10 0z. - 1 lb. spinach, rinsed and chopped coarsely
peanut oil
1 large onion, chopped
2-3 cloves garlic, minced
1  1/2 lb. parsnips, chopped
1  1/2 lb. yams or sweet potatoes, chopped
1  15-oz. can garbanzo beans (chick peas), drained
2  15-oz. cans diced tomatoes
1/2 - 1 jar (11 - 12 oz.) cilantro peanut sauce
1/2 cup currants or raisins
1/2 cup water

Heat oil in large skillet or stockpot.  Add onions and garlic, and brown lightly.  Add parsnips and yams, and heat, covered, over medium-high heat until slightly softened, about 10 minutes.  Stir occasionally to prevent sticking.

Add spinach, stir, and cook until it wilts, about 5 minutes.

Add remaining ingredients, bring to boil, reduce heat to medium, and cover.  Cook until all veggies are tender, about 20-25 minutes.

If you like it hot, use entire bottle of peanut sauce; if not, use half bottle.  Serve with steamed's really good mixed with the couscous, which is available in boxes with cooking directions on them.  I like the kind with nuts and herbs added, but plain will do.

Makes lots...enough to mix with 2-3 boxes of couscous and serve a small army.

Vegan Recipes


Return to Recipe Page


Background design by SilverBerch, copyright © 2001
Based on untitled image by Brian Froud
This image is © copyright and may not be reproduced without permission of the artist