Posts filed under ‘Sweet Potato’

Warming Winter Soup

Snow fell throughout Massachusetts today! It is so beautiful!! Aunt Sue is here from California and snow is just what she needed!

Warming soup was also needed… so Ryan made some kale and sweet potato soup to get us through the night.

Sweet Potato, Kale and Carrot Soup

Serves 4-6 (4 meal portions; 6 smaller portions)

3 bunches of kale, washed, de-ribbed and roughly chopped or torn (we used a mixture of varieties: 1 dino/lacinato, 1 scots/curly, and 1 purple kale bunch)

10 garlic cloves (don’t be afraid…)

4 cups of vegetable broth, divided

1 large sweet potato

6 carrots, chopped or diced to your liking

6 celery stalks, chopped or diced to your liking

2 bay leaves

1 cup white wine mixed with 1 cup of water

Salt and pepper to taste

2-3 tsp. olive oil

Directions:

In a large stock pot, heat the oil over medium heat.  Add the carrots and celery; cook for a few minutes to soften them.  Add the sweet potatoes and cook for 2 minutes more.

Add 2 cups of liquid and a small pinch of salt and pepper; bring to a simmer to infuse.

Add in the kale, a small pinch of salt and pepper, and 2 more cups of liquid.  Bring to a simmer, cover, and let cook until the kale has wilted.

Add the rest of the liquid, the wine, bay leaves, garlic and another pinch of salt and pepper.  Cover the pot and let this simmer for 20-30 minutes until everything is tender.  Don’t forget to serve this with some hearty grain bread smothered in Earth Balance butter!! 🙂

This is an extremely easy, warming soup that is packed with nutrients!! Hopefully this will keep sickness away…

Betty was quite jealous!!

December 21, 2010 at 12:00 am 1 comment

Spicy Sweet Potato Home Fries

I love the holidays!!!


And there’s nothing like Christmas morning breakfast! Home fries are definitely on my vegan food pyramid… But I thought I was up for a little change to the original… Sweet potato!  Hopefully your family, and mine, will be enjoying these in just 15 days!!!! (scary thought right?)

 

Sweet Potato Baked Home Fries

Serves 4

2 large sweet potatoes

2 Tbsp. olive oil or canola oil

Dash of paprika (or more if your morning can handle it…)

Ample sprinkle of sea salt and fresh ground black pepper

 

Directions:

Scrub the potatoes well; slice first into rings by cutting end to end then cut each circle into triangles by slicing it in half twice.  I just love this method because I always get pieces that are the same size.

Place all the chunks into a mixing bowl and add the remaining ingredients; toss to coat.

Spread onto a baking sheet, being sure that they are in a single layer, and bake in a preheated 400 F oven for 8 minutes; flip after the 8 minutes and bake 8 more.  Since the cubes are small they won’t take long at all.

Carefully remove each one and put in to a dish for serving; serve hot!

Now here’s something that is sweet and spicy and will satisfy just as good as a cookie 😉 maybe…

December 10, 2010 at 9:33 am 1 comment

Vegan Thanksgiving! Friendsgiving!!

Finally… the night has come for everyone to get together and eat delicious food!  Vegan Thanksgiving! Cravings have been fulfilled.

The vegan feast included:

Homemade hummus from Noelle (with some sliced peppers, cucumbers, celery and carrots)

Sweet potato casserole from Julie (a definite hit… it barely lasted the first 5 minutes)

Quinoa salad, roasted brussels sprouts, and cutie cupcakes with frosting turkeys from Staci (she has outdone herself!!)

Roasted butternut squash and apple soup from Meg (complete with toppings: toasted coconut, toasted cashews, and sliced green onions)

Green Bean casserole and pumpkin pie from my mom!

Gingerbread biscotti from Betsy

Spinach salad(s) – one with tofu, barley, cherry tomatoes and corn plus another with slivered almonds, strawberries and mandarin oranges from my sister Nichole and her lovely vegan friendly boyfriend Jarod 😉

Vegan Shepard’s Pie and stuffing

 

The vegan shepard’s pie came out much better than I imagined!  A great comfort food that was much heartier and healthier than the original!  It was adapted from the recent Veg News magazine and also The New Farm Vegetarian Cookbook

 

Root Vegetable Shepard’s Pie

2 Tbsp. olive oil

1 onion, chopped

2 medium carrots, chopped

12 oz. mushrooms (any kind, I used baby bellas)

2 1/4 cup gravy (recipe follows)

3/4 cup peas (fresh or frozen)

3/4 cup dried green lentils


Root vegetables:

3 medium Macomber white turnips

2 medium rutabagas

4 medium parsnips

4 medium yukon gold/yellow potatoes

 

Directions:

Heat the oil in a large skillet; add the onion, carrot, peas and mushrooms, cook until softened.


Add the lentils and gravy and let simmer until the lentils are somewhat softened; they will finish cooking in the oven. Put in to a large casserole dish (or two large pie dishes like I did).

Directions for root vegetables:


Wash turnips well and chop into evenly large chunks.  Be careful with this, the turnips are very tough to chop!

Boil the turnip cubes in enough water to fully cover; cook until fork tender, about 10-12 minutes.

Drain, let cool slightly, then peel the cubes of their skin with either a knife or your hands.

*follow this same method for the rutabagas and parsnips

*peel the potatoes, then follow this boiling method

each time using the same water (just keep it boiling and have the next product ready) and then place the all the cubes in the same bowl with an added 2 Tbsp. or Earth Balance butter and 1 Tbsp. nutritional yeast.

Lightly spoon-mash the root vegetables so that the cubes are still defined, yet mashed.

Top with the root vegetables, spray lightly with canola spray and bake at 350 F for 40-50 minutes until heated through, bubbling and slightly browned on top (if it starts to brown too early cover with tin foil).


 


Vegan Gravy

Makes about 2 -2 1/4 cups

2 cups vegetable broth or water (I used vegetable broth)

3 Tbsp. soy sauce

1/4 tsp. dried thyme

1 Tbsp. nutritional yeast

Salt and fresh ground black pepper, to taste

2 Tbsp. arrowroot powder dissolved in 3 Tbsp. water

1/4 cup almond milk, unsweetened original

 

Directions:

Bring the vegetable broth (or water) to a boil with the soy sauce, thyme, nutritional yeast, and salt and pepper; turn heat to low.

Dissolve the arrowroot into the 1/4 cup water;

add, whisking constantly, to the lightly simmering vegetable broth mixture.  Cook, still on low, until thickened.

Whisk in the almond milk and heat until thickened.

*Always taste before serving!

 

SAVE SOME ROOM IN THAT HUNGRY STOMACH FOR MORE!!!

 

Hearty Vegetable Stuffing

Serves about 15

2 french baguettes, either diced or roughly chopped

1 (or more) cup cornbread, either diced or roughly chopped

7 Tbsp. Earth Balance (I know… 7 is a lot… but so isn’t 15 servings!! Of course you can use less.)

1 large onion, chopped

3 medium carrots, chopped

4 large celery stalks, chopped

1 Tbsp. fresh chopped sage

1/4 tsp. of each the following:

basil

thyme

garlic powder

rosemary

parsley

Salt and fresh ground black pepper to taste

2 cups (or more, I needed more…) vegetable broth

 

Directions:

Place the prepared bread onto a baking sheet and place into a preheated 400 F oven; cook until dried out and golden.  Set aside.

In a large skillet heat the Earth Balance and add the onion, carrots, celery, herbs, and salt and pepper; cook until softened and slightly browned.

Add the bread to the skillet (or as much fits).

Place any dried bread that didn’t fit in the skillet into a buttered baking dish; then add the bread and carrot/celery mixture to the top.

Pour in the broth until the bread is moistened, the more moist the better.

Bake the stuffing, covered with tin foil, in a 350 F oven for 20 minutes; remove the foil and bake an additional 5-10 minutes until the color deepens.

This is the greatest stuffing I’ve had in a while! And no turkey was harmed in the making!

 

Great success!  It definitely was an awesome time! I’ll hopefully get some updated recipes soon for the Sweet Potato Casserole and the Gingerbread Vegan Biscotti!! I’m so thankful to everyone who came to hangout, eat and bring their own creations of amazing vegan food!

 

 

Happy Thanksgiving Everyone!

November 24, 2010 at 8:43 pm 4 comments

Harpswell!!

Drove up to Harpswell, Maine the other day with Betty to visit Marie!! Amazing drive! Though 3+ hrs… The thought of risotto kept me moving!

(Betty just had to jump into the man-made muck pond… even if the ocean was a stone’s throw away!!)

Marie is living in a fairytale beautiful farm!! Can you believe it! A farm AND the ocean across the street?? Could not be better!

Arrived around 12:30, got the tour then tome to cook!

(They wouldn’t take their eyes off Betty!!)

What’s on the menu:
-Risotto and sundried tomatoes, onion and garlic
-Roasted sweet potato cubes
-Vanilla pudding with chocolate chips 🙂

The risotto came out amazing! It’s my obsession right now!

My Favorite Risotto

1 cup arborio rice
2-3 cups water or vegetable broth (this measurement is just an approximation, you may need more you may need less partly due to the amount evaporated)
1 medium yellow onion
4 garlic cloves (I may literally use 6 or 7 cloves; garlic is just an amazing ingredient)
6 sun dried tomatoes, rehydrated in water


1/4-1/2 cup nutritional yeast
Any spice you feel like, I sometimes start the entire dish cooking some red pepper flakes in the oil and keep the spice to a minimum (which my boyfriend disagrees with sometimes)
Salt + pepper to taste
2 teaspoons olive oil (or any oil of choice)

In a saucepan, heat the broth or water.

Bring to a boil, cover, and reserve for later.

Heat the oil over medium heat. When hot add the onions; cook until translucent, 8-10 minutes. Add garlic but only cook for a minute at most to preserve the alicin.

Add the arborio rice and stir, cooking for a minute or so. By the 1/2 cup, add the liquid of choice that is heating in the saucepan. Stir constantly until completely dissolved. Repeat this process until the rice is cooked and starchy. It will resemble porridge.

Chop the sun dried tomatoes and add to the rice along with the nutritional yeast, salt, pepper and any spices you’re using. This rice, if left unattended, will burn and stick to the bottom of the pan so make sure you never leave it without a babysitter.

Serve and enjoy!! Risotto is awesome because it is extremely rich and hearty, but without all that Parmesan cheese it actually isn’t too bad for you!! Of course brown rice and anything whole grain is the better choice, but sometimes you just have to splurge!

For the sweet potato we (and by we I mean Marie) diced it, spooned it around with some oil and roasted it for 20-30 minutes in a 350 degree oven.

Sweet potato tastes best simple like this, or dipped in some vegan ketchup and mustard 🙂

For dessert we simply blended up a boxed pudding and tossed on some vegan chocolate chips! And it was great!! Sometimes you just need your dessert fast!!!

Is your mouth watering?

October 1, 2010 at 1:15 am 1 comment


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