The people have spoken! Roasted Spiced Sweet Potatoes has 85 reviews from people who love this recipe. It rates 4 forks out of 4, and 95% of the people who tried it would try it again. People from all over the country commented. Some doubled the spices, and some halved the spices, so that’s a matter of taste. But everyone loved these. This recipe is vegan, fast and easy to prepare, and serves up maximum comfort. Works for me! Here’s the recipe.
yield: Makes 4 to 6 servings
active time: 10 min
total time: 45 min
Ingredients
• 1 teaspoon coriander seeds
• 1/2 teaspoon fennel seeds
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried hot red pepper flakes
• 1 teaspoon kosher salt
• 2 lb medium sweet potatoes
• 3 tablespoons vegetable oil
Directions
Preheat oven to 425°F.
Coarsely grind coriander, fennel, oregano, and red pepper flakes in an electric coffee/spice grinder or with a mortar and pestle. Stir together spices and salt.
Cut potatoes lengthwise into 1-inch wedges.
Toss wedges with oil and spices in a large roasting pan and roast in middle of oven 20 minutes. Turn wedges over with a spatula and roast until tender and slightly golden, 15 to 20 minutes more.
Nice and easy, right? There’s a bonus — all the health benefits you get. Take a look.
Sweet Potatoes are a power food. They are high in fiber, vitamins, and minerals. They reduce the risk of cancer and osteoporosis, help lower cholesterol, and help protect against heart disease.
You can season sweet potatoes with apple or orange juice, cinnamon, nutmeg, or honey instead of butter. Sweet potatoes can be used in any recipe that calls for a white potato. They can be stored in a cool, dry, well-ventilated place for up to three weeks. If refrigerated, they tend to lose their flavor.
Coriander helps relieve indigestion, gas, and diarrhea. Fennel is good for treating indigestion, food poisoning, and motion sickness. It helps with asthma, bronchitis, coughs, nausea, tuberculosis, and rheumatism. Both coriander and fennel are loaded with nutrients: calcium, iron, magnesium, phosphorus, potassium, zinc, manganese, vitamins, and phytochemicals.
For more warm, winter comfort, take a look at the delicious vegan recipes in Are You Sure That’s Vegan? (Breakfasts) You can choose from 50 recipes including Mashed Potato Pancakes, Raspberry Bran Muffins, French Toast with Apple Topping, and Spinach and Mushroom Quiche. All the recipes have been tested and loved by vegans and non-vegans alike. Click the link for Are You Sure That’s Vegan? (Breakfasts) to see the beautiful photos and read the testimonials….and even sign up for some free recipes.
Sources:
epicurious.com
Balch, Phyllis, Prescription for Dietary Wellness
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I found some really big Yukon Gold potatoes at the grocery store, so I decided to make twice baked potatoes with them. The great thing about this dish is you can have it as a meal with a salad, like I did last night, or you can simply have one half of a potato as a side dish.
Ingredients
4 large potatoes (I like Yukon Gold)
3 cups cooked broccoli – chopped into very small pieces
2 tablespoons garlic and herb Tofutti vegan cream cheese
1 tablespoon vegan margarine
2 tablespoons simulated bacon bits
1 cup shredded vegan cheddar cheese
Salt & pepper to taste
Directions
Bake potatoes in a 400°F oven for 60 – 90 minutes, until potatoes are soft.
Cut potatoes in half and allow to cool for a few minutes. Scoop the flesh out into a large bowl and place the potato skins on a baking sheet.
Mash the potatoes so there aren’t any big chunks left, then add all the remaining ingredients and mix until everything is well combined.
Spoon the mixture into the skins. Put the potatoes back in the oven, bake for 15 minutes, then put under the broiler for a few minutes to brown the tops.
Mashed cauliflower is something that I make about once a week. I like to make it instead of mashed potatoes, not that it tastes like mashed potatoes but the consistency is similar. Cauliflower is low in fat and high in fibre. I used to make this just with cauliflower but since reading The Four Hour Body by Tim Ferriss, I have started adding white kidney beans to it, which adds protein and fibre.
Ingredients
1 head cauliflower, cut into small florets
1 cup white kidney beans (canned or rehydrated dried beans)
1/2 cup vegan cheddar cheese
1 tablespoon vegan margarine
Salt and pepper to taste
Directions
Steam the cauliflower until fork tender. Add the kidney beans to the cauliflower and continue to cook for another minute or two. Remove from the heat.
Place the cauliflower and beans in a food processor or pot (if using an immersion blender). Add the margarine, cheese and salt and pepper. Mash the cauliflower with an immersion blender or blend in food processor until smooth and creamy. Serve and enjoy.
I need to go grocery shopping so last night I didn’t have a lot of veggies to choose from in preparing dinner. I only had some white turnips and baby spinach left, so I made roasted turnips (recipe below), BBQ’d some marinated tofu, and made a spinach salad with apple, toasted almonds and poppyseed dressing.
Roasted Turnips Recipe
Ingredients
4 white turnips
10-12 cloves garlic (peeled and left whole)
2-3 Tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
1 tsp Italian seasoning
Directions
Preheat oven to 400°F.
Peel the turnip and cut into pieces about 1″ square. Place the cut turnip in a bowl with the garlic cloves. Toss with the olive oil, salt, pepper and Italian seasoning so that the turnip is well coated.
Put the turnip in a single layer on a baking sheet and bake for an 60-75 minutes or until they are tender and brown, turning occasionally to brown all sides.
