Nut Butter Stew
Meatless Monday’s have become increasingly popular among foodies and food bloggers. Whether or not you are a vegan or vegetarian, eating more plant-based foods is always a good addition to anyone’s diet. I love the idea of setting aside one day per week to ‘eat like a vegetarian’. It can be Monday, or if that doesn’t fit into your schedule, make it any other day of the week.
Choose a main meal that has other sources of protein, like a combination of rice and beans or a complete protein like quinoa. Protein is important and should be included with every meal. In fact, I recommend that most people consume meat on a regular basis, not only for the protein, but for the iron, vitamin B12 and other essential nutrients. However, increasing our intake of vegetables, legumes and whole grains will reduce overall stress on our digestive systems and create a more alkaline blood PH balance. By eating plant-based foods, we strengthen our ability to fight illness and disease. I encourage everyone to take the Meatless Monday Challenge, and serve up a vegetarian dish for dinner this week.
Ingredients
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 2 cups sweet potato, chopped
- 14 oz can pinto beans (or ¾ cup dried beans, pre-soaked and cooked)
- ¾ cups brown rice
- ½ tsp sea salt
- ¼ cup organic peanut or almond butter
- 2 cups spinach
- 1 lime, juice of
- 1 tbsp fresh ginger root, grated
Instructions
- In a large pot or saucepan, sautee the onion and garlic with 2 tbsp. of the vegetable broth over medium heat for five minutes.
- Add the remaining broth, sweet potato, beans, rice and sea salt. Reduce heat, cover and simmer for 45 minutes.
- Remove some of the liquid to a small bowl, add the peanut butter and whisk to blend.
- Add back to the pot, along with the spinach, lime juice and ginger root.
- Stir and cook for another 5 – 10 minutes.
Find it online: https://www.cmfmag.ca/galley/nut-butter-stew/