Notes:
This recipe uses the product PB2, which can be found at http://www.bellplantation.com/

Servings: 1-???

Ingredients:
Various vegetables:

Diced red/white potatoes
Diced sweet potato
Bell pepper (any or any combination) cut in strips
Zucchini/yellow squash, sliced
Cauliflower, cut into small florets
Carrot
Cut green beans
Onion, chopped/diced

(Choose any combination of these vegetables, whatever you like, add other fitting vegetables that you enjoy. Estimate your quantity, depending on how many vegetables you're using, and as to how much simmer sauce you're making.)

Simmer sauce:

Water/vegetable broth, about 3-5 cups
Curry powder, 2-4 TBSP.
PB2, 3 TBSP.
Cumin powder, 1-3 TBSP.
Salt, 1 TBSP.
Cayenne pepper, to taste
Garlic powder, to taste
Corn starch, 1-2 TBSP.
Lemon juice, 1/2 squeezed lemon

(For a smaller serving, use less of these ingredients, or more for a larger serving, find out how much of what is best for your tastes or liking, it can vary person to person. Add corn starch to thicken, using less for a runnier base and more for a thicker. Remember to quickly stir as it can easily clump.)

Fresh/optional ingredients:

Spinach
Green onion
Basil
Cilantro
Chopped peanuts/cashews
Garbanzo beans

Final:

Basmati rice

Directions:
Cut vegetables into bite-size pieces, cutting to what is appropriated for each.

For the simmer sauce, add all ingredients under SIMMER SAUCE into a small pot, on high heat. Add the corn starch last, adding a little at a time and fully dissolving before adding more. Add longer cooking vegetables first, covering with a lid and turning heat to low. Add vegetables that take a shorter time later, or if you want them extra soft, add them at the same time. It is done when all the vegetables are soft.

While the curry is simmering, prepare how ever much basmadi rice you'd like or need. Follow the directions on the package. If timed right, the curry will be done around the same time as the rice.

If you're going to add basil or cilantro, add to the curry 2-3 minutes before serving so they aren't terribly wilted.

To serve, put desired amount of rice into a bowl and dish curry on top. A bed of spinach can be added on top of the rice before adding the curry if desired. Chopped green onion can also be added on top.

Submitted by:
Ashley

Notes:
Delicious hearty vegetarian stew. Much less fattening than beef stew while maintaining a rich, thick flavor. Perfect winter food to enjoy while sitting by the fire, and preserves well in the freezer.

Servings: Varies.

Ingredients:
**Potatoes [variety]; diced
**Sweet potatoes; peeled and diced
**Rutabagas;peeled and diced
**Turnips;peeled and diced
**Carrots; cut vertical and horizontal
Shallots; 4-6 halved
White onion; 1, quartered, chunky
Garlic; several large cloves, rough chunks
**Kale; torn leaves
Olive oil; 2 tbs
Dry red wine; 1 cup
All-purpose flour; enough to coat vegetables
Roasted Vegetable stock; 3 cups [approx.]
Rosemary; fresh or a few pinches
Thyme; fresh or a few pinches
Bay leaf; 1
Cayenne pepper; few dashes
Fresh ground pepper; to taste
Salt; to taste

**There is no set amount of these ingredients, use more of what you prefer, and less or none of what you don't. Feel free to add any other vegetables that strikes your fancy, mushrooms, parsnips, celery, zucchini, bell pepper… whatever fits the flavor of the stew. Make it different each time, have fun.

Directions:
Heat olive oil in a stockpot and add shallots. Mildly caramelize, stir in garlic and continue cooking for 1-3 minutes. Put all vegetables [ex kale] in a large bowl and coat with flour*. Add vegetables and brown. Add red wine and cook until 1/2 liquid remains. Add stock, kale, and seasonings. Cook covered until vegetables are tender, remove bay leaf before serving.

*If the coating of flour doesn't make the stew thick enough, mix approximately 1/2 cup of flower in a small bowl with a bit of water until smooth, avoiding lumps.

Submitted by:
Ashley