Who says you can't eat well without gluten, dairy, eggs, soy, peanuts, legumes, corn, chocolate, meat, and citrus? Not my family. I just sent this recipe to Rachel, and since I am the laziest typist in the world I'm just going to post it here too. Now Ep can make Groundnut Stew whenever she wants to!
One of my favorite recipes is from Sundays at Moosewood, and is their recipe for West African Groundnut Stew. I have made it for my daughter's preschool several times, and most kids just love it. It's one of the recipes I lob at people who are skeptical about vegan diets (not that I'm on one, but to claim that you can't eat well within vegan guidelines is just silly).
Here it is from memory, which is close but not exact (I can't go upstairs when my son is in therapy sessions, that's where the cookbook is, and if I don't respond to you now I never will). It looks complicated, but once you've made it and have the routine down it's quite easy.
2 tbsp cooking oil of choice
1 onion, diced
2 cloves garlic, chopped
1/4 tsp cayenne powder (optional)
1 sweet potato (yams are okay too) peeled and cubed into 1/2-3/4" cubes
1/4 of a cabbage, chopped
3 cups tomato juice
1 cup apple or apricot juice
5 tbsp chopped cilantro
1 tbsp chopped fresh ginger
1 tsp salt
1/2 cup unsweetened unsalted smooth peanut or almond butter
-Cook onions in oil over med-hi heat until translucent (about 10 minutes). (this is when I chop cabbage/sweet potatoes)
-Add garlic and cayenne, sautee another minute
-Add cabbage and sweet potato, stir to mix/coat, put lid on, turn heat to medium, and let steam for ~15 minutes, stirring occasionally (this is when I get the next five ingredients ready)
-Add juices, salt, ginger, and cilantro. Put lid back on, turn heat to med-hi, and let cook for ~10 minutes.
-Stir in peanut butter until mostly incorporated. Turn heat to lowest setting and let cook for ~30 minutes or until the sweet potatoes and cabbage are tender.
You can serve it with rice, or (more authentically and more fun for kids) with pounded rice balls.
-Add 1.5 times the recommended amount of water to your rice and cook it until the water's gone (or, until the rice cooker bell rings).
-Take the lid off, so the rice can cool down to a touchable temperature (mix it a few times to help)
-Pound it with a potato masher until it's formable (it does not have to be remotely smooth)
-OIL YOUR HANDS WELL
-Shape the rice into little balls, whatever size you like