Day 72 – Recipe: Tanzanian Green Banana and Yam Stew (vegan, gluten-free, soy-free, corn-free)

While flipping through a vegetarian cookbook at a restaurant, I came across this recipe for Banana and Yam Stew and instantly was intrigued. At first I thought it sounded really gross but the more I read I became extremely curious. I must’ve read the recipe over at least 4 times, I just couldn’t wrap my head around it. Bananas in a stew? I decided I had to make it, even though it is not stew weather at all right now, it sounded so interesting – and I couldn’t stop thinking about it!

Thankfully it turned out really good. And it took less time than I expected, which is always a bonus. My boyfriend wasn’t as crazy about it as I was – he doesn’t really like cloves (which I didn’t know beforehand), and truthfully the cloves were a bit overpowering. When I make this again I will adjust the spices (this is reflected in the recipe below). I can definitely see eating it when it’s cooler outside, it’s a great winter stew, very hearty, warming, and slightly sweet. The recipe makes enough for about 12 people, I ended up freezing half of it because there was so much. I won’t make my boyfriend eat it again though, Mom and Dad I hope you like cloves!

Green Banana and Yam Stew
Adapted From Linda McCartney on Tour

• 2 tablespoons coconut oil, divided

• 2 pounds yams or sweet potatoes, peeled and cubed

• 1 jalapeno, seeded and minced

• 1 tablespoon fresh cilantro leaves, chopped

• 1 medium red onion, chopped

• 1 large tomato, chopped roughly

• 1 large carrot, sliced into thin rounds
  

• 4 cloves garlic, minced

• 1/2 teaspoon ground cloves

• 1 teaspoon ground cumin

• 1 teaspoon ground turmeric

• 1 teaspoon sea salt

• 1/4 teaspoon black pepper
  

• 1 can coconut milk

• 4 cups vegetable stock

• 2 bay leaves

• 1 tablespoon arrowroot mixed with 2 tablespoons water

• 2 green bananas, sliced

 

Heat 1 tablespoon of the oil in a large stock pot over medium-high heat. Add the yams or sweet potatoes and cook until slightly browned, 5 to 10 minutes. Remove to a plate or bowl. In the same pot, heat the other tablespoon of oil over medium heat and add the jalapeno, cilantro, onion, tomato, carrot, garlic, and spices. Cook, stirring, about 3 minutes. Add the coconut milk and vegetable stock and bring to a boil. Add the bay leaves and lower the heat to a simmer. Stir in the arrowroot mixture. Add the bananas and yams/sweet potatoes. Cover and simmer gently for 30 minutes. Remove the bay leaves before serving. Serve alone or with quinoa or couscous. Garnish with fresh cilantro.

 

Not the most appetizing color, I promise it tastes better than it looks here.

 

 

 

Day 36 – Recipe: Thai Spiced Roasted Potatoes

Since I’m (thankfully) allowed to eat potatoes, I’m constantly trying to figure out how to keep them interesting. I had some Thai red curry powder in my cabinet and thought I’d try and attempt to roast some potatoes with Thai spices. I really liked the way the Indian Spiced Cauliflower and Potatoes turned out so I adapted that recipe and came up with this. It turned out really good! Similar to the Aloo Gobi but different. And it only took me 30 minutes. I will definitely be making this again.

Thai Spiced Roasted Potatoes***

• 1 large yam or sweet potato, peeled and cut into 1/2 inch cubes
• 1 1/4 lb (about 5 medium) red new potatoes cut into 1/2-inch cubes (I left the skin on)
• 4 tablespoons coconut oil
• 1/2 teaspoon sea salt
• 1/2 large yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh lemongrass, finely chopped
• 2 teaspoons minced fresh jalapeño, including seeds
• 2 teaspoons minced peeled fresh ginger
• 1.5 teaspoons Thai red curry powder
• 1/2 cup filtered water

Put oven rack in upper third of oven. Preheat oven to 450°F.

Toss yam and new potatoes together in a bowl with 2 tablespoons oil and 1/4 teaspoon salt. Spread onto a shallow baking pan (covered in parchment paper for easy clean-up) and roast, stirring occasionally, until potatoes are just tender, about 25 minutes.

While vegetables are roasting, cook onion, garlic, lemongrass, jalapeño, and ginger in remaining 2 tablespoons oil in a large non-stick skillet over moderate heat, stirring frequently, until very soft and beginning to turn golden, 5 to 7 minutes. Add red curry powder and remaining 1/4 teaspoon salt and cook, stirring constantly, 2 minutes. Stir in water, scraping up any brown bits from bottom of skillet, then stir in roasted potatoes. Cook, covered, stirring occasionally, 5 minutes. Serve immediately.

***Adapted from Indian Spiced Cauliflower and Potatoes at Epicurious.com

This will serve 4 as a side dish but my hungry mouth ate 3/4 of the pan in one sitting. Woops.