Friday, February 1, 2008

Spicy Moroccan Black-eyed Pea Stew, Cheezy Breadsticks, Soy Delicious with Dulce de Coco

Dinner 2/1 by Juan and Amy

• Spicy Moroccan Black-eyed Pea Stew

• Cheezy Breadsticks

• Soy Delicious with Dulce de Coco

Tonight Juan and I tried to keep it simple, but tasty. Juan made the stew based on a recipe from Madhur Jaffrey's World Vegetarian cookbook. Since we hadn't soaked any beans the night before, our options were limited, so we went with black-eyed peas. Besides beans, the stew also had dried onions and dried garlic from this past summer that we dried in our solar dehydrator, the last carrots from the garden, and some potatoes from a neighboring organic farmer. The spices were very interesting — cinnamon, allspice, and

I made the breadsticks. They were from The Nutritional Yeast Cookbook by Joanne Stepaniak. They were really easy to make and a nice treat with the stew. I used fresh ground wheat grown at Sandhill Farm, three miles from us. It's amazing what a difference fresh-ground flour makes in a recipe.

While we were in town, Juan and I picked up a quart of vanilla Soy Delicious to eat with the leftover Dulce de Coco. Yum!

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