I got this recipe in the September 2012 issue of Vegetarian Times. They did a feature on shallots and I have already made this recipe twice. It’s easy and a fun way to eat potatoes.
Baked (Sweet) Potatoes
I’ve done this with both white potatoes and sweet potatoes. I almost always prefer sweet potatoes, and this was no exception!
- 4-5 small to medium potatoes
- 1 tablespoon olive oil
- salt and pepper
Pre-heat the oven to 450. Wash and scrub the potatoes. Slice in them in half length-wise. Toss them in a bowl with oil, salt and pepper to taste. Lay them on a baking sheet with open side up. Bake for 20-25 minutes.
This is the best part of the dish!
- 1/2 pound shallots, chopped
- 3 tablespoons balsamic vinegar
- 2 teaspoons brown sugar
- large pinch red pepper flakes
Saute the shallots in oil or water for 10 minutes on medium heat. Remove from heat and stir in the vinegar, sugar, and red pepper flakes. Heat on low for about one minute.
Serve with the chutney topped on the potatoes. You can even use your fingers to eat it like a finger food!
I know I already have an enchilada post on this blog, but it is one of my favorite meals, and this time I made it differently using red lentils instead of beans. I got the idea from the Peas and Thank You cookbook, and for the most part followed her recipe, using red lentils as the main stuffing. I made my own enchilada sauce from vegetable bullion, warm water, cornstarch and salsa verde. Also, instead of using the non-dairy cheese I used steamed and smashed sweet potatoes. Both techniques are described in my earlier blog post about sweet potato and black bean enchiladas.
Here’s a pic, topped with salsa and black olives.
This is a perfect summer salad.
- 2 sweet potatoes, skinned and cubed
- 1-2 cups chopped strawberries
- 8 fresh, large basil leaves, sliced
- 3-4 cups fresh arugula
- Rhubarb salad dressing
- Steam the sweet potatoes for about 10 minutes or so
- Combine with arugula, basil and strawberries. Top with dressing
Here’s a picture before I added the salad dressing:
I’ve always loved Mexican-style food, so this is a favorite of mine. As I have mentioned, we eat a lot of soups and stews in the winter. Enchiladas are a nice, savory break from that. I made this on a week night and got home late from work, so I was in such a hurry to make it that I forgot to take many pictures. It is based on this recipe from Fatfree Vegan blog. Despite the fact that I was running late that evening, I decided to be ambitious and saute some onion and corn with cumin, chili powder and a dash of cinnamon and include that in the stuffing, too.
One thing I love about this recipe is the instruction for making the enchilada sauce. Many store-bought sauces are highly processed and often not vegan. For this one, I combine hot water w/veg boullion powder, cornstarch, and green salsa. Works just as well as store-bought sauce, in my opinion!
The sweet potatoes, which I steam instead of boil, add the soft, creamy texture that you usually get from cheese. Occasionally I’ll add Daiya non-dairy (and soy-free) cheese on top, but not on a regular basis. That’s because it is a processed food (as are other dairy-based cheeses too) and I try to minimize those from my diet. Once I got used to not eating cheese at all, I don’t feel the need to regularly replace it with dairy cheese substitutes. I will, of course, make or buy and eat non-dairy cheeses and cheese sauces as a special treat.
Prep time took about 25 minutes (because I was ambitious with the onion and had to wait for the sweet potatoes to soften), and 20 minutes in the oven. Makes 3-4 servings.