West African Almond Butter Stew

1 Red Onion diced
6 Garlic Cloves minced
Ginger minced
1 Red Bell Pepper diced
1/2 Jalapeno diced
1 Hannah Sweet Potato peeled and cubed
1 Medium Yukon Gold Cubed
6 Cups Vegetable Broth (homemade is best)
1 Jar Jovial Kidney Beans
1 can Jovial Diced Tomatoes
1 Package Sweet Earth Chicken
1 Bunch Collard Greens Sliced
1/2 to 1 cup Almond Butter or Sunflower Butter
1 Tbs. Ground Cumin
1 tsp. Whole Coriander Seed
3 tsp. Smoked Paprika

Saute onions, ginger, garlic until translucent, add the red bell pepper and sauté for 3 minutes. Toast the cumin and coriander and grind in a mortar, add to the mixture.

Add the potatoes, tomatoes, 4 cups veggie broth, simmer for approximately 15 minutes, add the Kidney beans. Sauté your Sweet Earth Chicken and add to stew. Stir in the almond butter, paprika and then add more broth as necessary. When ready to serve add the collards and cook until light green. Squeeze with Lime.

Garnish: Limes, Harissa, Cilantro. Serve over brown rice.

Loved the taste of the almonds, peanuts have a toxin called aflatoxins from my studies at Hippocrates so I switched it for almond butter, some like to use Sunflower butter, have you ever tried it? This was so delicious with the Sweet Earth chicken and Kidney beans. It’s sure to delight anyone. The flavors are immense. Let me know if you try it. (This was difficult to photograph, but it taste amazing.)

It’s super for these winter and rainy months. It’s flooding here in California and feeling very grateful that we haven’t been impacted. There’s never been a better time to go vegan!

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