Wednesday, April 5, 2017

Chipotle Mashed Sweet Potatoes with Lime

(recipe from Where Women Cook magazine)

4 large sweet potatoes, peeled and cubed
pinch of salt
3/4 cup sour cream (I used canned coconut milk)
2 Tbsp. olive oil
3-4 canned chipotle chiles in adobo (smoked jalapenos), finely chopped
3 Tbsp. adobo sauce (from the same can)
1 tsp. chili powder
1 tsp. garlic powder (I used a clove of fresh garlic)
2 limes, juiced
pinch of pepper

Place cubed sweet potatoes in a large pot with salted water to cover.  Bring to a boil, and cook until soft or a fork can easily break them.

Drain the sweet potatoes and return them to the pot.  Mash with a potato masher until desired consistency.

Stir in the sour cream, olive oil, chipotles, adobo, chili and garlic powders, and lime juice.

Season to taste with salt and pepper.

(Note:  I boiled the clove of garlic with the sweet potatoes.  I then put the boiled potatoes and garlic into a food processor along with whole chipotles and all other ingredients and blended until whipped to a nice texture.  So easy!  Also, this recipe tastes amazing!  Such a different and delightful treatment of sweet potatoes. Yum.)

Tuesday, April 4, 2017

Chickpea Vegetable Stew

(recipe from Food & Wine magazine)

2 Tbsp. olive oil (I used coconut oil)
1 cup frozen pearl onions, thawed and halved
1 red bell pepper, diced
1/2 lb. fingerling potatoes, halved lengthwise
2 garlic cloves, minced
1 Tbsp. finely chopped peeled fresh ginger
1 Tbsp. harissa
3 cups broth
One 15-oz. can chickpeas, drained and rinsed
3/4 cup unsweetened coconut milk
2 Tbsp. fresh lemon juice
Salt and pepper
1 Tbsp. minced cilantro
Toasted bread, for serving

In a large saucepan, heat the oil.  Add the onions and bell pepper and cook over moderately high heat, stirring, until browned, about 5 minutes.  Add the potatoes, garlic, ginger and harissa and cook, stirring, until the harissa darkens, about 2 minutes.  Add the broth and chickpeas and bring to a boil.  cover and simmer over moderately low heat until the potatoes are tender, 12 to 14 minutes. 

Add the coconut milk and bring to a simmer.  Stir in the lemon juice and season with salt and pepper.  Sprinkle the stew with cilantro and serve with toasted bread.

(This coconut/ginger/harissa broth is delicious!  I think using any vegetable mix would work well with this stew - the broth is so yummy.)

Thursday, March 30, 2017

Potatoes and Artichokes with Mustard Caper Vinaigrette

(my adaption of a recipe from The Vegan Gourmet by Susann Geiskopf-Hadler & Mindy Toomay)

2 Tbsp. white wine vinegar
2 tsp. Dijon mustard
2 cloves garlic, minced
3 Tbsp. olive oil
2 Tbsp. capers, drained and minced
6 Tbsp. lemon juice
One 15oz. can artichoke hearts, drained and cut to 1/4"-thick wedges
3/4 lb. tiny red potatoes
1/3 cup minced red bell pepper
1/2 cup minced fresh parsley leaves
mixed salad greens


Stir together the vinegar, mustard, and garlic until well blended, then whisk in the olive oil.  Stir in the capers.  Set aside at room temperature while you prepare the vegetables.

Scrub the potatoes; do not peel.  Slice them crosswise into 1/4"-thick pieces.  Pour an inch of water into the bottom of a medium-size saucepan, put in the potato pieces, and cover.  Over medium-high heat, cook the potatoes until fork-tender but not soft, about 6-8 minutes.  Test frequently; the texture is important to the success of the dish.

Drain the potatoes and rinse with cold water.  Drain thoroughly and toss together in a serving bowl with the artichoke hearts and bell pepper.  Toss again with the dressing and set aside to marinate at room temperature for up to several hours. 

When ready to serve, toss the vegetable mixture with the parsley and greens.


Wednesday, March 1, 2017

Santa Fe Corn Salad

(recipe from Yoga Living magazine)

3 cups fresh corn, cooked (I used frozen corn)
3 green onions, finely chopped
1/2 can kidney beans, drained
1/2 can black beans, drained (I used one can of pinto beans instead of two types of beans)
1/2 cup celery, sliced (I omitted this)
1 red bell pepper, chopped
1 green bell pepper, chopped
1 large carrot, grated
1/2 cup cilantro, chopped
1 Tbsp. olive oil
1/2 cup salsa
1/2 tsp. chili powder

In a large bowl, toss all ingredients together.  Chill for at least half an hour before serving.

Wednesday, February 22, 2017

Braised Chard with Tomatoes and Olives

(recipe from The Vegan Gourmet by Susann Geiskopf-Hadler & Mindy Toomay)
1 1/2 lbs. Swiss chard (about 2 bunches)
1 Tbsp. olive oil (I used coconut oil)
3 cloves garlic, minced
One 14.5-oz. can diced tomatoes
1/4 tsp. salt
Several grinds black pepper
1/3 cup chopped dry oil-cured black olives

Coarsely chop the chard, removing the stem ends if they are tough. Place chard in colander and rinse - do not dry; water should still cling to the leaves.

In a large, heavy-bottomed pan that has a tight-fitting lid, heat oil over medium heat and add the garlic.  Sauté for about 1 minute, stirring constantly, but do not brown.  Add the tomatoes and their juice, then add the salt and pepper.  Pile in the chard, stir briefly, and cover.  Cook over medium-low heat for about 20 minutes.  Stir halfway through the cooking time to bring some of the tomatoes to the top.  Add the olives, stir to incorporate, and serve.

Thursday, February 16, 2017

Barley Cannellini Bean Stew with Broccoli and Tomatoes

(recipe from The Vegan Gourmet by Susann Geiskopf-Hadler & Mindy Toomay)

2 Tbsp. canola oil (I used coconut oil)
3 cloves garlic, minced
1 large yellow onion, chopped
One 28-oz. can crushed tomatoes
4 cups vegetable stock
1 cup dried cannellini beans
3/4 cup uncooked barley
2 cups chopped broccoli
2 medium carrots, chopped
3 Tbsp. fresh oregano leaves (I used 1 Tbsp. dried oregano)
salt and pepper to taste

Heat the oil in a stockpot over medium heat and sauté the garlic and onion for several minutes, then add the tomatoes, vegetable stock, and beans.  Bring to a boil, reduce the heat to medium, and simmer, stirring occasionally, 25 minutes. 

Meanwhile, put the barley in a small pan with a tight-fitting lid.  Add 2 cups hot water, cover, and let stand for 20 minutes. 

Add the barley to the soup, along with its soaking liquid, return to a simmer, and cook an additional 20 minutes over medium heat.  Stir in the broccoli, carrots, oregano, salt and pepper, plus 2 cups of hot water, and cook 20-25 minutes longer, until the vegetables and beans are tender.  Serve immediately.

(Makes a lot!  Very tasty.  May want to use canned beans; I found the dried beans took a long time to soften.)

Monday, February 6, 2017

Spicy Sweet Potato Stew

(recipe origin unknown)

2 Tbsp. olive oil (I used coconut oil)
2 medium onions, chopped
1 jalapeno, seeded and chopped (or leave seeds for heat)
2 tsp. chili powder
1 tsp. cumin
1/2 tsp. cinnamon
1/2 tsp. cayenne
2-3 cups vegetable stock
2 medium sweet potatoes, peeled, cut into 1/2-inch cubes
Two 14.5 oz. cans stewed tomatoes, chopped if needed
Two 14.5 oz. cans small red beans or white beans, drained
1/2 cup cilantro, chopped
1 Tbsp. orange peel, grated (I omitted this)
Juice of 1/2 a lime

Heat the oil in a large pot over medium-high heat.  Add onion and sauté until golden brown, about 5 minutes.  Add jalapeno and spices and stir 1 minute.  Add broth and potato.  Cover; reduce heat to medium and simmer until potato is almost tender, about 10 minutes.  Add tomatoes with their juices, and beans.  Simmer uncovered until chili thickens and potato is very tender, about 10 minutes.  Mix in cilantro and orange peel  Squeeze in the lime.  Season to taste with salt and pepper.