Do you have that friend who inspires you to do great things? By great things I mean pull a switcheroo on a recipe. Well my good ole friend from grad school and my cooking companion did just that (she knows … Continue reading
I made this last Sunday for
breakfast brunch with my two friends who came down. Not only did we all devour it, but I thought cooking for them was the least I could do since they had put up with me and my tooth pain (yada yada yada you are probably sick of me mentioning my tooth, but Ill be done complaining and bringing it up tomorrow after my 2 hour long surgery). With a sore mouth this was a smart choice dish because it was nice and soft and chewing wasn’t really required (although I sometimes inhale my food so chewing isn’t always a part of my eating process…should work on that).
I am not a big oatmeal person but this sold me…so much that I really want to prep overnight oats tonight for breakfast in the morning…maybe I am coming around. I love oats – like will eat a handful of dry oats, oats in cookies are great and with milk too, but when you cook it the texture gets me – but not this dish. Maybe it is the secret powers of the banana that is in the dish that makes me have an infinite love for it, hmmmm, Ill keep pondering it, but time to share this delectable and vegan dish (:
Source: Oh She Glows
1/2 cup regular oats
2 cups organic soy milk
1 small sweet potato, peeled, chopped (made 2 cups raw or 1.5 cups cooked)
1 ripe large banana (lots of brown spots ripe)
1 tbsp chia seeds (if you omit, you may have to reduce the milk)
1-2 tsp pure vanilla extract
1 tsp ground cinnamon + 1/8th tsp nutmeg + 1/4 tsp kosher salt, or to taste
2 tbsp pure maple syrup
Crunchy Pecan Topping:
1/3 cup chopped pecans
2 tbsp Earth Balance
2 tbsp flour
1/4 cup brown sugar
Preheat oven to 350F. Bring several cups of water to a boil in a medium sized pot. Add in the peeled and chopped sweet potato. Cook over medium heat, for about 5 minutes, until fork tender. Drain and set aside.
Give the pot a quick rinse and then add in the oats, milk, and chia seeds. Whisk well and bring to a boil. Reduce heat to low-medium and cook for about 5-7 minutes, stirring frequently.
With a potato masher, mash in the cooked sweet potato and the banana into the pot. I left some chunks for texture. Now stir in the cinnamon, maple syrup, nutmeg, and salt to taste. Adjust seasonings if necessary. Cook on low for another few minutes.
Make the crunchy pecan topping by mixing together the pecans, flour, Earth Balance (or butter), and brown sugar with a fork. until very clumpy. Pour the oatmeal into a baker dish (I used a 4 cup/8 inch casserole dish) and spread out evenly. Now sprinkle on the pecan topping.
Transfer the oats to a casserole dish (8inch/4cup or whatever you have!) and bake, uncovered, for 20 minutes, at 350F. After 20 minutes, set oven to BROIL and broil on low for a couple minutes, watching very closely so you do not burn the topping. Remove from oven and serve. makes 3-4 servings.
Note: If you want beautiful pictures like Angela then be a little more patient than my friends and I – we started to cut it when it was still super hot and while it was delicious it was not in a state to photograph post serving. (:
Sweet potatoes are so delicious. I’ve had some in my fridge for awhile and knew that I probably should use them up soon. I came across this recipe and it solved two of my problems without creating another – it used up one of my sweet potatoes and used up more of my coconut milk.
This is extremely easy to whip up as you are about to find out, and it works great as a side to any meal.
1 sweet potato
1/4 cup coconut milk
crushed red pepper
Wet a paper towel and wrap around your sweet potato, place on a place and microwave for 3 minutes. Pull from microwave and prick all over with a fork. Microwave for another 3-5 minutes – the skin should start separating from the potato. Once a fork can easily go into the sweet potato, it’s cooked. Peel the skin off the potato, and mash with a fork, mix in the coconut milk, top with crushed red pepper (I was going for a sweet with a little spice flavoring) and voila your done.
A couple weeks back my friend Allyce emailed me a sweet potato taco recipe and they just looked absolutely delicious. If I haven’t shared it enough I absolutely love sweet potato. Problem was I had hit my busiest time of the semester and couldn’t find the time to make them. From there it just seemed that my life was snowballing more and more into the direction of paper writing and for-going all activities that make us human; sleeping (2 hrs a night), showers (once every 72 hrs) and eating proper meals (granola bars and clementines were my saving grace). Quite pathetic and I was ashamed to admit, but after getting my transcripts for the semester knew that it was all worth it.
She found it on the Bitchin’ Kitchen website (these girls are great). I didn’t tweak the recipe so I just recommend checking out the two sisters blog – I love it. There are four different fillings but every filling is worth it. YUM! Both of my cameras had exhausted batteries so I wasn’t able to take photos of the final product but the original post captures the food beautifully (and a friend was able to capture an action photo of me heating the corn tortillas – with my signature kitchen style of dish towel over my shoulder)
I made these for my Chinese Gift Exchange that my friends and I have been doing since high school and they enjoyed them too! A perfect (healthy) dish to help equalize all the sweets that tend to be in ample supply during the holidays.
Don’t wait as long as I did to make these!
I think it is fair to say that sometimes sweet potato can be out shined by the other orange fall veggies – butternut squash and pumpkin. But, sweet potato can yield just as awesome of a fall inspiring dish and that is exactly what this soup did!
3 sweet potatoes (washed, peeled and cubed)
1 small onion
celery stalks (chopped, 2-3, optional if you have on hand)
garlic clove(s) – (I think I used two)
2 to 3 cups vegetable stock (depending on preferred thickness)
some other miscellaneous spices (cayenne, paprika, pepper, etc – whatever you are feeing like at the time)
milk or cream (optional)
dash of cinnamon
Saute the onions and the garlic until a nice golden brown
Add the sweet potato and celery, cook for about 5 minutes
Add the vegetable stock and cover and simmer for 30 minutes.
Remove from heat and use a submersion or hand blender to make into a puree form.
Add spices to taste. You can add milk or cream if you want – I added this to one bowl but felt that the flavor was full enough without it!
Top with a dash of cinnamon and serve (this brings out the sweet flavor more)