Wednesday, October 24, 2012

Sweet Potato Peanut Curry

I was almost off of our sweet potato kick, until I smelled the most amazing sweet potato dish earlier. Today I had the pleasure of attending the public announcement of the Healthy Food Initiative at the Capital Area Food Bank. As a part of a cooking demonstration to highlight quick, healthy and inexpensive dishes chef Kate Sherwood prepared this amazing dish that unfortunately had chicken. But it smelled so good that I had to run home and adapt it to make it mine.

1 Sweet Potato
1 Onion
3/4c unsalted peanut butter
1 tbsp curry powder
1 tsp chili powder
1 can of no salt diced tomatoes
1c red lentils
1c green beans (I used frozen)
water (as needed)

Browned onions

Sauteed onions, peanut butter and spices.

Simmering with tomatoes, sweet potatoes and lentils.

  • Brown onions.
  • Add spices.
  • Add peanut butter and some water.
  • Add sweet potatoes, tomatoes and lentils.
  • Simmer for 15-20 minutes.
  • Turn off heat and stir in string beans.
  • Salt to taste.

Monday, October 8, 2012

Taco Pizza

I worked my first Tiny Chefs birthday party on Saturday and although it was work I had so much fun! The girls had a great time too and although quite a few claimed that they "hated beans" they devoured all their taco pizzas. The recipe looked so good that as soon as I left I headed for the grocery store to make my own versions of the pizza. Saturday night quick comfort food this recipe is quick, easy and delicious.

The pizza we made at the party had ground meat on it, so I omitted that and made both vegan and vegetarian pizzas that were pretty well received, as in no leftovers! I will definitely be making this again (maybe this week even).

Refried beans spread on dough.

1 can of vegetarian refried beans
1 premixed pizza dough (got ours from Harris Teeter)
Mozzarella Daiya (vegan) or "Mexican" shredded cheese mix

Optional Toppings
Vegan Sour Cream

Vegan pizza ready to bake.

Vegetarian pizza done.

Vegan pizza done.


  • Roll out pizza dough
  • Spread refried beans over dough (leaving about 1 in from the edge)
  • Add Daiya/cheese
  • Bake for 15-20 minutes or until crust is browned.
  • Let cool and then add toppings.

MJ's slice topped with salsa!

Sunday, October 7, 2012

Sweet Potato Biscuits

I had one large sweet potato left from my last big farmer's market trip and after using half for more overnight oatmeal I had to decide between making sweet potato biscuits or pancakes. Somehow I was just so intrigued with the idea of sweet potato biscuits that I knew I had to look for a recipe. I altered the original recipe slightly and came up with some pretty tasty biscuits that can be paired with sweet or savory, but we ate them by themselves. These were a household favorite and I would definitely double the recipe next time. 12 biscuits wasn't enough!

Adapted from My Vegan Cookbook

Rolled Out Dough
 Ingredients (Makes 12 biscuits)
1/2c baked sweet potato
3/4c almond milk
1 1/4c whole wheat flour
3/4c spelt flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp apple cider vinegar
1/2 tsp salt
1 tsp sugar
1 tbsp canola oil

Our friend helping us cut out the biscuits.

One sheet going in to bake.


  • Bake sweet potato and mash.
  • Mix together almond milk and vinegar in a small bowl and let sit to curdle.
  • Mix together dry ingredients.
  • Puree/blend sweet potato and almond milk mixture.
  • Add sweet potato blend to dry ingredients.
  • Add oil to dough and hands, then kneed.
  • Spread dough out on floured surface to about 1/2 inch thickness.
  • Cut dough into circles with a cookie cutter (or a cup like we did)
  • Bake in oven on 350 for 12-15 minutes or until browned on top.

Ready to Eat!