Amazingly filling veggie dish

[nancylebov]

This was one of those "clean out the refrigerator" dishes. I tend to prefer high fat high protein dishes, so I rather loaded stuff into it, and ended up with more satiation that I expected.

2 Large sweet potatoes
Olive oil
Head of garlic
1 Jalapeno pepper (not especially vicious)
Medium onion
Small purple cabbage
Little bag of fresh lima beans (probably between 4 and 8 ounces)
Auntie Arwen's Poudre Fine (ginger, raw sugar, cinnamon, grains of paradise, cloves-- it's a medieval spice mix)
Sesame butter

I microwaved the sweet potatoes till done, about 10 minutes. Meanwhile, I chopped up the garlic, hot pepper, onion, and cabbage. When the oil was hot (gas stove set on high, the ingredients filled a large skillet), I threw in the garlic and pepper for a minute or two. Then the onion and cabbage, and stir-fried them till soft. Somewhere in the middle of that, I remembered the lima beans and put them in. It seemed as though the garlic wanted some ginger, and the poudre fine was the only ginger I had, so a tablespoon or two went in.

I chopped the cooked sweet potatoes into small chunks, stirred them in, then added some sesame butter-- enough to coat things but not to be a major ingredient.

The whole batch looks remarkably large now that I'm done, and two meals have hardly make a dent in it.

Fresh lima beans are not a bargain. I'm not sure if frozen is a good substitute. Any bean would probably be decent.

I don't know if that poudre fine is available any more-- it isn't on her website. In any case, I think you could get most of the effect from ginger and cloves or maybe mace.

Purple cabbage and orange sweet potato are a garish combination. If you want something more normal looking, I recommend a green cabbage.

It was a prettier dish before I added the sesame butter. Also, sesame butter is a little bitter. If you hate bitter, soynut butter would probably work better for you.

Comments

[ann-totusek.livejournal.com]

Do you think that almond or cashew butter might work well? And do you serve it hot or cold?

[nancylebov.livejournal.com]

I think almond butter would work, but cashew butter might be too sweet. Since the nut butter is added last, experimenting with different batches wouldn't be much of a pain.

I've eaten it hot and cold, and liked it both ways. I'm more tolerant of hot food served cold than most people, though. I think most people (if they like it at all) would like it better hot.

[milimod.livejournal.com]

Thank you for the link to Auntie Arwen's -- I've been craving something new and different to buy online and this rang a whole bunch of bells for me.

[nancylebov.livejournal.com]

She sells wonderful stuff. I'm especially fond of Bend Over and Kiss It Goodbye and of Bon Voyageur.