Adapted from A Vegetarian in the Family (1977), page 25
2 servings
1 cup vegetable stock
1/4 cup peanut butter
scarce 1/2 cup soymilk
1/4 tsp chili powder
Bring stock to boil in a pan. Whisk in the peanut butter. Reduce heat to
a simmer. Add soymilk and chili powder. Allow to simmer for 15 minutes.
Add salt to taste.
RECIPE NOTES:
Most of the dishes in this book are fairly everyday type food. There is
little in the way of flash or flair. What intrigued me about this dish
are its (unstated) African origins. It stands out compared to other more
humdrum dishes.
The original recipe calls for 1/4 tsp salt, which I have changed to
'season to taste'. Peanut butter usually contains salt, as do many
stocks. Additional salt will often be unnecessary.
Note 'natural' peanut butter should be used. Peanut butter should
contain no more than 3 ingredients: peanuts, oil, and salt. Any
additional ingredients are usually unnecessary.
Other than eliminating the additional salt my 'adaptations' are merely
'fixing' the quantities listed so they fit contemporary recipe style
(e.g. '1 cup' instead of '1/2 pint')
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