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Archive for the ‘Sweet Potato’ Category

One of my favorite Indian dishes is daal.  There are so many variants of daal that this “dish” could fill a cookbook.  I made this version after picking up a jar of tamarind paste and daydreaming about what to do with it.  The tartness of the tamarind is a wonderful surprise that is mellowed and smoothed by the canela.  Though black beans are traditionally used in latin dishes, they worked really well with these Asian flavors.

Tamarind Daal

Ingredients:

1 large onion, diced

4 cloves garlic, minced

1-inch piece fresh ginger, minced

2 cups dried black beans

1-1/2 cup yellow split peas

1-15 oz can sweet potato purée

1-15 oz can coconut milk

1-2 T tamarind paste [I used Neera’s]

1 large cinnamon stick [I used a stick of Mexican cinnamon called canela]

2 star anise pods

~ 2 quarts vegetable stock [to cook the black beans]

Coconut oil for sautéing the onions and garlic

Optional garnishes:  fresh cilantro, non-dairy yogurt [So Delicious plain yogurt is our choice], cinnamon nibs, shredded coconut.

Directions:

Soak beans overnight.  Drain and rinse.  Place in a large pot and cover with vegetable stock by a couple inches.  Add the star anise and cinnamon stick.  Bring to a simmer and cook for 30 minutes.  Add the split peas and continue cooking until the beans and peas are tender.

Preheat the oven to 350°F.

Sauté the onions, ginger and garlic in a spoonful of coconut oil until softened.  Using a whisk, mix the sweet potato purée, coconut milk and tamarind together until the mixture is homogenous.  Add into the pan with the onions.  Cook covered on a low simmer for ten minutes.  [Taste for seasoning and if you want to add more tamarind to make the sauce tarter, now is the time to add it in.]

Once tender, drain the beans and remove the star anise and cinnamon.

Transfer the beans to an oven-safe dish and stir in the sauce mixture.  [If you need to extend the sauce, add in some vegetable stock or water.]

Bake at 350°F until bubbly.

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Sweet Potato and Pear Strudel with Dark Chocolate

Desserts can be decadent and good for you!   While sweet and satisfying, this simple strudel contains nutritious fruit and vegetables with fiber to help mellow out those sugar rushes. 

Ingredients:

1 cup sweet potato, peeled and cut into small cubes

1 pear, peeled and cubed

4 squares Endangered Species dark chocolate, roughly chopped

⅓ cup turbinado sugar, divided

¼ cup raw walnuts, chopped

1 T whole wheat flour

6 sheets phyllo dough, thawed

walnut oil

Pinch of salt

Directions:

Preheat oven to 350°F.

Add the pear, sweet potato, ½ the sugar, walnuts, flour and salt to a bowl and mix well.

Lay a sheet of phyllo upon a baking sheet and, with your fingertips or a brush, dot it gently with walnut oil.  Add another sheet atop the first and repeat.  Repeat once again and then sprinkle with 1 T of the reserved sugar.  Add another sheet of phyllo atop the sugared sheet and repeat the oiling process.  Add two more sheets, oiling them the same way.  [You should now have 3 oiled sheets of phyllo on either side of a layer of sugar.]

Spread the filling out in a line, length-wise about 3 inches from the bottom edge of the sheet.  Sprinkle with the dark chocolate.  Roll the phyllo over the top of the filling and tuck in the sides as you would while wrapping a present.  Continue to roll until all the pastry has been used.  Set the strudel seam side down and gently rub the entirety with walnut oil.  Dust the remaining sugar over the top.

Bake for 40 minutes, or until the phyllo is golden brown on the edges.

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Wanting to have a lighter dinner, I served the curry over some roasted spaghetti squash and sautéed kale rather than rice. 

 

Sweet Potato and Coconut Curry with Lentils

Ingredients:

1 onion, diced

4 cloves garlic, minced

1 inch piece of fresh ginger, peeled and minced

2 T tomato paste

2 tsp chili garlic sauce [You could substitute with any hot sauce or chili pepper.]

2 T Kashmir garam masala [I used Urban Accent’s Blend]

2 T coconut oil

1-14 oz can lite coconut milk

1-15 oz can sweet potato puree

2 cups faux chicken broth

2 cups carrots, diced

2 cups plum tomatoes, seeded and diced

2 cups cauliflower florets, cut into bite-sized pieces

juice of one lime

2 cups puy lentils, cooked in faux chicken broth

sea salt

freshly-cracked black pepper

freshly-cracked green peppercorns, for garnish

Directions:

Sauté onion in the coconut oil until softened.  Add garlic, ginger and garam masala and stir for a couple of minutes.  Add the tomato paste and spread it around the pan to ensure that it is cooked.  After a couple of minutes add in the chili garlic sauce, coconut milk, sweet potato puree and broth.  Mix well and simmer gently for 15 minutes.  Add in the carrots, tomatoes, cauliflower and lentils.  Cook until the vegetables are fork-tender.  Add the lime juice and season with salt and pepper.  Garnish with cracked green peppercorns.

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