Nothing quite like deep frying to get people to eat their veggies, right? In this recipe, a light crisp batter combines nicely with the natural sweet flavor of the sweet potatoes. Served with a tart dipping sauce, this is food heaven…and loaded with carotenoids for health, but no one needs to know. Contributed by Christina Pirello, from I’m Mad as Hell and I’m Not Going to Eat it Any More (Perigee Books, 2011). Read More→Print This Post
The shepherd must have found a soybean plant in this fun version of his pie. Sweet potatoes boost the orange antioxidants and carotenoids, and greens and edamame meld with mushrooms in the creamy sauce. From Big Vegan: 350 Recipes. No Meat/No Dairy. All Delicious by Robin Asbell. Read More→Print This Post
With Thai ingredients available at most natural foods stores and well-stocked supermarkets, it has become easy to enjoy the delightful flavors of this cuisine at home. Use your discretion with the red or green curry paste; a little will give a hint of heat, but if you want a spicier stew, you can step it up from there. Adapted from Vegan Soups and Hearty Stews for all Seasons by Nava Atlas.Print This Post
Yep, it’s famous. I am the official sweet potato pie maker for my family. It isn’t a holiday if my pie isn’t there. This was a hard recipe to veganize, since traditionally, I used condensed milk and egg whites to make my pies. But after a little tweaking, my famous sweet potato pie is now vegan and still a hit. This recipe is contributed by Alicia C. Simpson from her book Quick and Easy Vegan Comfort Food (The Experiment, 2009).
A superb fusion of flavors permeates this nourishing harvest dish. Serve like a stew in shallow bowls, accompanied by warm flatbread. Recipe from Wild About Greens. Photo by Susan Voisin, FatFree Vegan Kitchen. Read More→Print This Post
If candied sweet potatoes in a can have left you avoiding sweet potatoes, you need to try them fresh and prepared in a savory rather than sweet way. This recipe, redolent of garlic and thyme and studded with black olives, may change your mind about sweet potatoes once and for all. Contributed by Robin Robertson, from 1,000 Vegan Recipes. Read More→Print This Post
A classic Thai dish combines white rice with white potatoes, and though it sounds rather redundant, the seasonings and embellishments probably make it a delectable dish nonetheless. I took the general idea of this recipe and revved it up to include the two main ingredients’ more nourishing counterparts—brown rice and sweet potatoes. This may still sound like an odd combination, but really, it works! Adapted from Vegan Express.Print This Post
This attractive dish has a subtle sweet flavor and the crunch of toasted walnuts. This recipe is from Vicki’s Vegan Kitchen by Vicki Chelf. [A note from Nava: Double this recipe for a great winter holiday grain dish—perfect for Thanksgiving or Christmas dinners.] Read More→Print This Post