Posts tagged sweet potato
'Scary' baked sweet potato slices!

The days feel like they are slipping away so fast at the moment.... I just looked back at my blog feed and realised I've only actually posted one recipe this week (plus a couple of other non-food posts) 

What's going on! 

Life. 

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I have so many recipes I want to make, so many that have actually been made and are waiting to be turned into blog posts.... but just so little time to do it!  

I blame the coaching courses and Wholeplus.  It will all be worth it in the end I know, and foodie progress with Wholeplus can only be a good thing (updates on all that soon), it just gets frustrating at times when it feels like everything is pulling me away from sitting down to write you a recipe.  

Ah, now that feels better. Strop over.

Ok, I'll keep this short and sweet not least because the recipe is just that. 

I was originally inspired by Gena's halloween themed post and then simple added a savoury twist and some decorations of sorts!  You see some green piping on some of the  faces... that is a dip I hope to share next week, but that is only optional or you can also use this recipe as a base.

P.s the red sauce on the side isn't really a recipe- just some canned tomatoes with spices, but you could try adding this healthy tomato ketchup 

I have one more Halloween themed post (the dip) that I'll try and get up early next week. Then you know what?  I think we need some more cake back in our lives...it's been way too long! 

 

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Recipe:  Scary sweet potato slices

Ingredients: 

  • 1-2 long evenly shaped sweet potatoes- cut into 1cm slices
  • 1-2 tsp garam masala (or spices of choice)
  • 1-2 tsp olive oil (or preferred oil)

Decorations: 

  • blanched almonds
  • pumpkin seeds
  • sunflower seeds
  • walnuts (for brains!)
  • ...plus anything else you can think of!! 

Method: 

Mix sweet potato slices with the oil and spices and bake on a lined baking sheet for up 30 minutes until cooked and slightly golden. 

Arrange on your serving platter and then create faces with the 'decorations' of choice. 

I'd love to see what you come up with if you make them!! 

 

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Sweet Potato Curry

We've been in 'date mode' recently, with my new best friend the Date Syrup making an appearance. Don't worry he's not gone away for long- I have a couple more date inspired recipes for you next week...but for now I have a simple mid week winter warmer.

This dish is one of my go-to dishes and it never fails to please veggies and meaties alike.

I was one of the first meals I cooked for the Boy when I began to experiment with doing things the vegan way. I love it just as much today as I did back then. What’s not to love….it’s colourful, warm, creamy, comforting, lightly spiced and hints at the tropics. Close your eyes and maybe you’ll be taken to a far off land.

Ok, well maybe not that last sentence. But I guarantee this bowl of colourful curry will brighten your day.

It’s also a simple dish with few ingredients, easily adapted to other veggies/beans you may have, is thrown together in one pot and can be frozen for future speedy suppers.

Ok, so have I convinced you yet!  This would also work really well with my super simple flatbread as a healthy alternative to naan!

I also have another reason as to why this particular dish, or namely the photos, are making me happy. I’ve been trying to take decent ‘night shots’ of my meals for a while now, and up until recently I had been making slow progress. My research and investigations pointed me in the direction of two key props: a powerful light with good ‘white’ rendering (I’ve used a portable LED source) and a diffuser layer (I’ve used an old bed sheet over a wooden frame).

This shoot was a simple 5 minute experiment (before my dinner got cold), and I really wasn’t expecting much of an outcome. However, for such a quick first attempt I was really pleased with my efforts….well now to see if Food Gawker shared that same opinion!

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Recipe: Sweet potato curry

Serves 4

Ingredients

  • 2-3 tablespoons madras curry paste
  • 1 medium onion- diced
  • 3 medium (fist sized) sweet potatoes- approx. 800g (peeled and chopped into chunks)
  • 1 red pepper- sliced
  • 1 tin of chickpeas (or other white beans)
  • 200g bag of spinach
  • 1 can of coconut milk

Method:

In a large frying pan or wok, fry the onion for few minutes in olive oil till soft. Add curry paste and fry for 1 min. Add the coconut milk, sweet potato, pepper and chickpeas and simmer for approx. 15 minutes until potato is cooked. Add spinach (fold spinach through the mixture in handfuls) simmer for a couple more minutes until spinach is wilted. If not liquidy enough add a little water. Serve immediately with rice or naan bread as desired.

Freeze left over portions in individual bags.

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My colleagues eat their veggies... Sweet Potato Chickpea Curry!

My workmates still find it a novelty that I eat a predominantly vegan diet. Having known me for so long before I changed my approach to food I think they are still waiting for the point that the ‘novelty will wear off’. I don’t preach or proclaim to know it all but if questioned I try to impart some genuine understanding as to why I do things this way. Typically most will smile and say something along the lines of ‘well I couldn’t do it’. It’s understandable and I know I would have thought exactly the same, I think it takes a first-hand experience for someone to realise the benefits in their own life and how simple it can actually be (once you get the hang of it)!

So, then my ideal opportunity came along….

I work in a relatively small architectural practice (yes, architecture is my ‘day job’) and every so often we all take it in turns to cook lunch for the rest of the team so we can all sit down together and enjoy some social time, food and gossip. I’d been teasing them all (telling them all!) for some time that when my turn came I’d cook them a vegan lunch- I think they thought I really was joking.  I also have a vegetable patch at work… yes very random, but more on that another time, so a veg patch vegan lunch before summer was over was too good to miss.

It amused me that everyone was so apprehensive and worried about what I would serve- who can be scared of some harmless veg! I also know that some of them had also hidden away a little back-up snack should it be needed. I had a mission on my hands, a mission to prove that a meal made without animals could be tasty, filling, varied, decadent and delicious. 

Success…it went down a storm and made me a very happy bunny!  So much so that many of them requested the recipes for the food I’d served.   

The meal consisted of: sweet potato, chickpea and spinach curry along with a roasted vegetable tart accompanied with potato wedges, falafel and a big mixed salad. Also for dessert (it would be a sin to forget dessert!) some of my amazing (but still in the process of being refined) sugar free, fat free, animal free chocolate brownies with blueberries and raspberries topped with (vegan) cream.  I promise I will share the brownie recipe with you soon- just not yet, it’s not quite ready (though they still gobbled it up!)

For starters…here’s a recipe to keep you going, everyone wanted more and I promise it will satisfy all the meat eaters in the crowd!

Recipe: Sweet potato curry

Makes 4 large meal sized portions (or lots more tapas style portions)

Ingredients:

  • 2-3 tablespoons madras curry paste (depending on how spicy you like it)
  • 1 medium onion (diced)
  • 4 medium (fist sized) sweet potatoes (peeled and chopped into 1 inch chunks)
  • 1 large red pepper (sliced)
  • 1 x 400g tin of chickpeas
  • 200g bag of spinach
  • 1 x 400ml can of full fat coconut milk
  • Rice, quinoa or naan to serve - optional

Method:

Heat olive oil in a large frying pan and fry the onion for few minutes until soft. Add curry paste and fry for 1 more min. Add the coconut milk, sweet potato, pepper and chickpeas  and cook for approx. 15-20 minutes until potato is cooked. Add spinach (fold spinach through mixture in handfuls) simmer for a couple more minutes until spinach is wilted. If thee is not liquid enough add a little water.

Serves immediately. If there are any leftover portions this curry freezes well.

Edit 2016 : I have since made this curry countless times and it's so versatile! It also works really well with many other veggies you may have to hand- I like to swap in green beans, courgette or cauliflower for the pepper and/or some of the sweet potato.

ooops, sorry... this one just snuck in!!


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