Vegan Thanksgiving! : Maple Glazed Spiced Sweet Potatoes

Maple Glazed Spicy Sweet potatoes

Ingredients:

6 large sweet potatoes cut into 1 inch cubes

1 cup of maple syrup

1/4 apple cider vinegar

1/2 cup of water

1 tablespoon of red pepper chili flake

A lot of family love

Directions:

1. Preheat over 425 degrees.

2. Mix water, maple syrup, and vinegar and red pepper flake in a 13 X 9 baking dish. Add potatoes and cover tightly with foil.

3. Bake 15 minutes covered, then 30 minutes uncovered (check on it if your oven is a spastic as mine!)

4. Season to taste with S/P, some people add crush nuts of their liking to the sticky maple coating.

 

African Sweet Potato and Peanut Soup

 

African Sweet Potato and Peanut Soup

This recipe was a failed attempt at making an amazing soup by a local restaurant in Gainesville, FL called Tempo Bistro to Go. Even though mine is no where near as good as their’s

soupIngredients:

1 tablespoon vegetable oil

1 large onion, chopped

3 cloves  garlic, minced

2 teaspoons minced fresh ginger root

1- 1/2 teaspoons ground cumin

1- 1/2 teaspoons ground coriander

1/2 teaspoon ground cinnamon

1 pinch ground cloves

3 medium tomatoes, chopped

1- 1/2 pounds sweet potatoes, peeled and chopped

1  carrot, peeled and chopped

4 1/2 cups water

1 teaspoon  salt

1/4 cup chopped, unsalted dry-roasted peanuts

1 pinch cayenne pepper

2 tablespoons creamy peanut butter

1 bunch chopped fresh cilantro

Directions:

1. Heat the oil in a large saucepan over medium-high heat. Saute the onion 10 minutes, until lightly browned. Mix in the garlic, ginger, cumin, coriander, cinnamon, and cloves. Stir in the tomatoes, sweet potatoes, and carrot, and continue to cook and stir about 5 minutes.

2. Pour water into the saucepan, and season the mixture with salt. Bring to a boil, reduce heat, and simmer 30 minutes.

3. Remove the soup mixture from heat. In a food processor or blender, blend the soup and peanuts until almost smooth. Season with cayenne pepper. Return to the saucepan. Whisk in the peanut butter, and cook until heated through. Serve warm topped with fresh cilantro.

Creative Vegan Thanksgiving: Sweet Potatoes with Pomegranate, coconut and lime

Who needs to keep it just simple, when you can keep it simple and creative!!!

Sweet Potatoes with Pomegranate, Coconut and Lime

sweet pot

Ingredients

  • 4 sweet potatoes
  • 1/2 cup light coconut milk
  • 1/4 toasted unsweetened coconut flakes
  • 2 tablespoons chopped cilantro
  • 1 cup pomegranate seeds
  • Kosher salt
  • Lime wedges

Directions

  1. Heat oven to 400 degrees. Arrange sweet potatoes, pricked with a fork, on rimmed baking sheet and roast until tender, about 45 minutes. Let cool slightly.
  2. Slice tops and mash sweet potatoes with a fork. Divide coconut milk, coconut flakes, cilantro, and pomegranate seeds among sweet potatoes. Season with salt. Garnish with additional sprigs of cilantro and serve with lime wedges.

Vegan Thanksgiving? Easier than you think!!! Roasted Garlic Mashed Potatoes

When anyone has a dietary restriction, the holidays can be tough. Sometimes grandma’s famous fudge and Aunt Judy’s cranberry sauce just doesn’t work for ya anymore. It’s ok! Don’t over think it, keep it simple, and keep it good!!

Roasted Garlic Mashed Potatoes
mashed pot

INGREDIENTS
1 whole head garlic
6 large russet potatoes, peeled and diced
2 tablespoons vegan buttery spread (such as
Earth Balance), or extra-virgin olive oil
1/4 to 1/2 cup rice milk
Salt and freshly ground pepper to taste
Thinly sliced scallion or minced chives for garnish
roast+garlicDIRECTIONS
Remove some of the papery outer layers from the garlic but keep the cloves intact. Place on a baking sheet and bake in a 350-degree F. oven or 375-degree F. toaster oven for 40 to 45 minutes, or until the cloves are soft.

When cool enough to handle, gently separate the cloves from the head of garlic and squeeze the soft pulp out of each clove into a small bowl and discard the outer skin.

In the meantime, cover the diced potatoes with plenty of water in a large saucepan and bring to a simmer. Simmer steadily but gently, covered, until the potato dice are very tender, about 20 to 25 minutes, then drain.

In a large, shallow bowl, combine the cooked potato dice with the Earth Balance or olive oil and stir until melted. Add 1/4 cup of rice milk and the reserved garlic pulp and mash the potatoes until smooth and fluffy. If needed, add up to an additional 1/4 cup of rice milk to loosen the consistency.

Cashew Butter Bananas: FAST FOOD FOR VEGANS!!!

No big secret here with this recipe…very simple and basic and freaking fantastic!!!

Cashew Butter Banana Bites

cashew butter

Ingredients:

2 bananas

Cashew butter

Directions:

COME ON!!! if you need me to tell you what to do here, we are in trouble :-)

Eat Healthy, Work out hard, and PLAY HARDER!!! Live to LOVE and LOVE to live!

 

 

Garlic Mushrooms

Originally posted on UnSuperSize Me by Zen Fitness:

garlic mushroomsGarlic Mushrooms!

I can not believe that until I experienced the famous Pamela Perry’s stuffed mushrooms, I did not like mushrooms. Thanks Pam!!! Now I can’t get enough of them!

Garlic Mushrooms:
1/2 cup EVOO
2 lbs button mushrooms
1/2 dry white wine
3 sprigs of thyme
6 garlic cloves, sliced thin…(this is tough, but worth the work!)
zest and juice of 2 lemons

1. Large skillet with medium heat, heat half of the EVOO and then add shrooms, booze and herbs.
2. Cook about 3 minutes or until the booze is gone….don’t drink it!
3. Add sliced garlic and cook 3 more minutes. Remove from heat.
4. Toss mushrooms and garlic in the remaining oil. Let cool
5. Serve cooled in a nifty bowl (I like an antique seventies style glass…think amber glass!).

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Pumpkin Risotto

Originally posted on UnSuperSize Me by Zen Fitness:

It’s getting cooler outside!!! Yipppeee!!! That means we can welcome the yummy fall flavors like pumpkin, butternut squash, apples cider and mint!! I thought I would start off fall with a recipe that have tested for two years, and have finally got it down. First time I made this, I didn’t cook the rice long enough. The next time, it ended up too sweet. Then too salty, then too spicy. UGH…but I finally have it down!

pumpkin risotto

Ingredients:

2 Tbsp. olive oil

1 small onion, chopped

4 cloves garlic, chopped

1 lb. Arborio rice

1 cup white wine

6 cups vegetable stock

15 oz. can pumpkin puree

2 tsp. curry powder

½ tsp. ground nutmeg

¼ tsp. red pepper flakes, more if you want the dish to be spicy

3 Tbsp. Nutritional Yeast

¼ c. chopped fresh parsley

Salt and black pepper to taste

Directions:

1. Heat 1 tablespoon of olive oil in…

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