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

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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.

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

 

 

 

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Day 36 – Recipe: Thai Spiced Roasted Potatoes

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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.