. paprika
3 c. vegetable stock
1 c. spinach

6 to 12 eggs


Directions
Heat oil, add leek, salt and pepper and cook 10 minutes. Add garlic, paprika, asparagus, spinach, stock and cook until tender. Purée soup. Gently poach one or 2 eggs per person (about 4 minutes each). Season eggs with paprika, salt and pepper. Ladle soup into bowls and slide eggs on top. Garnish with parsley and chives. Serves 6. 

West African Groundnut Stew

Ingredients
2 sweet potatoes, peeled and cubed
2 tbsp. vegetable oil
3 garlic cloves, minced
2 tbsp. fresh ginger, grated
2 tbsp. coriander, ground
1/2 tsp. cayenne
4 c. onions, chopped
2 tomatoes, chopped
4 c. eggplant, peeled and cubed
1/2 c. vegetable stock
1 c. zucchini, chopped
2 bell peppers, chopped
2 c. tomato juice or puree
1/2 c. natural peanut butter
salt to taste

Directions
Boil sweet potatoes for about 7 minutes, or until just tender. Meanwhile, saute the garlic, ginger, and spices in the oil for about a minute. Add the onions and cook until they begin to soften. Add the tomatoes, eggplant, and the vegetable stock and simmer for about 10 minutes. Add the zucchini and peppers and continue to simmer until all vegetables are tender, about 10 to 15 more minutes.

Drain the sweet potatoes and add them to the stew along with the tomato juice and peanut butter. Salt to taste. Simmer on very low heat for 5 minutes to warm through, stirring occasionally to prevent sticking.

Serve over rice, millet, or couscous. Serves 6.