Hello everyone, Jess here. Happy Meatless Monday!
We’ve been busy bringing the new version of the website up to speed, but that doesn’t mean we’re not cooking! Today I got a heaping helping of help from Moosewood Restaurant’s book Simple Suppers. For our readers in the Springdell Winter CSA, this dish uses 6 ingredients that were in pickup #4. That’s some yummy one-stop shopping! The original recipe does not call for a red or purple cabbage, but having just tested this out, it works great, and provides quite the color!Here are your ingredients:
- 1 tablespoon grated ginger
- 2 cloves minced garlic
- 1/4 to 1/2 teaspoon cayenne pepper
- 1 tablespoon vegetable oil
- 1 1/2 cups chopped onions
- 1/2 teaspoon salt
- 2 1/2 cups chopped cabbage (I used purple)
- 2 1/2 cups diced sweet potatoes (I scrubbed the peels and left them on, the skin is nutritious!)
- 4 cups of vegetable broth
- 1/2 cup peanut butter (smooth and natural)
- 1 cup chopped tomatoes
- 1 tablespoon soy sauce (I’m just realizing I accidentally left this out of the recipe and didn’t miss it)
Garnish with your choice of:
- bean sprouts
- chopped cilantro
- scallions
- mint
- Thai basil
These two are quite the pair. Sarah recently did a recipe with these that was pretty good!
Save yourself some dishes and add your vegetable oil directly to your soup pot over medium heat. Add the garlic ground ginger, and cayenne (we used 1/4 tsp and it was mild).
Add the onion and stir for about 5 minutes until the onions soften.
Add the cabbage and sweet potatoes along with 3 1/2 cups of the broth. Cover it up and bring it to a boil. After boiling, reduce the heat to a simmer for 15 minutes.
Whisk together your peanut butter and the remaining broth. once smooth, add the mixture to your soup, along with your diced tomatoes and soy sauce. As I mentioned above, I left out the soy sauce and didn’t miss it.
After another 5 minutes of simmering to pull the tomato into the mix, this is good to go!
You have your choice of workable toppings, depending on what you have available. Today we went with the bean sprouts. Good stuff!
Thanks again to Moosewood Restaurant for the assist, and I hope you enjoy this one as much as we did!