It made a lot, so we are looking forward to left overs for lunch tomorrow. It is easy to make, and the instructions are easy to follow. I hope you give this tasty recipe a try, you’re sure to enjoy!

Servings: 2-3

Ingredients:

• 1 tablespoon vegan margarine
• 1 small sweet red bell pepper
• 1 large sweet potato
• 2 teaspoons mild curry powder
• 1 cup dried apricots
• 2 cups vegetable bouillon
• salt to taste

Directions:

1. Chop the red bell pepper.
2. Peel and chop the sweet potato.
3. Cut the dried apricots in small pieces.
4. Heat the vegan margarine in a medium soup pot.
5. Add the chopped red bell pepper and saute until soft.
6. Add the chopped sweet potato, mix well and saute until the sweet potato begins to soften.
7. Add the vegetable bouillon, mild curry powder and apricot pieces and cook until the sweet potato is soft.
8. Puree the soup to a creamy smooth consistency. (I used an immersion blender)
9. Season the soup to taste with additional seasonings if necessary.
10. Serve the soup warm, optionally garnished with a bit of green and an apricot.

They give very detailed information on how to prepare each step of the salad all the way to the final finishing details for serving. The recipe is vegan already, but I made one change and used walnut oil for the dressing rather than the olive oil. As the salad has walnuts in it, I thought the walnut oil would enhance the nuttiness. We will be enjoying this nice salad often over the next few months.

These were a nice change to our usual “All American Biscuits”. Sunday morning breakfasts are a lovely tradition to enjoy the morning at your leisure. Baking powder biscuits are easy to make and don’t take a lot of time, to rise or cook so they are a favorite at our house.

We came across this nice recipe for sweet potato biscuits and really enjoyed them this morning. There are sweet versions or savory. We prefer this one which was savory.

I did not follow the instructions exactly. First the sweet potatoes were lightly steamed, so that it was not necessary to cook them so long in the frying pan, thus the kale would not be overcooked. We found the recipe at epicurious.com and will make the recipe again. Next time we would prefer to bake the mustard crusted tofu rather than frying and use another marinade, as this one seemed a bit oily.

Ingredients:

• 1 sweet potato
• 1-2 splashes chili oil or Tabasco
• 1/2 teaspoon ginger powder
• 1-2 teaspoon maple syrup
• very small pinch of salt

Directions:

1. Peel the sweet potato and slice in large pieces.
2. Place in a steam and steam until soft.
3. Puree the cooked sweet potato to a smooth consistency.
4. Add the seasonings.
5. Taste to season and season to taste. We did not want a salty flavor, we wanted a sweet spread, but with a slight kick of warmth both immediately on the tongue (from the chili or Tabasco) and a longer lasting warmth gotten from the ginger.

Serving Size: 4

Ingredients:

for the marinara sauce:

• 1 cup sun-dried tomatoes, soaked in 1 cup of water until soft
• 1 cup fresh tomatoes, chopped
• 1/2 ripe mango
• 10 green olives, pitted
• 3 Tbs. olive oil
• 2 cloves garlic, peeled and sliced
• 1 tsp. ginger, grated
• 1/4 cup fresh basil
• 1/4 cup fresh oregano
• 1 tsp. salt
• 1/2 lemon, juiced
• 2 Tbs. hemp seeds, pine nuts or almonds, (optionally as thickeners)

for the vegetable spaghetti:

• 4 med. carrots, peeled, and thinly sliced
• 2 med. parsnips, peeled, and thinly sliced
• 1 med. zucchini, thinly sliced
• 1 med. sweet potato or yam, thinly sliced

Directions:

1. Puree all the ingredients for the marinara sauce in a blender.
2. To make the vegetable spaghetti, it helps to have a spiral slicer. It will save time, and the vegetables will resemble spaghetti more. If you don’t have one, then a good vegetable peeler will also work.
3. Peel the carrots and slice them into a bowl of water so that they don’t dry out.
4. Peel the parsnips and slice them into a bowl of water with some lemon juice so that they don’t discolor.
5. Peel the sweet potato and continue making strips with the peeler.
6. Peel the zucchini into a bowl of water.
7. Drain all into a colander and mix in a large bowl.
8. Serve the vegetable spaghetti with the marinara sauce on top.

Notes:

Adapted from various raw blogs and sites like sadtoraw.com and others.

Serving Size: 4

Ingredients:

• 1/2 cup soy yogurt
• 1 lime, zest and juice
• 2 large sweet potatoes, peeled cut into small pieces
• 1 tablespoon soy margarine
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable bouillon (1 cube and 4 cups water)
• 1 teaspoon ground cumin
• 1/4 teaspoon crushed red pepper flakes
• 2 tablespoons ginger root, grated
• 3 tablespoons cashew butter
• 2 tablespoons fresh cilantro, chopped
• salt to taste
• 1 tomato, seeded and diced

Directions:

1. Place half the zest from the lime in the soy yogurt and return to the refrigerator to season.
2. Melt the soy margarine in large pot.
3. Saute the onions until glassy.
4. Add the minced garlic and sweet potato pieces.
5. Add the cumin, chili flakes, ginger and vegetable broth and bring to a boil.
6. Reduce the heat and simmer until the potatoes are soft.
7. Puree the soup.
8. Add the cashew butter and whisk to a smooth constancy.
9. Still in the line juice, and season with salt or additional seasonings as wished.
10. Serve garnished with the soy yogurt and tomato pieces, with a few chopped cilantro leaves.

Notes:

This recipe originates from an African recipe which uses peanut butter, we chose the subtle flavor of cashews to make this a little more special.

adapted from http://allrecipes.com/(…)

Serving Size: 4

Ingredients:

• 1 & 1/2 lbs. pumpkin, peeled and cut into bite-sized pieces
• 3 small sweet potatoes peeled and cut into bite-sized pieces
• 1 large sweet onion, (as Vidalia) chopped
• 2 celery stalks, sliced (or 1 tsp. celery seeds)
• 3 sprigs of thyme, leaves only
• 1 tablespoon olive oil
• 1 tablespoon soy margarine
• 1 cup white wine
• 3-4 cups vegetable bouillon (2 bouillon cubes to 3 cups water)

Directions:

1. Peel and cut the pumpkin into bite sized pieces.
2. Chop the onion and the celery.
3. Peel the sweet potatoes and cut into bite sized pieces.
4. In a large thick bottom pot, melt the soy margarine with the olive oil.
5. Add the onions and celery and saute until glassy.
6. Add the pumpkin and sweet potato pieces and further cook, stirring often so they don’t stick.
7. Add the vegetable bouillon and water and further cook until the vegetables are soft.
8. Add the 1 cup of white wine.
9. Remove 1/3 of the vegetables with a slotted spoon.
10. Puree the rest of the soup to a smooth and creamy consistency.
11. Return the vegetable chunks to the soup and re-warm.
12. Serve garnished with pumpkin seeds.

Serving Size: 2

Ingredients:

• 1 tablespoon sesame oil
• 2 tablespoons Thai green curry paste
• 1 can coconut milk (400 ml.)
• 9 – 10 oz. tofu or seitan
• 50 grams snow pea pods
• 1 sweet potato,cut into bite sized pieces
• 1/2 can baby corn, chopped in thirds
• 1 bell pepper, cut in thin slices
• 1 can bamboo shoots, drained
• 100 grams peas
• 1 bunch of coriander
• 2 or 3 kaffir lime leaves
• juice of half a lime
• salt and pepper
• rice or noodles

For the green curry paste:

• 1 stalk lemon grass, sliced finely
• 3 green chillies, stem removed
• 1 small onion or shallot, minced
• 2 cloves garlic, minced
• 2 tablespoons coriander seeds, freshly ground
• 1 teaspoon brown sugar
• 2 inch pieces of ginger root, peeled and sliced
• 3 kaffir lime leaves cut in small pieces
• 1 bunch of coriander, cleaned, use all parts leaves, stems and roots
• 2 teaspoons soy sauce
• splash of coconut milk
• splash of lime juice

Directions:

1. Steam the sweet potato pieces until al dente.
2. Place the oil in a large frying pan or wok.
3. Add the curry paste and lightly fry for a couple of minutes
4. Add the bell pepper strips and lightly saute until soft.
5. Add the tofu or seitan and lightly fry in sesame oil.
6. Add the coconut milk, and kaffir lime leaves continue to cook on low heat.
7. Add the potatoes, baby corn, bamboo shoots, sugar snap pods and peas.
8. Add the chopped coriander leaves and the lime juice to taste.
9. This whole process should only take a few minutes, season with a little salt and pepper, then leave to simmer while you cook the rice or noodles.
10. Serve in a large bowl, with the noodles at the bottom, and the curry and vegetables on top, garnish with fresh coriander leaves.

To make the curry paste:
Place all the ingredients in a blender and puree, using enough coconut milk to make the puree a smooth paste.

Notes:

It’s hard to get green curry sauce that is vegan. Usually there is fish sauce added. Some Thai groceries do have a special brand that is for vegans. But, fresh is always nicer, it isn’t hard to make, you just need to have the right ingredients.