Braised Sweet Potato and Cauliflower

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www.WeeklyVeganMenu.blogspot.com

1 T olive oil

1/2 onion, diced

2 garlic, minced

1 t each, freshly ground coriander and cumin

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1 small cauliflower, cut into florets

1 medium sweet potato, peeled and diced into bite size pieces

1 carrot, cut into thick half moons

jalapeno or fresh chili or red chili flakes, to taste (optional)

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1 14oz can (Eden brand - no BPA) tomato crushed, pureed, or diced, if (whole crush with your hands as you put them into the pan)

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1/4 c water or stock

1 can (or 2.5 c) black-eyed peas, drained and rinsed

1/4 c orange marmalade

salt and pepper, to taste

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Heat a wok or large saute pan on high. Add the oil, onion, garlic and spices.Reduce the heat and cook until onions are golden.

Add cauliflower, sweet potato, carrot, and optional chili. Cook until cauliflower and potato have some char on them. You may add the water (or stock) now if you think it is burning. Turn up the heat to high to achieve this if you have to. Otherwise just keep moving (stir-frying) the vegetables until they look like they’ve just come off the grill.

Add the tomatoes and and keep everything moving constantly until the tomatoes turn slightly darker, just a few minutes at the most (this will be more evident in the crushed tomatoes or the tomato puree) - this enhances the flavor of the tomatoes.

Add water (stock), peas, and marmalade, salt and pepper. Mix very well. Cover and cook on medium until the vegetables are tender (carrots will be the ones to test, as they are the denser food here). Do not add more water unless you absolutely must because something is burning.

Serve with a nice acidic salad (like sliced cucumbers in a vinegar and sugar water), or a green salad, and some whole grain, hearty bread.