after the third major snow fall in calgary (yes, and it’s only Nov 18) happened this weekend, i boycotted my boots and down jacket and opted for movies and tea and afternoon naps.
movies of choice:
oh yes, it was a fashion documentary marathon saturday while i wore my sweatpants and wrapped myself in an ikea blanket. i’m a crime.
all i wanted to do was order pizza, but some
stupid smart little part of me decided homemade and healthy comfort food was a much better choice.
my cold saturday warmed right up with the help of sweet potato stew. it’s primarily sweet with the flavours of peanut butter and sweet potato, but this stew packs a little cayenne heat.
hearty enough to convince any carnivore they aren’t eating a vegan stew, you can cook it now and freeze it so you’re prepared for your next snowstorm.
i’m so cold – someone move me to south.
sweet potato stew
5 cups sweet potato, peeled and chopped in 1 inch pieces
2 cups white mushroom, halved
1 1/2 cups pineapple, chopped
3/4 cup dried green lentils
2 tsp coconut oil
1 1/2 cup onion, chopped
2 tbsp tomato paste
2 tsp curry powder
1 tsp ginger, grated
1/4 tsp cayenne pepper
1 garlic clove, minced
3 cups vegetable broth
1 cup fresh spinach leaves, tightly packed
1/4 cup natural peanut butter
1 tbsp lime juice
- place sweet potato, mushrooms, pineapple and lentils in greased slow cooker/pot.
- heat coconut oil in a large frying pan over medium heat. add onion and cook for five minutes stirring often until softened. add tomato paste, curry powder, ginger, cayenne and garlic. stir until fragrant, about one minute.
- add one cup of broth and stir until boiling. carefully transfer to slow cooker/pot. add remaining two cups of broth.
- in slow cooker – cook, covered, on low for 6 to 7 hours or high for 3 to 3.5 hours.
- in pot – cook, covered, over medium heat for 1.5-2 hours. stirring occasionally.
- when the sweet potato softens and mixture reaches a stew-like consistency, it is done. stir in peanut butter and fresh spinach, allowing the heat of the stew to wilt the spinach.
serve hot on it’s own, over brown rice, or a bed of fresh spinach for extra greens. left overs can be stored in the freezer for up to three months.
have you had your first snowfall yet? what are your favourite cold weather comfort foods?