Vegan African Peanut Stew

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Breaking news internet world: Target is withdrawing from Canada. Here are 3 reasons why this is good, 3 reasons why this is bad, and 1 reason why I'm even mentioning it.

The good:

• Support local businesses! Shopping local diversifies our products (so we don't all have the same everything like those creepy GAP commercials from the '90s) and helps humans support themselves who actually live in our communities.
• Serves 'em right! 133 new stores in less than 18 months. Are you cah-razy!?!? No one should expand into a new market that quickly. It was cocky and now you've lost a billion dollars. 
• I'm just not a fan of the big box world. So there.

The bad:

• Where the crap am I going to get a half decent sports bra and a cute bathing suit for less than $20!?
• This whole debacle just made me mention my bra... I'm sorry. It was probably weird.
• So long cheap peanut butter
• *note there are also approximately 17,000 jobs disappearing, this also bad. Right up there with the sports bra and peanut butter.

Why I'm even mentioning it:

• The peanut butter. It gets consumed quickly in this household, and is a key ingredient in my new favourite meal - African Peanut Stew. And now I have to buy it at a regular priced store!?

I have been wanting to make this recipe for years. About 5 years, in fact. It was first and only other time I've eaten it, a friend shared some she had made and I thought it was the most delicious stew I'd ever tasted. Mostly because it doesn't really taste like stew. I don't have anything against stew, but it doesn't feature sweet potatoes and collard greens and peanut butter like this one does, so it obviously wins hands down.

I always had the notion that it would be difficult to make with lots of ingredients that I probably didn't have in my already fairly well stocked pantry. So every few months I would see some peanuts and think, hmmm I should make that stew. And then I wouldn't because I'd be concerned about the effort and the ingredients.

I'm laughing at my old self now because oh-boy-oh-boy is this a snap! It uses totally normal ingredients and it's really simple. It is also hearty and fresh and a touch sweet and savoury and just so, soooooo good.

Go stock up on peanut butter before all the Targets close and then make this!

Keep reading for the recipe!

Roasted Tomato Soup

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Happy Hallowe'en! May your day be filled with too much candy, not too many slutty versions of unassuming costumes, and a good dose of tricks and treats. I'll be heading out on the town withs some friends and no general plan to see what the night has in store... which is hopefully only good things!

Do you have any big hallowe'en plans? Do share!

Anyway, on to the soup. Up until now if you had asked me what my least favourite of all the soups were, I would have unhesitatingly answered "Tomato!"

I just didn't get the appeal, I mean the flavour was fine but when you have a whole world of other soups out there, why would you ever choose tomato!?

Well folks, I stand corrected, because the world has brought me roasted tomato soup and I am forever grateful.

This soup is super cozy and comforting, and roasting the tomatoes first adds a ridiculous depth of flavour that regular old tomato soup just won't give you. So while I wouldn't fully call myself a tomato soup convert, I will gladly take a bowl of this deliciousness anytime!

When I'm feeling out of my element I have a tendency to want to over-add things to a dish because I figure the more the merrier. While this sometimes works, it also definitely sometimes does not. I knew for something as basic as tomato soup I needed to keep it simple, so I practiced a lot of restraint in order to do so, and it really worked in my favour.  So while I didn't keep it purely tomato I did dial it back a few notches from what I was originally planning.

One thing I did do to add to the flavour of this soup I also roasted up a red pepper and some white radishes that desperately needed to be used. Neither of these overpowered the soup, but did add that little something extra. Served with some crusty whole wheat sour dough from the local bakery this was the perfect meal for a cold night.

Keep reading for the recipe!

Carrot, Apple, and Ginger Soup

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Happy first day of autumn everyone! The leaves are changing, the air is crisp, and we're all walking around saying how happy we are to be welcoming the cooler weather, when in reality we're all silently lamenting the loss of summer. Welcome to this fresh new season!

As I hinted at yesterday I've whipped up this soup to ring in the new season with open arms and warm bellies. This tastes exactly how it looks, warm and inviting. And despite this being completely vegan there's a definite creaminess that lines the body with autumnal happiness.

The ginger adds a slight spiciness that is definitely "there" but not at all overpowering, the apples lend a certain sweetness, and the carrots make it all earthy and balanced. In short this is a soup for the season.

And as are most things that I churn out of my kitchen, this is super simple and is definitely something that can be whipped up for a quick weeknight meal. It's also so utterly tasty that you'll likely be making it for your next dinner party/potluck/gathering-of-people-you-invite-just-to-impress-with-soup. Seriously friends, this is a winner.

Now, if you'll excuse me I'm going to go eat more soup and then put on my cutest fall boots and find a pile of leaves to jump in.

Keep reading for the recipe!

Sweet Potato Coconut Soup

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Let's talk about soup.  I'm a big fan. Like, a BIG fan.  It's one of the most versatile foods you can make. It can be as simple or complicated as you want. It can be guilt free or calorie packed. Chunky or smooth. Creamy or broth-y. Simple or exotic. Soup has a lot going for it.

But to me, soup is a winter food. Warm and comforting it always hits the spot when the temperatures dip and old Jack Frost is nipping at my nose. Soup in the summer is generally non-existant in our house hold. I'm not much for gazpacho and generally prefer foods that are cool and crisp. And yet here I am talking about soup, in the height of the summer. Why? Because this soup, while hearty and warm, tastes smooth and light. The balance between the sweet potato and coconut is perfect and exactly what I was hoping for when I served it as a test recipe to Other Half's family at a recent cottage getaway.

Nothing in this soup sat too heavily on the stomach, and served with a crisp salad it made for a great summer meal. I may just have changed my mind on this whole summer/winter soup thing.

The best part about this soup is that it comes together in a snap, I didn't have to turn the oven on once, which means I didn't have to add any extra heat to the already hot cottage - win! With just three base ingredients (plus some spices) this comes together for busy weeknights or, like me, when you'd rather be in the lake than just about anywhere else.

Serve hot and top with avocado and crushed tortilla chips for an extra delicious treat and texture.

Sweet Potato Coconut Soup 

adapted from, Healthy. Happy. Life. 

Serves 4-6

4 sweet potatoes, cooked
2 cups vegetable broth
1 can coconut milk

(spice levels are approximate - adjust to taste)

1/4 tsp garlic powder
1/4 tsp paprika
1/4 tsp chili powder
pinch of cinnamon
salt and pepper to taste

Directions:

1. Wash sweet potatoes and poke with a fork all over to allow steam to escape - place in microwave and cook on high for 20 minutes or until it is soft all the way through (feel free to cook this in the oven or on the BBQ - whatever you have access to). Allow the sweet potatoes to cool slightly
2. Heat vegetable broth until hot and add the coconut milk
3. Peel the sweet potatoes and add to the broth/coconut mixture
4. Using an immersion/hand blender mix until you reach a smooth velvety consistency
5. Stir in spices and serve
6. Enjoy!