Happy Meatless Monday all. I dug out an oldie but a goodie for this Monday. This recipe comes from the Moosewood Restaurant Cooks at Home cookbook my friend gave me a few years ago when she learned I had gone vegetarian.
The Moosewood Restaurant in Ithaca, New York is well known for its vegetarian cuisine. I’ve never been there, but their cookbooks are a great staple for any vegetarian and vegan kitchen.
Enjoy this delicious stew. Let me know what you think.
Ingredients
1 cup chopped onion
2 garlic cloves, minced or pressed
1 tablespoon vegetable oil
1 bunch of kale or Swiss chard (4 cups sliced)
2 cups undrained canned crushed pineapple (20-ounce can)
1/2 cup peanut butter
1 tablespoon Tabasco or other hot pepper sauce
1/2 cup chopped fresh cilantro (optional)
salt to taste
Garnish with crushed peanuts and scallions
The article originally published on www.groundingup.com
