We’re coming to the end of our first MOFO week! Hasn’t it flown by? I’ve been enjoying reading everybody’s posts. Make sure you keep an eye out on Sunday for my seven favourites!
My theme this year is making recipes from pregan cookbooks both vegan and gluten free. On Thursdays I will be sharing recipes that you will have eaten before you went vegan but with a conscientious twist!
Delia’s how to cheat at cooking is a 2008 book aimed at the more “lazy” cook. This is a book full of frozen mashed potatoes and ready made pastry – not something I would usually be interested in! Then I thought why shouldn’t we get to make easy recipes too? The recipe I’ve chosen includes spices from jars and tinned tomatoes which makes it just that much easier to pull together.
Delia’s West African Groundnut Stew is a spicy stew made with braising beef, onions, carrot and swede. Rather than use a meat substitute here I realised that the flavours of the chilli and allspice would go fantastically with some butternut squash and my vegan version was born!
Peanut Squash Stew
(Inspired by Delia’s West African Groundnut Stew)
250g Butternut Squash (cubed)
100g Potato (cubed)
50g Frozen Sweetcorn
1 onion (chopped)
1/2 tsp chilli powder
1 tsp allspice
3 tbsp crunchy peanut butter
150ml vegetable stock
1) Add a small amount of oil to a heavy bottomed pan and lightly fry the onions and spices for a few minutes
2) Add the squash and potatoes, stirring to coat in the spices
3) Add the tinned tomatoes, peanut butter and stock to the mixture and bring to the boil
4) Simmer for half an hour or until the vegetables have softened
5) Serve with rice and poppadoms!
This stew was warm, comforting and peanut buttery! Exactly how comfort food should be!