Spicy Sweet Potato Jambalaya

I have been CRAVING a good jambalaya – but I don’t eat meat sooo its been a bummer – then this popped up! Really excited to try!

http://www.mnn.com/food/recipes/stories/spicy-sweet-potato-jambalaya

Adapted from: https://www.amazon.com/The-Inspired-Vegan-Ingredients-Mouthwatering/dp/0738213756

 

Prep time: 15 minutes 

Cook time: 2 hours 

Total time: 2 hours 15 minutes 

Yield: 6-8 servings

Spicy Sweet Potato JambalayaIngredients

  • 1 cup diced yellow onion
  • 1 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne
  • 1 pinch coarse sea salt
  • 3 tablespoons extra-virgin olive oil
  • 1 cup long-grain brown rice, soaked in water overnight, then drained
  • 2 teaspoons tomato paste
  • 3 cups vegetable stock
  • 1 cup chopped canned tomatoes with their juice
  • 1 cup carrots, peeled and diced
  • 1 cup parsnips, peeled and diced
  • 1 cup sweet potato, peeled and diced
  • 1 cup yellow potatoes, peeled and diced
  • 2 teaspoons dried parsley
  • 1 pinch freshly ground black pepper
Cooking Directions
  1. Preheat oven to 450 degrees Fahrenheit. In a large skillet over low heat, combine the onion, chili powder, cayenne, 1/4 teaspoon of salt and 2 tablespoons of the olive oil. Saute the mixture, stirring often, until the onions are softened.
  2. Add the rice, then increase the heat to high. Cook the rice mixture for about 2 minutes, stirring often. When the water is evaporated, add the tomato paste, and stir to incorporate.
  3. Add the vegetable stock and the tomatoes, bring the mixture to a boil, then remove the skillet from the heat and set it aside, allowing the rice to absorb the water.
  4. In a medium bowl, combine the vegetables, the rest of the olive oil and 1/2 teaspoon of salt. Stir to coat the vegetables in oil, and then place them on a roasting pan or cookie sheet lined with parchment paper. Roast the vegetables for about 40 minutes, checking turning them half way through to roast all sides evenly.
  5. Once done, stir the roasted vegetables into the rice mixture. Bring the skillet to a boil again, cover and lower the heat to low. Let the mixture simmer until most of the liquid is absorbed, about 50 minutes. Then, remove the skillet from the heat but keep the lid on, letting the rice steam for another 10 minutes.
  6. When done, stir in the parsley and adjust salt and pepper to taste.

 

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Smoky Split Pea Soup

Honestly – one of my FAV soups to make. The smoked paprika and chipotle chile make it so you don’t even miss the ham. I have seen a bunch of different variations, my favorite is happy herbivore (cannot find recipe now of course), but this one is almost the same.

http://www.vegetariantimes.com/recipe/smoky-split-pea-soup/

 

  • 1 cup green split peas
  • 2 Tbs. olive oil
  • 1 tsp. smoked paprika
  • 1 tsp. chopped chipotle chile, canned in adobo sauce
  • 1 large sweet potato, peeled and diced (3 cups)
  • 2 medium onions, diced (3 cups)
  • 3 ribs celery, diced (1 cup)
  • 4 cloves garlic, minced (4 tsp.)
  • 1 14-oz. can diced tomatoes

 

1. Soak split peas in large bowl of cold water overnight.

2. Heat oil in 3-qt. saucepan over medium heat. Add paprika and chipotle, and stir. Add sweet potato, onions, and celery, and season with salt and pepper, if desired. Cover, and cook 10 minutes, or until onions are soft and translucent. Add garlic, and sauté 2 minutes.

3. Drain split peas, and add to pot with 6 cups water. Bring soup to a boil, reduce heat to medium-low, and simmer 1 hour. Add tomatoes, and cook 30 minutes more, or until split peas are tender.

Sweet Potato Bread

 

http://www.cleaneatingmag.com/recipes/gluten-free-recipes/sweet-potato-bread/

Makes: 12 slices
Hands-on Time: 20 minutes
Total Time: 1 hour, 20 minutes

INGREDIENTS:

  • 2 cups old-fashioned rolled oats
  • 2 tsp ground cinnamon
  • 1 tsp baking powder
  • 1 tsp ground nutmeg
  • 1/2 tsp baking soda
  • 1/4 tsp coarse sea salt
  • 1 large egg
  • 3/4 cup whole-milk plain yogurt
  • 5 tbsp pure maple syrup
  • 2 tbsp safflower oil
  • 2 tsp apple cider vinegar
  • 1 cup peeled, cooked, mashed sweet potatoes, cooled
  • 1/3 cup chopped unsalted walnuts

 

INSTRUCTIONS:

  1. Preheat oven to 350°F. In a blender, pulverize oats into fine flour. In a large bowl, combine oat flour, cinnamon, baking powder, nutmeg, baking soda and salt. In a small bowl, whisk egg; stir in yogurt, maple syrup, oil and vinegar. Add egg mixture to flour mixture; stir until just combined. Fold in potatoes.
  2. Line a 9 x 5-inch glass loaf pan with parchment paper and mist with cooking spray. Pour batter into loaf pan. Sprinkle walnuts over batter and press down on nuts lightly. Bake for 1 hour, until a toothpick inserted in center comes out clean. Let cool in pan for 30 minutes; remove and cool completely on a wire rack.

TIP: Store 4 slices bread in an airtight  container; freeze remaining portions.

Coconut Cauliflower Curry

**This came out SOOO much better than I thought it would, LOVED it.

I only used half the coconut milk since I don’t like things too creamy (preference), and I thought it was a little mild so I think I double or tripled the curry powder. **

Happy Herbivore Recipe – I think from one of the meal plans as well

https://happyherbivore.com/

Serves 2

1/2 small onion – diced

1 sweet potato – diced

1oz diced tomatoes

1-3 tsp mild curry powder

2 cups cauliflower florets

7oz lite coconut milk

1 cup prepared chickpeas

1 cup cooked brown rice

fresh cilantro (optional)

 

Directions:

  1. Line a large skillet with 1/2 cup water
  2. Sauté onion until translucent
  3. Stir in diced potatoes and tomatoes (with juices), plus another 1/2-cup water
  4. Break up large tomatoes pieces with your spatula and cover – bring to boil and reduce to low and simmer until potatoes are just tender
  5. Stir in curry powder
  6. Add cauliflower florets and simmer until cauliflower reaches desired tenderness and potatoes are very fork-tender – add water as needed during cooking
  7. Taste – if too acidic , add a squirt of ketchup or brown sugar
  8. Stir in coconut milk and chickpeas
  9. Simmer a few minutes more, until everything is warm (simmer uncovered if too soupy)
  10. Serve of brown rice, garnish with cilantro