At the International Rally in Rock Springs, Wyoming, I met a lovely lady who is a whole foods chef. Michelle Odiorne (BRN 19977) is a certified Whole Food Plant Based (WFPB) chef, certified in WFPB nutrition, and a lifestyle coach. Prior to selling their home in 2022 and becoming full time Airstreamers, she and her husband Bruce taught WFPB cooking and nutritional classes. For six-and-a-half years they held live and virtual demos for individual clients, private corporations and monthly WFPB potluck groups. Her goal is to continue teaching the advantages of living a whole food plant-based lifestyle while living full time in their Airstream.
This stew is vegan, gluten-free, and rich in protein and vegetables. It’s also flavorful and colorful! I made it in our Airstream while we were on the Alaska caravan. It was perfect for the cool evenings we’ve been having. All the ingredients but the spinach are good long-term storage vegetables. The spinach can be as well if you have it in cans or jars. You could substitute kale for the spinach as it keeps longer in the fridge. You can buy the ingredients and make it whenever you have the time, like on a rainy day. The quantity is sufficient for several meals, to freeze for later or to bring to a potluck. You may eat it as a stew or serve over brown rice or other grain (farro is nice with this).
Creamy African Stew
Serves 6-8
- 2 onions sliced into half rings (I used one large onion and cut into smaller chunks)
- 2 carrots, diced
- 3 celery stalks, diced
- 2 teaspoons minced garlic (about 3 garlic cloves)
- 2 sweet potatoes, peeled and cut into half-inch cubes
- 1 cup low sodium vegetable broth
- 15 ounce can tomato sauce
- 15 ounce can diced tomatoes
- 1 tablespoon curry powder
- 1 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/3 cup smooth natural peanut butter*
- 1 cup lite coconut milk
- 15 ounce can chickpeas, rinsed and drained
- 2 cups chopped spinach
For stove top:
Add all ingredients except spinach to a large pot and cook over high heat for 10-15 minutes. Turn the heat down and simmer for 30 minutes until the sweet potatoes are done. Add the spinach stirring until it wilts.
For slow cooker:
Add all ingredients except spinach to an Instant Pot and use the slow cooker function on low for 6-8 hours or high for 2-3 hours (or use a crock pot). Add the spinach until it wilts.
*Use sunflower butter if allergic to peanuts
Check out more of Gina’s recipes including this one for grilled asparagus salad.
