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.

 Directions

• 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!

Autumn Overnight Sweet Potato Oats

Yes, another sweet potato recipe! I have been hearing about overnight oats for a while now and I decided to taste it out. I am a convert it was really convenient for on-the-go mornings and delicious too. Even if your love of sweet potatoes doesn't run deep like mine overnight oats is a great meal.

Recipe:
1/2 baked sweet potato
1c oats
1 banana
3/4c almond milk
cinnamon
nutmeg

Before

 Directions:

• Bake sweet potato
• Puree sweet potato and banana
• Pour into container.
• Add oats, milk and spices.
• Refrigerate overnight.
• Mix it up, heat up (optional) and serve.

Tips:

• Top with nut butter, granola, fresh fruit, etc.
• Add yogurt instead of almond milk or in addition to.
• Use pumpkin puree or canned pumpkin instead of sweet potato if you are partial to pumpkin.

After

35 seconds in the microwave and breakfast is ready! 1 jar made enough for 3-4 MJ sized bowls or 2-3 grown up bowls.

Sweet Potato French Toast

My sister was telling me about some fantastic french toast she made using tofu instead of an egg wash. With dinner overdue I decided to use some of the tofu I had stored away and try it out. Unfortunately I had frozen all the tofu! I had already gotten in the mood for breakfast for dinner and with no time to thaw out the tofu I had to get creative. I had one sweet potato that I knew I wanted to use and so I went for it and this recipe was born!

Sweet Potato Puree Mix

Ingredients (Makes 6 slices of French Toast)
"Wash"
1c vanilla almond milk
1 tbsp milled flaxseed
1/2 c baked sweet potato
1 tbsp orange zest
dash of cinnamon, nutmeg & vanilla extract

Earth Balance or oil (I found that Earth Balance cooked the bread better)
Stale whole wheat bread (or whatever you have on hand)

It looks so messy, but oh so delicious!

Directions

• Bake sweet potato for 30 min at 350
• Combine all ingredients in blender
• Pour into a bowl
• Dip bread into sweet potato mix
• Add Earth's Balance or oil into heating pan.
• Cook on both sides until browned.
• Serve with whatever toppings you love! (We ate ours both plain & with maple syrup, but fruit would be great too!)

First batch got eaten before photos, so this is the second batch.

And third batch.

Spicy Chorizo Sausages

I have been getting so many great recipes from the book Vegan Brunch that I may just have to purchase it to add to my small cookbook collection. However, despite the many great recipes this is definitely one of our favorites. I was initially skeptical because my initial forays into "fake meat" making had been disastrous (Tempeh Crabcakes were a huuuuge disappointment and had to be thrown out. This is coming from someone who HATES to throw away food. If I can reuse it or improve it I will do it.) But I am very comfortable with beans and the recipe looked so easy and didn't have any one-time use ingredients so I decided to give it a try. Wow, did it pay off. These were excellent and so versatile. We ate them with brunch AND dinner. As my friend Mike discovered they taste amazing dipped into Sriracha (his condiment of choice). In the interest of full disclosure, I have never had any pork products before I do not know how they compare to "real" Chorizo sausages.

Ingredients
(Makes 4 large sausages)

1/4 cup cooked pinto beans, rinsed and drained
1 cup vegetable broth
2 tablespoons soy sauce
2 tablespoons tomato paste
2 teaspoons lemon zest
2 garlic cloves (minced)
1 1/4 cups vital wheat gluten
1/4 cup nutritional yeast
1 tablespoon smoked paprika
1 teaspoon crushed red pepper flakes
1 tablespoon dry rubbed sage (not powdered)
1 teaspoon dried oregano
1/4 teaspoon cayenn

Getting ready to be steamed

After steaming

Directions:

• Combine all ingredients until well mixed
• Form into 4 sausages (they don't have to be perfect)
• Wrap in foil like a tootsie roll (see photo)
• Steam for 40 minutes
• Let cool and grill or saute for a little bit before serving

Sauteed in olive oil

Completed sausage slices

Brunch! Paired with Cheesy Grits, Smoky Mushrooms & Caramelized Onions

Dinner! Paired with Sauteed Vegetables, Potatoes and Sriracha to dip.