Here are some of the delicious recipes people have been sharing at our climate-friendly shared suppers. Enjoy!
West African Peanut Soup
This is a very flavourful and satisfying dish. Be prepared for
second helpings. It’s also versatile as it can be served as a rich
soup or as a tasty sauce over rice.
6 cups vegan vegetable broth
1 red onion (medium)
2 tablespoon ginger (peeled and minced)
4 garlic cloves (peeled and minced)
1 teaspoon salt
3⁄4 cup peanut butter (TRAIDCRAFT Liberation)
1⁄2 cup tomato paste
Handful (generous) spinach
(optional) chopped peanuts to sprinkle
Bring broth to a boil. Add onion, garlic and ginger. Simmer for 20
Combine following in a mixing bowl: peanut butter and tomato paste.
Then add 1 – 2 cups of the hot broth. Mix until smooth.
Add to simmering broth. Stir in a handful of spinach.
When spinach has wilted into broth, serve in soup bowl.
Sprinkle chopped peanuts over top (optional).
Alternative serving suggestion:
-reduce amount of broth to 4-5 cups and serve somewhat thicker as
peanut sauce over rice
Baked aubergine with white beans and thyme
From Nigel Slater, published in The Guardian. See here for the full recipe.