Tag Archives: sweet potatoes

Vegan MOFO 2019: Chili and Stews

August 12, 2019

Oh boy this week is going to be CRAZY! So I am hoping I can keep up with everything. Needless to say I am probably not going to eat much of CSA shares outside of leftovers for lunches (if I am lucky) So you will largely see dinners. So here we go:

Sunday

I honestly can’t remember what I ate for lunch. I can say that Wolfie ate the last bit of beet pasta, I have been giving Jon little bits of green bean and cucumber salad for lunch, and he had a wrap with tofu and leftovers. Nothing super exciting.

I got to make this AMAZING dish! This is always one of my favorite dishes from Vegan Eats World. Part of the reason is that I love the sweet and tart taste of cherry tomatoes when they get warm/cooked. It also uses up some green beans. I love how she uses small potatoes which makes my life easier, and oh yeah, that BAKED TOFU! I took the time to bake the tofu and made my house super hot, but no regrets. There’s leftovers and I am SOO excited about eating the leftovers this week.

Monday

Tonights dinner was super yummy, even if it doesn’t really look so hot. It is a Chorizo Chili with Tomatillos and Sweet Potatoes, a recipe I heavily modified from Sunbasket. I used Trader Joe’s soyrizo, so that’s the obvious swap. But I doubled the sweet potato, cooked in some red lentils to prevent it from being too soupy and to sub the black beans. They also just say “spice blend” so I just added whatever I thought sounded good. I am thinking about maybe using the leftovers for a crazy chili mac. *crosses fingers* I will totally have to do it, mostly because I just noticed the list for the week is all chilis and stews. Oops.

Posted by Jennifer in Vegan Mofo, Vegan Mofo 2019 Tags: cherry tomatoes, community supported agriculture, csa, green beans, potatoes, sweet potatoes, tomatillos, Vegan MOFO, vegan mofo 2019

3 comments

Vegan MOFO 2019: Leftovers and more Okra

August 6, 2019

Yesterday was crazy, and exhausting. I just couldn’t wake up in the morning, and was so tired I was nauseas, so my lunch was cherry ice cream. Eep. Then Wolfie wouldn’t go down for a nap, so I figured might as well take a nap with him. 3 HOURS LATER I woke up! Wolfie stayed down for another 20 min. It was not expected at all. I had to dash out the door to get a vegan pizza slice and a cupcake because we were off to a birthday party. So by the time I got home I didn’t have the brain power to think. We just had some jarred tomato sauce, spaghetti and frozen “meatballs” from Aldi’s. I didn’t even think about blogging since I didn’t eat any food from the CSA, though looking back I could of made a fun post of CSA must have products. I guess next time right?

ANYWAYS…… what did I eat? Well I did take a LIIIIIITTLE bit of leftover stew from last week and made a burrito wrap with white rice and soy chorizo from Trader Joe’s it was much tastier than I was expecting. I do have to say you guys will most likely see tons and tons of wraps on the blog, because it is the main way I reuse leftovers. And if I can’t use the leftovers fast enough, they get wrapped up and frozen.

Naturally a great way to use up produce is pickling. That way it can stay in the fridge for awhile until you are ready to use them. I always pickle hot peppers from the CSA. It is pretty quick and easy, and is great because I hate buying ONE jalapeño at the super market for fifty cents. These pickled snap peas are being tucked into Jon’s lunch tomorrow. Our CSA had such a great year for peas BECAUSE of all the rain, so much that I think they have a pick what you can on the board. So I might of went a little nuts.

Next to the peas is salsa verde I made last week. I try not to make it since it involves roasting tomatillos, but I just couldn’t help myself this year. It was really rewarding to use poblano peppers from the farm as well. I haven’t decided but I am sure I will be making a wrap for Jon tomorrow as well.

The big dinner was an African peanut stew with eggplant, okra, tomatoes, and the stir-fry greens. The dish is from Chad and is called Daraba. I used this recipe and I wasn’t too impressed. The recipe was super simple, but I think that was it’s downfall. I think there were a few steps I could of added that would of given a lot more flavor. And I would of liked to add more spices to it as well. But it used up a lot of vegetables so that was at least good.

I’ve been itching to bake but it hasn’t happened yet. I am a little nervous, but I guess soon I should bite the bullet. Though I am not sure if I will be baking with any of the produce. So we will see what tomorrow brings.

Posted by Jennifer in Vegan Mofo, Vegan Mofo 2019 Tags: community supported agriculture, csa, eggplant, okra, peanut butter, sweet potatoes, tomatoes, Vegan MOFO, vegan mofo 2019

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Blog Recipe Round Up: Sweet Potatoes

February 4, 2015

Learning to love the sweet potato has taken time for me. It was too sweet. The flavors too strong. I felt overwhelmed. Well, it is hard being vegan and not eating sweet potatoes. I can safely say that I am a converted fan. Especially since I get a BUNCH of sweet potatoes from my local CSA share. Since I had so many sweet potatoes, I’ve been busy in the kitchen.

sweetpotato

Vegan Quinoa and Sweet Potato Chili

Okay, so the easiest way to sum this up is that this dish is yummy, easy, and somewhat fast. (or rather little manual work). But the dish is a little bland, and can be easily altered according to personal tastes, adding some more hot sauce, more oil, more salt, whatever.

But actually reading the recipe is annoying. The directions are clear, but the ingredients are not listed as you use them, which is pretty standard practice. Then midway through the recipe switches from vegetable stock to chicken stock, therefore making it not vegetarian. Yes, anyone would be able to figure this out, but it is sloppy from the authors standpoint.

Bottom Line: Yummy, easy, a little bland.

Lasagna Bachamel with Sweet Potato and Cauliflower

I had my doubts with this recipe. I never had luck with having raw vegetables cook in the oven in a casserole or having no bake lasagna cook all the way. Both happened. The sweet potato, cauliflower, and noodles cooked to perfection. The only issues I had was that if the noodles weren’t covered, they didn’t bake properly. So I would recommend making a smidgen more béchamel sauce just to cover your basis.

The dish was super easy to make, just make the sauce, then layer all the parts. Super simple. The end result is a super creamy and super dense lasagna, which got my husband’s seal of approval. Plus the dish is pretty open for changes. I added some daiya mozzarella on top and bread crumbs. I even doubled the sauce and made an extra large batch at once. I would make sure you have extra sweet potato and cauliflower since the dish is pretty open ended. I actually used one and two thirds of a sweet potato for a double batch, when the recipe would of used only one whole sweet potato.

Bottom Line: Super easy and open for changes, just time consuming for layering.

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Posted by Jennifer in Food Review, Reviews Tags: love and lentils, oh she glows, recipe roundup, sas + rose, sweet potatoes, vegan richa