Sweet Potato Shepherd's Pie
Ingredients
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6 cups sweet potatoes washed and diced
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1 tablespoon extra virgin coconut oil
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½ cup celery, diced
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½ cup onions, diced
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1 large garlic clove, minced
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½ cup carrots, shredded
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4½ cups cooked lentils
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2 cups tomatoes, diced and seeded
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2 tablespoons soy sauce
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2 tablespoons almond, milk
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Pinch of salt
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Pinch paprika
Method
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Preheat oven to 350F.
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Steam potatoes and set aside.
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Place oil in a skillet then add celery, onion, garlic, tomatoes and carrots.
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Cook until softened.
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Add the cooked lentils and soy sauce .
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Crush sweet potato with milk and paprika. Remove from heat.
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Place lentil & veggie mix in a baking dish, then spread the mashed sweet potatoes over top.
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Bake for about 25 minutes
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Serve warm.
Sweet Potato Casserole
Ingredients
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7-8 cups grated sweet potato
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2 apples, grated
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1 cup raisins (optional)
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1 cup quinoa flour or brown rice flour
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2 teaspoon cinnamon
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1/2 teaspoon sea salt
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pinch each of clove and nutmeg
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1 cup soy milk
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Topping
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1 cup pecans, chopped
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1 cup slivered almonds
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2 tbsp coconut syrup or maple syrup
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pinch of sea salt
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pinch each of clove and nutmeg
Method
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Preheat oven to 350
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Mix all ingredients in a large mixing bowl (omit topping)
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Place in medium baking dish and flatten with a spatula.
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Bake for 30 minutes.
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Mix topping together then remove the baking dish from the oven and place the mix on top.
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Return to the oven and bake for another 20 minutes.
Meatballs
Ingredients
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1 cauliflower head
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1 onion chopped
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1 cup oat flour
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2 teaspoon olive oil
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¼ teaspoon salt
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1 cup almond butter or any vegan butter
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Pinch cayenne pepper
Method
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Cool cauliflower. When ready chop into pieces and puree in a food processor.
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Add vegan butter along with diced onion, salt, pepper. Mix well.
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Add flour and let stand for 10-15 minutes.
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Shape the mix into balls.
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Roll in the bread crumbs and bake until outer layer is crisp.
Sweet Potato Samosa
Ingredients
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3 cups sweet potato, peeled and diced
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1 teaspoon vegan butter or coconut milk
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1 tablespoon vegan gravy mix
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1 teaspoon garlic
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1 tablespoon onion chips
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¼ teaspoon turmeric
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20 wanton wrappers
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Olive oil for brushing
Method
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Simmer sweet potatoes with a little water until very soft.
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Drain, and mash with butter, milk, onion gravy mix, and turmeric powder.
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Place about 1 teaspoon of the sweet potato mixture into the center of each wonton wrapper.
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Brush two edges of wrapper with water, fold into a triangle, then press the edges together to seal.
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Brush both sides with coconut or sunflower oil.
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Place the samosas on a baking sheet.
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Bake in preheated oven for 10 minutes, then turn over, and bake for 5 minutes more
Yam & Walnut Bake
Ingredients
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8 cup(s) yellow yam
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1 medium onion
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2 cups pak choi or cabbage
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4 cup crushed tofu
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1 cup walnut cheese
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1/2 cup coconut milk
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1 tablespoon coconut Oil
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pinch salt
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1 cup breadcrumbs
Method
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Peel, slice then boil yellow yam .
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Chop onion and pak choi, then set aside.
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Drain yam, combine with coconut milk and whisk until fluffy.
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Saute onion, tofu and pak choi and cabbage; add the salt.
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Place layers of creamed yam, pak choi and tofu in a greased casserole dish, and seal with a layer of creamed yam.
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Top with a layer of walnut cheese and breadcrumbs.
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Bake 350°F for about 30 minutes.
Jerk Sweet Potato & Beans
Ingredients
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3 tablespoons jerk seasoning
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2 thyme sprigs
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2 onions diced
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2 tablespoons sunflower oil
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1 tablespoon coriander
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2 cups tomato
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1 tablespoon ginger
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2 tablespoons apple cider vinegar
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4 cups sweet potato, peeled and diced
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3 cups black beans, rinsed and drained
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1 cup pepper
Method
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Place oil in skillet on low heat.
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Place onions, ginger, coriander, jerk seasoning (non-peppery) in a blender.
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Stir in the thyme, chopped tomatoes, vinegar, with 1 cup water and bring to a simmer.
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Simmer for 10 minutes, then add sweet potatoes.
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Stir in the beans, peppers and some seasoning, and simmer for 5 minutes until the potatoes are tender.
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Add coriander leaves and serve