By request, the recipe for the soup I made this weekend. Originally from one of my old veggie Moosewood cookbooks I’ve had forever, they call it East African Groundnut Stew. I altered it and call it Mill Valley Sequester Stew.
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This weekend was all about the sequester. Since I have been dating myself (regarding The Artist’s Way), I’ve been finding myself spending more and more time alone. It would be worrying me, if I wasn’t secretly enjoying it so much.
What’s the word for when you don’t like people?
Oh yeah, misanthrope.
Anyway, I made this soup last night. It was the perfect mix of grounding (hmm, maybe that’s why they call it GROUNDnut), slightly sweet, slightly spicy, and full of peanut butter.
I live for peanut butter. Sorry snobby haters; it’s better than almond butter. It just is. And machine-smooshing your own peanut butter at The Hole is a rather satisfying experience.
Sequester Stew:
- Sauté a bunch of chopped onions (I used local organic white onions) and a few chopped up stalks of celery in EVOO for about 10 minutes so they are nice and loose.
- Add a chopped white potato and sauté some more.
- Stir in 2 TBL of garam masala (it’s a sweet and spicy Indian mix you can get at Boulettes Larder in the Ferry Building, or substitute it with any curry you have around).
- Add a pinch of cayenne powder.
- Add a cup of raw brown rice, 6 cups of boiling water, a healthy pinch of salt, and a can of whole tomatoes (without any added seasoning).
- Cover, boil, then turn it down and let it simmer for about 45, until the rice is done.
- Towards the end, throw in a bunch of chopped up dino kale.
- Stir in a half cup of peanut butter, a dash of maple syrup (of course), and the juice of a lime.
So good.
