Ground Nut Stew

This is an East African stew, where the combination of tomato and peanut butter creates a flavor quite unlike either one.

Ingredients

• 1 onion, chopped

• 2 cloves garlic, minced

• 1 tablespoon grated ginger

• 1 eggplant, chopped

• 1 tablespoon olive oil

• 1 cup water or veggie stock

• 1/2 cup peanut butter, crunchy or smooth

• 2 tablespoons tomato paste

• 1 cup chopped okra, fresh or frozen

• 1 teaspoon sea salt

• Cayenne to taste

Method

1. In a medium saucepan, sauté the onion, garlic, ginger, and eggplant in olive oil

2. Add a little stock or water if the eggplant sticks.

3. When the eggplant is soft, add the remaining ingredients and cook another 10 - 15 minutes.

  Makes 6 servings.

This recipe was excerpted from The Accidental Vegan, © 2000. Reprinted with permission from the publisher: The Crossing Press Inc., P.O. Box 1048, Freedom, CA 95019. http://crossingpress.com.

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Devra Gartenstein is the accidental vegan (vegetarian that uses no dairy, eggs, or any type of animal product). She stumbled on vegan cooking due to the overwhelming number of requests from people who were customers of her catering service. She had to adjust every recipe to make it at least as good, if not better than, meat-based or fat-based food. So the cooking in this recipe book has been pushed to the max. Her chapter on the use of seitan is worth the cost of the book by itself. Devra is the owner of The Lucky Palate in Seattle. Visit her website at http://luckypalate.com/index.shtml.