Grounustu, or Ground Nut Stew as it was originally called, has become one of my favorite go-to meals. My roommate Rachel renamed it by accident one night, and ever since it has been grounustu. The recipe is adapted from my favorite cookbook these days, Simply in Season. The stew is a really hearty vegetarian meal and pretty easy to make up at the beginning of the week and eat all week long. The recipe uses a lot of cold weather crops and canned veggies, so you can make it fall through spring. Don't be scared of the peanut butter! You won't regret it.
Recipe:
-1 large onion, chopped
-3 cloves garlic, minced
-1 medium butternut squash, cubed
-1/2 head of cabbage, chopped
-red pepper flakes
-4 c stewed tomatoes (I use a quart of my mom's home-canned whole tomatoes)
-1 c apple juice
-2-inch piece of ginger, peeled and minced
-2 c green beans (again, a pint of the home-canned)
-1/2 c all natural peanut butter (aka just peanuts and maybe salt)
-quinoa, brown rice, or millet
-chopped green onions, parsley, cilantro, and/or crushed peanuts
--> Sauté onions and garlic in oil until translucent. Add squash, cabbage, and red pepper flakes. Mix. Add tomatoes, apple juice, and ginger. Cover and simmer until squash is fork tender (about 15 minutes). Add green beans and peanut butter. Mix peanut butter in and simmer until dissolved. Serve over grain of your choice (quinoa, rice, millet) and top with onions, cilantro, parsley and/or peanuts.
~*TIP: When cooking rice, quinoa, etc., add some salt, cilantro and green onions before you put the lid on. Also, once you put the lid on, leave it! (Just ask Derek... I take this very seriously). Turn the heat down and keep the lid on for the entire time the cooking directions tell you to (depending on the grain). Don't peak! You can also fold a tea towel or cloth napkin and put it between the lid and the pot for a really tight seal. At the end of the cooking time, leave the lid on and let it sit for another 5 minutes, then fluff with a fork.*~
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