Peanut Powered Recipes

Peanutty Vegetable Medley

  • 2 tsp. peanut oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 can (8 oz.) tomato sauce
  • 1/2 cup water
  • 2 teaspoons chili powder
  • 1/2 teaspoon salt
  • 1 cauliflower (about 2 1/2 pounds), broken into large florets
  • 2 carrots, cut into 1/2-inch slices
  • 1 green pepper, cut into 1 1/2-inch pieces
  • 1/3 cup regular or reduced fat creamy peanut butter
  • 8 ounces couscous, pasta or rice, cooked

In a 5-quart dutch oven, heat oil over medium-high heat. Add onion and garlic; cook, stirring frequently, 3 to 5 minutes or until onion is translucent. Stir in tomato sauce, water, chili powder and salt. Add cauliflower, carrots and green pepper; bring to boil. Reduce heat, cover and simmer 15 minutes. Stir in peanut butter. Cover and simmer 5 minutes longer or until vegetables are tender. Serve with couscous, pasta or rice.

Makes 4 servings.

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