Brown Rice Pilau

Ingredients

Preparation

1. Pour the rice into a sauce pan, cover with an inch of stock, and add the bay leaves and cinnamon stick. Bring to a boil, reduce heat to medium-high, and simmer until the level of the stock becomes even with the level of the rice.  Once the stock is level with the rice, cover and reduce heat to low. Cook covered until the stock is absorbed and the rice is tender, about 20 minutes.
2. While the rice is cooking, heat the oil in a large skillet over medium heat and slowly saute the onions until soft and fragrant.  Add garlic, ginger, hot pepper, cumin, coriander, and cardamon. Continue to saute over low heat for a few minutes then set aside until the rice is ready.
3. Once the rice has finished cooking, transfer the rice to the saute of spices and combine thoroughly  Stir in almonds, rose water, and butter substitute.
4. Season with salt and pepper to taste and serve warm.

To make this recipe vegan, add 2 1/2 teaspoons powdered egg replacer combined in 1/2 cup water and reduce the oil to 3/4 cup.

Sweet Potato Bread with Walnut Streusel

Ingredients

Bread

• 1 cups white sugar
• 1 cup vegetable oil
• 2 eggs
• 2 cups sweet potatoes, mashed
• 1/2 teaspoon almond extract
• 1 tablespoon lemon juice
• 3 cups gluten-free all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon cinnamon

Walnut Streusel Topping

• 1/2 cup gluten-free all-purpose flour
• 1/4 cup brown sugar, cup
• 1/2 cup raw walnuts
• 1/4 cup non-dairy butter substitute
• a pinch of salt

Preparation

1.  Thoroughly combine sugar, oil, egg, sweet potatoes, almond extract, and lemon juice in a large bowl.
2. Mix dry ingredients together in a medium bowl, then combine the dry ingredients with the wet ingredients until the batter is uniform.
3.  Pour the batter into a loaf pan and bake at 325.
4. While the bread is baking make the walnut streusel topping by combining the ingredients with a pastry cutter or in a food processor until thoroughly combined.
5. When the bread is somewhat firm,  about 30 minutes, remove the bread from the oven and sprinkle the streusel topping on top.
6. Continue baking until the bread can pass the clean toothpick test, about 20-30 minutes.

Italian White Bean and Kale Soup

The perfect soup for the cooler weather – just like grandma used to make!

Ingredients

• 1 medium yellow onion, diced
• 2 medium cloves garlic, minced
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1 bay leaf
• 1 15-ounce can whole tomatoes, drained and chopped
• 2 cups cooked Cannellini beans
• 2 cups dino kale (aka Tuscan, Lacinato, or black), chopped
• 1 tablespoon fresh chopped rosemary
• Salt and pepper to taste

Preparation

Ingredients

• 1 1/2 cups gluten-free all purpose flour
• 2/3 cup turbinado sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 teaspoon baking soda
• 16 ounces fresh strawberries, washed and cored
• 1/3 cup vegetable oil or non-margarine butter substitute
• zest from 1 lemon
• 1 teaspoon lemon juice
• 1/2 teaspoon almond extract
• 1/4 cup pecans or walnuts, chopped

Preparation

1. In a medium bowl, combine flour, sugar, and baking soda.
2. In a blender combine strawberries, add oil or butter substitute, lemon juice, and almond until thoroughly combined.
3. Mix the wet ingredients with the dry until thoroughly combined then fold the walnuts into the batter.
4. Pour the mixture into a  loaf pan. Bake at 325 until a golden brown crust forms on top and the batter passes the toothpick test, about 30 minutes.

Sweet Potato and Peanut Stew

Ingredients

• 1 large purple onion, diced
• 1 large clove garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 pounds sweet potatoes, peeled and cubed
• 1/2 teaspoon whole coriander, cracked
• 1 teaspoon hot pepper flakes
• 4 cups vegetable broth
• 1/4 cup of natural chunky peanut butter
• 1 bunch of greens (kale, spinach, collards, or sweet potato greens), chopped

Preparation

1. Saute the onions, garlic, and ginger over medium-high heat until onions are soft and translucent, about 5 minutes.
2. Add coriander, hot pepper flakes, sweet potatoes, and broth.  Bring to boil, then reduce heat and simmer until potatoes are tender, about 20 minutes.
3. Stir in the peanut butter and bring back to a simmer. Add the greens and cook until the greens wilt, about 2 minutes.
4. Remove from heat and serve.

Sweet Potato and Barley Burgers

Ingredients

• 1/2 cup barley
• 2 cups vegetable stock
• 1/2 large yellow onion, chopped
• 2 cloves of garlic
• 1 teaspoon hot pepper flakes
• 1 tablespoon olive oil
• 1 pound sweet potatoes, boiled and mashed
• 1/2 cup walnuts, finely chopped
• 1/4 cup freshly chopped parsley
• 1 teaspoon soy sauce
• Salt and pepper to taste

Preparation

1. Cook barley in the vegetable stock over medium heat until all of the water has absorbed, about 15 minutes.
2. While the barley cooks, heat oil in a large skillet and saute onions, garlic, and hot pepper over medium heat until onions are translucent  about 2 minutes.
3. When the barley is cooked, combine barley, sauteed onions, sweet potatoes, parsley, and soy sauce. Season with salt and pepper to taste.
4. Form patties and bake on a well greased cookie sheet for 15 minutes at 350 degrees. Flip the patties and bake for another 10 minutes until golden brown.

These simple little cookies pack a flavorful punch and really let good sweet potatoes shine.

Sweet Potato Cookies

Ingredients

• 1 pound sweet potato, cooked & mashed
• 1/2 cup brown sugar
• 1/2 cup white or turbinado sugar
• 1/2 cup vegetable oil
• 1/2 cup soy milk
• 1 tablespoon lemon juice
• 1/4 teaspoon almond extract
• 1 1/2 cup all purpose gluten-free flour
• 1 teaspoon baking powder
• 1/4 teaspoon cinnamon
• 1/2 teaspoon salt

Preparation

1. Mix sweet potatoes, sugar, oil, milk, and lemon juice together. Add  dry ingredients until thoroughly incorporated.
2. Drop teaspoonfuls onto a greased baking sheet. Bake at 350 degrees for 10-12 minutes.  Cool on a wire rack.  These cookies will be soft and chewy!

Sweet Potato Shepherd’s Pie with Walnut Gravy

Ingredients

• 1 pound sweet potatoes, peeled and boiled
• 1/8 pound fresh shiitake mushrooms, chopped
• 1/4 pound sweet peppers, chopped
• 1 large sweet onion, chopped
• 3 cloves garlic, minced
• 1/2 tablespoon hot pepper flakes
• 1/4 cup fresh parsley, chopped
• 1 cup cooked black-eyed peas
• 3/4 cup vegetable broth
• 1 tablespoon rice flour
• 1/2 cup unsweetened plain soy milk
• 1 tablespoon soy sauce
• 1 teaspoon ground sage
• Salt and pepper to taste
• 1/4 cup walnuts, chopped

Preparation

1. In a large pot, heat olive oil and saute onion over medium-low heat until fragrant. Add garlic, mushrooms, peppers, and hot pepper flakes and continue sauteing until peppers soften, about 4 minutes.
2. Add parsley and black-eyed peas and combine with sauteed vegetables over medium-high heat. Add broth and rice flour stirring until thoroughly combined, then allow liquid to come to a simmer. Remove from heat, season with salt and pepper to taste, and place in a deep casserole dish and set aside.
3. In a medium bowl, use a hand mixer to whisk potatoes with  soy milk, soy sauce, and ground sage until smooth. Season with salt and pepper to taste.
4. Spread mashed sweet potatoes on top of the filling and place in an oven heated to 350 degrees. Bake until the filling simmers and the potatoes develop a slightly golden crust, about 30 minutes.
5. Let cool for about 10 minutes and consider serving with walnut gravy.

Ingredients

• 1 tablespoon olive oil
• 1/4 cup rice flour
• 1/2 cup raw walnuts, ground
• 1  cup vegetable stock
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon ground black pepper
• Salt to taste

Preparation

1. Over medium-low heat, fry rice flour in olive oil, stirring constantly, until slightly golden, about 1 minute.
2. Add ground walnuts, vegetable stock, lemon juice, and pepper, and increase to high heat.
3. Bring liquid to a boil, whisking occasionally, then reduce heat to medium. Continue to simmer until gravy thickens, about 2 minutes.
4. Season with salt to taste.

Sweet Potato and Black Eyed Peas Salad

Ingredients

• 2 pounds sweet potatoes, peeled and cubed
• Olive oil cooking spray
• 1 cup cooked black-eyed peas
• 2 medium sweet peppers, diced
• 1/2 large sweet yellow onion, diced
• 1/4 cup roasted pumpkin seeds
• 1/2 cup fresh basil leaves, chopped finely
• 1/4 cup olive oil
• 1/4 cup lemon juice
• Salt and pepper to taste

Preparation

1. Arrange sweet potato cubes on a baking sheet and spray lightly with olive oil cooking spray. Bake the potatoes at 400 degrees for 12 minutes, or until tender.
2. While the potatoes are baking, prepare the dressing by whisking the oil and lemon juice together and allowing the basil to marinade in the dressing.
3. Remove the potatoes from the oven and let cool for about 15 minutes.
4. Combine all of the ingredients in a large bowl.