Sweet Potato Falafel

Sweet Potato Falafel
adapted from Leon: Ingredients and Recipes by Allegra McEvedy

2 medium sweet potatos (about 700 g)
1 1/2 t ground cumin
2 cloves garlic, chopped
1 1/2 t garam masala
2 big handfuls (about 30 g) fresh coriander (cilantro), chopped
juice of 1/2 a lemon
1 c (120 g) gram (chickpea) flour
olive oil
salt and pepper

Heat the oven to 220 C/425 F. Roast the whole sweet potatos until tender, about 45 minutes. Turn off the oven, let cool, then peel.
Put the sweet potatoes, cumin, garlic, garam masala, fresh coriander, lemon juice, and gram flour in a bowl. Mash together well.
Put into the freezer for 20 to 30 minutes. The mixture should now be somewhat sticky rather than wet. Add more gram flour if necessary to make a slightly sticky mixture. Use spoons or your hands to make balls. Place on a greased baking tray.
Heat the oven to 200 C/400 F. Bake the falafel for 15 minutes until the bases are golden brown.

Sweet Potato with Fiddlehead Fern

JunqueGirl--"I made a really nice meal last night with one of the choicest and rarest of spring vegetables – the fiddlehead fern. The still-curled fronds of the ostrich fern only make an appearance at the farmer’s market for two weeks all year, so we grab ‘em up when they show. Could be made with green beans or asparagus.

I cubed a sweet potato and tossed with some olive oil, salt and pepper and put it in the oven to roast, and rinsed a can of pinto beans and left ‘em in the colander to drain. A big handful of fiddleheads got steamed to kill any unknowns (they’re foraged, so who knows?) and then sautéed in a mixture of olive oil and butter with some diced red onion to get them nice and browned. When they looked close to being done, I added the beans and let them warm up. Then I turned off the heat, tossed in the roasted sweet potato and dressed the whole thing in a honey, lime and chili powder vinaigrette I made. It was really tasty – the luscious green fiddleheads, hearty and nutty beans, the sweetness of the yam and the really bright, tangy vinaigrette… yum."

Coconut Curry Sweet Potato Fries

Coconut Curry Sweet Potato Fries (Ness 413 via peasandthankyou.com)

Ingredients (Serves 4)

For the Fries:

· One 15 oz. package Alexia sweet potato fries or 1 lb. of sweet potatoes, cut into fries

· 1 1/2 t. curry powder

· 1/2 t. ground ginger

· 1/4 t. cinnamon

· stevia or other granular sweetener to taste (I use 1 packet of stevia)

· 1/2 t. coarse sea salt

· 2 T. coconut milk

· 1 t. lemon juice

· 2 t. unsweetened coconut

For the Sauce:

· 1 T. Vegenaise or other vegan mayonnaise (reduced fat or original)

· 1 T. Thai sweet chili sauce

· 1 T. coconut milk

Instructions

· Preheat oven to 425 degrees.

· In a large bowl, combine curry, ginger, cinnamon, sweetener and salt.

· Whisk in lemon juice and coconut milk.

· Add sweet potato fries and toss to coat.

· Spread coated fries on a baking sheet.

· Sprinkle evenly with coconut.

· Bake for 25-30 minutes, turning at least once during baking, until fries are crisp and browned.

· For fry sauce, whisk together vegan mayonnaise, sweet chili sauce and coconut milk.

· Serve while fries are hot.

Sweet Potato Mexican Lasagna

Sweet Potato Mexican Lasagna (Laura -SwingSweetheart)

· 1 tablespoon olive oil
* 1 onion, chopped
* 4 cloves garlic, minced
* 6 cups canned kidney beans, drained
* 2 cups water
* 3 tablespoons chili powder
* 2 teaspoons ground cumin
* 4 teaspoons prepared mustard
* 1 pinch cayenne pepper, or to taste
* 3 tablespoons soy sauce
* 4 cups cooked and mashed sweet potatoes
* 1 package Trader Joes corn tortillas cut in half
* 16 ounces shredded Cheddar cheese
*1/2 can Trader Joes sweet corn

1. Preheat oven to 350 degrees F (175 degrees C).
2. Heat oil in a medium skillet, and saute onion and garlic until soft. Stir in beans, and mash. Gradually stir in water, and heat until warm. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce.
3.Mix together with sweet potato and corn
4. In a large baking dish, put a little sweet potato mixture at the bottom of the dish, layer tortilla, then more sweet potato mixture, top with cheese, tortilla, sweet potato, cheese, repeat finishing with cheese.
5. Bake at 350 for 30 minutes, then turn the broiler on high and broil for 5 minutes until top has browned
6. Enjoy : ) We serve with sour cream and green onion.

Vegetarian Chili

Vegetarian Chili- this was really yummy and filling for only veggies. I'm not a big sweet potato fan, but they were really good in this. I used a bean mix containing black eyed peas, chick peas, red and white kidney beans, lima beans and northern beans. My DS who isn't a big chili fan devoured this (YAY!!). I used a home made chili mix, so I'll post that too.

Vegetarian Chili
Junquegirl

olive oil
1 yellow onion, diced
1-2 fat cloves of garlic, minced or put through a garlic press
3 cans of beans, rinsed; or equivalent cooked beans (I used pinto, kidney and black)
1 28 oz. can diced tomatoes & their juices
1-2 teaspoons homemade chili powder (I used Mark Bittman’s recipe for chili powder)
½ teaspoon oregano, if your spice mixture doesn’t have it already
1 small sweet potato, diced
salt to taste
[optional, but highly recommended, garnish is chopped fresh cilantro]

In a heavy-bottomed soup pot, sauté the onion in olive oil until it starts to turn translucent. Add the garlic and sauté another minute or so. Add beans, tomatoes, spices and sweet potato. Bring to a boil, then turn down the heat and simmer until sweet potatoes are tender. Scoop out up to a cup of beans and mash them with a fork in a bowl or plate. Return to the pot. Stir, taste, and add more chili powder if necessary. Add salt to taste. Serve over brown rice and/or with cornbread. [Options: add diced red bell peppers with the onion; add diced waxy potatoes with (or instead of) the sweet potatoes; add smoked paprika to taste at the end; reduce some balsamic vinegar in the onion and garlic before adding the beans, etc.; add corn kernels towards the end of cooking]