INGREDIENTS
- 2 tbsp, oil
- 1 shallot, diced
- 2 garlic cloves, minced
- 1" piece of ginger, minced
- 2 medium sweet potatoes, peeled and diced
- 1 head broccoli, cut into small florets
- 1/4 cup water, plus more as needed
- green curry paste, to taste
- 1 tsp soy sauce
- 1 cup black beans, rinsed and drained
- 1/4 cup coconut milk, or more as desired
- salt and pepper to taste
METHOD
1. Heat oil in a wok or frying pan over medium heat. Saute shallot, garlic, and ginger for a few mins, until fragrant and lightly browned. Add sweet potato and fry for 5 mins.
2. Add broccoli and cook for about 15 mins, adding splashed of water as needed to help stem/cook the veggies and keep them from sticking to the pan.
3. Add curry paste, along with 1/4 cup of water and mix well. Add soy sauce and beans and cook for about 5 mins, making sure the veggies are now fully cooked.
4. Add coconut milk, season to taste, and serve.
From Vegan Dad (http://vegandad.blogspot.com/2010/02/easy-green-curry.html)
Showing posts with label sweet potato. Show all posts
Showing posts with label sweet potato. Show all posts
Thursday, December 2, 2010
Tuesday, November 30, 2010
Sweet Potato + Lentil Salad
Serves 4
Ingredients
2 medium sweet potatoes, chopped
1 tbsp coconut oil, or olive oil
Salt + pepper to taste
2 cups broth
1 cup lentils
1 cup cooked wheatberries (optional)
1/4 cup chopped walnuts
3 cups trimmed green beans
2 apples
1 tbsp butter
1 cup chopped chicken or turkey (optional)
Dressing:
1 tbsp maple syrup
1 tbsp cranberry mustard, or regular dijon
1 tbsp Garlic Gold oil, or olive oil
1 tbsp black cherry balsamic, or regular balsamic
Salt + pepper to taste
Chop potatoes and toss in coconut oil, salt and pepper. Roast at 400* for 35 minutes, or until soft pillows. Meanwhile, cook lentils in broth. Stir in wheatberries near end, if using. Heat large pan and toast chopped walnuts until fragrant. Add 1 tbsp butter and sauté green beans and apples until tender. Toss all ingredients together. Shake dressing into a jar and toss salad. Top with chicken or turkey if desired.
From Kath Eats Real Food (http://www.katheats.com/kerfuffled/)
Ingredients
2 medium sweet potatoes, chopped
1 tbsp coconut oil, or olive oil
Salt + pepper to taste
2 cups broth
1 cup lentils
1 cup cooked wheatberries (optional)
1/4 cup chopped walnuts
3 cups trimmed green beans
2 apples
1 tbsp butter
1 cup chopped chicken or turkey (optional)
Dressing:
1 tbsp maple syrup
1 tbsp cranberry mustard, or regular dijon
1 tbsp Garlic Gold oil, or olive oil
1 tbsp black cherry balsamic, or regular balsamic
Salt + pepper to taste
Chop potatoes and toss in coconut oil, salt and pepper. Roast at 400* for 35 minutes, or until soft pillows. Meanwhile, cook lentils in broth. Stir in wheatberries near end, if using. Heat large pan and toast chopped walnuts until fragrant. Add 1 tbsp butter and sauté green beans and apples until tender. Toss all ingredients together. Shake dressing into a jar and toss salad. Top with chicken or turkey if desired.
From Kath Eats Real Food (http://www.katheats.com/kerfuffled/)
Thursday, November 18, 2010
Kale and Roasted Vegetable Soup
Ingredients:
•3 medium sweet potatoes, cubed
•1 large rutabaga, peeled and cubed
•1.5 medium onions, diced
•3 gloves garlic, minced
•4 –6 cups vegetable broth (use 4 if you want a thicker stew-like soup, and 6 if you prefer a brothier soup)
•1 bunch kale, washed and trimmed
•1 tsp cumin
•1/2 tsp coriander
•1 can black beans, rinsed and drained
•1 small avocado, diced
•salt and pepper (to taste)
To Prepare:
1.Preheat oven to 400 degrees. Cube the sweet potatoes and rutabaga into evenly sized pieces. Toss with a bit of olive oil and salt and pepper, and spread evenly onto a sheet pan.
2.Roast the vegetables for 45 minutes, or until browned and tender, stirring once halfway through cooking.
3.Once the vegetables are done, sauté the onions and garlic over medium high heat in a heavy-bottomed pot (like a Dutch oven) until soft and starting to turn brown.
4.Add roasted vegetables, vegetable broth, and spices and bring up to a simmer.
5.Fill pot to the top with kale (washed and torn), and cover for at least 10 minutes so that the kale will wilt and steam.
6.Check kale for tenderness after 10 minutes. Once ready, add rinsed black beans and stir well to heat through.
7.Adjust final seasoning with salt and pepper. Ladle and serve into individual bowls, and top with freshly diced avocado.
From The Front Burner (http://www.thefrontburnerblog.com/2010/11/kale-and-roasted-vegetable-soup-the-video.html)
•3 medium sweet potatoes, cubed
•1 large rutabaga, peeled and cubed
•1.5 medium onions, diced
•3 gloves garlic, minced
•4 –6 cups vegetable broth (use 4 if you want a thicker stew-like soup, and 6 if you prefer a brothier soup)
•1 bunch kale, washed and trimmed
•1 tsp cumin
•1/2 tsp coriander
•1 can black beans, rinsed and drained
•1 small avocado, diced
•salt and pepper (to taste)
To Prepare:
1.Preheat oven to 400 degrees. Cube the sweet potatoes and rutabaga into evenly sized pieces. Toss with a bit of olive oil and salt and pepper, and spread evenly onto a sheet pan.
2.Roast the vegetables for 45 minutes, or until browned and tender, stirring once halfway through cooking.
3.Once the vegetables are done, sauté the onions and garlic over medium high heat in a heavy-bottomed pot (like a Dutch oven) until soft and starting to turn brown.
4.Add roasted vegetables, vegetable broth, and spices and bring up to a simmer.
5.Fill pot to the top with kale (washed and torn), and cover for at least 10 minutes so that the kale will wilt and steam.
6.Check kale for tenderness after 10 minutes. Once ready, add rinsed black beans and stir well to heat through.
7.Adjust final seasoning with salt and pepper. Ladle and serve into individual bowls, and top with freshly diced avocado.
From The Front Burner (http://www.thefrontburnerblog.com/2010/11/kale-and-roasted-vegetable-soup-the-video.html)
Lime Cilantro Sweet Potatoes with Black Beans
Recipe:
(adapted from Epicurious)
3 tbsp olive oil
3 medium sweet potatoes (I guess they’re actually yams? The ones that are orange inside…), diced
3 cups cooked black beans (or 2 cans), rinsed and drained
juice of 2 limes
zest of 1 lime
1 tsp salt, divided
pinch or two cayenne
1/4 cup chopped cilantro
Preheat the oven to 450 and line 2 baking sheets with parchment or silpats.
Toss the diced sweet potatoes with oil and 1/2 tsp of salt and spread evenly on the prepared baking sheets.
Bake about 20 minutes (time will depend on the size of the sweet potato pieces), or until tender. Remove and let cool for about 5 minutes.
While the sweet potatoes are baking, whisk the lime zest, lime juice, remaining salt, and cayenne together in a large bowl. Add the black beans and sweet potatoes (after cooling slightly) and toss well. Sprinkle with cilantro, toss again, and serve.
From Cate's World Kitchen (http://catesworldkitchen.com/2010/06/lime-cilantro-sweet-potatoes-with-black-beans/)
(adapted from Epicurious)
3 tbsp olive oil
3 medium sweet potatoes (I guess they’re actually yams? The ones that are orange inside…), diced
3 cups cooked black beans (or 2 cans), rinsed and drained
juice of 2 limes
zest of 1 lime
1 tsp salt, divided
pinch or two cayenne
1/4 cup chopped cilantro
Preheat the oven to 450 and line 2 baking sheets with parchment or silpats.
Toss the diced sweet potatoes with oil and 1/2 tsp of salt and spread evenly on the prepared baking sheets.
Bake about 20 minutes (time will depend on the size of the sweet potato pieces), or until tender. Remove and let cool for about 5 minutes.
While the sweet potatoes are baking, whisk the lime zest, lime juice, remaining salt, and cayenne together in a large bowl. Add the black beans and sweet potatoes (after cooling slightly) and toss well. Sprinkle with cilantro, toss again, and serve.
From Cate's World Kitchen (http://catesworldkitchen.com/2010/06/lime-cilantro-sweet-potatoes-with-black-beans/)
Wednesday, August 4, 2010
Green Soup with Ginger
Addition: a bit of miso or tamari at the very end to deepen the flavor, but you should add it sparingly, and taste as you go.
1 large yellow onion (250g)
2 tablespoons (30 ml.) olive oil
1 1/2 teaspoons sea salt, plus more to taste
1 large sweet potato (12 ounces; 350 g)
1 large leek, white and light green parts (5 ounces; 140 g)
1 bunch spinach (8 ounces; 225 g)
1 large bunch green chard (12 ounces; 350 g)
3 tablespoons (30 g) chopped fresh ginger, plus more to taste
2 cups (500 ml) good-tasting vegetable broth
2-4 teaspoons fresh lemon juice
freshly ground black pepper
Chop the onion and cook it slowly in the olive oil with a sprinkle of salt, stirring now and then, over low heat until it is soft and golden, about half an hour.
Meanwhile, peel and dice the sweet potato and put it in a large soup pot with 4 cups (1 liter) water and a teaspoon of sea salt. Thoroughly wash the leek, spinach, and chard, chop them coarsely, and add them to the pot, along with the chopped ginger.
Bring the water to a boil, then lower the heat and simmer the soup, covered, for 30 minutes, or until the vegetables are completely tender. Add the caramelized onions when they are ready. When the vegetables are soft, add the vegetable broth (you can add less if you like a thicker soup) and decide whether you want your soup chunky, like this, or smooth. If the latter, puree the soup in a blender, in batches, or with an immersion blender until it is smooth.
Stir in 2 teaspoons of the lemon juice and a few grinds of black pepper. Taste, and correct the seasoning with additional salt or lemon juice.
Serves 5-6.
This recipe was adapted from Love Soup by Anna Thomas.
From 101 Cookbooks (http://www.101cookbooks.com/)
1 large yellow onion (250g)
2 tablespoons (30 ml.) olive oil
1 1/2 teaspoons sea salt, plus more to taste
1 large sweet potato (12 ounces; 350 g)
1 large leek, white and light green parts (5 ounces; 140 g)
1 bunch spinach (8 ounces; 225 g)
1 large bunch green chard (12 ounces; 350 g)
3 tablespoons (30 g) chopped fresh ginger, plus more to taste
2 cups (500 ml) good-tasting vegetable broth
2-4 teaspoons fresh lemon juice
freshly ground black pepper
Chop the onion and cook it slowly in the olive oil with a sprinkle of salt, stirring now and then, over low heat until it is soft and golden, about half an hour.
Meanwhile, peel and dice the sweet potato and put it in a large soup pot with 4 cups (1 liter) water and a teaspoon of sea salt. Thoroughly wash the leek, spinach, and chard, chop them coarsely, and add them to the pot, along with the chopped ginger.
Bring the water to a boil, then lower the heat and simmer the soup, covered, for 30 minutes, or until the vegetables are completely tender. Add the caramelized onions when they are ready. When the vegetables are soft, add the vegetable broth (you can add less if you like a thicker soup) and decide whether you want your soup chunky, like this, or smooth. If the latter, puree the soup in a blender, in batches, or with an immersion blender until it is smooth.
Stir in 2 teaspoons of the lemon juice and a few grinds of black pepper. Taste, and correct the seasoning with additional salt or lemon juice.
Serves 5-6.
This recipe was adapted from Love Soup by Anna Thomas.
From 101 Cookbooks (http://www.101cookbooks.com/)
Wednesday, July 14, 2010
Sweet Potato Falafel with Yogurt-Tahini Sauce
Cooking the sweet potatoes in the microwave is a real time saver, but feel free to bake or steam them instead. The moistness of sweet potatoes varies, so you may need to add a little more flour to achieve the right texture.
1/2 tablespoon ground flax seeds + 2 tbsp hot water
2 medium sweet potatoes (about 18 ounces, total)
2-3 teaspoons ground cumin
2 teaspoons ground coriander
2 cloves garlic, minced or pressed
1/8 - 1/2 teaspoon cayenne pepper (to taste)
1 teaspoon salt
1/4 cup minced parsley
juice of 1 lemon
1 cup chickpea flour or besan
1/2 teaspoon baking powder
sesame seeds (optional)
Mix the flax seeds with two tablespoons hot water and set aside to thicken.
Pierce sweet potatoes several times with a fork and place on paper towels in microwave. Microwave on high for 2 minutes, turn over, and then cook for another 2 minutes. Check for tenderness, and if not cooked all the way through, cook in increments of 30 seconds until tender. Set aside to cool until easy to handle; peel and place in a large bowl.
Preheat oven to 400F. Mash sweet potatoes well with a masher or a fork. Add the flax mixture, seasonings (including parsley), and lemon juice and stir well. Mix the chickpea flour with the baking powder and add it a little at a time to the sweet potato mixture. Stir until well-combined. Batter should be stiff; if not, add chickpea flour a tablespoon at a time until batter is thick. (If the batter is too stiff to blend in all the flour, add water a tablespoon at a time.)
Oil a baking sheet or line it with parchment paper or silicone baking mat. Use a cookie scoop or rounded tablespoon to make about 20-22 little mounds of dough on the baking sheet (dipping the scoop in water every now and then will help prevent the dough from sticking to it). Flatten the balls to about 1/2-inch thick and 1 1/2-inches wide. Sprinkle with sesame seeds, if desired.
Bake for 20-25 minutes, until bottoms are medium brown. Serve hot with yogurt-tahini sauce. These keep well and can be reheated briefly in the microwave.
Makes 5 servings (about 4 small falafel each). Per serving: 159 Calories (kcal); 2g Total Fat; (11% calories from fat); 6g Protein; 31g Carbohydrate; 0mg Cholesterol; 500mg Sodium; 5g Fiber. Weight Watchers 3 Points.
Per falafel: 38 Calories (kcal); .5g Total Fat; (11% calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 119mg Sodium; 1g Fiber. Weight Watchers 1 Point.
Yogurt-Tahini Sauce
This non-traditional sauce is my own creation, so blame me for the addition of ketchup...but whatever you do, don't leave it out!
1/2 cup soy yogurt
2 tablespoons tahini
2 teaspoons lemon juice
1 clove garlic, pressed
1/4 teaspoon salt
1 pinch red pepper
4 teaspoons ketchup
2 tablespoons water
Mix all ingredients well in a small bowl. Add additional seasonings to taste.
Makes about 14 tablespoons. Per tablespoon: 20 Calories (kcal); 1g Total Fat; (54% calories from fat); 1g Protein; 2g Carbohydrate; 0mg Cholesterol; 59mg Sodium; trace fiber. Weight Watchers 1 Point.
1/2 tablespoon ground flax seeds + 2 tbsp hot water
2 medium sweet potatoes (about 18 ounces, total)
2-3 teaspoons ground cumin
2 teaspoons ground coriander
2 cloves garlic, minced or pressed
1/8 - 1/2 teaspoon cayenne pepper (to taste)
1 teaspoon salt
1/4 cup minced parsley
juice of 1 lemon
1 cup chickpea flour or besan
1/2 teaspoon baking powder
sesame seeds (optional)
Mix the flax seeds with two tablespoons hot water and set aside to thicken.
Pierce sweet potatoes several times with a fork and place on paper towels in microwave. Microwave on high for 2 minutes, turn over, and then cook for another 2 minutes. Check for tenderness, and if not cooked all the way through, cook in increments of 30 seconds until tender. Set aside to cool until easy to handle; peel and place in a large bowl.
Preheat oven to 400F. Mash sweet potatoes well with a masher or a fork. Add the flax mixture, seasonings (including parsley), and lemon juice and stir well. Mix the chickpea flour with the baking powder and add it a little at a time to the sweet potato mixture. Stir until well-combined. Batter should be stiff; if not, add chickpea flour a tablespoon at a time until batter is thick. (If the batter is too stiff to blend in all the flour, add water a tablespoon at a time.)
Oil a baking sheet or line it with parchment paper or silicone baking mat. Use a cookie scoop or rounded tablespoon to make about 20-22 little mounds of dough on the baking sheet (dipping the scoop in water every now and then will help prevent the dough from sticking to it). Flatten the balls to about 1/2-inch thick and 1 1/2-inches wide. Sprinkle with sesame seeds, if desired.
Bake for 20-25 minutes, until bottoms are medium brown. Serve hot with yogurt-tahini sauce. These keep well and can be reheated briefly in the microwave.
Makes 5 servings (about 4 small falafel each). Per serving: 159 Calories (kcal); 2g Total Fat; (11% calories from fat); 6g Protein; 31g Carbohydrate; 0mg Cholesterol; 500mg Sodium; 5g Fiber. Weight Watchers 3 Points.
Per falafel: 38 Calories (kcal); .5g Total Fat; (11% calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 119mg Sodium; 1g Fiber. Weight Watchers 1 Point.
Yogurt-Tahini Sauce
This non-traditional sauce is my own creation, so blame me for the addition of ketchup...but whatever you do, don't leave it out!
1/2 cup soy yogurt
2 tablespoons tahini
2 teaspoons lemon juice
1 clove garlic, pressed
1/4 teaspoon salt
1 pinch red pepper
4 teaspoons ketchup
2 tablespoons water
Mix all ingredients well in a small bowl. Add additional seasonings to taste.
Makes about 14 tablespoons. Per tablespoon: 20 Calories (kcal); 1g Total Fat; (54% calories from fat); 1g Protein; 2g Carbohydrate; 0mg Cholesterol; 59mg Sodium; trace fiber. Weight Watchers 1 Point.
Sweet Potato Biscuits
Description:
Nothing says Down Home Cookin' like a sweet potato biscuit! These biscuits are just sweet enough on their own that they could pass for a muffin, but their cute button shape proves they're a biscuit. Serve with tofu scramble and pot of coffee or tea.
Ingredients:
•1 cup whole wheat pastry flour
•1 tsp baking powder
•¼ tsp baking soda
•1 tsp raw sugar
•a dash of cinnamon (optional)
•1 whole banana, cold
•1 whole sweet potato, mashed
Instructions:
Cook and skin your sweet potato, then mash it with a fork or potato masher and set aside. Grease a cookie sheet or line with parchment paper and set aside. Preheat oven to 425F. Combine flour, baking powder, baking soda, sugar and optional cinnamon together in your food processor and pulse a few times to ensure even distribution of ingredients. Add banana, about 6" worth, and allow the motor to run until a dough forms, about 45 seconds. Transfer dough to a bowl and using clean hands, mix with the cooked sweet potato, about 3/4 cup (start with 1/2 cup). The dough should be wet and dough-like -- wetter than most pizza dough but dryer than cake batter. It should be similar to the batter for Bisquick drop biscuits if you've ever made those. Drop large spoon fulls onto your cookie sheet and bake 5-10 minutes, until a toothpick inserted comes out clean and the edges and bottom are turning golden brown.
Per biscuit: 86 calories, 0.3g fat, 18.6g carbs, 2.5g fiber, 2.9g sugar, 2g protein
From Happy Herbivore (http://happyherbivore.com/)
Nothing says Down Home Cookin' like a sweet potato biscuit! These biscuits are just sweet enough on their own that they could pass for a muffin, but their cute button shape proves they're a biscuit. Serve with tofu scramble and pot of coffee or tea.
Ingredients:
•1 cup whole wheat pastry flour
•1 tsp baking powder
•¼ tsp baking soda
•1 tsp raw sugar
•a dash of cinnamon (optional)
•1 whole banana, cold
•1 whole sweet potato, mashed
Instructions:
Cook and skin your sweet potato, then mash it with a fork or potato masher and set aside. Grease a cookie sheet or line with parchment paper and set aside. Preheat oven to 425F. Combine flour, baking powder, baking soda, sugar and optional cinnamon together in your food processor and pulse a few times to ensure even distribution of ingredients. Add banana, about 6" worth, and allow the motor to run until a dough forms, about 45 seconds. Transfer dough to a bowl and using clean hands, mix with the cooked sweet potato, about 3/4 cup (start with 1/2 cup). The dough should be wet and dough-like -- wetter than most pizza dough but dryer than cake batter. It should be similar to the batter for Bisquick drop biscuits if you've ever made those. Drop large spoon fulls onto your cookie sheet and bake 5-10 minutes, until a toothpick inserted comes out clean and the edges and bottom are turning golden brown.
Per biscuit: 86 calories, 0.3g fat, 18.6g carbs, 2.5g fiber, 2.9g sugar, 2g protein
From Happy Herbivore (http://happyherbivore.com/)
Sweet Potato Lentil Chili
Published in the January 2009 issue of Alive magazine, this recipe is from Eat, Drink and Be Vegan.
Ingredients
1 tablespoon olive oil
1 onion, diced
1 cup celery, diced
2 to 2 1/2 cups yams, sweet potatoes or a combo, peeled and cut into bite sizes
3 garlic cloves, minced
salt, pepper to taste
2 teaspoons chili powder
1 teaspoon paprika
1/2 teaspoon nutmeg
1/2 teaspoon cumin
1/4 teaspoon cinnamon
1/2 teaspoon crushed red pepper flakes
1 1/4 cups dry red lentils
2 1/2 cups water
28 oz (796 ml) can tomatoes (puree before adding)
14 oz (398 ml) can black beans
1 bay leaf
3 tablespoons lime juice
Directions
In a large pot over medium heat, add oil, onions, celery, sweet potatoes, garlic, salt, pepper and spices, and stir thoroughly. Cover and cook for 10 minutes, stirring occasionally.
Rinse lentils. Add to pot with water, pureed tomatoes, beans and bay leaf, and stir to combine. Increase the heat to low, cover and simmer for 25-30 minutes until the potatoes are tender and lentils are softened, stirring occasionally. Stir in lime juice, serve and enjoy.
Ingredients
1 tablespoon olive oil
1 onion, diced
1 cup celery, diced
2 to 2 1/2 cups yams, sweet potatoes or a combo, peeled and cut into bite sizes
3 garlic cloves, minced
salt, pepper to taste
2 teaspoons chili powder
1 teaspoon paprika
1/2 teaspoon nutmeg
1/2 teaspoon cumin
1/4 teaspoon cinnamon
1/2 teaspoon crushed red pepper flakes
1 1/4 cups dry red lentils
2 1/2 cups water
28 oz (796 ml) can tomatoes (puree before adding)
14 oz (398 ml) can black beans
1 bay leaf
3 tablespoons lime juice
Directions
In a large pot over medium heat, add oil, onions, celery, sweet potatoes, garlic, salt, pepper and spices, and stir thoroughly. Cover and cook for 10 minutes, stirring occasionally.
Rinse lentils. Add to pot with water, pureed tomatoes, beans and bay leaf, and stir to combine. Increase the heat to low, cover and simmer for 25-30 minutes until the potatoes are tender and lentils are softened, stirring occasionally. Stir in lime juice, serve and enjoy.
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