Stew in May? Yea, I know. It kinda doesn’t make sense at first, but hear me out. A couple weeks ago it was a rainy, cold, spring day and all I wanted was something warm, comforting and nourishing. I remembered a peanut stew I made a few years ago with apples and kale, so made a spin off of that and really loved it, so didn’t want to wait until the fall to share it with you!
Make sure you bookmark this for apple season in a few months. Although, there’s really no reason to wait – this can be enjoyed at any time of the year!
Right now I’m in Portland at Chef Mark Reinfeld’s Vegan Fusion Cooking Class based on his cookbook Healing the Vegan Way: Plant-Based Eating for Optimal Health and Wellness (which I HIGHLY recommend!). We just finished Day 1 and I absolutely loved it! Today we made Chocolate Chia Pudding, Asparagus and Corn Soup, Moroccan Crusted Tofu, Golden Rice, Mushroom Gravy, Hemp Ranch dressing and Black Bean Brownies. All amazing! I can’t wait to teach my own vegan cooking classes in person, hopefully one day soon! 👩🍳 Thank you to everyone who contributed to my crowd funding campaign to make this possible. ❤️
Also, Portland totally rocks (or PDX as the locals say. I’m getting down with the lingo here.) It’s my first time here and I’m appreciating it’s uniqueness – it’s like nowhere I’ve ever been! It’s a beautiful, eccentric city and has more vegan and vegan friendly restaurants than I can count. They even have an ALL VEGAN grocery store that I’m going to check out before I leave! It’s really the Vegan Mecca… I might never leave. 😉
I’ll share a post in the next couple weeks about my foodie experience, which has been off to an amazing start! For a sneak peek, here I am at A.N.D. Cafe – an all gluten free and almost all plant-based diner – in awe of my breakfast yesterday morning. I mean, I can’t tell you the last time I had a delicious waffle out at a restaurant, it’s been MANY years! I’ll tell you more about it in a future post.
So for now, back to this stew.
I love the simplicity of this recipe, using only 9 ingredients.
The almond butter and apple combo adds natural sweetness.
The hot sauce adds a little kick (or a lot of a kick, if that’s what you want!).
The cilantro adds freshness.
The kale gives earthiness, boosts nutrition and just makes me happy. Kale rocks.
Chickpeas, another favorite ingredient of mine (I mean, just read the name of this blog!), give protein, savoriness and texture.
Combine all that together = perfection!
If you want it more soup-like (less chunky), just add more vegetable broth.