Food · Recipes

How to Make an Excellent Sweet Potato Pie Stand-in

Today, I micro-waved several sweet potatoes and was thinking wistfully, “Man! I would LOVE a sweet potato pie!” But all of those calories and sugar of a traditional pie would not love me back, that’s for sure. Then I figured that I should try to make a version of the filling that tastes good and is actually good for you. It turned out beautifully if I may say so myself.sweet potato desert

Sweet Potato Pie Stand-in

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredients:

  • 1 large sweet potato
  • 3 tablespoons sun butter (or raw cashew butter)
  • about 1/3 cup maple syrup
  • 1/2 tsp Stevia
  • 1 tsp cinamon
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg
  • garnish with nut/fruit mixture

Process:

  1. Microwave sweet potatoes for 8 -10 minutes until soft. Let cool, peel and cut into cubes.
  2. Put all ingredients except trail mix into the food processor and whirl until smooth and creamy.
  3. Put nut/fruit trail mix into a small bowl along with a little maple syrup. Microwave for about 20 seconds and top the sweet potato desert. The syrup makes the fruit look a little plump and glazed. It’s really pretty and makes a nice addition to the pie filling.sweet potato desert
S McCall
Food · Recipes

Stir Fried Brussels Sprouts with Tofu and Edamame Noodles

I recently bought a huge bag of Brussels sprouts and made soup with half of them. I LOVE Brussels sprouts when quartered and cooked in soup. Since the sprouts taste a little like cabbage to me, I wondered if I could use up the rest of the bag in a stir fry. I also had on hand a block of firm tofu and some edamame spaghetti noodles. I combined them all and it turned out delicious!stir fry Continue reading “Stir Fried Brussels Sprouts with Tofu and Edamame Noodles”

Food · Recipes

Fried Shiitake Mushrooms with Onions, Potatoes and Turnips

Let me start this post with, “I HATE mushrooms!” so, you may ask, why cook some? Well, it all started with a post from the Crunchy Radish about shiitake mushrooms and how they taste just like bacon when fried. Really? Because I love the taste of bacon, but I no longer love the idea of killing an animal for me to eat. So, I happily pinned her recipe to my Pinterest board to save for when I had time to try it out.

Well, I tried it.  And I learned. Fried Shiitake mushrooms do not, under any circumstances taste like bacon. Sorry, but no. Continue reading “Fried Shiitake Mushrooms with Onions, Potatoes and Turnips”

Food · Recipes

Harira: Moroccan Chickpea Stew with Lentils and Rice

It’s cold and snowy this weekend, so I really feel like cooking yummy comfort food. What better meal than a hot, hearty stew?

This vegan stew is great when served with your favorite flat bread or crackers. Moroccan flavors are hot and spicy! So, if you don’t like your food to be too hot, just cut the spice amounts in half. The stew turns out just as good and flavorful. Speaking of spices, the spices used in this dish are full of antioxidants which has to be good, right?

The fresh baby spinach leaves? Well, that’s not a part of the traditional Harira recipe. I like spinach and it’s nutrition packed so I throw it in just about everything, but of course, if you are not a fan of spinach don’t add any to the stew. Continue reading “Harira: Moroccan Chickpea Stew with Lentils and Rice”

Food

How to Use Finishing Salts

Today, I ran across a post on making dark orange chocolate spread by Thom and his vegan recipes.

The recipe called forĀ  “salt flakes”. I had never heard of this so I had to look it up. THEN I ran across this post by Hannah Klinger. It is full of info about finishing salts. This opens a new world for me and I thought that you would find it interesting as well.

Fitness · Food

Replacements for dairy, egg, fats, sugar, gelatin…the list goes on

Since I am still learning about cooking with plant based foods I have been noodling around on the web looking for information. I just discovered this looooong list of replacements from Vim Life. It’s really useful and contains so much information that I’m excited to pass it along to you. For instance, I never thought of using rolled oats as a soup thickener, did you? Brill!

Below, is the categories to be found in their post. Really interesting and a good read. Click the colorful “Replacements” box to go there.

Replacements

Dairy and Egg Replacements

Fat Replacements

Spice and Sauce Replacements

Sugar Replacements

Gelatin (made from animal bone marrow)

Snack Foods (high fat)

Supplement Savvy – B12

Food · Recipes

How to Make Split Pea Soup

I’ll say it right up front. A lot of people, including my husband, say that they don’t like split pea soup. BUT they’ve never even tasted it! Les won’t taste it because it looks mushy and kind of, well, a pea-soup green. Plus, he hates canned peas. Well so do I! I’m telling you, split pea soup has gotten a bum rap and I also want you to know, it does not taste anything like those yucky canned peas. If you like other dried beans and legumes, then I am confident that you will like this split-pea soup recipe.

split pea soup Continue reading “How to Make Split Pea Soup”

Food

How to keep the “fresh” in fresh herbs

In the manner of cooking light, I am just now learning about seasoning with fresh herbs. I have learned that they turn black and not so fresh fairly fast, so I scoured the web for advice on how to keep them fresher and for longer periods of time. In other words, how do you store fresh herbs? Continue reading “How to keep the “fresh” in fresh herbs”