Covid-19 Comic by Abe-Noelle
6 cups sweet potatoes washed and diced
1 tablespoon extra virgin coconut oil
½ cup celery, diced
½ cup onions, diced
1 large garlic clove, minced
½ cup carrots, shredded
4½ cups cooked lentils
2 cups tomatoes, diced and seeded
2 tablespoons soy sauce
2 tablespoons almond, milk
Pinch of salt
Preheat oven to 350F.
Steam potatoes and set aside.
Place oil in a skillet then add celery, onion, garlic, tomatoes and carrots.
Cook until softened.
Add the cooked lentils and soy sauce .
Crush sweet potato with milk and paprika. Remove from heat.
Place lentil & veggie mix in a baking dish, then spread the mashed sweet potatoes over top.
Bake for about 25 minutes
7-8 cups grated sweet potato
2 apples, grated
1 cup raisins (optional)
1 cup quinoa flour or brown rice flour
2 teaspoon cinnamon
1/2 teaspoon sea salt
pinch each of clove and nutmeg
1 cup soy milk
1 cup pecans, chopped
1 cup slivered almonds
2 tbsp coconut syrup or maple syrup
pinch of sea salt
Preheat oven to 350
Mix all ingredients in a large mixing bowl (omit topping)
Place in medium baking dish and flatten with a spatula.
Bake for 30 minutes.
Mix topping together then remove the baking dish from the oven and place the mix on top.
Return to the oven and bake for another 20 minutes.
1 cauliflower head
1 onion chopped
1 cup oat flour
2 teaspoon olive oil
¼ teaspoon salt
1 cup almond butter or any vegan butter
Pinch cayenne pepper
Cool cauliflower. When ready chop into pieces and puree in a food processor.
Add vegan butter along with diced onion, salt, pepper. Mix well.
Add flour and let stand for 10-15 minutes.
Shape the mix into balls.
Roll in the bread crumbs and bake until outer layer is crisp.
3 cups sweet potato, peeled and diced
1 teaspoon vegan butter or coconut milk
1 tablespoon vegan gravy mix
1 teaspoon garlic
1 tablespoon onion chips
¼ teaspoon turmeric
20 wanton wrappers
Olive oil for brushing
Simmer sweet potatoes with a little water until very soft.
Drain, and mash with butter, milk, onion gravy mix, and turmeric powder.
Place about 1 teaspoon of the sweet potato mixture into the center of each wonton wrapper.
Brush two edges of wrapper with water, fold into a triangle, then press the edges together to seal.
Brush both sides with coconut or sunflower oil.
Place the samosas on a baking sheet.
Bake in preheated oven for 10 minutes, then turn over, and bake for 5 minutes more
8 cup(s) yellow yam
1 medium onion
2 cups pak choi or cabbage
4 cup crushed tofu
1 cup walnut cheese
1/2 cup coconut milk
1 tablespoon coconut Oil
1 cup breadcrumbs
Peel, slice then boil yellow yam .
Chop onion and pak choi, then set aside.
Drain yam, combine with coconut milk and whisk until fluffy.
Saute onion, tofu and pak choi and cabbage; add the salt.
Place layers of creamed yam, pak choi and tofu in a greased casserole dish, and seal with a layer of creamed yam.
Top with a layer of walnut cheese and breadcrumbs.
Bake 350°F for about 30 minutes.
3 tablespoons jerk seasoning
2 thyme sprigs
2 onions diced
2 tablespoons sunflower oil
1 tablespoon coriander
2 cups tomato
1 tablespoon ginger
2 tablespoons apple cider vinegar
4 cups sweet potato, peeled and diced
3 cups black beans, rinsed and drained
1 cup pepper
Place oil in skillet on low heat.
Place onions, ginger, coriander, jerk seasoning (non-peppery) in a blender.
Stir in the thyme, chopped tomatoes, vinegar, with 1 cup water and bring to a simmer.
Simmer for 10 minutes, then add sweet potatoes.
Stir in the beans, peppers and some seasoning, and simmer for 5 minutes until the potatoes are tender.
Add coriander leaves and serve