Sweet Potato Salad

I prefer to eat sweet potatoes (the actual true, white ones) or yams instead of most other potatoes. I hardly ever touch Russet potatoes, which is a long, arduous story, and sometimes use Yukon Gold, Red, Blue, or even Fingerling potatoes. But, yams are so healthy and delicious, I usually have them in the kitchen. Here’s a summer salad.

Main Ingredients:

1 large yam
1 can kidney beans, rinsed and drained
1/2 yellow onion, chopped
1 cup frozen corn kernels

Ingredients for Dressing

2 TB olive oil
1 TB cider vinegar
1 TB honey
1 TB stone ground mustard (or honey mustard…or whatever mustard you have)
1/2 TB Worcestershire sauce
pinch of sea salt
fresh ground black pepper
1 tsp tumeric
1 TB freshly chopped chives
1 TB freshly chopped parsley

Peel, cube, and boil the yams until a fork easily pierces them. Drain and rinse with cold water. While the yams are boiling, sauté the onion in olive oil until soft. Combine the yams, rinsed kidney beans, onion, and corn.

Whisk the dressing ingredients together and mix into the sweet potato salad. Fast, easy, and healthy.

Chunky Corn Cakes

These corn cakes go well with BBQ tempeh and veggies.

Ingredients:

1/4 Red Onion, chopped
1/3 cup corn kernels (frozen or fresh)
1/3 cup Whole Wheat Flour
1/3 cup Yellow Corn Meal
1 tsp Sea Salt
1 tsp ground Black Pepper
1 tsp Red Pepper Flakes
2 tsp evaporated Cane Juice
2 eggs
3 TB Walnut Oil

Chop the onion and put in a mixing bowl. You can add the corn kernels whole, but I chopped them for a few seconds in a food processor. Add the corn to the onions.

Beat the eggs with the walnut oil and add to the corn and onion mixture.

In a separate bowl, combine the dry ingredients. Add to the wet ingredients and stir until it is thoroughly combined. Cook like pancakes in a hot fry pan.

I served these with grilled carrots, yellow pepper, and red onion, and BBQ tempeh.