~more recently updated recipes~
2005 ORIGINAL POST Yum! A definite keeper! The start is pretty typical, just sautéed onion and bell pepper. The tomato and spinach are added later, then comes the secret ingredient, peanut butter! It adds flavor, texture and protein – though skip the boring details and tell the kids only that it tastes good. Will kids love this? Maybe? New lesson: Sauté vegetables in water or chicken broth, not fat, especially if there's fat (in this case, the rich peanut butter) to be added later.
2014 UPDATE This has become a lunch-time staple for me, especially since I look for plant-based protein in my vegetable recipes. The peanut butter melts into a creamy sauce that is sooo good with tomato and spinach. Who knew?!
"... delicious... so quick and easy even my husband could make it." ~ bookworks
RECIPE for AFRICAN PEPPER, TOMATO & SPINACH STEW
Time to table: 15 minutes
2 tablespoons water
1 onion, half diced small, the other half cut in large pieces
1 green pepper, chopped in large pieces
15 ounces canned diced tomato
8 ounces fresh spinach, stems removed if large and tough
1/4 cup chunky peanut butter
Generous salt & pepper to taste
Heat a large non-stick skillet with a cover on MEDIUM HIGH. Add the water, onion and green pepper; cook, stirring occasionally, until soft and just beginning to brown. (The onions and pepper will only soften, not brown, since there's no oil.) Stir in tomato, then the spinach (in batches if necessary) on top of onion/pepper/tomato mixture. Cover, reduce heat to MEDIUM and let cook until spinach is wilted, about 3 minutes, stirring occasionally. Uncover and let continue to cook until liquid cooks off. Stir in peanut butter and let melt. Season to taste with salt and pepper.
ALANNA's TIPS & KITCHEN NOTES
2006 & 2014: My peanut butter preference here is for a commercial chunky peanut butter versus a natural (unsweetened, unsalted) smooth peanut butter.
2006 & 2014: Green pepper (vs the oft-used red) really works in this dish. And they're much cheaper!
2006: If you left the liquid, this would make a great vegetarian supper atop pasta, rice or maybe especially, beans.
This was the best new vegetable recipe during the first month of A Veggie Venture's first year! Here's the now-long list of each month's favorite recipes, favorite vegetable recipes!
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MORE RECIPES FOR HEALTHY VEGETARIAN SUPPERS
~ Broccoli & Tomato Thai Curry ~
~ Slow Cooker Vegetarian Lentil Sloppy Joes ~
~ Chickpeas with Tomatoes, Spinach & Feta ~
~ more vegetarian supper recipes ~
from A Veggie Venture
~ Mediterranean Eggplant ~
~ Squash & Carrot Stew ~
~ Broccoli Rigatoni with Chickenpeas & Lemon ~
~ more vegetarian main-dish recipes ~
from Kitchen Parade, my food column
famous asparagus-to-zucchini Alphabet of Vegetables.
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