Four Square Meals February 2nd

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Available for pick up Tuesday February 2nd

  • Kung Pao Tofu – tofu and bell pepper with spiced peanut sauce
  • Gujerati Pilaf – basmati rice, wheat berry and sweet potato with brown mustard seed
  • Jaipuri Lentils – with Indian spices and green cabbage
  • Aloo Sem – Indian spiced potato and green beans
  • Beta Seitan – savory wheat protein with spiced Iowa carrot sauce and sweet corn
  • Oliver’s Best – buckwheat and millet stew with mushroom and turnip
  • Fandango Stew – pinto beans, greens and jalapeno
  • Eastern Plains Pilaf – brown rice, pink rice and butternut squash, tossed with tamari, cilantro and lemon

Produce and grains purchased locally at Echollective Farm, Friendly Farm, Grinnel Heritage Farm, Iowa Choice Harvest, Iowa City Farmer’s Market, Muddy Miss Farm, DaveHeaderNew Pioneer Food Co-op and Oak Hill Acres Farm.

To order click here. For newsletter sign up, click here.
Menu for February 9th.


Recipe – Groundnut Stew

KitchenVegDaveAn old Red Avocado recipe from an African recipe originally found by Derek and much adapted over the years. Great warm to your bones food.

Note – T=tablespoon, t=teaspoon, c=cup

4 T oil
1 inch cinnamon stick, whole
½ t whole cumin seeds
5-10 cloves garlic, peeled and minced
1 large onion, peeled and diced
1 leek, washed (see below) and roughly chopped
3 sweet potatoes, peeled, diced 1 inch
1 celeriac, peeled and diced, ¾ inch
2-4 carrots, rinsed, diced, 1 inch
1 can diced or crushed tomato
1-2 inches ginger, peeled and finely grated
1 t cumin
1 t coriander
¾ t turmeric
1 t paprikaIAVegSqr
Handful spinach
Large pinch sugar
¾ c peanut butter
1 t salt, or to taste
½ a bunch of cilantro, finely chopped
1-4 T fresh lime juice

Add oil to wide, heavy bottomed pot and heat to medium-high. Add cinnamon and whole cumin seed. Heat for a few seconds (it should bubble at edges). Add garlic and fry until golden, add diced onions and stir often, coating all with oil. After 5 minutes (still stirring often, at lively heat), add the leeks and stir thoroughly again.

After five minutes or so add sweet potatoes, celeriac and carrot. Stir. Add tomatoes and water to just cover vegetables. Stir in ginger. Turn heat up high, partially cover pot.

Meanwhile mix 1 t cumin, 1 t coriander, 1 t paprika and¾ t turmeric. And this spice mixture and stir. Re-cover pot and bring to a boil. When it boils, stir and turn heat down to low and cover completely. Cook until vegetables are soft, 30-45 minutes.

Ladle out 1-2 c cooking liquid and add 1 c peanut butter off the heat and whisk until smooth.  Add peanut butter mixture to pot and stir.

Add salt, chopped cilantro and lime juice to taste, off heat.