1leek, cut in half lengthwise, rinsed, sliced thinly
3 1/2cups vegetable broth or reduced-sodium chicken broth
3medium sweet potatoes, peeled, cut into 1-inch pieces (4 cups)
1medium apple, peeled, cored, cut into 1-inch pieces
2cups chopped fresh broccoli florets
6tablespoons reduced-fat sour cream
1/2medium apple, cut into 12 thin slices
In 4-quart saucepan, heat oil over medium heat. Add onion and leek to oil; cook 4 minutes, stirring frequently, until soft. Stir in broth, sweet potatoes and apple pieces. Heat to boiling; reduce heat. Cover and simmer about 20 minutes or until sweet potatoes are tender.
Meanwhile, in small microwavable bowl, place broccoli and water. Cover with plastic wrap and microwave on High 1 minute 30 seconds or until crisp-tender; set aside.
In blender or food processor, place about one-third of soup mixture. Cover; blend on high speed until smooth, stopping blender to scrape side if necessary. Pour into large bowl. Repeat 2 times more with remaining soup mixture. Pour soup back into saucepan; stir in broccoli. Cover and heat over low heat about 10 minutes or until hot.
Divide soup evenly among 6 bowls. To serve, top each serving with 1 tablespoon sour cream and 2 apple slices.
This delicious recipe and photos were created by BettyCrocker.com, we simply shared it. Check them out for more great ideas.
2 cups uncooked sweet potato, finely grated (I used a wide cheese grater like this or you can use your food processor)
2 tbsp coconut oil + 1 tsp for greasing the baking sheet
2 tbsp coconut flour (I recommend this brand )
2–3 sprigs green onion, chopped fine
1 tbsp garlic powder
1 tbsp onion powder
1 tsp sea salt
1/2 tsp black pepper (omit for AIP)
Optional: 1 tsp paprika or chili powder (not AIP but adds a kick!)
Preheat the oven to 400 F and line a baking sheet with parchment paper lightly greased with oil
Combine all of the ingredients in a large mixing bowl and thoroughly mix.
Begin rolling the mixture into small, slightly flattened poppers about one inch in diameter (you’ll have about 20-25 poppers) and place them on the baking sheet
Place in the oven for 25-28 minutes, flipping halfway through. Crisp further in a pan or place under the broiler if desired for 1-2 minutes to crisp further. Remove from the oven when thoroughly cooked through
Allow to cool and serve with your favorite sauce! These are made for dipping so pair them with guacamole, ketchup, mustard, etc!
This delicious recipe and photos were created by UnboundWellness.com, we simply shared it. Please check them out for more great ideas!
2 medium-sized sweet potatoes (about 14 ounces or 400g)
3 cups (720 mL) creamy plant-based milk (something like oat milk, coconut milk, cashew milk, soy milk or macadamia nut milk; use a nut-free or soy-free milk as needed)
3 large, ripe frozen bananas
1/4 cup (20-24g) raw cacao powder or unsweetened cocoa powder
2 tablespoons maple syrup (optional, sweeten to taste)
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Optional garnishes: melted dark chocolate, vegan chocolate chips, coconut whipped cream or nondairy whipped topping
To bake the sweet potatoes in the oven, preheat the oven to 400ºF/200ºC. Use a knife to slash several holes through the skin. Place on a parchment paper-lined baking sheet and bake for 40-60 minutes (depending on size), until completely fork-tender. Allow the potatoes to cool slightly until you can handle them, and then slide the skins off.
In a high-powered blender, add the plant-based milk, sweet potato flesh, frozen bananas, cacao powder, maple syrup (if using), cinnamon, and ginger. Blend until the bananas and sweet potatoes are completely pureed and you have a thick, smooth, and creamy texture. Taste, and add maple syrup to sweeten, as needed.
Pour the milkshake into glasses and top as desired. Store leftovers in the fridge for up to 2 days.
This delicious vegan chocolate milkshake recipe and photos were created by RainbowPlantLife.com, we simply shared it. Check them out for more great ideas!
1/4- 1/2 teaspoon cayenne pepper more or less to taste
1/3 cup fresh cilantro, chopped, plus more for serving
kosher salt and black pepper
1 (14 ounce) can coconut milk
3 cups chopped kale
2 cups cooked basmati rice
Spiced Chili Oil
1/3 cup extra virgin olive oil
4 cloves garlic lightly smashed
1 tablespoon raw sesame seeds
2-3 teaspoons crushed red pepper flakes
1 teaspoon ground cumin seed
1 teaspoon paprika
Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the onion and cook 5 minutes until soft. Add the ginger, garlic, and sweet potatoes and cook until fragrant, about 2 minutes. Stir in the garam masala, turmeric, and cayenne and cook another minute.
Add 3 cups water. Season generously with salt. Bring the mix to a boil over high heat, then reduce the heat to low. Cover and simmer 15-20 minutes, until the sweet potatoes are tender.
Stir in the coconut milk and kale, cook 5 minutes. Remove from the heat and add the cilantro.
Meanwhile, make the chili oil. Heat the olive oil and garlic in a small saucepan over medium-low heat. Cook, stirring occasionally until the garlic is fragrant, 5 minutes. Stir in the sesame seeds, chili flakes, and cumin seeds, cook 30 seconds. Remove from the heat and stir in the paprika. Season the oil with salt. Let cool.
To serve, divide the rice among bowls and ladle the stew overtop. Spoon over the chili oil and top with cilantro. Serve with Naan on the side. Enjoy!
Set Instant pot to sauté. Add the olive oil and onion and cook 5 minutes until soft. Add the ginger, garlic, and sweet potatoes and cook until fragrant, about 2 minutes. Stir in the garam masala, turmeric, and cayenne and cook another minute.
Add 3 cups water. Season generously with salt. Cover, select the manual setting, and cook on high pressure for 10 minutes.
Once done cooking, use the quick release function and release the steam. Set the Instant pot to sauté. Stir in the coconut milk and kale, and cook 5 minutes. Turn the instant pot off. Stir in the cilantro.
Finish as directed above through step 4.
This delicious recipe and photos were created by HalfBakedHarvest.com, we simply shared it. Check them out for more great ideas!
1 tablespoon plus 2 teaspoons minced fresh thyme, divided
1 teaspoon minced fresh garlic
½ teaspoon red pepper flakes
¼ teaspoon grated fresh nutmeg
8 ounces cremini mushrooms, sliced
1 shallot, thinly sliced
2 cups watercress or spinach
¼ cup hazelnuts or pepitas
1 tablespoon fresh lemon juice
Whisk together flour and ¾ teaspoon salt. Add water and 3 tablespoons oil and mix until a dough comes together. Turn dough out onto a lightly floured surface and knead a few times until smooth and cohesive.
Divide dough into two equal halves; set aside.
Combine sweet potato purée, cashew cream, nutritional yeast, 2 teaspoons thyme, garlic, red pepper flakes, nutmeg, and remaining ¼ teaspoon salt; set aside.
Bring a large pot of water to a boil and coat a sheet pan with nonstick spray.
Roll each piece of dough into a long rectangle, about ⅛-inch thick. Trim dough rectangles to loosely match in size. On one dough rectangle, using a tablespoon measure, spoon sweet potato filling 1-inch apart down rectangle in two rows.
Brush dough, around the filling, with water then place remaining dough sheet over top of filing-lined dough. Gently press dough down around filling to form individual pockets of filling, cut dough creases to form ravioli squares. Using the tines of a fork, press edges of ravioli squares together to seal.
Season boiling water with salt, then add 4–5 ravioli to boiling water and cook until ravioli float to top, 3–4 minutes. Using a spider or slotted spoon, transfer ravioli to prepared sheet pan.
Heat remaining 3 tablespoons oil over medium high heat in a sauté pan until shimmering. Add mushrooms and shallots and cook until mushrooms are golden brown, about 10 minutes. Increase heat to high and cook until deep golden brown, 1–2 minutes.
Off heat, stir in watercress, hazelnuts, lemon juice and remaining 1 tablespoon thyme. Add ravioli, drizzle with additional olive oil and serve.
This delicious recipe and photos were created by ZestfulKitchen.com, we simply shared it. Please check them out for more great ideas!
300 g / 10.5 oz solid part of butternut pumpkin / squash or sweet potato
2 tbsp olive oil
2 small shallots, finely diced
2 garlic cloves, finely diced
a few springs of thyme, leaves picked or two pinches of dry thyme
salt, to taste
200 g / 7 oz (weight assumes leaves only) spinach
black pepper, to taste
a good pinch of nutmeg
1 sheet vegan puff pastry
2 tbsp breadcrumbs
2 tbsp chopped pecans
1 tbsp plant milk (soy milk works well), to glaze
Heat up the oven to 200° C / 390° F (20° C / 70° F less if using fan function) and line a baking tray with a piece of baking paper.
Peel your butternut pumpkin / squash or sweet potato and cut it into 1.25 cm / 0.5″ thick slices.
Brush the slices with olive oil and pop them on the prepared tray. Bake for about 20-25 minutes, until the slices are soft and lightly caramelised. Allow to cool and season well.
Heat up 1.5 tbsp of oil in a heavy bottomed pan. Add the finely diced shallots and fry on a low-medium heat until gently caramelised. Add the chopped garlic, thyme and a pinch of salt. Stir-fry until softened and fragrant.
Add in the chopped spinach and allow the spinach to wilt into the pan. Season with salt, pepper and a dash of nutmeg.
Once the spinach has wilted, allow all the moisture to cook out gently. Cool the mixture off.
Cut two smaller circles (about 10 cm diameter) and two slightly larger ones (about 12 cm diameter) out of a sheet of puff pastry. I used two upside down bowls as a guide, running a knife alongside the outer edge. The smaller circles will form the bottoms of your pithiviers and the larger ones will become the top.
Sprinkle the breadcrumbs on the surface of the smaller circles leaving a small margin all around for sealing the pastry.
Place a circle of roasted butternut squash on top, follow by a pile of spinach and top with a generous layer of chopped pecans.
Drape the larger circle over the filling to create a dome, sealing it with the end of a fork or your fingers all along the base.
Make a pronounced hole in the top of the dome to allow the steam to escape during baking. With the blunt side of a pairing knife, make shallow incisions (take care not to pierce the pastry) that go from the bottom of each pithivier to the top, following a slight curve.
Place them in the fridge for 30 minutes while you heat up the oven to 200° C / 390° F.
Brush the pithiviers with a little plant milk and optionally sprinkle with some coarse salt, sesame seeds, poppy seeds or nigella seeds.
Bake for about 30-40 minutes, until the pastry is beautifully puffed and golden. Serve with a cranberry sauce and your favourite side dishes.
This recipe and photos were created by LazyCatKitchen.com, we simply shared it. Please check them out for more great ideas!
2 small sweet potatoes, peeled and cut into cubes (roughly 4 cups diced)
2 tbsp extra virgin olive oil
1 tsp taco seasoning
1 tsp garlic powder
1/4 tsp salt
1 can black beans, rinsed and drained
2/3 cup onion, diced small
2 serrano chilis, finely chopped
1 tbsp garlic, finely minced
2 tsp taco seasoning
1/2 tsp red chili powder (cayenne)
1/3 tsp cumin powder
2 tbsp finely chopped cilantro
few tbsp of water
Blend the following in a food processor:
1/2 cup mayonnaise
1/2 cup chopped cilantro
2 chipotle in adobo peppers (from a small can)
1 tbsp honey
1/2 tsp cumin powder
1 jalapeno, roughly chopped
1 tbsp apple cider vinegar
2 cloves garlic
1/2 tsp red chili powder/cayenne
Additional Items needed:
6 Flour Tortillas
8 oz package shredded mexican blend cheese
oil as needed
To Cook the Sweet Potatoes:
Preheat the oven to 350 degrees.
In a large bowl combine the olive oil, spices and sweet potatoes together and mix well. Emtpy onto a large rimmed baking sheet and place in the oven for about 16-20 minutes or until the sweet potatoes are completely fork tender and soft. Remove from heat and set aside.
To Make the Black Beans
Heat a pot over medium high eat and add oil. Once the oil is hot add the cumin seeds and let them splutter for about 30 seconds. Next add the diced serranos, stir quickly and then add the diced onions. Cook the onions until they’re transluelcent (about 4-5 minutes).
Add the garlic, stir until just fragrant and then add the rinsed black beans along with the taco seasoning, cumin powder, and chili powder. Stir well to comine. If the seasonings begin to stick and the pot looks dry, add 2-3 tbsp of water (just enough to get the beans to be a little wet and to scrape up any of the spices from the bottom of the pot). Cook the black beans on low heat for about 5-6 minutes.
Turn off the heat , add the cilantro and then use a potato masher to mash the beans slightly (you dont want them into a puree). Set aside.
Assemble the Burritos: (you can also make these into quesadillas layering in the same way as the burritos )
Layer a flour tortilla first with 1.5 tbsp of the chipotle sauce, then top with cheese, top with a few spoonfuls of the black bean mixture, then a few spoonfuls of the sweet potoates, and then more cheese. Roll into a burrito shape and place them flap side down until you’re ready to grill them.
On a flat griddle or pan heat about 1 tsp of oil over medium high heat and place the rolled burritos on the skillet. Let the bottom get golden brown and then gently flip and brown on the tops (you may have to hold them together with two spatulas so they don’t lose shape or fall apart). Once they’re golden on both sides, remove from heat.
Serve with extra chipotle sauce on the side and enjoy!
This recipe and photos were created by TheChutneyLife.com, we just shared it! Check them out for more awesome ideas!