Sweet Potato Hummus

This is my absolute favorite recipe so far.  Often, when I find an interesting recipe, I have to make it a few times and adjust it to my taste.  And I did make a few changes to this one, but it really was a slam dunk right out of the gate.  (Mixed sport metaphor alert!)  Is incredible when served with carrots and/or red pepper slices.
I also find that just about every recipe that includes sweet potatoes, instructs to peel them, but if its a good sweet potato and it is thoroughly rinsed and scrubbed, why get rid of that extra fiber?  Also, it doesn't seem to negatively impact the flavor in any recipe I've found.
Maybe not the best, in terms of low fat, but packed with protein and really filling.  Enjoy!!!

1 pound sweet potatoes, cut into 1-inch pieces
1 can (19.5 ounces) chickpeas (liquid reserved)
1/4 cup lemon juice
2 Tbsp. tahini
2 Tbsp. Olive Oil
2 tsp. ground cumin
2 garlic cloves, chopped
Salt to taste

Steam or roast sweet potatoes until soft.  (steaming took about 20 minutes).  Transfer to food processor. Add the rest of the ingredients and puree for 1 minute, adding the reserved chickpea liquid as needed.  (I found it necessary to use all of the liquid)

Adapted from www.wholeliving.com

Updated Vegan Oatmeal Recipe

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Oatmeal has undergone a bit of an update which, to me, has made it even better.  I have literally had about a dozen people at work stop by my desk to ask me if I have cinnamon rolls hidden somewhere.  I'll take that as a compliment! 

1/3 cup Quick 1 minute oatmeal

2/3 cup unsweetened almond milk

1/2 banana, sliced or chopped

1 ounce raisins

1/3 cup unsweetened applesauce

cinnamon to taste

Mix ingredients in a bowl and microwave 90 seconds.  Stir and microwave another 60 seconds.

Vegan Veggie Burrito Bowl

This recipe is 100% a rip off of my favorite dish at a chain restaurant.  Hopefully it's a bit healthier, since it's just 1 cup avocado instead of  a big spoonful of guacamole, put on by someone else.  (Okay I admit, I love the big spoonful of guac, served up by someone else, thereby relieving me of any personal responsibility!) 

1/2 cup onions, thinly sliced

1/2 cup bell pepper, thinly sliced

1/2 cup brown or black rice 

1/2 cup canned or cooked black beans, drained and rinsed

1/2 cup frozen corn, thawed

1/2 cup canned or cooked pinto beans, drained and rinsed

2 Tbsp. salsa 

1/2 cup ripe avocado, mashed

Saute onions and peppers in cooking spray over medium heat until they are tender.  Add beans, corn, rice and heat through.  Top with salsa and avocado when ready to eat.

**If the veggies and rice are made in advance, then the recipe can be microwaved and the salsa and avocado put on top when ready to serve. 

Vegan Cream of Sweet Potato Soup with Garlic & Kale

Since I last posted a recipe on this blog, I have taken the plunge from "Sort o vegan" to "All the Way Vegan" and so far, so good.   I had to play around a bit with this recipe to get it where I wanted it to be.  And the picture on here is NOT an actual representation of the soup, because the picture has no kale in it. :)
I would not call this a low maintenance soup to "whip up but it is very tasty and hearty on a cold day!

2 large heads of garlic
1 large, white onion, chopped
1 Tbsp. Olive Oil plus more for roasting garlic
2 large sweet potatoes (24 ounces)
1/2 tsp. dried thyme
1 bay leaf
1 tsp. kosher salt plus more to taste
ground, black pepper
2 cups unsweetened, almond milk (I used vanilla)
4 cups water
2 cups frozen, chopped kale

Preheat oven to 375.  Peel the loose outer husk off the heads of garlic, slice off a tiny bit of the tops, place the each of the heads of garlic on a square of foil and drizzle a little olive oil over them.  Fold the foil up and crimp to seal it.  Roast the garlic for about 40 minutes, or until it gives when pressed.  Allow it to cool.
Meanwhile, dice the sweet potatoes (do not peel) ander put in soup pot with 4 cups cold water.  Add the thyme, bay leaf, 1 tsp. kosher salt and pepper.   Bring the water to boil, lower the heat and simmer, covered, for 15 minutes or until the vegetables are completely soft.  
While the potatoes are boiling and the garlic is roasting, heat 1 Tblsp. olive oil in skilled and add onion, sauteing until lightly brown.
When the potatoes are done, add the onions to the soup.  When the garlic is ready, squeeze the soft, roasted cloves out of their skin and add as well.  Stir in the milk.  Then puree the soup in a blender or food processor in batches.  Be careful not to overprocess.  It's a good soup when it's a little chunky.
Return the soup to the pot and add kale.  Heat gently, stirring often, until heated through.  Add salt to taste.
(Is very good if it can be made a day ahead of time and then served the following day)

Adapted from Love Soup by Anna Thomas