Easy Delicious Recipes, Hey, I Can Make That!, Recipes, Sweet Potato

Simple Recipe Demo Familiar Ingredients

Episode 8 still shot

Rick and I are leaders of two Pod / Meetup Groups. At each meeting, we record one of our members demonstrating a recipe. This time, it was my turn. I hope you enjoy.

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Demo Simple WFPB SOS Free Recipe

Here is where you can get the French Fry Cutter and Easy Vegetable Dicer Chopper With 2 Interchangeable Blades – Also Great for Onions, Carrots, Cucumbers and more

I have helped many people recover from going off the wagon. If you would like help to prevent yourself from going off the wagon and learn other ways to navigate this lifestyle, please contact me for a coaching session. I have learned many strategies, tips and hacks while coaching people since 2012. I would love to help you be successful as well.

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Amy holds a Plant-Based Nutrition Certificate from T. Colin Campbell Center for Nutrition Studies and eCornell

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Chickpeas, Main Dishes, Sweet Potato

Curried Chickpeas and Sweet Potatoes

6 cups sweet potatoes, peeled and diced
1/3 cup water or no sodium vegetable broth
2 teaspoons  no-salt seasoning, adjusted to taste
1 large onion, diced
1 tablespoon fresh ginger, minced
3 cloves garlic, minced or pressed
4 scallions (green onions), chopped
2 large red bell peppers, diced
1-2 tablespoons curry powder
3 cups cooked chickpeas or 2 (15 ounce) cans no-salt-added chickpeas, drained
1 tablespoon cider vinegar

INSTRUCTIONS:

Steam sweet potatoes in a large saucepan filled with an inch of water and fitted with a steamer basket for 10 minutes or until cooked through. Set aside and keep warm.

In another large pot, heat 1/3 cup water and stir in salt substitute, onion, ginger, garlic, scallions, red peppers, and curry powder. Stir, cover, and cook for 3-5 minutes or until vegetables are tender. Add chickpeas and simmer uncovered for 5 minutes. Add vinegar and sweet potatoes and heat for a few more minutes, stirring gently so as not to break up potatoes too much. Add additional water or vegetable broth if needed to adjust consistency.

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Butternut Squash, Salads and Sides, Sweet Potato

Colorful Potato and Summer Squash Salad

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Makes 4 to 6 servings

If cooking in Instant Pot Pressure Cooker:
Squash: 0 to 1 minute low pressure with quick release, or steam
Potatoes: 2 to 3 minutes high pressure with quick release or steam
(or you can steam it instead)

1 to 2 pounds assorted summer squash, cut into pieces
1 pound small potatoes, cut into bite sized pieces
1 small red or yellow onion, diced
1/2 cup chopped tomatoes or red pepper
3 tablespoons minced fresh basil or parsley
1 to 2 teaspoons crumbled dry mint or 1 tablespoon fresh chopped mint
2 to 4 tablespoons golden balsamic, other other, vinegar
Salt substitute and freshly ground pepper, to taste

This is simple to cook. Cook the squash separately until firm but done. In the pressure cooker, this takes 30 seconds to 1 minute on low pressure with a quick release or you can steam it instead.
Pressure cook, or steam, the potatoes. Any type of potatoes will work. Purple potatoes will look very pretty.
Chill each part, which you can put in the same bowl. Drizzle half the vinegar on before chilling.
When ready to serve add the chopped onion, tomatoes, herbs and the remaining vinegar and oil. Add salt substitute and pepper, to taste.
Note: It tastes good for at least a couple of days after it’s made.

If you would to learn ways to navigate this lifestyle, please contact me for a coaching session. I have learned many strategies, tips and hacks while coaching people since 2012. I would love to help you be successful as well.

Amy holds a Plant-Based Nutrition Certificate from T. Colin Campbell Center for Nutrition Studies and eCornell

Recipes, Sweet Potato

Sweet Potatoes

Sweet potatoes are a little trickier, but lots faster to cook. Because of this, make sure that you don’t slice the sweet potatoes too thin and don’t leave them unattended. Other than that, the instructions are similar to what is outlined above:

Once you have your slices all sliced and seasoned to taste and laid out in a single layer on a parchment- or Silpat-lined baking sheet, pop them in a 400-degree (F) oven for ten minutes.
Flip and bake 3-5 minutes more. Be super-careful and attentive – sweet potatoes can burn very quickly! You’ll probably see a few darker spots here and there, but don’t let the spots turn black. Cool completely before you serve them because they’ll get crispier during cooling.
A tip for perfect chips: ¼-inch or thinner slices work best and a mandoline is the tool to get uniform slices at the thickness you want. Thickness influences cooking time and the amount of “snap” you’ll get from your oil-free chips.

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