Grilled Yam Nachos

On August 15, in honor of the inventor of Nachos, Ignacio Anaya, I veganized a nachos recipe from Pinch of Yum. I believe my work had published this recipe in a series during 2018 about healthy eating. I had an alternate cheese sauce I planned to use (from my shells n'cheeze) because I knew it was an easy and slightly spicy cheese sauce. However, I ended up just altering the one given. It was a very nice nachos sauce.


Ingredients:
2 large red garnet or jewel yams
1 tbsp olive oil
1 tsp chili powder

1 tsp cumin
1 14-ounce can vegetarian refried black beans
1 cup frozen sweet corn
1 oz. multigrain tortilla chips
chopped cilantro for topping

crumbled vegan cheese of your choosing

For sauce:

1/2 teaspoon Earth Balance butter
1 large clove garlic, minced
1 1/2 cups unsweetened almond milk (or non-dairy milk of your choosing)
2 tbsp flour
1/4 tsp salt – more to taste
1/2 cup shredded non-dairy cheese of choice (I used Daiya cheddar shreds)

Directions:

1. Preheat the grill with medium-high heat.
2. Wash yams and pierce with fork.
3. Wrap in a paper towel and microwave on high for 5 minutes.
4. When cool enough to handle, cut yams into wedges.
5. Toss wedges with olive oil, chili powder, cumin, and salt to taste.
6. Transfer yam wedges to the hot grill and grill for a few minutes on each side until roasted. Be careful because the wedges are likely to slide between the grates of the grill.
7. While grilling, make the cheese sauce.
8. Melt the butter in a small saucepan over medium to medium-high heat.
9. Add the garlic and saute for 1-2 minutes.
10. Add 3/4 cup almond milk and heat until simmering.
11. In a small bowl, whisk the remaining 3/4 cup milk with the flour until smooth.
12. Add to the saucepan and stir until smooth and thick.
13. Turn to low heat, and whisk in the salt and shredded cheese until melted.
14. Remove from heat.
15. Meanwhile, heat the refried beans in the microwave or on the stove per your preference until warmed through.
16. Warm the corn either in the microwave or in a non-stick skillet on the stove. 
17. On a large platter, arrange the chips in a single layer.
18. Top with the grilled yam wedges, black beans, and corn. Drizzle the cheese sauce over the stack and top with the cilantro and additional crumbled cheese.

Notes:

• Serves 4 as an entree, about 520 Calories per serving depending on your chips and how big your potatoes are.
• Serves 6+ as a side.

Sweet Potato Breakfast Mash

This is one of my new favorite breakfasts. I've been eating it regularly for about 8 months now, but it seems like a great holiday season breakfast to share. The photo doesn't do it justice. You can prepare it to order, or ahead of time, and serve warm or cold. Often, I make it ahead of time, so it all coalesces in flavor, and then microwave it to serve warm. I got this from the Happy Herbivore Meal Mentor Big Breakfast Book. 

Ingredients:
1 sweet potato, cooked 
¼ cup applesauce 
ground cinnamon 
4 tsp brown sugar 
1 tbsp chopped pecans 

Directions:

1. If you haven't cooked the sweet potato yet, do so.
2. Mash potato in a bowl and mix with applesauce. 
3. Sprinkle with cinnamon and sugar then garnish with pecans.

Notes:

• Serves 1
• Per serving: 282 calories, 4.8g fat, 58.6g carbs, 6.2g fiber, 36.3g sugars, 5.3g protein
• You can add raisins.
• You can sub peanuts for pecans.

Sweet Potato Sundae

It was strawberry season when I made this, so I used sliced strawberries. You can really use any sliced fruit that strikes your fancy: bananas, strawberries, other whole berries, even sliced pears, peaches, and apples. I like it as a fall dish, just because I think of sweet potatoes as a fall item. I suggest trying it when the fruit is in season since you can get sweet potatoes any time of the year. This recipe has been modified from the Happy Herbivore Meal Mentor.

Ingredients:
1 baked sweet potato 
1 tsp ground cinnamon 
1¼ tbsp pure maple syrup 
3 oz vegan yogurt (plain or vanilla) 
½ cup sliced fruit

Directions:

1. Smash potato in a bowl or cut in half. 
2. Sprinkle with generously with cinnamon and drizzle with maple. 
3. Top with yogurt and fruit.

Thai Taquitos

Wow! These were good. Something I could make regularly. I got the original recipe from Happy Herbivore Meal Mentor. Shown is 1 serving.

Ingredients
oil
12 oz riced cauliflower, thawed
1 onion, diced
2 garlic cloves, minced
½ cup fresh basil, chopped
2 cooked sweet potatoes, mashed
8 whole-wheat flour tortillas

Sriracha Peanut Sauce
2 tbsp hot water
2 tbsp peanut butter
2 tbsp (1-oz) almond milk
2 tbsp sweet red chili sauce
1 lime (juice)
1 tbsp soy sauce
2 tsp rice vinegar
dash garlic powder
dash ground ginger
1+ tsp Sriracha

Directions:
Sriracha Peanut Sauce

1. Whisk peanut butter into 2 tbsp hot water until runny. 
2. Whisk in milk, chili sauce, lime, soy sauce, vinegar, a few dashes of garlic and ginger, and 1 tsp Sriracha. 
3. Taste, adding more Sriracha as desired. 
4. Chill.

Taquitos

1. Preheat oven to 400F, and line a baking sheet with parchment paper. 
2. Sauté onion and garlic in oil until translucent. 
3. Add cauliflower and basil. Cook until soft. 
4. Transfer to large bowl, and mix with mashed potatoes until well combined. 
5. Spread ¼-cup of the cauliflower-potato mixture in the center of each tortilla. 
6. Roll into tight wraps. 
7. Place seam-side down, and bake 6-10 minutes, or until crisp and browning. 
8. Cut in half and serve with chilled Sriracha Peanut Sauce.

Notes:

• Makes 4
• Per serving: 391 calories, 6.4g fat, 72.5g carbs, 12.9g fiber, 12.3g sugars, 14.9g protein

Firefly Sweet Potato Chowder

I love potato soups, so I was excited to give this a try from Happy Herbivore Meal Mentor. I've adapted it a bit. Great as a side or an entree.

Ingredients:
oil
1 onion, diced 
2 sweet potatoes, baked
water 
1 quart vegetable broth 
1-15 oz can corn  
½ cup (lite) coconut milk 
2 cups prepared chickpeas 
8-oz guacamole 
1 bunch green onions, sliced

Directions:

1. After baking potatoes, dice one and puree the other with some water in a blender.
2. Sauté onions in oil until translucent. 
3. Add pureed sweet potato, 3 cups broth, and corn. 
4. Cover and bring to a boil. 
5. Reduce heat and simmer 10 minutes. 
6. Stir in coconut milk and  chickpeas. 
7. Use and immersion blender to make creamy.
8. Stir in diced sweet potatoes. 
9. Add remaining broth to thin as desired.  
10. Cover and heat over low until fully warm. 
11. Ladle into bowls. 
12. Top with guacamole and green onions.

Notes:

• Serves 4
• Per serving: 410 calories, 14.9g fat, 57.1g carbs, 12.2g fiber, 4.9g sugars, 17.4g protein
• Great served with crackers or baked tortilla chips.

Sweet Potato Chilaquiles

I was surprised at the flavors of this. Be careful picking your salsa and guacamole. I got this meal from Happy Herbivore Meal Mentor. 

Ingredients:
2 corn tortillas 
1 sweet potato, diced 
2-3 tsp Taco Seasoning 
½ small onion, diced 
2 garlic cloves, minced 
15-oz can pinto beans, undrained 
1 cup (9 oz) salsa 
2-oz guacamole

Directions:

1. Preheat oven to 375F and line a baking sheet with parchment paper. Set aside. 
2. Place tortillas right on the rack and bake until crispy, 5-10 mins. Crumble into chips. Set aside. 
3. Place cubed potatoes in a colander and rinse under cold water, shaking off excess water but leaving potatoes damp. 
4. Toss potatoes with Taco Seasoning. 
5. Spread out on baking sheet and bake 15-20 minutes. Flip, and bake another 10-20 minutes, or until fork-tender. 
6. Sauté onion and garlic until translucent. 
7. Add beans (with their liquid). 
8. Turn off heat and mash beans well using a fork or potato masher. 
9. Add Taco Seasoning to taste. 
10. Cook until it thickens and reduces a bit. 
11. Spoon into bowls and top with potatoes, salsa and guacamole. 
12. Crumble corn chips over top. 

Notes:

• Serves 2
• Per serving: 408 calories, 7.6g fat, 69.8g carbs, 18.2g fiber, 9.7g sugars, 18.1g protein
• You can add corn or black olives.

Sweet Potato Granola

It's fun to do something more interesting for breakfast. I got this one from the Happy Herbivore Meal Mentor. I'll tell you a secret, I ate it with both a warm sweet potato AND warm granola. Tomorrow, I'm having leftovers of the cold potato and granola.

Ingredients:
1 cup dry rolled oats
6 tbsp chopped almonds
1/4 cup pure maple syrup
4 cooked sweet potatoes

Directions:

1. Preheat oven to 400F and line a baking sheet with parchment paper.
2. In a bowl, combine oats, almonds, and maple.
3. Spread mixture into a single layer on baking sheet and bake until golden brown, about 5 minutes.
4. Remove from oven to cool completely.
5. Crumble granola.
6. Slice cooked sweet potatoes in half and top with prepared granola.

Notes:

• Serves 4
• Per serving: 284 calories, 6g fat, 52.8g carbs, 7g fiber, 19.9g sugars, 6.9g protein
• Add yogurt or a side of fruit.

Heart Healthy Glazed Sweet Potatoes

For those who like sweet potatoes sweet, this is a great recipe. For all of us (except the person in the family who is not a sweet potato fan), this is a winning recipe. 

Ingredients:
l/4 cup water
2 tblsp brown sugar
2 tblsp honey or maple syrup or agave
1 tablespoon olive oil
2 pounds sweet potatoes (4 large) peeled and cut into wedges

Directions:

1. Preheat oven to 375 F. 
2. Lightly coat a 9x13 baking pan with cooking spray. 
3. In a small bowl whisk water, brown sugar, honey/agave/syrup and olive oil until smooth. 
4. Place a single layer of sweet potatoes in the pan and pour the sauce over them and turning to coat. 
5. Cover and bake until tender (about 45 min.) 
6. Turn the sweet potatoes once or twice to coat. 
7. When tender, remove the cover and continue to bake for about 15 more minutes to set the glaze.

Notes:

• You can use yellow sweet potatoes, yams, Okinawan sweet potatoes, or any colored sweet potato. It all is excellent.

Side: Baked Sweet Potato Chips

I made these Baked Sweet Potato Chips twice in 2 weeks they were so good! The first time I hand cut and had inconsistent sizes, leading to some not-quite-done and other over-done chips. The second time I used the food processor to cut evenly sized chips, which worked out much better. I used the "medium" slicer, but I think I'd use the smallest size next time. I saw this recipe at the Minimalist Baker.

Ingredients:
2 large sweet potatoes
2 Tbsp olive oil
salt to taste

Directions:

1. Preheat oven to 300º.
2. Rinse and dry your sweet potatoes and slice them as thin as you wish. You want consistent sized slices. Keep the skins on.
3. Toss your slices in a bit of olive oil and a sprinkle of salt. Lay out in a single layer on baking sheets and bake for 1.5 to 2 hours, flipping about every 30 minutes to ensure even cooking. You may also need to rotate your pans around depending on your oven. Be careful not to burn – they tend to go from light brown to dark brown rather quickly so check often.
4. Remove once crisp and slightly golden brown. They shouldn’t be too dark.
5. Serve immediately as they are best when fresh. Will keep for a day or two after cooking.

Other Details:

• Prep Time 10 minutes
• Cook Time: 1 1/2 - 2 hours
• Serves 3 (or 1) 
• Original Recipe

Sweet Potato Sandwich Spread

I'm not much of a sauce or spread person. But, since becoming vegan, I have embraced it a little more. Making your own spreads at home really helps. I'll add some notes at the bottom, about specific use and taste, but let me just say that when I spread this on a roll, added Tofurky, grape tomatoes, spinach, and a bit of Daiya Mozzarella-style shreds, I had one of the best sandwiches ever. All those flavors really melded together with the sandwich spread. The spread is okay on its own or just spread on bread or crackers, but it shines in a full-on sandwich.

I am a fan of Finding Vegan and saw the recipe originally posted through their site. This is a The Family Kitchen recipe. The recipe below is exactly how I made it.

Ingredients:
1 large baked sweet potato, flesh only (producing about a cup)
1/2 cup walnuts
1 Tbsp maple syrup
1/2 tsp cinnamon
1/4 tsp salt
pinch fresh ground pepper
2 tsp lemon juice
1 1/2 tsp canola oil

Directions:

1. Blend all ingredients in a Vitamix, blender or food processor until smooth.

Other Details

• Makes about 1 cup
• Original Recipe
• I think the original recipe used yams (based on the color of orange in the photo). Yams and sweet potatoes are often considered interchangeable. I baked my sweet potato fresh, but you can use leftovers. If using sweetened leftovers, do not add additional sweetener.
• Make the spread more hummus-like by using 1/2 cup canned chickpeas instead of walnuts, or try another nut. The walnuts gave it a great nutty flavor.
• You can use red pepper or another spice instead of cinnamon. You are making this spread for you, so make what you like!
• Pick your favorite oil. If you use an olive oil or a truffle oil, you will add that flavor. (Now I'm thinking I should have used the Riesling oil we have - it's just a drizzle of oil really.)

Side dish: Grilled Sweet Potatoes with BBQ Sauce

This is a great compliment to any meal. I learned about it from Janet Stemwedel. 

Ingredients:

Sweet potatoes (as many as you feel like grilling)

Store-bought Korean BBQ sauce (or make your own)
Olive oil (to grease the grill or grill wok)
Finely sliced green onions (to garnish -- at least 0.25 cup)


Directions:

1. Peel and trim the sweet potatoes. Slice them lengthwise into planks (0.25 to 0.5 inches thick). Boil the planks until they are easily pierced with a fork (about 8 minutes). Drain, cool, and drizzle with some of the olive oil.
2. You'll be cooking the sweet potato planks over a grill that is starting to cool down. (Because of the high sugar content in sweet potatoes, if the fire is too hot, they will burn pretty quickly.) I use a well-greased grill wok so I don't lose the sweet potatoes to the coals. Cook the planks a couple minutes on each side until lightly browned. While cooking the second side, brush the first side with the BBQ sauce. Turn to let the sauced side cook (30 seconds to 1 minute) and brush the side that's now up with BBQ sauce. Turn again and cook (30 seconds to 1 minute). You can sauce and cook each side again if you want. Don't burn them!Remove from grill, put them on a plate, and sprinkle with the green onion slices.

Other Notes:

• Original Recipe