Sign up for our monthly email
Everyone is welcome to enjoy and shop our store!

SAVE!!!
collage.png

 truckad

 Calendar of Events & Classes
bfc eventcalendar_04_april2017

Food For Thought Newsletter
bfc fft_april_2017-web_page_01

 

fft-archive-info

Gift Cards!

coop gift card

 A great gift idea
for any occasion!

Healthy Food for All!

Anne, of Boston Post Dairy, in the cheese-making room.

The goats of Boston Post Dairy

April Producer of the Month

Frontpage Slideshow | Copyright © 2006-2010 JoomlaWorks, a business unit of Nuevvo Webware Ltd.
BFC Recipes: Mexican Sweet Potato Stew PDF Print E-mail

by Janice Malin
March 2014

2 Tbsp olive oil
1 large red onion, diced
4 cloves garlic, minced
1 very large sweet potato, peeled if desired, and cubed
1 large red pepper, seeded and cut into squares
1 pkg. chicken seitan, cut into small bite size pieces
1 28-oz. can diced tomatoes

1 cup water (more as necessary)
1 tsp salt
2 Tbsp chili powder
1 tsp ground cumin
1 tsp oregano
1 tsp cocoa powder
1/4 tsp cinnamon
1/4 tsp Anaheim chili flakes (or other red pepper flakes)
1 1/2 Tbsp flour
2 Tbsp water
1 cup frozen corn
1 cup frozen baby lima beans (or canned kidney beans, etc)
1/2 cup chopped fresh cilantro

Heat olive oil in a stew pot big enough for all ingredients. Add diced onion and sauté until translucent. Add garlic, sweet potato, and pepper, and continue cooking until pepper is soft. Then add the seitan, tomato, and water. Season with salt, chili powder, cumin, oregano, cocoa powder, cinnamon, and chili flakes. Increase heat and bring to a boil. Dissolve the flour in 2 Tbsp of water and add to the boiling stew, stirring to distribute. Reduce heat and simmer until the sweet potatoes are just soft, about 10-15 minutes. Stir occasionally to prevent sticking. Mix in the corn and beans, and heat thoroughly. Stir in the chopped cilantro before serving.