Teacher

I'm really nervous about posting a "vegan" recipe on here because we're not really vegan and I'm still learning so much by reading this board. I'm afraid that my "favorite vegan" dish will end up being not vegan somehow. Like someone will say, "Um Teacher, didn't you know that canned tomato paste has meat product in it." So if I make a mistake, someone please let me know.

This has been one of my family favorites for years. I found it in my grandmother's recipe books after she passed away. If you read the ingredients it sounds like it would taste terrible (peanut butter and tomato paste ), but it's really yummy and very addictive--the accompaniments listed at the end add that special touch (I especially like the coconut and peanuts on top). Anyway, it usually calls for chicken broth and chicken but I changed it up and used vegetable broth and no meat and it was just as good, if not better!!!!

Gold Coast Stew

2 Green Peppers cut into rings -- we used Yellow Peppers, mmmm...
1 Medium Onion; sliced & separated into rings
2 tablespoon Shortening -- I used coconut oil instead
1 can Tomato Paste; (6 oz.)
¾ cup Peanut Butter
3 cup Vegetable Broth
1 ½ teaspoon Salt
1 teaspoon Chili powder -- we used 1/2 teaspoon of Cayenne Pepper tonight, mmmm...
1 teaspoon Sugar -- we used honey but I know many here probably don't do honey, right?
½ teaspoon Nutmeg
6 cup Rice; cooked -- we used brown rice since it's whole grain
Accompaniments: eggplant slices, sauteed banana, peanuts, shredded coconut, pineapple chunks, onion, and tomato

In a large skillet, cook and stir peppers & onion in shortening until onion is tender. Drain off oil.
In a medium bowl, blend tomato paste and peanut butter. Stir in broth & seasonings.
Add broth mixture to skillet with onion & peppers and cook and stir over low heat until heated through.
If the stew is too thick, stir in additional broth. Serve over rice and sprinkle on your choice of accompaniments. Makes 8 servings.

ACCOMPANIMENTS: Chopped green pepper; shredded coconut; coarsely ground or chopped peanuts; sauteed bananas or plantains; onion, tomato and eggplant slices; pineapple cubes.

Original Recipe (before I messed with it) was from the old Betty Crocker Recipe Card Library found in my grandmother's cupboard.