In the past, I was never a huge fan of peanut butter. However, a few years ago I bought a big load of peanuts on the market and decided to try and make my own. Ever since that day I have been hooked, adding it to many of my meals. Including smoothies, breakfast bowls, salad dressing and veggie stews. So good! Believe me!

I don't know what it is with store-bought peanut butter, but to me, the taste is a little off. Maybe it's all the chemical preservatives they add. Did you know that peanut butter is made from peanuts and nothing else? well maybe a little coconut oil to improve the consistency, but that's it! And it keeps for months in the fridge!

Curious to make your own? CLICK HERE to get the recipe!

🥜 VEGGIE STEW WITH PEANUT BUTTER SAUCE AND BUCKWHEAT 🥜

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Though you could serve this dish with quinoa, brown, rice or amaranth, I just love the taste of buckwheat. have you tried it yet? are you a buckwheat lover too?

Buckwheat is a nutrient-dense, gluten-free seed that has been consumed in Asian countries for centuries. These days, however, it is becoming increasingly popular in the U.S., Canada, and Europe due to its many health benefits.

Buckwheat is a very good source of manganese, copper, magnesium, dietary fiber and phosphorus. Buckwheat contains two flavonoids with significant health-promoting actions: rutin and quercetin. And it has some protein too!

INGREDIENTS (serves 2)

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1/2-3/4 cup uncooked hulled buckwheat
1.5 cup carrot, chopped
1.5 cup eggplant, chopped
1/2 cup bell pepper, chopped
2 cups zucchini, chopped
1 cup onion, chopped
3 cups tomato, chopped
1/4 cup fresh basil leaves torn, or parsley works too
2 cloves garlic, minced
1 teaspoon fresh grated ginger
1/4 cup peanut butter
1 cup water
3/4 cup unsweetened coconut milk
1 tbsp paprika powder
1 tsp cayenne pepper
1 tsp ground cumin
1 bay leaf

INSTRUCTIONS

1. In a big pot, heat cooking oil over medium heat. Add onions and garlic and cook for 2 minutes. Stir regularly.
2. Then add other veggies, except tomatoes, and herbs (wait with bay leave too). Stir well to coat. Increase heat to medium-high and stir-fry for 5 min.
3. Add tomatoes, ginger, peanut butter, coconut milk, water, and bay leaf. Reduce heat, cover and simmer for 15-20 minutes. Stir occasionally and add more water if needed.
4. In the meantime, cook buckwheat according to the package. When ready, remove from heat, and add basil.

Bon Appétit

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ALL CONTENT IS MINE AND ORIGINAL!
PICTURE(s) TAKEN WITH FUJI X-M1

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