Roasted Murasaki Sweet Potatoes
Makes 4 servings
Ingredients
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2 Pounds Murasaki sweet potatoes
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Salt and pepper to coat
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1 TSP Garlic powder to coat potatoes
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Avocado, coconut, or sunflower spray to coat potatoes
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Hemp seeds for garnish (optional)
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Sprinkle additional pumpkin pie spice as garnish
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Miso Tahini Dressing Ingredients
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2 TBSP Ghee (sub melted vegan butter if needed)
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1 TBSP White miso paste
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2 TBSP Tahini
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1 TBSP Lemon juice
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1 TBSP Water
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½-1 TBSP Bourbon maple syrup or regular maple syrup
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¼ TSP Pumpkin Pie Spice (sub ½ cinnamon and ½ nutmeg if needed)
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1 TSP Garlic powder
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Salt and pepper to taste
Instructions
Heat oven to 400 degrees Fahrenheit.
Wash potatoes well and cut into 1 ½ cubes. Toss into large glass baking dish or baking pan. Spray avocado, sunflower, or coconut oil on the potatoes and toss to coat evenly. Sprinkle salt, pepper and one teaspoon of garlic powder on potatoes and toss again.
Cook in oven and toss occasionally so each side gets evenly crispy and browned. Stir the potatoes, cooking until crispy on the outside and soft on the inside.
As the potatoes are cooking, mix dressing ingredients well and set aside.
When potatoes are done cooking, serve with the dressing drizzled all over them and garnish with hemp seeds and a sprinkle of pumpkin pie spice.
Recipe from Plant Based Livin’
Sweet Corn & Zucchini Pie
Makes 8 servings
Ingredients
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4 tablespoons butter
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half of a yellow onion, diced
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2 ears sweet corn
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2 large zucchini, sliced very thinly (about 4 cups)
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8 ounces sliced mushrooms
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1 tablespoon dried basil
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1 teaspoon dried oregano
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1/2 teaspoon salt
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12 ounces shredded cheese
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4 eggs, beaten
Instructions
Preheat the oven to 375 degrees F. Heat the butter in a large, deep skillet over medium high heat. Add the onions, zucchini, and mushrooms.
While the veggies saute, cut the corn kernels off the cob. Add them to the pan and continue to saute until the veggies are soft, 5-10 minutes. Remove from heat.
Once the mixture has cooled for a few minutes, stir in the basil, oregano, salt, cheese, and the beaten eggs. Line a pie pan (9-inch or larger) with parchment paper or just grease a pan with nonstick spray. Transfer the mixture to the pan. Arrange the top so the zucchini slices lay flat and look nice. Top with a little extra cheese for looks, cover with greased foil, and bake for 20 minutes.
Remove foil and bake for an additional 5 minutes to brown the top. Let stand for 10-15 minutes before cutting into slices.
Recipe from Pinch of Yum
Chocolate-Dipped Dried Satsuma Slices
Makes 8 servings
Ingredients
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6 satsumas thinly sliced (ideally just under ¼ inch)
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1 cup chocolate chips
Instructions
Once the satsumas are washed and dried, slice them thinly, ideally a little less than ¼ inch thick. Using a serrated knife helps achieve a clean, straight slice. Lay the pieces onto an appropriate parchment-lined surface for your cooking method.
Set the dehydrator to 12 hours at 160 degrees. If you don’t have a dehydrator, set your oven to 250 degrees F for 2 ½ – 3 hours or an air fryer set to 200 degrees F for 50 minutes.
While the slices are cooling, pour the chocolate chips into a small double boiler or place a pan with about an inch of water onto the burner and then putting a small pot for the chocolate chips inside the pan. Heat over medium-low heat, stirring occasionally until the chips are completely melted.
Remove the pot from the heat and dip each dried satsuma slice so that about half of the slice is covered in chocolate. Twist a bit to stop any drips as you remove the slice from the chocolate and place the dipped slice back onto the parchment-lined cooking surface. Repeat with each slice, then place the dipped slices and parchment in the fridge to chill for at least 15 minutes.
Once chilled, serve or store in a sealed container in the fridge for up to week.
Recipe from Beautiful Ingred