1 tablespoon vegetable oil (optional)
2 cups onion, chopped
2 cups seitan, tofu, tempeh, or veggie meat, chopped finely
2 cups peeled, chopped sweet potatoes
2 cups peeled, chopped potatoes
1.5 cups celery, chopped
2 cups carrots, chopped
2 tablespoons garlic, minced
8 cups vegetable broth
In the bottom of a large stockpot, sauté garlic and onions in oil or in 1/4 cup of water to make a fat-free version. Add broth, potatoes, sweet potatoes, celery, carrots, and seitan. Bring to a boil on high heat; this will take anywhere from 10 – 20 minutes. Once it boils, turn the stove down to medium heat and simmer until sweet potatoes and carrots are tender.
This one was delicious, especially if you love sauerkraut as much as I do.
1/2 package of lasagna noodles
2.5 cups onions
1 tablespoon oil
5 cups sauerkraut
5 cups mashed sweet potato
1 cup vegetable broth
1.5 cups additional vegetable broth
Caramelize the onions by cooking them in a pan with the oil on medium heat. Stir gently and about 20 minutes later, when they begin to turn brown, take them off the heat.
Boil water in a large pot and drop in the lasagna noodles. Boil them until they are al dente, about 7 minutes. Set aside. If they stick, running them under cool water will get them unstuck.
Pierce sweet potato with a fork and cook it in the microwave for 5 to 7 minutes. Alternately, piece with fork and bake it at 350 for 30 minutes.
Scoop out the sweet potato (about 2 – 3 cups worth) and mix it with enough vegetable broth to moisten.
Grease a large casserole pan and lay out a layer of lasagna noodles to cover the bottom. Cover the noodles with sauerkraut, spreading until it becomes a 3/4 inch thick layer. Lay down more noodles and spread the caramelized onions as a layer. Lastly, lay down noodles on top of the onions and spread this with the sweet potato mixture.
Douse the lasagna with remaining 1.5 cups broth. Bake in the oven at 350 for 30 minutes.
1 medium sized sweet potato, peeled and chopped, about 2 cups
Water for boiling
1/2 cup orange juice
1 teaspoon cinnamon
1 teaspoon agave nectar or sugar
Veggie sausage (I used Tofurky Kielbasa)
Peel and chop sweet potato into small (1 x 1 inch) pieces. Cook sweet potato in about 4 cups water in a pot on the stove on high heat. Once it comes to a boil, turn heat to medium-high and simmer for about 10 minutes or until sweet potato pieces are fork-tender. Turn off the heat. Drain the sweet potatoes and dump them back in the pan with 1/2 cup orange juice. Add cinnamon and agave, mash with a fork until they are fluffy.
Fry the chopped veggie sausages in about a teaspoon of oil for best results. Serve on top of sweet potato mash. This made about 2 modest servings. How many servings truly depends on how big the sweet potato is.
3 words: pumpkin pie pancakes!
1.5 cups sifted all-purpose flour
3.5 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1 1/4 cups mashed cooked sweet potatoes
2 cups plant milk like soy, almond, or hemp or just water
1 tablespoon oil
FOR FLAXSEED EGG
2 tablespoons ground flaxseed (flaxseed meal)
6 tablespoons water
Oil for frying
Make flaxseed egg by combining 6 tablespoons water and 2 tablespoons flaxseed in a food processor or whip it by hand, set aside. The mixture will thicken over a period of 20 minutes. Mix flour, baking powder, and spices in a large bowl. Add soy or other plant milk, oil, mashed cooked sweet potatoes, and flax seed egg and mix well.
Heat a griddle or large flat pan on the stove to medium heat. Lightly coat with oil using a spray or by wiping the griddle before hand with a paper towel dipped in oil. Drop batter by large spoonfuls onto an oiled griddle or waffle-maker. Allow to cook until lots of bubbles appear. The edges will lift easily to reveal browned pancake underneath. Flip them and brown on the other side.
I love California Pizza Kitchen though it is unfortunate that so many of their pizzas have nasty bovine secretions and pieces of the absent referent on them. I believe they invented the weird, seemingly American custom of eating salad on top of pizza?
1 pizza crust, from pre-made dough or store bought
2 cups marinara or plain tomato sauce mixed with 1.5 teaspoons salt and 3 teaspoons sugar
1.5 teaspoons taco seasoning (generic blend of cumin, chili, and garlic powder)
1 can refried beans or 1 3/4 cups fork-smashed pinto beans
2 cups sweet potato, peeled and cooked in the microwave for 4-5 minutes
1 cup chopped black olives, drained
4 – 5 cups romaine lettuce or other salad greens, shredded or thinly sliced
1 cup cashew cheese from the Stuffed Mushroom recipe, thinned with 1/4 cup water
2 cloves fresh garlic, minced
1/4 cup onion, minced
Roll out or lay out crust onto pizza pan. Mix marinara or tomato sauce with taco seasoning and refried beans and spread the bean/tomato mixture over the pizza. Distribute sweet potato and olives evenly over pizza and bake in the oven at 450 for about 20 minutes or until the edge of pizza seems crispy.
Take the pizza out of the oven and let it cool for at least 5 minutes. Make the salad dressing by mixing cashew cheese, water, 2 cloves minced garlic, and onion together in a small bowl. Shred lettuce and then toss it with dressing to coat. Then serve with the salad on top of the cooled pizza.
Pizza crust for one pizza
3 cups marinara sauce or canned tomato sauce with 2 teaspoons of salt and 1 tablespoon of sugar mixed in
2 teaspoons taco seasoning (any generic mix of cumin, chili powder, and garlic powder)
1 sweet potato, peeled and cooked for 4-5 minutes in the microwave
1.5 cups of any pre-packaged vegan sausage, I used Yves pepperoni
1 cup drained black olives
Roll out dough onto pizza pan — in this case, I made one batch of pizza dough and used half, storing the other half in the fridge for the following day — or use a pre-made crust. Mix sauce with taco seasoning and spread it on the pizza dough evenly. Top with vegan sausage, potato, and black olives. Bake in the oven for about 20 minutes at 450 degrees.
1 large sweet potato, stabbed with fork at least 4 times and cooked in microwave for 4-6 minutes
3-4 small Yukon gold potatoes, stabbed with fork and cooked together in microwave for 4-6 minutes
1 large carrot, chopped (about 3/4 cup)
1/2 cup water
1 tablespoon oil
1/2 onion, minced
I teaspoon Old Bay seasoning (a mixture of celery salt and paprika with a dash of cayenne)
Additional salt to taste
Cook potatoes in the microwave while you steam the carrot in the bottom of a very large frying pan in 1/2 cup of water over medium-high heat. Once all the water has evaporated, add onions and oil, allow them to fry until nearly caramelized, stirring as you go. Allow the potatoes to cool before chopping them on a cutting board and adding them to the carrot/onion mixture. Add Old Bay seasoning last, then taste-test and add salt if necessary.