sweet potatoes | My Foodie Call

Tag: sweet potatoes
- Vegetarian Shepherd’s Pie with Beefless Tips
  
  Posted at 8:00 pm by myfoodiecall
  
  Nov 7th
  Not a speck of beef in here.
  
  Figured it was time for a “comfort meal”. It seems as though most people have their go-to Shepherd’s Pie recipe. Tradition is good, but not always super healthy. Did you know that the very first Shepherd’s Pie had ground lamb as its meat? No thanks.
  
  I wanted to make something a tad different from standard recipes and decided to add Gardein Beefless Tips.
  
  It worked and turned out great.
  
  Have you ever bought these before? Every standard grocery store has these. Right next to the veggie burgers. Give it a shot, you’ll be surprised how tasty they are….
  
  Let’s go through the process, shall we?
  
  First I made the topping…
  
  Cooked sweet potato ready to process…
  
  All whipped up with the almond milk, nutritional yeast, butter…hmmm. I could eat it like this….
  
  Next I made the bottom layer.
  
  Carrots, peas, onions, and Gardein Beefless Tips.
  
  Add the parmesan cheese.
  
  Give it a stir.
  
  Add it to your casserole dish.
  
  Spread your sweet potato layer on top.
  
  It’s coming together…
  
  Bake for 30 or so minutes…
  
  Done. Good stuff.
  
  Vegetarian Shepherd’s Pie with Beefless Tips
  
  Sweet Potato Topping
  - 2 sweet potatoes, peeled and diced (about 1 lb.)
  - 1/2 cup almond milk
  - 2 Tbs. butter
  - 1 Tbs. nutritional yeast (optional)
  - 1 tsp. ground cinnamon
  - 1/2 sp. ground nutmeg
  Filling
  - 1 Tbs. grapeseed oil
  - 1 medium onion, chopped
  - 3 carrots diced (or about 1 1/2 cups)
  - 1 1/2 tsp dried thyme
  - 1/2 tsp sage
  - 1 cup frozen peas, thawed
  - 1 9 oz package Gardein Beefless Tips, thawed and sliced in half.
  - 1 cup low-sodium vegetable broth
  - 1/2 cup parmesan cheese
  Directions
  
  For Sweet Potato Topping:
  1. Bring large pot of water to a boil.
  2. Add diced sweet potato, cover, and boil 10 minutes, or until tender.
  3. Drain and add to food processor with almond milk, butter, optional nutritional yeast, cinnamon, and nutmeg. Process with quick pulses until you reach your desired consistency.
  For the filling:
  1. Heat oil in large skillet over medium heat. Add onion and cook for 5 or 6 minutes, or until onions are soft.
  2. Add carrot, thyme, and sage. Cook 2 to 3 minutes more, or until carrot begins to soften.
  3. Add veggie broth.
  4. Stir in peas, and Gardein Beefless Tips. Cover and cook on low for 16-18 minutes, or until carrots are soft. Season with salt and pepper, to taste.
  5. Stir in parmesan cheese.
  The assembly:
  1. Preheat oven to 375 degrees.
  2. Pour filling into 2-qt. casserole dish that has been pre-sprayed to prevent sticking. Spread Sweet Potato Topping over Filling.
  3. Bake, uncovered, 30-35 minutes, or until filling is bubbling.
  4. Let stand 5-10 minutes before serving.
  Leftovers rock, too.
  Posted in Meatless mealtime | Tagged beefless, gardein, sweet potatoes, vegetarian
- DIY Salad Bar Night
  
  Posted at 8:00 pm by myfoodiecall
  
  Nov 4th
  Tonight’s meal was easy. Slightly time-consuming because of all of the prep involved with the chopping, but healthy and EASY.
  
  Grab a knife and get chopping.
  
  What did I include in our salad bar?
  - Romaine and mixed greens blend
  - Tofu marinated in low-sodium soy sauce
  - Gardein Szechuan Beefless Strips (these are SOOO yummy!)
  - Sunflower Seeds
  - Shelled pistachios
  - Roasted sweet potatoes
  - Roasted asparagus
  - Red onion
  - Yellow pepper
  - Roasted broccoli
  - Raw cauliflower
  - Cucumber
  - Mushroom
  - Lemon wedges
  - Artichoke hearts
  - Cherry tomatoes
  - Black olives
  Really I could have added a 1000 more things to this salad bar such as chopped apples, carrots, shredded cheese…
  
  I purposely left those things out because I have no problem getting my kids to eat that stuff. And I got sick of prepping, so no chopped carrots in this spread.
  
  I did however choose a few non-traditional salad items like artichokes and roasted asparagus.
  
  Here are a few pictures for a closer look….
  
  Chopped mixture of romaine lettuce and mixed greens.
  
  Plant-based protein options. Tofu, Gardein brand Szechuan Beefless Strips, sunflower seeds, and shelled pistachios.
  
  Roasted sweet potatoes and asparagus.
  
  Red onion and yellow pepper.
  
  Roasted broccoli and raw cauliflower.
  
  Chopped cucumber, mushrooms, and lemon wedges.
  
  Chopped artichoke hearts, cherry tomatoes, and sliced black olives.
  
  Color is key in leading a healthy, plant-based life.
  Posted in Meatless mealtime, Salads, Soups, and Sides | Tagged salad, sweet potatoes, tofu
- Mexican Potato Hash from Cooking With Trader Joe’s Cookbook
  
  Posted at 2:28 pm by myfoodiecall
  
  May 30th
  
  I love Trader Joe’s. If you are lucky enough to have one near you, I am certain you know why. Where else can you buy organic for the price of supermarket conventional produce? It is an all around win at TJ’s although with that being said, you do need to be careful of the frozen, packaged meals. Monstrous sodium. But all in all, the sprouted bread, quinoa, organic peppers. Score. Oh and they give out shot glass-sized coffee samples. :).
  
  This recipe was slightly modified from Cooking With Trader Joe’s, Skinny Dish!
  
  Mexican Potato Hash
  
  3-4 tsp coconut oil
  
  4 medium red potatoes, cut into small chunks (leave the peel: fiber, baby!)
  
  2 medium sweet potatoes, again, cut into small chunks
  
  3 long carrots, put through the shredding blade of your food processor
  
  3/4 cup veggie broth
  
  1 (12 oz) package veggie sausages, diced (any other meatless chorizo, something spiced!)
  
  1) Heat oil in a large skillet. Add potatoes and carrots, and cook, covered, until the potatoes start to brown. About 5 minutes.
  
  2) Add Veggie broth and diced veggie sausages.
  
  3) Continue to cook, stirring occasionally, until potatoes are soft.
  
  4) Serve hot by itself, or with salsa, Sriracha, Vegan sour cream! Sky is the limit!
  
  Posted in Breakfast, Meatless mealtime | Tagged Meatless sausage, sweet potatoes, Trader Joe's
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