#try vegetarian

[radcheese]

Every time I don't shut up, it's revolution - MUNA

[radcheese]

Pass the gravy. 

[firstucle-blog]

Hey UU: What's Cooking? One of the hardest things about meal planning, whether you are a long time family cook or if you have recently started cooking for yourself, is; what should I make? What am I hungry for? What should I make for ______ ??? You can fill in the name. The folks in the UU Ministry for Earth would like to share a few things that we like to eat. We will be sharing a variety of meals and dishes in the hopes of inspiring at least one person to enjoy food that we have enjoyed. These recipes will be sent out by e-blast and over social media. If you have questions contact us and we’ll try to answer your question or clarify the recipe. Enjoy!! West African Peanut Stew

This is great to serve for a crowd. It can be served as a soup, or by using less stock, served over rice as a stew.

2 tablespoons peanut oil 1 red onion, chopped 2 cloves garlic, minced 2 tablespoons chopped fresh ginger 1/2 lb. Beyond Meat chicken strips (or other chicken substitute), cut into chunks (optional) 1 tablespoon crushed red pepper, or to taste salt and ground black pepper to taste 5 cups stock (3 cups for stew) 3 small sweet potatoes, cut into chunks 1 (16 ounce) can chopped tomatoes, with liquid 1/4 pound collard greens (or kale), roughly chopped 1 cup chunky peanut butter Directions

Prep time 29 min. Cook time 45 min. Ready 1 hr 5 min

Heat the peanut oil in a large pot over medium-high heat; cook and stir the onion, garlic, and ginger in the hot oil until softened, about 5 minutes. Add the chicken strips, if using; cook and stir until completely browned. Season with the crushed red pepper, salt, and black pepper. Pour the stock over the mixture. Stir the sweet potatoes into the liquid and bring the mixture to a boil; reduce heat to low, cover the pot partially with a lid, and cook at a simmer for 15 minutes.

Stir the tomatoes, collard greens, and peanut butter into the soup. Partially cover the pot again and continue cooking, stirring occasionally, another 20 minutes.

Nancy King-Smith https://www.youtube.com/watch?v=NWZ0BuHJ4Eg