Happy Thanksgiving to all of my American friends. It is good to be grateful every day not just on this day of celebrating the bountiful harvest. In my daily practice I find that meditating on some of the many things I have to be grateful for is an appropriate ending to my day.
I am very grateful to Vesanto Melina and Brenda Davis for their book, BEcoming Vegetarian and the following recipe they include in it.
1 onion, chopped
4 cups veg stock or water
2 cups peeled, diced yams or sweet potatoes
1 cup cooked chick peas
1 cup brown rice
1/4 tsp salt
1/4 cup peanut butter
2 cups chopped collards or kale
2 tbsp lemon juice
1/2 tsp pepper
1 tbsp tamari or Bragg soy liquid
or chili sauce to taste
In a large pot, sautee onions in 2 tbsp stock for about five minutes. Add remaining stock, vegetables and rice. Add salt and simmer 45 minutes. In a small bowl put peanut butter and a small amount of liquid from the stew. Stir into a smooth paste. Add the peanut butter mixture along with the greens and stir. Cook for five minutes. Stir in lemon juice and remaining seasonings. Makes about 4 servings.
This is one of my very favourites.