Sweet Potatoes
The addition of the sweet potato and toasted pine nuts makes this simple salad an exceptional side dish or a hearty lunch. Because the natural flavors blend so well, there’s little need for exotic seasonings. A basket of whole grain bread makes the ideal accompaniment. Contributed by Zel Allen, reprinted from The Nut Gourmet. Read More→
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This supremely nourishing trio of ingredients are the basis of a quick, colorful, and comforting meal. It’s an adaptable dish, too—don’t like tempeh? Use tofu, seitan, or a can of chickpeas or white beans instead. It’s great with chard in place of kale, as well. Great served with any of theslaw recipes on this site. Adapted from Vegan Express. Read More→
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This rich combination of white and sweet potatoes, subtly sweetened with apple, is perfectly suited your major comfort food cravings of the cool season. This is one of my favorite comfort food recipes (which was titled Les Trois Pommes), updated, from Vegetariana. Read More→
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Serve this as a colorful and nourishing side dish with everyday meals. Adapted from The Vegetarian Family Cookbook. Read More→
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This stew is colorful and full-flavored thanks to a host of vegetables and seasonings. I like to cook the collards separately to avoid any bitter taste in the stew. Since sweet potatoes break down easily, it’s important not to cook this stew too long. For a mild yet still flavorful version, eliminate the hot chile. Serve it accompanied by crusty warm bread. Adapted from Fresh from the Vegetarian Slow Cooker by Robin Robertson. Read More→
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Squash, corn, and sweet potato combine to make a hearty chowder that’s perfect for this time of year. Do try to use fresh corn if it’s still available where you live. Read More→
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Here’s a warming soup with an appealing golden color. The natural sweetness of the sweet potatoes gives this soup a surprising flavor twist. Read More→
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Here’s a lightened version of the American holiday classic featuring sweet potatoes. Read More→
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