Sweet Potato and Peanut Stew with Kale

• 1 tablespoon olive oil
• 1 yellow onion, diced
• 2 cloves garlic, crushed
• 1 1/2 tablespoons ginger, minced
• 2 pounds sweet potatoes (about two large), chopped into 1 inch chunks
• 1/2 cup red lentils, rinsed and drained
• 3 ripe tomatoes, peeled and chopped OR 14.5 oz can diced tomatoes)
• 1/2 teaspoon salt 
• 1 teaspoon cinnamon, ground
• 2 teaspoons cumin, ground
• 1/2 teaspoon turmeric, ground
• cayenne pepper 
• 4 cups vegetable broth + extra as needed
• 1/4 cup creamy peanut butter
• 4 cups curly kale, chopped into small pieces
• pepper
• 1/4 cup green onion, tops only, chopped
• 1/4 cup roasted and salted peanuts, chopped

Heat olive oil in a large pot set on medium heat. Add the onion and saute until onion starts to become translucent (about 5 minutes). Add the garlic and ginger, and saute for another 3 minutes, until garlic is fragrant. Add the sweet potatoes, lentils, tomatoes, salt, cinnamon, cumin, turmeric, and a pinch or two of cayenne and stir to combine.

Add 4 cups vegetable broth. If there isn't enough broth to cover everything by at least 1 inch, add more broth as needed. Stir well and bring to a boil.  Reduce to a simmer and cook for 40-45 minutes, or until sweet potatoes and lentils are very tender, adding more broth as needed if the stew gets too dry.

Add peanut butter and stir until evenly incorporated. Using an immersion blender, blend until about half pureed, with some texture remaining. It should be creamy, but still have visible chunks of sweet potato.

Stir in the kale and cook, stirring occasionally, until the kale is tender. Season with pepper, then taste and adjust the seasonings as necessary.

Serve, topped with green onion and crushed peanuts.

Serves 4.

VERDICT: This smells fantastic and is creamy and savory.  Keep.  From Food52's Vegan.

Jamaican Jerk Chili with Quinoa and Kidney Beans

• 2 T. coconut oil
• 1 white or yellow onion, chopped
• 1 green bell pepper, seeded and chopped
• 1 poblano chili, chopped
• 2 cloves garlic, minced
• 1 1/4 c. quinoa, rinsed well
• 1 28 oz. can crushed tomatoes, preferably fire-roasted
• 3 c. cooked kidney beans
• 1/2 tsp. salt
• 1 T. chili powder
• 1 tsp ground cinnamon
• 1/2 tsp dried thyme
• 1/2 tsp ground nutmeg
• 1/4 tsp ground allspice
• 2 1/2-3 cups vegetable broth
• 1 small Hass avocado, sliced, for garnish
• 1/2 c. chopped fresh cilantro, for garnish

Heat the oil in a large pot over medium heat.  Add the onion, bell pepper, and poblano, and saute until the onion is tender and translucent, about 8 minutes.  Add the garlic and saute for 2 minutes longer.

Stir in the quinoa, tomatoes, kidney beans, salt, chili powder, cinnamon, thyme, nutmeg, allspice, and 2 1/2 c. of the broth and bring to a boil.  Decrease the heat to maintain a simmer and cook, stirring occasionally, until the quinoa is plump and tender, with little tails emerging from the grains, about 25 minutes.  Stir in the remaining broth as needed to achieve the desired consistency.

Taste and adjust the seasoning as desired.  Serve hot, garnished with the avocado and cilantro.

Serves 6.

VERDICT:  Very good, with warm, balanced flavors.  Keeps and reheats well.  Keep!  From Food52's Vegan.