Posts in category: Plant based food

Vegan Spinach and Potato Tacos

Traditional Mexican tacos are much more than ground beef and sour cream in a fried shell. There are many, many ways to make tacos—in our opinion, this is one of the best.

Traditional Mexican tacos are much more than ground beef and sour cream in a fried shell. There are many, many ways to make tacos—in my opinion, this is one of the best.

INGREDIENTS

• 2 large Yukon gold potatoes, scrubbed and cut into small dice
• 1 (10-ounce) package frozen spinach, thawed
• 1 large onion, diced
• 1 medium poblano pepper, seeded and diced
• 2 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 cup unsweetened, unflavored plant milk
• 3 tablespoons nutritional yeast
• Sea salt and freshly ground black pepper
• 12 corn tortillas
• ½ cup chopped fresh cilantro

INSTRUCTIONS

1. Place the potatoes in a medium saucepan and add water to cover. Bring to a boil, then reduce the heat to medium-low and simmer, covered, until the potatoes are tender when pierced with the tip of a sharp knife, 10 to 12 minutes. Drain well and set aside.
2. Meanwhile, lay a clean kitchen towel or several layers of paper towel on the counter and place the thawed spinach at the bottom of one short end. Roll up the spinach in the towel and, holding it over the sink, twist either end of the roll to squeeze out as much liquid from the spinach as you can. Unroll and set aside.
3. In a large skillet, cook the onion and poblano pepper over medium heat, stirring occasionally and adding water 1 to 2 tablespoons at a time as needed to keep the vegetables from sticking, until softened, 7 to 8 minutes. Add the garlic and cumin and cook until fragrant, about 1 minute.
4. Add the reserved spinach and potatoes along with the plant milk and nutritional yeast. Season to taste with salt and pepper and cook until heated through, 2 to 3 minutes. Remove from the heat and set aside.
5. Meanwhile, heat a large nonstick skillet over medium heat. Add as many corn tortillas to the pan as will fit in a single layer and heat for a few minutes to warm the tortillas through. Remove them from the pan and set them aside, covered with a clean kitchen towel to keep warm. Repeat with the remaining tortillas.
6. To serve, place the tortillas on individual serving plates or a large platter and divide the potato mixture among them, spooning it onto the center of each. Sprinkle with cilantro and serve.

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Mini Peach Tarts:

The velvety texture of sweet potato combined with fresh peaches is a match made in heaven in these scrumptious tarts.

Thickened with—surprise—sweet potato and a bit of agar powder, the filling in these summery peach tarts is delightfully light and fresh.

INGREDIENTS

• ⅔ cup rolled oats
• ⅓ cup sorghum flour
• ⅓ cup pecans
• Dash sea salt
• ¼ cup plus 1 tablespoon pure maple syrup
• 1 teaspoon plus 1 tablespoon pure vanilla extract
• 1 small white sweet potato, peeled and cut into large chunks
• ½ teaspoon agar powder or 1 teaspoon agar flakes
• 1 medium peach, peeled and cut into large chunks
• ½ tablespoon lemon juice
• 12 small fresh mint leaves (optional)

INSTRUCTIONS:

1. Preheat oven to 350°F. For crust, in a food processor combine oats, flour, pecans, and salt. Cover and process until finely ground. Add the ¼ cup maple syrup and 1 tsp. vanilla; cover and pulse until mixture starts to cling together. (Mixture will be slightly crumbly, but you should be able to press it together.)
2. Using twelve 2½-inch nonstick mini tart pans, drop 2 tsp. of the oat mixture into each pan. Press onto bottoms and fluted sides of pans. If pastry is too sticky to handle, dust hands lightly with additional flour. Bake 18 to 20 minutes or until light brown; cool tart shells.
3. For filling, place sweet potato chunks in a steamer basket in a small saucepan. Add water to saucepan to just below the basket. Bring to boiling. Steam, covered, 15 minutes; cool.
4. Meanwhile, in another small saucepan combine ¼ cup water and the agar powder. Bring to boiling; reduce heat. Simmer 5 to 7 minutes or until agar is dissolved and mixture is reduced to 2 Tbsp., stirring frequently.
5. Wash and dry food processor. In processor combine sweet potato, peach, the remaining 1 Tbsp. maple syrup, the remaining 1 Tbsp. vanilla, and the lemon juice. Cover and process until smooth. Add agar mixture; cover and process until combined. Cool 10 minutes.
6. Fill tart shells with filling. Top with additional peaches and, if desired, fresh mint.

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Sweet Potato Bites

These simple four-ingredient treats from The Blue Zones Kitchen were inspired by New York Times best-selling author Dan Buettner’s adventure in Okinawa, where locals have a diet rich in sweet potato and live to be some of the oldest people in the world.

Sweet potatoes accounted for 60 percent of the Okinawan diet until about 1950. This slightly sweetened preparation is delicious and can serve as a dessert or snack. On our last visit to this Blue Zones region, we watched the potatoes cooking and were uninspired until Jordan, a Hawaiian who lives on the island, produced two packages of macadamia nuts from his backpack. We ground them up, rolled the sweet potatoes into balls, and rolled the balls into the nuts. Voilà!

INGREDIENTS

• 1 pound (about 3) white, orange, or purple sweet potatoes, peeled and cut into cubes
• 1 tablespoon brown sugar
• ⅓ cup ground peanuts, macadamia nuts, or sesame seeds
• Dash of cinnamon

INSTRUCTIONS

1. Boil or steam the potatoes until tender, then mash potatoes with sugar.
2. Once cool enough to handle, roll potatoes into walnut-size balls.
3. On a clean surface, spread a layer of ground nuts of your choice or sesame seeds. Gently roll the potato balls in the nuts to coat.
4. Powder with cinnamon to serve.

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Hidden Berry Dessert Squares

For these gorgeous squares, a light sweet potato filling houses fresh berries. A date-sweetened crumble is used for the base as well as the topping.

This vegan, no-bake variation on lemon bars is made with a fluffy sweet potato filling that sets over a layer of ‘hidden’ fresh berries. A date-sweetened crumble is used for both the crust and for a sweet, slightly crunchy garnish.

INGREDIENTS

CRUMBLE

• 2 cups dates or date paste
• 1½ cups whole grain bread crumbs
• 2 teaspoons pure vanilla extract
• 2 pinches sea salt

CREAM LAYER

• 2 pounds unpeeled sweet potatoes, baked until tender (about 3 cups mashed)
• 3–4 tablespoons pure cane sugar
• 1½ tablespoons lemon zest
• 1 tablespoon pure vanilla extract
• 2 cups mixed fresh berries, plus more for garnish

INSTRUCTIONS

1. Place the dates in the bowl of a food processor, and pulse to break into small bits. Add the bread crumbs, vanilla, and salt, and pulse to the texture of coarse sand.
2. Reserve ¼ cup of the crumble for topping, and press the rest of it into the bottom of an 8-inch square baking dish. Press down to make an even, compact base layer. Transfer dish to refrigerator to chill for 20 to 30 minutes.
3. Scoop the interior of the sweet potatoes into the bowl of a food processor, and discard potato skins. Add sugar, lemon zest, and vanilla to the sweet potato. Purée to a smooth, creamy texture.
4. Remove the baking dish from the refrigerator, and spread a layer of fresh berries over the base layer. Cover the berries evenly with all of the sweet potato puree, and smooth the top with a spatula. Sprinkle the reserved crumble on top.
5. Refrigerate for at least 30 minutes, or until ready to serve. To serve, cut into 16 squares, and garnish with fresh berries.

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Rainbow Sweet Potato Breakfast Bowl

Brighten up your morning meal with this colorful sweet potato breakfast bowl topped with banana, pumpkin seeds, and berries.

The foundation for this hearty sweet potato breakfast bowl is a perfectly steamed sweet potato. The steamy, sweet interior is then mashed in a bowl, lightly seasoned with cinnamon and cardamom, and topped with a colorful mix of fresh fruit, pumpkin seeds, and a drizzle of maple syrup.

INGREDIENTS

• 1 medium sweet potato, cut in half lengthwise
• ½ teaspoon ground cinnamon
• Dash of cardamom
• ½ ripe banana, sliced into rounds
• 2 tablespoons pumpkin seeds
• ¼ cup blueberries
• ¼ cup strawberries
• 1 tablespoon maple syrup

INSTRUCTIONS

1. Place the sweet potato halves in a double boiler or steamer basket over an inch of boiling water, and steam over medium-low heat for 20 minutes, or until you can easily pierce it with a fork.
2. Next, mash the sweet potato inside its skin, then scrape the insides into a large bowl. Add the cinnamon and cardamom and mix well, adjusting seasoning as needed.
3. Top with the banana, pumpkin seeds, berries, maple syrup, and enjoy!

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Tricolor Sweet Potato Kugel

This plant-based take on a traditional Jewish dish uses three different varieties of sweet potato to give a striated effect. Serve with Tofu Sour Cream. (The recipe also works well with one type of sweet potato.)

This vegan kugel uses chia seeds (or ground flaxseeds) in place of the eggs found in traditional kugel. To create a wonderful visual contrast, use purple sweet potatoes along with yellow and orange varieties. (Note that sweet potatoes are often labelled as “yams.”) Serve the kugel with Tofu Sour Cream on the side.

INGREDIENTS

• 4 medium sweet potatoes, orange and purple varieties, peeled and grated (6 cups)
• 3 tablespoons chia seeds (or ground flaxseeds)
• 1 medium yellow onion, grated (¾ cup)
• ¼ cup potato starch or matzo meal
• Sea salt, to taste
• Freshly ground black pepper, to taste
• 1 pinch crushed red pepper flakes (optional)
• 6 sprigs fresh dill, snipped

INSTRUCTIONS

1. Preheat oven to 400°F. Place grated sweet potatoes in a strainer and press to remove excess liquid. Set aside.
2. Combine chia seeds and ½ cup water in a small bowl. Let sit 10 minutes, stirring occasionally.
3. Meanwhile, combine sweet potatoes, onion, and potato starch in a large bowl. Season to taste with salt, freshly ground black pepper, and, if desired, crushed red pepper flakes. Mix well. Add chia seed mixture to the large bowl and mix well to combine.
4. Transfer to a 9×13-inch casserole dish. Bake, covered, 60 minutes. Remove cover and bake 30 minutes more, or until the top is slightly crispy.
5. Garnish with fresh dill and serve with Tofu Sour Cream.

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Sweet Potato Bruschetta with Avocado-Tomato Topping

Is there nothing sweet potato can’t do! For these bread-less bruschetta, thin slices of sweet potato are baked then topped with avocado, fresh basil, and tomato.

Sweet potatoes are endlessly versatile, and this inventive vegan bruschetta recipe offers a great new way to enjoy them. Simply slice sweet potatoes lengthwise into long, half-inch-thick slabs, and roast them in the oven to take the place of toasted bread. Top them with sliced cucumbers, fresh arugula, and a tangy mix of tomatoes and avocado, and you have a fresh and healthy take on a classic appetizer or snack! If Campari tomatoes—sometimes called “on-the-vine tomatoes” are available, use them. They are uniquely sweet and juicy.

INGREDIENTS

• 2 medium or large sweet potatoes, scrubbed and rinsed
• 1 cup seeded and diced fresh tomatoes, such as Camparis
• ¼ cup minced red onion
• 1 clove garlic, minced
• 2 tablespoons chopped fresh basil
• 1 teaspoon lemon juice
• ¼ teaspoon salt
• Black pepper
• 1 avocado, pitted, peeled, and chopped
• 1 large cucumber, thinly sliced
• 1 cup baby arugula

INSTRUCTIONS

1. Preheat the oven to 375ºF. Line a large baking sheet with parchment paper.
2. Slice the sweet potatoes lengthwise into ½-inch-thick slices. Lay the slices flat on the prepared baking sheet and bake for 35 to 40 minutes, until the edges are browned and the slices are easily pierced with a fork.
3. While the sweet potatoes are baking, combine the diced tomatoes, red onion, garlic, basil, lemon juice, salt, and pepper in a medium bowl. Cover and let sit until the sweet potatoes are done.
4. When the sweet potatoes are just about ready, chop the avocado and gently fold it into the tomato mixture.
5. Top the sweet potato slices with sliced cucumber and baby arugula, and then spoon with 2 to 3 tablespoons of the avocado mixture on top.

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Smoky Chili with Sweet Potatoes

Liquid smoke (yes, it’s a thing!) adds a divine grilled flavor to this bean and sweet potato chili.

The smoky, golden notes in this chili make it a fall favorite perfect for a potluck or tailgate party. The leftovers are great the next day, too!

INGREDIENTS

• 2 cups dried small red beans (e.g., anasazi or kidney)
• 4½ cups water, plus more for soaking
• 1 teaspoon reduced sodium vegetable broth base
• One 14.5-ounce can fire-roasted diced tomatoes, no salt added, with liquid
• 2 tablespoons tomato paste
• 1 medium yellow onion, diced
• 2 medium sweet potatoes, diced
• 3 celery stalks, diced
• 2 medium garlic cloves, minced
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon liquid smoke

INSTRUCTIONS

1. Cover the beans with water and soak overnight.
2. Drain the beans and add to a large pot with the 4½ cups of water and the broth base. Bring to a boil, covered, over medium-high heat, then reduce the heat to medium and simmer for 20 minutes.
3. Add the tomatoes, tomato paste, onion, sweet potatoes, celery, garlic, paprika, chili powder, cumin, and liquid smoke and stir well.
4. Cover and cook for an additional 40 to 45 minutes, stirring occasionally, until the sweet potatoes are tender yet firm and the beans are tender. Add water as needed to replace moisture lost to evaporation, although the consistency should be thick.

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Lentil, Chard & Sweet Potato Curry

This satisfying sweet potato stew is made even heartier with the addition of yellow lentils. Lime juice, Swiss chard, and vegan yogurt make it a comforting and well-balanced curry.

One sure sign you’re cooking something really tasty is when the aroma fills your house and makes it smell magical. This is one of those recipes. Onions, garlic, fresh ginger, curry powder, and garam masala (a smoky, peppery blend of spices often found in Indian cooking) become incredibly fragrant while cooking. By the time you finally get to serve yourself a bowl, your nose won’t be able to handle the teasing any longer! Serve this gluten-free, soy-free, nut-free dish on top of rice or quinoa, or alongside a piece of vegan chapati, naan, or crusty French bread.

Recipe adapted from But I Could Never Go Vegan! 125 Recipes That Prove You Can Live Without Cheese, It’s Not All Rabbit Food, and Your Friends Will Still Come Over for Dinner by Kristy Turner, 2014. Reprinted and adapted by permission of the publisher, The Experiment.

INGREDIENTS

• 1 small onion, chopped
• 3 to 4 garlic cloves, finely minced
• ½ jalapeño, finely chopped
• 1 (1-inch) piece fresh ginger, peeled and grated
• 1 tablespoon curry powder
• 1½ teaspoons garam masala
• ½ teaspoon turmeric (optional)
• 4 cups low-sodium vegetable broth
• 3 cups peeled and chopped sweet potatoes (about 2 medium)
• 1½ cups yellow lentils (toor dal), rinsed and picked through
• ¾ cup plain vegan yogurt
• Juice of ½ lime
• 1 bunch Swiss chard, center stems removed, leaves roughly chopped
• 1 teaspoon black salt (kala namak) or sea salt
• Freshly ground black pepper

INSTRUCTIONS

1. Place the onion in a large, shallow saucepan, and sauté over medium heat until translucent (about 3 to 4 minutes), adding water 1 to 2 tablespoons at a time to keep the vegetables from sticking. Add the garlic and continue to sauté for about 1 minute. Add the jalapeño and sauté for about 2 minutes. Add the ginger, curry powder, garam masala, and turmeric (if using). Stir to fully combine and cook for about 2 minutes more, adding water as necessary.
2. Add the broth, sweet potatoes, and lentils. Stir to combine. Cover and bring to a boil, then reduce the heat and cover again, this time leaving the lid open a crack. Simmer for about 20 minutes.
3. When the lentils are tender and the liquid has decreased, add the yogurt, lime juice, and chard, and cook until the chard is just starting to wilt. Add the salt and the pepper to taste, stir to combine, and remove from the heat. Serve warm.

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