Vegan Mofo: The White Sweet Potato…Two Ways…(Sort of)

The White Sweet Potato...AKA boniato, tropical sweet potato, Cuban sweet potato, white-fleshed sweet potato, batiste, batata, batata dulce, camote *

*From http://www.foodsubs.com/Sweetpotatoes.html

Yes it IS real! Pretty nifty, huh? Well, I, at least have never heard of them.  That’s why a few days ago, while on my billionth trip to Whole Foods for the week (for shame!), I snatched a bag of these buggers up the second I saw them.  And they were from a local farm, too! What more could you ask for?

Per foodsubs.com, the white sweet potato is slightly less sweet but considerably more fluffy than the more traditional, commonly found yams.  Because of this, I decided to experiment with this new veggie by cooking it two different ways.  The first being my usual favorite with the yams: Dicing and roasting with crispy kale.  As you may have read, I am crazy about this delicious, albeit simple, dish- it truly is my go-to dinner.  Can the White sweet pots compare???

Second, I wanted to see if I could create a mashed potato, a white sweet potato puree, if you will.  Would it be a taste similar to mashed baked potatoes or more like yam puree? Let’s find out!!

**SPOILER: Only one of these ways turns out yummy…but which one??**

I only had 4 of these guys, so I diced and baked 2 and baked and pureed 2.  I don’t know, it just sounded fair.  I started just peeling them and cutting out the eyes.  Normally I like skin, but this time I thought it might be better to start with a skinless potato.

Post Skinning...

I then took the two potatoes I was going to puree, wrapped them in wet paper towels and placed them in the microwave…yes, the microwave.  I am very tired today and didn’t have time for the purity of baking.  Honestly, they turned out just fine so just go with whichever way moves you. I cooked them on 100% for 8 minutes.  Again, this can depend on your microwave so adjust accordingly.

Pre- Nuke

After the potatoes are done cooking, remove them from microwave and place into high speed blender or bowl.  I, again, was lazy and used my blender, but these guys are so tender you could just mush them right up with a potato masher.

I then added approximately 1/2 cup unsweetened soy milk, cracked black pepper and celtic sea salt to taste.  Then I pureed again to mix well.  I didn’t obliterate the thing, but definitely made sure everything was properly combined.   I then prepared myself a nice ramekin full of mashed white sweet pots, with a little pat of earth balance of course, and the result…..

WIN – WIN – WIN!!

(Please excuse this continued reference to The Office if you are not a fan…but if you do “get it” then… you are awesome)

Two Words: YUM-MY

This is buttery (even without the EB!), fluffy, smooth and yes a little sweet.  It is absolutely delicious! A winner! I would make this again! A perfect combo of comforting, yummy, buttery mashed potatoes with the sweetness and added depth in flavor of sweet potatoes.  YUM!

Part 2

Well, maybe it is obvious now that, surprisingly, the roasted white sweet potatoes did NOT turn out well for me.  I baked them exactly as I bake my traditional yams (see recipe)….but they did NOT turn out well.  I am now wondering if I did something wrong?  But how could anyone roast potatoes, of any color, WRONG? It’s usually pretty straightforward.  It was odd… while baking, they developed several small black spots all over them.  These black spots were definitely not there before baking.  My husband thinks they may be oxidation spots…? Any other opinions would be appreciated.  I tasted one of the spot-free cubes, and it was O…K…  Certainly nothing to write home about.  So I decided NOT to waste my precious kale on this batch *sniff*

FAIL

So there you have it! Go forth and enjoy some Mashed Batatas!

When it rains it pours…

Sorry to disappoint anyone…I know my Vegan Mofo has been put on hold recently.  There have just been a couple other family health issues recently so I have been concentrating on matters other than the blog.  However, things are much improved as of today.  So while it may not be the EPIC Month of the Sweet Potato as I had planned…stay tuned for more fun, yummy and VEGAN Sweet Pot recipes – at least 2 coming up before the end of the week 🙂

Vegan MoFo: Sweet Potato + Whoopie Pies = Swoopie Pies!

Why not, I ask? Behold – the versatility of the sweet potato!  Not only can it be savory, but it can be sweet and delicious as well! These are really fun to make and truly taste amazing.  The recipe is a combo of several different recipes –  including a veganized family recipe for the traditional chocolate whoopie pies.  I’m actually quite impressed by how well this came out considering I had to use my old, uneven, cold oven to bake the pies in and the fact that I was figuring out the recipe in my head as it went along.

Recipe makes approximately 20 Swoopie Pies 🙂

Wet Mixture
1 cup Vegan Cane Sugar
1 cup brown sugar
3/4 cup Organic Non Hydrogenated Vegetable Shortening
2 tbs Molasses
2 tbs Vanilla Extract
1 (15oz) can organic sweet potato puree (I used Farmers Market brand)

Dry Mixture
3 cups All Purpose Flour
1 cup whole wheat pastry flour or white whole wheat flour
1 tsp Baking Soda
1 tsp Baking Powder
1 Tbs Ener-G Egg Replacer
1 tsp Salt
1 tsp Cinnamon
1 tsp Nutmeg
1/4 tsp ground cloves
1/4 tsp cardamom

Cream Cheese Icing
1 container of FYH (Follow Your Heart) cream cheese
3 cups powdered sugar
1 tbs earth balance
1 tsp vanilla extract

*You MAY have leftover icing…is that a bad thing?*

1. Preheat oven to 375 and line 2 baking sheets with sil-pats or parchment.
2. Beat together both sugars and the shortening. This will not ‘cream’, rather it will still be a bit crumbly- that is ok! You can use a standing mixer if you wish to, however I was just fine using my hand mixer.
3. Add in the molasses and the vanilla.  Beat and combine well.
4. Add the can of sweet potatoes and mix well. Set aside.
5. In a separate large mixing bowl, either sift all of the remaining dry ingredients together or combine them in the bowl and combine evenly with a whisk (if you don’t have all of the spices, just use what you have, no big deal).
6. Gradually add the dry mix to the wet mix in small batches.  Thoroughly combining after each time.  The batter will be quite thick- this is ok!
7. Scoop out 1.5 to 2 tbs amounts of batter at a time. Just overfill a tbs measure or a spoon. Roll batter into a ball with your hands, place on cookie sheet and then gently pat down to form small discs (See picture below). I try to make them the same size as they will be paired with each other to make the sandwiched pies. You should be able to fit 12 ‘discs’ per cookie sheet.
8. Place in oven, bake for 15-18 minutes depending on your oven.  They will be ready when the tops bounce back when you push on them or when a toothpick inserted in the middle comes out clean.
9. Allow cakes to cool.  While cooling, assemble ingredients for cream cheese icing.  Beat together all ingredients with hand mixer, adding more powdered sugar if you want it to be more stiff.
10. Once cakes are cool, place 1tbs of icing directly in the middle of a cake and place another cake on top.  Gently press down. Repeat with remaining cakes. Place finished “swoopies” in the refrigerator, as the icing needs to set and firm up, and they are even better cold.  Trust me.  They are divine!

After being "patted down"

About to go into the oven!

yummm finished Swoopie Cakes!

...and done! Enjoy!

Vegan MoFo: Roasted Sweet Potatoes and Turnips with Kale

*Vegan MoFo Day 3*

First of all, I wanted to thank everyone for their well wishes.  My husband is actually doing very well in recovering.  We are very grateful.  So, thank you again for your thoughts and prayers- he actually wanted me to add that this dish if one of his favorites 🙂

So this is pretty much my go-to dish.  If I am starving, happy, sad, whatever…this is the dish that always seems to satisfy my every craving.  It is SO comforting and so simple.  Even if you don’t like sweet potatoes or turnips or kale….or all three maybe, give this dish a try- it is so amazingly delicious I think it could win over the most skeptical of palates.

INGREDIENTS
3-4 small/med sweet potatoes
2-3 turnips
2 bunches of kale
olive oil
sea salt
Balsamic Vinegar (Optional)

1. Preheat oven to 400
2. Dice sweet potatoes and turnips into 1/2 to 3/4″ cubes
3. In a large mixing bowl, lightly coat the cubes with olive oil and place into baking dish
4. Try and spread cubes out as much as possible so most of them will get crunchy (ie delicious)
5. Bake for 30-40 minutes or until as caramelized and as crunchy as you desire
6. While roasting the root veggies, chop kale as small as possible.  Remove the large inner spine and pile the leaves on top of each other.  Then chiffonade finely and, if desired, chop further until you reach your desired microscopic size.
7. The kale can be made two ways:

• The first would be to place in large open pan with a small amount of water to steam cook. The kale won’t be as crispy this way, but towards the end, when the pan is more dry, the kale can pick up some crispiness with some dry frying.

• The second would be to lightly spritz with oil and bake in oven for less than 10 minutes.   This can make the kale extra crispy.

8. Mix together kale and root veggies
9. You can season this dish with simple sea salt, however, my personal way of eating this dish is to lightly dribble some balsamic vinegar on the finished product right before I eat it.  Not too much, a little can go a long way, but the taste of the balsamic and the sweet potatoes and the kale …YUM

Note:  You don’t have to have the turnips but they add a wonderful additional flavor to the dish that I think really rounds it out.  The kale, too, makes this dish even healthier and more yummy.  But that doesn’t mean that I haven’t been completely satisfied with some sweet potatoes with a splash of sea salt and Balsamic if that’s all I had on hand.

The kale... steaming away!

Sweet Potatoes + Turnips + Kale = A Threesome Made in Heaven!

Yum! Really, such a comforting dish 🙂

COMING UP NEXT….

Vegan Sweet Potato Whoopie Pies!

Vegan MoFo: Mini Baby Baked Cajun Sweet Potato Fries

(You’ll have to excuse the pics – my camera was acting up yesterday…pics turned out less crisp and sharp)

Basically, this is your basic sweet potato fry made mini and SPICY. You can eat them with your hands, a fork, chop sticks- you can’t go wrong.  You also can’t go wrong in making this recipe.  I tend to be pretty lax in amounts of ingredients, so this is an approximation.  This recipe would serve 2-4 people depending on their love of fries. You will need:

– Approximately 4 small/medium sweet potatoes (really any variety will do)
– 2 tsp olive oil
– Cajun Seasoning mix
1/2 tsp cayenne (more or less, trust me it goes FAR)
1 tsp sea salt
1/2 tspgarlic powder
fresh cracked black pepper
*note– you can use just plain salt, fresh herbs, dred herbs, some balsamic     vinegar..basically whatever you have or whatever suits your  tastes.

Additional Points

A. It would also help to have a mandolin or something that juliennes veggies to save time.  I was in a masochistic mood, myself, and decided to cut up each fry by hand.  Don’t ask me why I do these things, I’m just nutty sometimes.
B. You will see I was using my small convection oven with the fries on merely a rack lined with foil.  Ideally, you would use a larger cookie sheet in a larger oven.  You will want the fries to be as spread out as possible.  My large oven is out of commission, so I just made do.

Directions
1. Pre-heat oven to 450, line a cookie sheet with foil and grease well
2. Cut up sweet potatoes using whatever method you wish (knife, mandolin, food processor)
3. Place mini fries into a large mixing bowl and add 2 tsp of olive oil and spices.  I put on some gloves and just mixed it all by hand…making sure each fry is as coated as possible
4. Sprinkle fries over cookie sheet, try and make sure they are nice and spread out
5. Place cookie sheet on low rack in oven (make sure oven is already hot when you place the fries inside).  These little guys cook FAST.  Seriously.  It will seem like nothing is happening and you turn around to sneeze and they are all burnt…well, that may be an exaggeration, but still, you will have to keep an eye on them
6. Bake for approximately 10-15 minutes.  Depending on your oven it may be slightly more or less, and you will want to flip them around halfway through.  Also, bake time depends on whether you like your fries more soft and tender or more crispy and burnt
7. Enjoy! Don’t eat them straight out of the oven- they do get better after cooling a bit and you WILL burn your tongue…I’m just sayin’…

Chop, Chop, Chop

Chop, Chop, Chop

Pre-Bake Shot

Baking! Yum!

And the theme is….

What is Vegan MoFo?

Sorry guys, my husband got sick at the end of the week (nothing too too serious) and has to go in for a procedure on Monday.  It’s why I’ve been a bit distracted from posting for MoFo.  But I am still committed and will post my first post later today.

I definitely got a lot of positive feedback for veganizing Pascha.  If it ends up I have the time, resources this month I surely will do it.  I was going to do it for Russian Easter in the spring, but, that’s so far away!  So, Officially, my MoFo theme is:

I loooooove sweet potatoes.

Obviously.

Nothing can beat their flavor, texture, versatility!  I have met one too many a person who claims their hatred of sweet potatoes. Therefore, I will attempt to do “Sweet Potatoes 20 ways”….They will be in salads, soups, entrées, pies and even desserts! I will prove to the world how the lovely little lumps of vitamin A are not just good for you but delicious and fabulous!

Up next later today:

We start out on the easy/fun side: Mini Baby Baked Cajun Sweet Potato Fries – YUM!

Vegan Molasses Spice Cake with Lemon Frosting

This recipe was happily and easily VEGANIZED from the original printed in the Oct/Nov 09 issue of Mother Earth News. It turned out beautifully and it makes for a great snack, dessert and breakfast! AND It’s actually quite healthy- there is NO oil in this recipe and I replaced the All Purpose Flour with Whole Wheat Pastry Flour so it has fiber as well.  All around a great, EASY and quick dessert to make that will please even the most discerning of palates.   Enjoy!

Makes enough for one 9″ square cake pan.  However, after making this I think they would make the most delicious cupcakes!

INGREDIENTS
2 1/4 cups Whole Wheat Pastry Flour
1/2 tsp salt
1/2 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/4 tsp ground cardamom
1/2 tsp ground ginger
1/4 cup blackstrap molasses
1/2 cup agave nectar
1 tsp apple cider vinegar
1/2 cup applesauce
1 cup soymilk

1. Preheat oven to 350 degrees
2. Grease and flour a 9″ square cake pan
3. Sift together flour, salt, baking soda and spices.  Set aside
4. Whisk together molasses, agave, vinegar, applesauce and milk
5. Fold in dry ingredients until completely combined
6. Pour into cake pan
7. Bake for 25-30 mins, check to see if toothpick inserted in middle comes out clean
8. Allow to cool completely before icing the cake with lemon frosting (See below).  I wouldn’t put too much frosting on (this is coming from a frosting addict) as it is VERY flavorful and you really don’t need much to get the flavors to mesh perfectly

LEMON FROSTING
1/4 cup earth balance (softened)
1 1/2 cups powdered sugar
2 tbs lemon juice

1.  Cream butter
2.  Add powdered sugar alternating with the lemon juice
3.  Beat until spreadable
4.  Make sure you taste it before you set aside- you may want to add more powdered sugar if the icing is too thin OR if it is too tart.  OR you may want to add more lemon juice if you feel it is too thick.  You really can’t go wrong with icing!

The Quest to Find Vegan Tomato Soup

I’m an admitted tomato-holic.  Honestly, if a dinner doesn’t have tomatoes in it, it can never measure up to its tomatoey counterparts.  Salsa is not only a snack, but a yummy breakfast, lunch or dinner. I am also a soupaholic.  So you can imagine tomato soup is a win-win (win?) for me.   Along these lines, one of my FAVE meals is grilled cheese dipped in tomato soup.

Ironically, since going vegan three years ago, I have had an easier time finding yummy vegan cheeses than finding vegan tomato soups.  Yes, yes, I can make my own, which is admittedly pretty easy.  But sometimes you just don’t have time to cook up an entire soup and it’s a whole lot easier to go canned.  That said, of course, I always look for low sodium (if possible) organic soups, but I could never find a vegan tomato soup!  Well, I’ll admit there are one or two boxed soups out there, but they never tasted like the good old fashioned basic soup I was going for.

Well, today was the Day.  Shopping at MOM (My Organic Market) I beheld a glorious sight on the shelves before me: Muir Glen Organic Tomato Basil Soup!  It’s new! It’s Vegan! It even SAYS “vegan” on the front! I immediately went home and made myself a lovely Grilled Cheeze Sandwich (Daiya Cheese is AMAZINGGG!) and dipped it in my new perfect soup.  What could be better?  It’s just the perfect blend of tangy tomatoey sweet goodness with small tomato bits in it with the perfect amount of fresh basil to round it out.  5 Stars!

Vegan Camping

So we’re headed out west for a canyoneering/backpacking trip in AZ and Utah this week.  If I never post again it is probably because we were swept away by a raging flash flood.  This is really the first time we’re able to get away this year and we are pretty psyched.

Vegan Camping you ask? It’s not as hard as it may seem…Sample menus:

Breakfast: Hot cereals with agave or jam

Lunch: cous cous with dried veggies and/or lentils, dried soups

Dinner: Pasta or cous cous again with veggies, beans etc.  Also, they make organic backpacking meals now, most of which will specify vegetarian or vegan…pretty cool.  More salt though

Snacks: Peanut butter or almond butter! Good energy food, I just made a bag of raw almonds, cacao nibs and currants as a trailmix…anything goes!

An awesome find we just made today at the local health food store: Crunch dehydrated kale! It has a touch of tamari sauce and agave and WOW it is amazing.  I am having to resist eating it right now!  This way we will get SOME type of greenery to much on during the hike.

Obvious recommendation: LOTS and LOTS of water.

Additional note:

Personally, one of the main reasons we bought a handgun was for personal protection while backpacking.  There was just a story recently about two kids murdered near VTech.  Scary scary stuff…I fear the two-legged animals far more than the wild ones.

Legally, it is OK to carry your handgun open-carry in both Arizona and Utah.  I’ll be the first to admit it will feel a bit strange hiking for the first time with a holstered gun at my hip…but if it protects me that’s all that matters.  I pray to God I will never have to use it.

Coming back in 10 days from Thursday.  Expect gorgeous pics 🙂