Tag Archives: Sweet potatoes

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Potluck Picnics (and Some Good News about Lectins)

Earlier this week I began talking about summer salads, and today I offer you this Black Bean Salad with Avocado Dressing for your July 4th celebration and for ongoing summer picnics and potluck events.

In the past my go-to veggies to accompany most any black bean dish would have been red bell peppers and tomatoes, but now I find myself looking for something different.

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Impressive Vegan Entrées

Today, I present you with a recipe for Baked Spaghetti Squash with Chickpeas & Veggies. Now that you may be starting to dine again with a few friends on occasion or meeting up with family you haven’t seen in more than a year, you might want a dish that impresses them with the delights of vegan cuisine. This entrée will wow them—even If I do say so myself!

Admittedly, this stuffed squash is a bit of a project. There is nothing difficult about it, but it has several steps, so plan to make this when you have a couple hours to relax and enjoy cooking.

This recipe takes advantage of my recently posted Asparagus & Sweet Potato Side, which becomes the filling of the scooped-out spaghetti squash boat.

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A Sweet & Savory Vegetarian (or Vegan) Valentine’s Day

As you plan an alluring vegetarian or vegan meal for Valentine’s Day, I invite you to sample this unique Savory Sweet Potato Soup with Mushrooms & Chocolate Swirl!  I owe its inspiration to one of my very favorite and utterly charming movies: Chocolat.

In the movie, the main character, Vianne (Juliette Binoche) opens a chocolate shop that is considered too great a temptation in a conservative French village. If you watch the movie, you’ll see amazing delicacies that will have you lusting after chocolate! One of the movie’s more memorable and talked-about scenes features a chocolate-themed luncheon that Vianne hosts for a friend’s birthday in which chocolate sauces accompany every dish. Her menu features a large turkey and a pork roast, though I’ve often wondered what that meal might look like for a vegetarian feast. Today’s sweet and savory soup is my attempt at the first course!

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Creamy Broccoli Soup for a Vegetarian Valentine’s Day

If you’re still pondering what to make on Valentine’s Day to balance the chocolate you’re planning to devour, consider this creamy broccoli and sweet potato soup recipe that I created just for you, dear readers! This recipe was born of a desire to take broccoli soup to an unexpected place after finding nothing but broccoli-cheese soup on restaurant menus for decades! And it fits nicely into the niche of hearty soups that can serve as a one-dish meal for busy cooks, with red lentils serving as a protein base.

I use fresh almond milk made in our Vitamix to make it “creamy,” but, of course, you can use

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Healthy Comfort Food

If  you love sweet potatoes, I have good news for you, along with an easy and oh-so-delicious Southern-style recipe!

In case you’ve been following my blog and wonder why I cook with so many sweet potatoes, here’s one reason why: according to Ayurveda, sweet potatoes are one of the best foods for grounding vata — that light, airy, buzzing energy that you feel when life is moving just a little too fast.

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Dressing Up Humble Red Cabbage

I usually have a plan for dinner. After all, I’m a Virgo with four planets in Virgo. We tend to details. But I didn’t have a plan last night, and when I got home at 6 p.m., ready to hunker down for a Carolina ice storm, what I really wanted to do was work out before cooking. So I quickly wrapped up some sweet potatoes and put them in the oven to bake, postponing my thoughts about the rest of the menu. Thirty minutes later I was finally ready to cook, but my menu was still an empty page.

As resourceful (or sometimes desperate) cooks often do, I opened the refrigerator door looking for inspiration.  The red cabbage that had been ignored for a few days was calling my name. My first thought was to make a quick stir-fry, using cabbage as the focus since I

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Holiday Sweet Potatoes with Glazed Pecans

Photo by Roger Winstead

There are few things more Southern than sweet potatoes and pecans — pronounced pee-cans, where I come from (and that’s with an emphasis on the first syllable). I dreamed up this recipe about 25 years ago, and the dish immediately became my holiday tradition, replacing my mother’s tried-and-true sweet potatoes with pineapple and marshmallows. As I began cleaning up my diet, I made only minor changes to improve how this healthy comfort food affects how I feel.  I switched from using butter to ghee, still delicious but without the dairy reaction. And I replaced brown sugar with coconut sugar.

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