Naturally Gluten-Free Meals
AFRICAN PEANUT SOUP
With Broccoli & Carrot Slaw
Serves 4
INGREDIENTS
1 cup Rice with 2 cups Water
6 cups Vegetable Broth
1 medium Onion, chopped
2 tbs fresh Ginger, minced
4 Garlic Cloves, minced
3/4 cup Peanut Butter
1/2 cup Tomato Paste
12 oz Kale, de-ribbed & chopped
2 tbs Sirach, (optional)
2 tbs Peanuts, chopped (optional)
INSTRUCTIONS
INSTRUCTIONS
In a separate pot with a tight lid, bring water to a boil before adding rice. Cover the pot and allow simmering for time stated in package directions. Remove from heat and allow the rice to steam in the pot for another 5 minutes. Remove cover to stop the cooking process.
While rice is cooking, begin to assemble the soup. In medium stockpot, bring broth to boil. Add onion, ginger, garlic and 1 tsp salt to broth and cook on med-low for 20 mins. In medium, heat-safe bowl, combine peanut butter and tomato paste, then transfer 1-2 cups of hot broth to the bowl. Whisk until smooth, and then pour mixture into pot with broth and mix well. Stir kale into soup and add hot sauce as desired. Simmer for 15 more mins on med-low heat, stirring often. Serve in bowls over cooked rice. Garnish with chopped peanuts if desired.
Broccoli & Carrot Slaw
While rice is cooking, begin to assemble the soup. In medium stockpot, bring broth to boil. Add onion, ginger, garlic and 1 tsp salt to broth and cook on med-low for 20 mins. In medium, heat-safe bowl, combine peanut butter and tomato paste, then transfer 1-2 cups of hot broth to the bowl. Whisk until smooth, and then pour mixture into pot with broth and mix well. Stir kale into soup and add hot sauce as desired. Simmer for 15 more mins on med-low heat, stirring often. Serve in bowls over cooked rice. Garnish with chopped peanuts if desired.
Broccoli & Carrot Slaw
One 10-ounce bag Broccoli Slaw mix
One 10-ounce bag shredded Carrots
1/2 cup Golden Raisins
3 Scallions, white and green parts, finely chopped
DRESSING
DRESSING
1 cup Greek Yogurt
2 tbls Apple Cider Vinegar
2 tbls Olive Oil
2 tbls Honey
Salt & Pepper to taste
Prepare Slaw ahead of time and refrigerate overnight to give the flavors a chance to meld and for the veggies to soften up a bit. In a large bowl, whisk the yogurt, vinegar, olive oil and honey, taste and season with salt & pepper. Add the broccoli, carrots, raisins and scallions and toss to coat. Serve chilled or at room temperature.
Prepare Slaw ahead of time and refrigerate overnight to give the flavors a chance to meld and for the veggies to soften up a bit. In a large bowl, whisk the yogurt, vinegar, olive oil and honey, taste and season with salt & pepper. Add the broccoli, carrots, raisins and scallions and toss to coat. Serve chilled or at room temperature.
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