Quesadillas provide a quick and delectable way to get dinner on the table in a hurry. This combination of sweet potatoes, zucchini, and corn is especially delicious with salsa verde (tomatillo salsa).
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.
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. more→
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 Experiment, 2009).
Sweet potato and tender greens (choose from spinach, arugula, watercress, or tatsoi) team up in this quick miso soup to great effect. I prefer a dark, robust variety of miso such as barley or hatcho as the base for this soup, but use whatever variety of miso you like best. more→
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.* more→
A cheering fall and winter recipe, this medley of sweet potatoes and apples makes a great side dish for Thanksgiving dinner, though you need not save this easy preparation for special occasions only. Photos by Rachael Braun. more→
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. more→