Try a Veg Challenge for 2017

I posted about how to move towards a change last year too! Plant-based, healthy diets are on the rise. If you haven’t tried it, there are many options for support and resources.

If you aren’t ready to devote 3 weeks right now. Start with Meatless Mondays. Take animals off your plate one day/week and you are making almost a 15% reduction. I have a lot of my favorite recipes in the food section, and created a simple little meal plan and shopping list to use.

Here is a simple recipe to add into your meals. This delicious, filling stew has been great for the winter. It’s easy, I usually have the ingredients on hand, and everyone seems to love it and requests the recipe. It may not be completely authentic, but I served it to a former Peace Corps volunteer from West Africa and she also asked for the recipe.

I don’t post any recipes unless I have tried them successfully at least 2 times, and only post recipes for about 20% of what I make. Will add pic next time I make it.

West African Peanut Stew


2 T coconut or peanut oil
1 onion chopped
2 cloves garlic, minced
2 T chopped fresh ginger
1 T crushed red pepper to taste
Salt and black pepper to taste
5 cups vegetable broth
1 can chickpeas (garbanzo)
3 small sweet potatoes, cut into chunks (unpeeled)
1 16 oz can chopped tomatoes with liquid
1/4 pound chopped kale (or collard greens)
1 cup chunky peanut butter


Heat the oil in large pot on med-high heat, cook and stir in onion, garlic, ginger and spices. Cook until softened. Add in broth, chick peas, sweet potatoes and bring mixture to a boil. Reduce heat to low, partially cover pot, and simmer for 15 minutes.

Stir in tomatoes, greens, and peanut butter. Continue cooking, stirring occasionally another 20 minutes. We like to serve it over rice.