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  • Writer's pictureThe Rough & Tumble


Updated: Feb 1, 2021

We've got a very special Rumbly Tummy today featuring a guest chef-- our pal, Kristie! We all need a little help from time to time-- picking up extra work, assembling Cook & Color books when you realize you're in over your head, dogsitting while you're making a record, and making dinner. Kristie has done ALL of these things for us over the years. She is generous with her time, her house, and her love. So much so, she even made the credits of our upcoming album, Howling Back at the Wounded Dog. Formerly the chef and owner of Nashville's vegan meal delivery service, My Veggie Chef, Kristie's skills in the kitchen are pretty unbelievable. We are so pleased she has offered, yet again, to help us-- this time writing our blog and offering one of her famous recipes. Enjoy! -- The Rough & Tumble

When I met The Rough & Tumble, I was running a vegetarian food business called My Veggie Chef and they were hard working Nashville musicians looking for a side hustle. I was impressed by their knowledge of and love for food (especially veggies) and signed them up as “kitchen helpers” on the spot. For the next couple of years, we spent a plethora of days together in our commercial kitchen chopping, slicing, dicing, scooping, and laughing. Those days, when The Rough and Tumble were working for us and not gigging, were both productive and fun! We never ran short on conversation or laughter when Scott and Mal were in the kitchen. We were truly blessed to have them on “Team Veggie”.

I remember when Mallory told me they were taking their music on the road. They were pulling up roots in Nashville and planned to call a camper their new home on the road. What?! OH NOOOOOO! My heart hurt, but I was happy for them and SO PROUD! I knew they were making the brave and right decision for them and was thankful for the time they had given me. I’ve always been a dreamer and I KNOW that following your intuition is the one and only way to secure your own happiness. I’m so pleased that they followed their hearts and hope that they continue to do so.

Scott and Mal worked hard for My Veggie Chef. I knew that days when Scott and Mal were working were days that I didn’t have to worry about a thing. They were dedicated to getting the work done. They helped me fulfill my dream of running a successful business. But now they have their own successful business, turning their music and poetry into songs for us to learn and grow from. Just as nutritious food nurtures the body; music, written with strength and honesty, nurtures the heart. Enjoy this hearty and nutritious recipe, pulled from the My Veggie Chef collection. And while you do, think of The Rough & Tumble and how lucky we all are that they stopped “slinging veggies” and started slinging songs…at our hearts.

African Peanut Stew

Prep time: 5-10 minutes

Cook time: 25 minutes

Servings: 4


1 cup brown rice, uncooked

1 cup diced onion

1 cup canned kidney beans, drained and rinsed

1 cup canned petite diced tomatoes

1 cup diced sweet potatoes

1 cup fresh turnip greens or kale, chopped

2 cups vegetable broth

½ teaspoon garlic powder

½ teaspoon ground coriander

¼ teaspoon salt

¼ teaspoon black pepper

¼ teaspoon ground ginger

1 cup frozen green peas

¼ cup creamy peanut butter

2 tablespoons chopped peanuts


1. Bring 2 cups water to a boil in a small saucepan.

Add rice to water and return to boil. Cover, reduce heat to low, and summer until water is absorbed and rice is tender, about 20 minutes. Set aside.

2. Meanwhile, heat a large high sided skillet over med/high heat. Add 1 teaspoon oil or water to skillet. Add onion to skillet and cook until translucent, about five minutes.

3. Add kidney beans, tomatoes, sweet potatoes, green peas, greens, and vegetable broth to skillet. Stir in garlic, coriander, salt, pepper, and ginger.

4. Bring stew to a bubble and cook uncovered until sweet potatoes are tender, about 20 minutes.

5. Stir in peanut butter and heat through. Serve stew over brown rice with a sprinkle of chopped peanuts.

Per serving (1/4 of dish): 441 cal, 12g fat, 2g sat fat, 729mg sodium, 75g carb, 11g fiber, 9g sugar, 15g protein


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