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CURRIED LENTILS AND SWEET POTATOES 2T evoo 1 med onion, chopped 4 garlic cloves, minced 1" piece fresh ginger root, peeled and grated 1 1/2t garam masala,1 1/2t curry powder 1 jalapeño pepper, minced, 4-5C vegetable broth,2# sweet potatoes, peel& cut in1/2" cubes(4C) 1 1/2C dried lentils 1 bay leaf,1# chard leaves thinly sliced 1t salt,1/2t ground black pepper,1/3c chpd cilantro,Finely grated zest of 1 lime,Juice of 1/2 lime, 1/3c finely chpd tamari almonds, for garnish,1/4c chpd scallions
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SWEET POTATO CHIPOTLE SOUP WITH AVOCADO Sweet Potato Soup + citrus + chipotle vegan, serves 1-2 1 cup mashed sweet potato (from a baked sweet potato - all sticky and sweet) 1/2 cup+ No-Chicken Broth (or substitute vegetable broth) -- add more to thin out to desired consistency 1/2 cup soy milk*, original or plain or unsweetened flavors (I used Soy Dream) *almond milk will work too Add to taste (what I used): * orange or satsuma zest (a pinch) * salt (3 pinches) * chipotle powder (1/2 tsp) Garnish: 1/4 cup diced avocado 2-3 tortilla chips, crushed (I used red, spicy jalapeno chips!) dash of seasoned chili salt Optional: nutritional yeast, canned white beans (blended in), cinnamon, black pepper, cayenne, lime juice (lime wedge served on side), parsley or chopped spinach served over top. lower sodium note: salt is very important for this recipe! It brings out all the flavors of the sweet potato base! If you need to go light on sodium, however, give lime or apple cider vinegar a try to perk things up.. Directions: 1. Preheat oven to 400 degrees. 2. Bake your sweet potato until tender. 3. Remove potato skin, add to blender along with the broth and non-dairy milk. Blend on low until smooth. Taste a drop to see that it is slightly bland at this point. Add the salt and spices to taste. I added the zest last and folded it into the poured soup. 4. Serve with garnish or avocado and crushed chips over top.
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GRILLED ROSEMARY SWEET POTATOES 7 large (6 1/2 lbs. total) deep orange-fleshed sweet potatoes, preferably straight-sided, scrubbed About 1/2 cup extra-virgin olive oil 1/4 cup finely chopped fresh rosemary leaves 1 tablespoon kosher salt 1 tablespoon pepper Preparation Total: 35 Minutes 1. Heat grill to medium-low (about 325°). Cut potatoes in half lengthwise, then cut each half into 3 long wedges. Put wedges on 2 rimmed baking sheets; drizzle with 1/3 cup oil, turning to coat. Sprinkle with rosemary, salt, and pepper. 2. Grill sweet potatoes covered (in batches if needed), turning every 10 minutes or so, until tender and browned, 15 to 30 minutes. Transfer to a platter. 3. Drizzle with a little more oil just before serving. Make ahead: Up to 1 day, chilled. To reheat sweet potatoes on the grill used for turkey, adjust fire for direct heat: For charcoal, spread charcoal over firegrate and add 12 more briquets. Set potatoes on cooking grate; cook, turning occasionally, until hot, 6 to 8 minutes. For gas, turn on all burners to medium-low (about 325°).
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SEWWT POTATO OVEN WEDGES 3 big sweet potatoes, cut into long and thick wedges (about 1/2 inch thick) Extra-virgin olive oil or coconut oil, for brushing Sea salt and freshly ground black pepper, to taste 1 tablespoon garlic powder 1 tablespoon ground coriander (ground cilantro) 1 tablespoon ground cumin 1 tablespoon onion powder 1 teaspoon curry powder 2 teaspoons paprika 1 teaspoon chili powder or cayenne pepper Optional: Honey or maple syrup, for brushing Preheat your oven to 400 – 425 degrees F (200 – 220 degrees C). Get a baking sheet and line it with aluminum foil and set aside. Note: You can also use parchment paper. It helps absorb the oil better – making it a healthier way to bake the sweet potatoes. Place the sweet potatoes in a big bowl and brush with extra virgin olive oil or coconut oil. Make sure you get them evenly coated. Then, add the garlic powder, ground coriander, cumin, onion powder, curry powder, paprika, black pepper, sea salt and chili powder/cayenne pepper. Note: for an even healthier dish, use coconut oil instead of olive oil. Coconut oil is the best oil to cook with as it is stable enough to resist mild heat-induced damage. Plus, it’s good for you! Rub the spices on the sweet potatoes and distribute evenly. Note: I like wearing thin cooking gloves to prevent my hands from getting dirty. Place the oiled and spiced up sweet potatoes in a single layer on the lined baking sheet. Bake for 20 minutes on the middle rack until the sweet potatoes are softened. Do not cook them too long or else the sweet potatoes will burn. Transfer the pan to the oven’s top rack and bake for an extra 10 minutes or until wedges are crispy. OR you can finish the last 10 minutes by passing them onto your hubby next time he has the BBQ going. Grilled sweet potatoes taste much better off the grill, especially if you baste them with honey or maple syrup. Note: Keep an eye on the wedges after transferring them to the top rack. Depending on your oven, you may need to take the sweet potato wedges out sooner than 10 minutes. Be a hawk! Remove from the oven.
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