Ok, here it is...my famous Thai-inspired Red Bean and Sweet Potato Stew recipe. I got this from Vegetarian Times about 6 years ago and don't really follow a strict recipe anymore, so the amounts might not be exact.
2-3 Sweet potatoes, peeled and cubed
2 cans red beans, drained and rinsed
4-5 cups of water
1 veggie bouillion cube
1 teaspoon Thai Red Curry Paste (more or less to taste--you can find this stuff in most grocery stores or in Asian markets)
Generous pinch of dried Lemon Grass (also in most grocery stores or Asian markets)
Dissolve the bouillion in the water. Add the cubed sweet potatoes and cook over medium (or so) heat for about 10 minutes. Add the curry paste, lemon grass, and beans and cook until potatoes are tender and beans are heated through.
Couldn't be easier. Sometimes to mix things up, I'll toss in some cubed baked-pressed tofu and top with some scallions.
take zukes and cut them in half lengthwise and gut 'em
then cut up all the insides and a bunch of other veggies all small (like, mushrooms, onion, carrot, brocolli, whatevers around, etc) and saute/steam em up with spices, load the veggie goo back into the boats (that have been pre-steamed) and put some soycheez (or feta is good for lacto-veggies) on top and pop em in the oven for a bit til the cheez is melted/browned
last time i did these, instead of steaming them (kinda makes them all limp and then they go flattish and leaky sometimes) i put toothpicks crossways thru em to keep them boatshaped and put them upside down and painted them with olive oil and crisped them a bit in the oven. it worked better. i suggest that.
also, what is awesome about zucchini boats is the leftover goo
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