Pour it over chicken, fish, add in pepper flakes, pour it over virtually any vegetable, Sorry vegans, add bacon and toss with a little manchengo cheese to serve over warm pasta for a twist on Mack and cheese. Three ingredients and one is water!! It is so versatile I can think of many uses for it. Sautéed spiralized Sweet Potatoes with Cashew Cream Sauce. This recipe is for my Vegan friends and anyone else who likes scrumptious, creamy bowls of goodness. The second recipe also uses spiralized sweet potatoes but this time incorporates a creamy sauce so silky and satisfying you would swear that you were eating something made with butter and cream. Remove the sweet potato fries from the oven and serve with Salt, Rosemary and the spicy garlic aioli. While the sweet potato is cooking, mix together the ingredients for the garlic aioli in a small bowl, until well combined.The pieces along the outside edge may cook faster, so keep an eye on them and rotate as necessary. Cook the sweet potato for 20-25 minutes, or until crispy.Drizzle the oil and sprinkle the spices on top, then use your hands to mix it all together until each piece of sweet potato is coated. Spiralize the sweet potato and place it on a sheet pan.Preheat the oven to 425 degrees Fahrenheit.They were delicious served atop of my grilled Ribeye. Note, I also prepared the same recipe using spiralized red beets. These curly sweet potato fries are seasoned with paprika and garlic powder and baked in the HOT oven until perfectly crispy. You know I need the beautiful light of the sun to photograph my work and we didn’t waste any time before digging in to those steaks. We grilled the steaks when the sun went down and decided on a whim to add the crispy baked beet strands. Also delicious! These, I served atop of a grilled ribeye that was rubbed with my dried porcini mushroom and red pepper flake rub. To this experiment I added a batch of spiralized red beets. My whole gang and I were gobbling them up right off the baking sheet. This first recipe was simply an experiment that turned out to be so addicting they barely made it to a plate. Both are made with spiralized sweet potatoes one featuring a cream sauce you will crave. The fresh bright flavor of the lime works with the sweetness of the potato and the salt, well, need I say more? They are also delicious par roasted in wedges then deep fried for a less healthy but addictive alternative. One of my favorite ways to eat them is baked, however I like to bake them then cool them (usually in the fridge until the next day) Then cut one open and sprinkle it with sea salt and a fresh squeeze of lime. Today I could eat sweet potatoes every day. Sweet potatoes were my least favorite holiday dish. At holiday time the sweet potato casserole that somehow ended up on our table was overpoweringly sweet with little other flavor. They were not something that my mother cooked regularly. You’ll find their ingredients in many of my recipes, like my Vegan Thai Green Curry Noodle Bowl.Growing up I was never a big fan of sweet potatoes. All things that are near and dear to my heart, because how our food is produced is as important as how it’s prepared. And, Lotus Foods is one of those brands that I feel really good about cooking with. In addition to providing high-quality products, the company has a mission of promoting organic agriculture & rice biodiversity, as well as supporting local rice producers. If you haven’t tried this brand or this variety, you should! Red rice has this amazing nutty flavor with a chewy texture – absolutely perfect when combined with the black beans and sweet potato. But I also knew that I didn’t want the inside of the enchiladas to be mushy. Phew, I’m hungry again! Are there any leftovers?Īnyway, I knew that I wanted to focus on black beans and sweet potatoes for the enchilada filling. And don’t forget the zing of the pickled red onions on top. It’s hard not to when you’re thinking of enchiladas – the soft, warm corn tortillas that get a little crunch on the edges. Speaking of Red Rice…a Key Ingredient to Vegan EnchiladasĪs I was dreaming up this recipe, I kept thinking about flavors and textures.
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