Veggie Yogi

Food, health and prosperity for the body

Yam Stew

This is one of my all-time favorite recipes!  My Mom found it years ago in The Toronto Star and I believe the recipe came from a vegetarian restaurant at York University called Counter Culture.

My Mom was always on the lookout for vegetarian recipes for me so she decided to try it one time when my brother and I were home visiting. She had never really cooked with cayenne so when it called for 1-2 teaspoons of cayenne she went out and bought fresh cayenne and put in two full teaspoons.It was way too hot to eat!  Even my brother who loves hot food couldn’t eat it. After taking a few bites he had tears pouring down his face!  So if you make it–don’t put in that much cayenne!!  With just the right amount of cayenne it is absolutely delicious.

Here’s what you’ll need
2 tbsp veg oil
2 cups chopped cabbage
3 cloves of minced garlic
1 cup apple juice
1 cup peanut butter
3 cups chopped and peeled yams
3 large onions chopped
3 cups V8 juice
Cayenne to taste
1 to 2 tsp ground ginger
1 sweet bell pepper, diced
1 green bell pepper, diced

Start by cooking oil, onions, yams, cabbage and garlic over medium heat for about 15 minutes.

One of my secrets is because I’m pretty busy and don’t have a lot of time to prepare I buy frozen, pre-chopped onions. If had the time to chop them myself I would, but this saves a lot of time and tears!

Next add the apple juice, V8 juice, cayenne and ginger. Cover and simmer for 45 minutes.

Then add the green pepper, sweet pepper and peanut butter and simmer for 10 more minutes.

Serve on a bed of couscous.

My other secret is that I rarely make anything where I don’t double the recipe and then transfer it into small containers to freeze. During the week I don’t have time to cook so most of my cooking is done on the weekend. Then through the week when my husband and I come home hungry we simply pull out our little containers and heat them up! Home made vegetarian TV dinners! 🙂

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