One of the perks of having a food blog is that I often get copies of cookbooks to review. Obviously as a vegaquarian (or pescetarian, if you prefer), a lot of them are vegetarian in nature.
I recently received a copy of "Totally Vegetarian" in the mail and I must say I'm impressed. Now i'm sure the meat eaters are tuning out here, but stay with me. This cookbook has plenty of solid vegetarian fare that is sure to please any die-hard carnivore. The book is also chock-full of all sorts of information about ingredients and cooking tips and is definitely a very informative read. Scroll down to the bottom for how you can win a copy of this book for your collection!
I decided to try one of the recipes and wanted to try a soup in anticipation of the fall weather that's headed our way. The Potato-Chard Stew sounded absolutely fantastic, so I immediately jotted down the ingredients and headed to the grocery store.
Wow - very very tasty. I did make a few changes, such as using kale instead of chard, but wow, is this good! It's very hearty, so it'd be perfect for a chillier night when all you want is something warm and filling.
3 tbsp olive oil
2 cups diced onion
1/4 tsp salt
1 medium sweet potato, cut into 2" pieces
1 yukon gold potato, cut into 2" pieces
1/2 red bell pepper, cut into 1/2" dice
4 cloves garlic, minced
1 tbsp fresh ginger, minced
1 tsp ground coriander
1/2 tsp turmeric
1/4 tsp cayenne pepper
1 (14 oz) can coconut milk
2 cups sliced fresh kale leaves
In large pot, heat olive oil over medium high heat. Add onion and salt, and saute 3-4 minutes until it starts to soften. Add potatoes, bell pepper, garlic, ginger, and spices, and saute for a minute or two. Add coconut milk and bring to a boil. Lower heat, cover, and simmer 20-25 minutes, until potatoes are tender. Add kale leaves, remove from heat, and allow to sit for a minute or two for kale to soften. Serve and enjoy!
Want a copy of this cookbook for your very own??
Simply leave me a comment by midnite on Sunday, September 21st. I'll pick a winner at random on Monday, September 22nd.