Tuesday, June 26, 2012

Dothraki Wedding Part 2

Sweet grass stew, you say? That can mean only one thing! (And this is one of the few vegan friendly recipes this blog will ever have!)

  • 4 stalks lemongrass
  • 1 tbs olive oil
  • 1/2 cup chopped sweet onion
  • 1 1/4 tsp salt
  • 1 tsp ginger
  • 1 tsp cinnamon
  • 1 tsp cardamom
  • 1/2 tsp pepper
  • 2 sweet potatoes peeled and chopped
  • 3 carrots chopped
  • 2 cups mushrooms (I used baby portabellas because they were handy, and sliced them, but enoki would be awesome!)
  • 3 cups vegetable broth
  • 1 cup water
  • 1 cup snap peas
  • 13.5 oz of coconut milk
  • 1/4 cup cilantro, chopped

First, "dress" the lemon grass.  Peel the hard outer layers and cut off the dry green tips.  Take the soft white bases and crush with a knife.  Enjoy the delicious aroma of sweet, sweet, lemon grass.  In fact, rub some on your wrists, just for fun!

Heat the olive oil and saute the grass and onion for 3 minutes.  Add the spices and saute  for another 2-3 minutes.  Then add the remaining veggies.

Yes... I picked this sweet potato because it looked just like a Kamakura cookie!

Cook for another 2 minutes, then add the broth and water.  Bring to a boil, then reduce heat and simmer for 25 minutes.

Remove the lemongrass...or don't. I didn't.  However, when eating the soup, be careful not to eat the lemongrass.  It won't kill you put it's not pleasant to nom.

Add the peas and the coconut milk.  Cook 3 more minutes, then add the cilantro and serve.

Delicious and soooooooooooooo healthy!

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