• Dairy Free,  Main Course,  Recipe,  Vegan,  Vegetarian

    Sweet Potato Black Bean Street Tacos (Vegan)

    It’s Taco Tuesday peeps!

     

    The cool thing is that this recipe could also double as a meatless Monday meal too! Yeah, I think it’s about time for another taco recipe around here. Considering how big on tacos my family is it’s pretty crazy that I haven’t made them very often recently. I’m planning to make up for it by doing tacos at least once every other week and hopefully even sharing a new version with you guys each time. So technically I might have made these on a Thursday, photographed them on a Friday, and written this post on a Sunday but you guys are getting them on Tuesday so that’s what matters. Taco Tuesday!

    Okay, but before I tell you about these tacos that are a huge hit for a crowd, I was going to tell you three random things. Firstly, I’ve had it on my to-do list for ages to start playing around with video editing for possible future recipe videos. I mean, with the growing popularity of social media platforms based on video content and me being a food blogger, I’d say I’m long passed needing to get into it. It’s not the easiest thing ever to master though.

    Haha, I’ll just add it to the things I’m trying to learn right now right up next to passable skiing skills, driving in deep snow, fluent Spanish, and all those other things. It’s okay though, I’ve always felt like the moment we stop making intentions to learn is the moment we stop living to the fullest, wouldn’t you agree? I think we should never stop trying to learn something each day as if life were just one long lesson, and it is.

    Secondly, I’m all caught up now. I finally found the time and finished the second season of Stranger Things. Um, am I the only one who has show withdrawals??? I really need to start another one soon, any suggestions?

    The third thing is that we’re all booked for San Diego in a few weeks, Yes! (Also would love recommendations of places to hit while we’re there.)

    Alright, sorry for the sidenotes, let’s talk tacos. These were inspired by my brother-in-law telling me about a dinner he and my sister had eaten at a friend’s house. I think he does this because he knows nothing inspires me to get into the kitchen to make something like hearing how amazing someone else made it. Hey, it’s not competition or anything, I just have this need to try making everything possible before I kick the bucket. I guess it goes along with that always learning stuff I was just talking about.

    Another reason for these tacos today is that I found street taco sized tortillas at the store this past week and was all like ??????. In case you aren’t familiar with street tacos, they’re about half the size of regular tacos and oh so adorable! Funnily enough, the same brother who inspired the filling for these made fun of me for my enthusiasm over my mini tacos, nut that’s okay. I’m used to this by now after years of flipping out over miniature things and getting the same reaction.

    Anyway, these are awesome if you’re making them for friends and family, especially because they are plant-based. The simple mixture of sweet potatoes, black beans, green bell peppers, and onions is seasoned with yummy taco flavors and makes for some fast, easy, and super filling tacos. I also serve them with my everyday favorite basic tomato salsa. My biggest issue with so many salsas is that they tend to get pretty watered down and not have that punch of flavor that makes them so good. That’s why my secret hack for preventing that is to add tomato paste. It really makes all the difference and I’ve had both friends and family tell me it’s the best they’ve ever had.

    I served these with my classic homemade salsa, coconut yogurt, extra cilantro, and some vegan “cheddar”. Theres always room for guacamole too of course, or any other toppings you’d like. Happy Taco Tuesday!

    XOXO

    Sweet Potato Black Bean Street Tacos (Vegan)

    Need some yummy tacos "hold-the'meat"? These mini vegetarian street tacos are not only the cutest and most fun way to eat tacos, but they come together fast and can even be served vegan!
    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes

    Ingredients

    Tacos:

    • 1 12-count package flour street taco tortillas (or 6 - 8 larger ones if you prefer)
    • 1 medium sweet potato cubed
    • 2 teaspoons olive oil
    • 1 medium green bell pepper seeded and chopped
    • 1 small onion diced
    • 2 cloves garlic minced
    • 1 cup cooked black beans
    • salt & pepper to taste
    • 1/2 teaspoon chili powder
    • 1/2 teaspoon cumin
    • 1/2 cup non-dairy shredded "cheddar" optional

    Optional Toppings:

    • jarred or homemade recipe follows salsa
    • coconut yogurt
    • guacamole or sliced avocado
    • juice of 1 lime
    • chopped cilantro
    • salt & pepper

    My Favorite Simple Salsa:

    • 4 medium fresh tomatoes diced
    • 1 6 ounce can tomato paste
    • 1 red bell pepper seeded and diced
    • 2 cloves of garlic minced
    • 1/2 medium onion diced
    • 2 tablespoons fresh cilantro chopped
    • 1/2 jalapeño pepper seeded and minced
    • 1/2 teaspoon salt
    • juice from 1 lime about 1 tablespoon

    Instructions

    Tacos:

    1. Heat the olive oil in a medium skillet over medium-high heat and add the sweet potato, green bell pepper, garlic, and onion. Stir constantly for 6 to 8 minutes until the onions are translucent and the potatoes are tender.
    2. Add the black beans, chili powder, cumin, and salt and pepper to taste. (If you'd like to add meat this is also where you'd add it.)
    3. Warm tortillas in a tortilla steamer or foil pouch in oven if desired and gather your toppings. Serve tacos hot with all the toppings you'd like!

    Salsa: (*see note on prep)

    1. Mix all ingredients for salsa in a medium bowl until well combined.

    Recipe Notes

    *My favorite way to make salsa fast and easy is to literally skip all the dicing of the veggies and throw all the ingredients for the salsa into my food processor or blender and pulse until everything is diced and mixed. Start by adding just the garlic, cilantro, onion, and lime juice and pulsing a few times, then add the rest and pulse a few times more. Done!

     

  • Appetizers,  Dairy Free,  Gluten Free,  Recipe,  Sides,  Snacks,  Vegan,  Vegetarian

    Baked Yam Fries with Sriracha Hummus (Vegan + GF)

    And just like that the weekend is over.

    But don’t distress too much, there’s french fries! Okay, technically these are baked and they aren’t really your typical fries, but still, same difference right?

    Before I get into that too much, let me fill you in on some life stuff that’s come up recently. Actually, I feel like I’ve left a lot of things unmentioned about my family and personal life because, well, I think everyone can understand that hard line between cyberspace and real life. It’s hard to navigate sometimes, especially when it involves other people’s lives, you know? For example, I can’t go around announcing big news on the internet when it’s possible that a relative somewhere hasn’t heard the news yet. Oh, the horror of being responsible for letting a cat out of the bag too soon, I can’t deal with that.

    On the other hand,  I do have a big family and they are so much a part of my blog even if it’s in a more indirect kinda way, so talking about huge life events has to happen at some point but maybe not quite yet. I’ll probably share details later but at the moment our plans seem to be changing every 5.2 seconds so it’s not even worth it yet.

    Yep, life has just been crazy this year to put it mildly, but the good thing is that no matter how insane all of our lives get we can still all come together to talk about food at any given time. I mean….people’s gotta eat, am I right?

    So not only are we talking about potatoes, (which alone are enough to make a good majority of carb-lovers pretty darn happy), but I also made some hummus to go with and it takes all of like, 4 minutes and done. You can go as heavy or light on the spice as you want but the recipe is for a hummus at a pretty happy medium.

    Also, if you’re wondering about the sweet potatoes, or “yams” that I used, they are really common here in Chile. They are a brilliant shade of purple on the outside and sometimes they are orange or sometimes they are white o the inside. It’s always funny to me because you can’t tell on the outside which ones they are and I’ve gotten bagfuls before in the hope of them being orange like your typical sweet potato, only to find that they are pale as heck. Usually I wouldn’t care but as a food photographer it makes a difference because then I find myself having to explain as I’m doing now. Ugh, life, why?

    Feel free to use whatever color sweet potatoes you like for this. Or regular potatoes, as they work the same. Bottom line is that these are one of the best snacks or sides ever. But really, who says we can’t just eat french fries for dinner yo? You certainly won’t hear that from me. Oh, and leftovers happen sometimes so don’t think these are a lost cause. Just because everyone knows microwaved fries are a major no-no if you don’t particularly like the taste of cardboard, doesn’t mean you shouldn’t save them. No, these are easily brought back to life with just a few minutes on broil in your oven or toaster oven. Or, if you’re a weirdo like me and you like cold potatoes, you can easily chop them up and throw them on a salad cuz that’s a win.

    Baked Yam Fries with Sriracha Hummus (Vegan + GF)

    Baking fries is a healthy and easy way to enjoy them at home. These sweet fries compliment the garlic hummus perfectly!

    Prep Time 10 minutes
    Cook Time 45 minutes
    Total Time 55 minutes
    Servings 4 servings

    Ingredients

    Yam Fries:

    • 3-4 large yams or sweet potatoes washed
    • 1 tablespoon olive oil (Optional: I usually leave it out)
    • salt and pepper to taste

    Sriracha Hummus:

    • 1 1/2 cups cooked garbanzo beans rinsed
    • 1 tablespoon tahini
    • 2 cloves garlic peeled
    • 1 tablespoon lemon juice
    • 2 tablespoons sriracha
    • 1 teaspoon paprika
    • 1 teaspoon cumin
    • 1/2 teaspoon sea salt

    Instructions

    Fries:

    1. Preheat the oven to 425 degrees F (220 C) and line a baking tray with foil.
    2. Chop potatoes into matchsticks and toss with olive oil and seasoning in a large bowl and spread out in an even layer on tray and bake for 15 minutes. Then remove from oven and toss a little bit then return to oven and bake for 15 to 25 more minutes until crispy. I like to start checking them at about 10 minutes to make sure there are none getting burned. Remove from oven and season with more salt and pepper to taste.

    Hummus:

    1. Combine all the ingredients for hummus in a small food processor or blender and pulse until smooth.
  • Dairy Free,  Gluten Free,  Main Course,  Recipe,  Vegan,  Vegetarian

    Chunky Chili Stuffed Sweet Potatoes (Vegan+GF)

    I have an exciting recipe to share with you today guys. I mean, I know it’s pretty classic but personally I tend to go through food moods or get into dinner ruts sometimes and I forget about old favorite dinner recipes from the past. That’s why I thought I’d share this anyway.

    Before I get into that; some totally random things about me recently. I rarely have super vivid dreams these days but if I do it’s only when I wake up ridiculously early and then manage to go back to sleep (which that is something I usually can’t do). Anyway, I had this really strange morning dream yesterday where a zombie apocalypse was taking over the globe and I mostly just remember that they were all very purple. Very purple-y zombies, yeah. Weird right? Interpret that however you will but I’ve got no clue what it means.

    Secondly, I decided to cut my bangs on my own a few weeks ago and…..well, it ended up being more of a hack job so I’m really excited they are finally going to be long enough to fix soon. Hey, I’ve done it successfully plenty of times in the past but this time I was in a hurry. Not a good idea guys, don’t do it.

    Another thing I discovered you should never do the other day, spill boiling roasted plum juice all over your foot. Ouch, that was a total kitchen fail. However, the bbq sauce I made with those plums will be coming soon and that wasn’t a fail.

    Also, it’s been really strange/sad around our house the past few days because my little sis, Lela, left bright and early Monday morning for a big adventure trip that’s been in the planning for weeks. She’s going to be camping down in the Southern part of Chile with some close friends of our family for the next week and a half. It sounds like she’s having the time of her life so far and that makes me happy. I still miss her like crazy though.

    Okay, but now I need to talk about these sweet potatoes. I know you can stuff sweet potatoes with so many things but chili is like the perfect match. This is a really simple chili that I made for dinner over the weekend and the truth is that these potatoes were inspired by me wanting to use the leftovers.

    This makes such a great weeknight dinner to have ready to go too. They’re so filling and always a crowd pleaser. You can pile it with so many delicious topping too. I left it at salsa, plain coconut yogurt, and avocado slices for ours but feel free to throw on some diced onion, hot sauce, or even some crunchy chip crumbs. Go wild and make them your own! I’d love to know what you think in the comments as well so let me know. What are you going to top yours with?

    Chunky Chili Stuffed Sweet Potatoes (Vegan+GF)

    Nothing complements chili quite like some baked potatoes. This recipe uses sweet potatoes and leaves room for all the toppings you want to add.

    Prep Time 30 minutes
    Cook Time 1 hour
    Total Time 1 hour 30 minutes

    Ingredients

    • 6 medium sweet potatoes baked until fork tender

    Chili:

    • 2 tablespoons olive oil
    • 1 medium onion diced
    • 4 cloves garlic minced
    • 1 red or jalapeño pepper seeded and minced
    • 1 cup tomato paste
    • 2 cups vegetable stock
    • 2 cups water plus a little more as needed
    • 3 tablespoons worchestershire make sure it's vegan or skip
    • 1 tablespoon liquid smoke
    • 2 1/2 - 3 cups cooked beans rinsed (I used a combination of lentils, kidney beans, black beans, and white beans)
    • 1 teaspoon black pepper plus more to taste
    • 2 teaspoons sea salt plus more to taste
    • 1 1/2 tablespoons cocoa powder
    • 1 teaspoon cinnamon
    • 2 tablespoons chili powder
    • 1 teaspoon cumin

    Optional Toppings:

    • salsa
    • sliced avocado or guacamole
    • chives or green onions
    • coconut yogurt

    Instructions

    Chili:

    1. Heat olive oil in a large pot or dutch oven over medium high heat. Add onion, garlic, and pepper and cook for 1 to 2 minutes until onions are translucent. Add tomato paste, stock, water, and beans to pot and reduce heat to medium low. Add remaining ingredients for chili and stir very well, then reduce heat to low and allow chili to simmer for at least 30 minutes to develop flavor and thicken up.

    Stuffed Potatoes:

    1. Preheat the oven to 375 degrees F (190 C) and line a baking tray with foil.
    2. Slit your sweet potatoes down the center lengthwise and use a fork to mash them a little and make a place to pour the chili. Set them on the prepared tray and scoop large spoonfuls of chili into each potato. Place tray in the oven and bake for 15 to 20 minutes until tops are browned and potatoes are nice and hot. Remove from oven and cool for a few then serve while they're hot with whatever toppings you'd like.
  • Dairy Free,  Gluten Free,  Holiday,  Main Course,  Recipe,  Vegan,  Vegetarian

    Roasted Veggie Sweet Potato Power Bowls + Yogurt Tahini Sauce

    Wow, it’s Friday already???? I have no clue what happened to this week, but it flew by.

    Sorry I’m freaking out a little bit but today marks the 1 week countdown until Christmas eve, eve! Did you realize that???? I know this happens every year, and I do this same thing every year, but I’m being completely honest when I say that I’ve never had a Christmas sneak up on me like this one. I’m both extremely excited and slightly sad that it’s so close to being passed us. Not to mention I still have so many things to get done this next week, as I’m sure you do too. We clearly have all kinds of Christmasing to do this week.

    But anyway, these bowls are everything you guys. First let me focus on the roasted veggies. I feel like just about any food that you roast is going to be amazing, and I’d say these veggies are killing it in proving that fact. Just yum! Then there’s the sweet potatoes, because those are always a win in my book, and the black beans, because fiber.

    After that you make an extremely simple yogurt and tahini sauce to go with it. Which, I have to tell you, it’s one of my current obsessions. I just love tahini so much and all the flavor it adds! So I guess it’s maybe a good thing that this isn’t too holiday related because this is one weeknight meal you’re going to want again and again!

    Roasted Veggie Sweet Potato Power Bowls + Yogurt Tahini Sauce

    These power bowls are a great way to enjoy some wholesome nutrition in a very simplistic way and the sauce takes them over the top!

    Prep Time 15 minutes
    Cook Time 45 minutes
    Total Time 1 hour
    Servings 4 servings

    Ingredients

    Yogurt Tahini Sauce:

    • 3/4 cup plain cashew yogurt
    • 1/4 cup tahini
    • 1 tablespoon soy sauce
    • 1/4 teaspoon pepper
    • 2 teaspoons paprika
    • 1 teaspoon garlic powder

    Bowls:

    • 2 cup cooked black beans
    • 2 large sweet potatoes. peeled and diced
    • 3 tablespoons olive oil divided
    • 1 cup broccoli florets
    • 1 cup cauliflower florets
    • 1 medium zucchini thinly sliced into wedges
    • 1 large red onion sliced
    • salt and pepper to taste

    Instructions

    1. Preheat oven to 375 degrees F (190 C) and line 2 small baking trays with foil. In a large bowl, toss the sweet potatoes in 1 tablespoon of olive oil and sprinkle to taste with salt and pepper. Pour onto one of the trays and spread into an even layer. Add the veggies to the bowl toss with another tablespoon of oil and season with salt and pepper then spread out on second tray.
    2. Bake, stirring about every 10 minutes, for 25 to 35 minutes or until potatoes and veggies are fork tender.
    3. While the veggies are in oven, whisk together the ingredients for the sauce in a small saucepan and place on the stove to simmer until warm.
    4. In a medium skillet with a lid, heat another tablespoon of oil over medium high heat. Add the black beans; cover pan and simmer over low heat to warm while the veggies finish.
    5. Once everything is done, divide each piece into bowls and season to taste with additional salt and pepper, then drizzle with desired amount of the sauce. Serve hot!
    6. ( For leftovers it's also delicious to combine everything in a skillet and cook until hot.)
  • Dairy Free,  Gluten Free,  Main Course,  Recipe,  Vegan,  Vegetarian

    Moroccan Quinoa & Veggie Curry Stuffed Sweet Potatoes (Vegan)

    I’m really hoping that you guys are as excited about this recipe, and all things stuffed for that matter, as I am right now!

    So I just remembered that St. Patrick’s Day is tomorrow and Easter is less than 2 weeks away! Wow, how did that happen? I guess I should say happy saint pattie’s day then, but this recipe has nothing to do with it. Although, I guess potatoes are pretty Irish, so does that count? I don’t know, but as it’s not an actual holiday for most of the planet and honestly, if you’re under twenty-one years of age and you’re not Irish, it’s just the day that you’re obligated to wear green to avoid being pinched by so-called friends. It’s kind of an irrelevant subject though because I need to be telling you how amazing these sweet tatos are!

    I’m not even joking, this is up there with my favorite foods on the planet, these flavors!!!? ?? I mean, it has peanut butter and quinoa and so many other yummy things all stuffed into the world’s most dessert-like vegetable that doubles as a superfood! Hey, I just realized that a sweet potato is like Clark Kent/Superman in the produce section. I’m so happy right now, someone get Veggie Tales on the phone stat!

    I may be in the minority here, but you have probably all noticed that peanut butter makes me pretty happy. Yes, give me a giant spoon of it and I’m completely content with life. Okay, so I don’t usually go around eating spoons of solo pb because I’m usually too busy trying to decide what to put it in, but oh man do I adore it! Okay, and as of late I have been almost equally obsessed with pepitas. They can add the perfect crunch to anything and everything and they seem to be very underrated by the world in general. Pepitas are where it’s at people!

     

    All righty then, so you’re going to go to your kitchen at this very moment and start making this yumminess right? right? You just gotta do it! P.S. This is a great use of leftover baked sweet potatoes!

     

    Moroccan Quinoa & Veggie Curry Stuffed Sweet Potatoes (Vegan)

    If you thought Thanksgiving was the only occasion for sweet potatoes, think again. This recipe is simple and loaded with flavors!

    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes

    Ingredients

    • 8 medium baked sweet potatoes

    Filling:

    • 1 tablespoon olive oil
    • 1 medium bell pepper seeded and diced
    • 1 small onion diced
    • 4 cloves garlic minced
    • 3/4 cup cauliflower florets
    • 3/4 cup green beans
    • 1 small tomato diced
    • 1 cup cooked chickpeas
    • 1/4 cup creamy peanut butter
    • 1 tablespoon curry powder
    • 2 teaspoons cumin
    • 1/2 tablespoon cinnamon
    • 1 teaspoon chili powder
    • 1 teaspoon cocoa powder
    • 1/2 teaspoon cloves
    • 1/4 teaspoon allspice
    • 1/2 teaspoon crushed red pepper flakes
    • 1 teaspoon sea salt plus more to taste
    • 1/2 teaspoon black pepper plus more to taste
    • 2 cups cooked quinoa
    • 1 cup water
    • 1/4 cup pepitas optional

    Instructions

    1. Preheat the oven to 375 degrees F (190 C) and line a bakin tray with foil.
    2. Heat olive oil in a large skillet over high heat and add garlic, onion, peppers, cauliflower, and green beans. Saute over heat for 5 to 6 minutes until they start to brown and soften. Reduce heat to medium, add tomato and chickpeas, and continue cooking for about 5 minutes longer. Stir in peanut butter and spices until combined then mix in quinoa and water. Reduce heat to low, place a lid over pan, and simmer for about 10 minutes, stirring occasionally, until the liquid is absorbed. Remove from heat.
    3. Slit your sweet potatoes in half lenghtwise and place slightly open-face on the prepared tray. Scoop large spoonfuls of filling into each potato and if desired top with pepitas. Place tray in the oven and bake for 15 to 20 minutes until tops are browned and potatoes are nice and hot. Remove from oven and cool for a few then serve while they're warm.

     

  • Dairy Free,  Gluten Free,  Holiday,  Main Course,  Recipe,  Vegan,  Vegetarian

    Roasted Chestnut & Sweet Potato Cottage Pies

    Everybody knows, a turkey and some mistletoe……will help to make the season bright…

    …but this isn’t a turkey recipe. Actually, we’re going meatless today, I hope that’s cool with you guys. Wow, CHRISTMAS WEEK! Do you realize we’re now close enough to realistically start counting down in hours and minutes! There are so many things I want to get done in the next few days and, even though I know it is physically impossible to finish my list, I can still try right? So excited!

    So for those of you just joining in, I should mention that I’m doing recipes inspired by Christmas songs this week. Yesterday was Winter Wonderland with my little snowflake cakes and today it’s The Christmas Song. You know, like “Chestnuts roasting on an oped fire….. Jack Frost nipping at your nose….”. Some people call it the chestnut song also.

    I’ve always loved this song but now it has extra meaning because it’s the song that was playing when Josh proposed to Liv at Christmas time so it always makes me think of them and their (almost sickeningly…[just kidding]) sweet love story. They kind of got to grow up together and then both marry their first love. So perfect! Now they have their son and this is going to be his first Christmas! He’s just getting to the age where he wants to go everywhere and the presents under the tree are such a huge temptation for the poor kid, it’s been taking a lot of extra effort to keep him away from them.

    So I had every intention of actually roasting these over an open fire, but it’s been so rainy that I had to settle for oven-roasted instead. Still good though. Chestnuts remind me of when I first moved to Chile and was still adjusting to the major changes. I remember seeing the pokey green pods falling from a tree in my backyard and having no clue what they were. I called them “spiky acorns of death”

    That was when we lived in a different area. Now I don’t know of any trees close enough to pick nuts. I feel I should give an honorable mention to my good friends Carlos and Nora for sharing these chestnuts from their trees. The funny thing is that Nora gave them to me months ago and I had to freeze them in order to have them for Christmas. You see, they aren’t actually in season until around April (because that’s autumn time for the southern hemisphere) so when I got them I knew I wanted to save them for exactly this purpose. Now do you get why I’m always planning ahead?

    I’m so glad I did that because it made the perfect addition to these cottage pies. My mom and sisters were the only ones in my family who enjoyed these, but they loved them! They said it was like everything they love about a classic holiday dinner in one dish. I added white beans for some heartiness and I even threw in some apples for that extra holiday touch.

    You can make these individually like I did or feel free to do it all in a casserole dish if that’s easier. Also, if you can’t seem to find chestnuts you can replace them with potatoes. I know, weird right?, but if you’ve ever tasted chestnuts you’ll know that’s what they resemble. You could throw in some pecans or walnuts to get that nuttiness and add crunch too. <-Actually, do this anyway it sounds really good! 

    ……and though it’s been said, many times, many ways……MERRY CHRISTMAS to you! Have a great holiday guys!

    Roasted Chestnut & Sweet Potato Cottage Pies

    The cold season calls for only the comfiest of comfort foods and cottage pies are just the thing!

    Prep Time 15 minutes
    Cook Time 45 minutes
    Total Time 1 hour

    Ingredients

    Filling:

    • 2 tablespoons olive oil
    • 1 red onion diced
    • 4 cloves garlic, minced
    • 1/2 head cauliflower florets roughly chopped
    • 1 green apples peeled, cored, and diced
    • 2 cups portabello mushrooms sliced
    • 1 teaspoon dried rosemary
    • 1 teaspoon dried thyme
    • 1 teaspoon dried sage
    • 1 1/2 cup roasted and shelled chestnuts roughly chopped
    • 1 1/2 cups cooked white beans or a preferred bean
    • 1/2 cup full-fat coconut milk
    • 1 cup vegetable broth
    • salt and pepper to taste
    • 2 tablespoons cornstarch + 2 tablespoons cold water

    Topping:

    • 3 large or 6 small sweet potatoes cooked & peeled
    • 1/3 cup full-fat coconut milk
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1 tablespoon coconut oil melted

    Instructions

    1. Heat olive oil in a large skillet over medium high heat and add garlic, onion, cauliflower, and apples. Cook for 5 to 6 minutes until the apples start to soften, then add mushrooms and herbs and cook 1 or 2 minutes more until mushrooms start to darken. Add in chestnuts, beans, coconut milk, and broth and stir over heat until mixture starts to boil.
    2. Reduce heat to medium low and whisk cornstarch and water in a small bowl until completely smooth. Pour into pan while stirring and continue stirring until mixture thickens. Season to taste with salt and pepper.
    3. Preheat oven to 375 degrees F (190 C) and grease 6 ramekins or a casserole dish (such as a 13x9) with a light coat of oil. Place on a foil or parchment lined tray to catch any sauce that drip out while baking.
    4. Combine the ingredients for topping in a food processor or or blender and pulse until completely smooth (alternatively you can use a potato masher and do it by hand). Use a 1 cup measuring cup to divide the filling mixture into ramekins followed by about 1/2 cup of the sweet potato mixture. Gently spread the sweet potatoes on top with a spoon or spatula to smooth.
    5. Bake for 20 to 25 minutes or until tops begin to brown and sauce is bubbling hot.
    6. Remove and cool for at least 5 minutes before serving.

     

  • Breakfast,  Dairy Free,  Dessert,  Holiday,  Recipe,  Vegan,  Vegetarian

    Pecan Streusel Sweet Potato Spice Muffins

    I’m kind of freaking out again….

    It’s just, I woke up and realized we’re about to start the last month of the year and I’m caught in the storm of emotions that I think is familiar to most of you. I’m really excited (you don’t even know) about the holiday festivities but also a little tiny bit sad that time is speeding by so fast.

    Maybe that sounds crazy, but hopefully you can understand. Anyway, it’s my nephew’s first Christmas. I think I already mentioned recently but that’s a huge part of why I really want this holiday season to be special for my sister (for my nephew too, but he won’t be the one to remember it). My sister, Liv, and I share almost every favorite holiday memory and nostalgic moment from being the first two kids in our family. Haha, every time I have the urge to make an obscure movie quote I know she’s the one most likely to get it.

    Yes, so even if dreaming of a white Christmas can’t guarantee snow, we can still make Christmas smell and taste like it should. That’s where I come in and I think muffins are a really good place to start. Muffins, muffins, muffins! I just want to sing about muffins sometimes, don’t you? They deserve an ode for just being real. Marvelous muffins, you make my mornings much more meaningful by matching melt-in-mouth moisture with mind-blowing magic in a most magnificent marriage with every morsel, moreover meritting my most mesmerized monomania! I think you can tell I like muffins.

    If you think sweet potato is an odd ingredient to put in a muffin, think again. Sweet potatoes are one of my favorite things to use in Fall baking because they are already really sweet and they make everything fluffy and soft. I know I could have left these at plain muffins, but come on, everyone loves a little streusel on top, admit it. Pecans are something that I really appreciate because I’ve spent a lot of time living where they aren’t grown so I learned what it’s like not to have them available. That’s why I had to include some because they’re just the best nut for the job of finishing off these muffins!

    Pecan Streusel Sweet Potato Spice Muffins

    Got the baking bug this season? These simply delicious sweet potato muffins are topped with a pecan streusel that adds the perfect crunch.

    Prep Time 15 minutes
    Cook Time 40 minutes
    Total Time 55 minutes
    Servings 12 muffins

    Ingredients

    Streusel:

    Muffins:

    Instructions

    1. Preheat oven to 350 degrees F (180 C) and grease a 12-count small muffin tin lightly with oil and flour well (or line with silicone or paper cups if desired).

    Streusel:

    1. Cream together coconut oil and sugar for streusel in the bowl of a stand mixer. Add almond milk, vanilla, cinnamon, salt, and flour and mix until combined. Stir in oats and pecans until mixture is crumbly. Scoop out into a separate bowl so you can reuse mixing bowl for muffin batter,

    Muffins:

    1. Stir together the almond milk and vinegar in mixing bowl then add the white and brown sugar. Add oil, vanilla, and spices, then add sweet potato puree and mix until smooth. Sift in flours, salt, and baking soda and gently mix into wet ingredients until just combined.

    2. Spoon batter into the slots in prepared pans and fill to the rim. Crumble streusel over the top of each muffin and bake for 25 - 30 minutes until a toothpick comes out clean. Remove from oven and cool for at least 5 minutes before serving.

    Recipe Notes

    If you're looking to make these a little healthier and don't mind a slightly less sweet version I sometimes like to replace all the all-purpose flour in this recipe with additional whole wheat flour and replace all the sugar with coconut sugar.

    Another option, if you have an allergy to gluten, is to use a gluten free flour blend that you've worked with before and know replaces wheat flour measure for measure well.