Harvest Vegetable Soup
- At October 8, 2009
- By megan
- In BBQ Sauce, Broccoli, carrot, cauliflower, Corn, Peppers, Soup, sweet potato, vegan
0
So fresh. So good. So flavorful. Soups usually aren’t this delicious, in my opinion, and it is all due to these fresh, local, seasonal, and organic ingredients.
In a large pot, I combined the following ingredients and cooked for 40 minutes:
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 1 quart veggie stock
- 3 or more quarts water
- sweet potatoes, peeled, cubed
- carrots, peeled, chopped
- corn (fresh from the cob, husked, boiled, shaved from the cob)
- green pepper, chopped
- broccoli, chunks
- cauliflower, chunks
- 2 TB Grumpy’s Private Reserve Black Label BBQ Sauce
For such a simple soup, it took more than 2 hours to prepare. I husked 12 ears of corn, peeled and cubed 2 pounds of yams, and almost 3 pounds of carrots. I made a lot of soup and froze some for later. You could add more or less of each ingredient according to your own tastes. The flavors of these fresh ingredients really stood out, which is why I only added a small amount of BBQ sauce for a little spice.
Sweet Potato Biscuits
- At July 9, 2009
- By megan
- In biscuits, Maple, side dish, sweet potato
- 0
These are moist and sweet, like a muffin, but not light and fluffy, so I’m calling them biscuits. They make a great accompaniment to lots of main dishes, soups, salads, etc.
Dry Ingredients:
- 1 cup whole wheat flour
- 1/2 cup yellow cornmeal
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp sea salt
Wet Ingredients:
- 1 medium sized garnet or jewel yam, peeled and finely grated
- 2 eggs, beaten
- 1 TB pure maple syrup (add more or less depending on how sweet you actually want these)
- 4 TB walnut oil or melted butter
Mix the dry ingredients in a large bowl. Combine the wet ingredients in another bowl. Add the wet to the dry and mix well.
Form golfball sized balls and bake on a lightly greased baking sheet at 350 for 15 minutes. They will be browned on the edges when done. I baked mine in a scone pan, which gave them their triangle shape. But, a baking tray should work just fine. Allow them to cool. Enjoy.
Sweet Potato Salad
- At June 3, 2009
- By megan
- In beans, Corn, salad, sweet potato
- 0
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.
Sweet Potato Black Bean Patties
- At June 3, 2009
- By megan
- In black beans, patties, side dish, sweet potato
- 0
I’ve really gotten into making patties. They are so easy, healthy, and fun to eat. Almost anything can become a patty. Here’s a new version: Sweet potato black bean. I served these with grilled red pepper, carrot, and yellow squash, as well as homemade guacamole.
Ingredients for the patties:
- 1 can black beans
- 3 cloves garlic, chopped
- 1 large garnet yam, peeled and finely grated
- 1/2 cup yellow onion, chopped
- 1/2 TB cumin
- sea salt
- pepper
- 1 tsp dried cilantro (use fresh if you have it)
- 1/2 jalapeño pepper, finely chopped
- 2 eggs, beaten
- 1/2 cup yellow cornmeal
Sauté the onion in a little olive oil until it starts to soften and turn golden brown. Remove from heat. Rinse and drain the black beans. Put them in a large mixing bowl and mash some of the beans with a fork. Add the garlic, grated yam, onions, and mix well. Then add the cumin, a little salt, pepper, cilantro, and jalapeño. Mix this well so all of the ingredients appear to be evenly distributed. Mix in the egg. Finally, add the cornmeal to thicken the batter up a little.
Cook these patties like pancakes.
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