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Title: Spicy Thai Stew

1 T toasted sesame oil
2 C onion, chopped
2 C yams, chopped
1 C carrots, diced
0 - salt to taste
0 - ground black pepper
1 C celery, chopped
4 - cloves garlic, minced
1/2 t dried red chilies
1 t ground coriander
2 C red pepper,c hopped
1 1/2 T fresh ginger, grated
2 C vegetable stock
2 C water
1/3 C almond butter (or other nut butter)
3 T tamari
2 1/2 T balsamic vinegar
1 t molasses
4 C Swiss chard, chopped
4 T fresh cilantro, chopped
1 t toasted sesame oil

In a soup pot, heat the sesame oil over medium heat. Add onions, yams, carrots, a couple pinches of sea salt and ground black pepper. Cover and cook for 4-5 minutes, stirring a few times.

Add the celery, garlic, chili pepper, and ground coriander and cover again to cook for another 2-3 minutes. Add red pepper and ginger, stir for a minute, then add vegetable stock, water, almond butter, tamari, balsamic vinegar, and molasses. Bring the stew to a boil, then reduce heat to low and let simmer for 13-15 minutes, stirring a couple of times throughout. If carrots and yams are not tender, cover the pot and simmer for another few minutes.

Once vegetables are tender, stir in Swiss chard, cilantro, and remaining sesame oil. Stir for a minute or two until Swiss chard leaves are just wilted but are still a nice green color.

From Everyday Vegan
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