Loaded Sweet Potatoes with Spinach, Tempeh ‘Bacon’ and Cashew Sour Cream

I am so obsessed with Roasted Whole Sweet Potatoes right now. They are so sweet and delicious and taste great with almost anything. I stuff them tonight with silverbeet and red onions and topped them with tempeh ‘bacon’. I am also in love with Tempeh. Its so delicious and really nutritious! This is the first time I tried to use it to make bacon. I really wanted to make it to substitute a piece of chicken or beef, but I didn’t have enough. I would definitely make this bacon again thought. It was really like bacon, but it did have a meat like taste.

By the way, I finished watching another documentary today called Vegucated. If I needed some more incentive to keep on going vegan this definitely gave it to me. It also had a great important message in the end that eating no meat or even less meat is helping the planet. Even Marco was really touched by this documentary.  Its about 3 people who love meat and aren’t vegan, who agree to try going vegan for 6 weeks. After learning about the food industry and trial out a vegan diet, they are all changed forever. There is a trailer on the website and also some great recipes. I was really shocked by some of the images I saw. It wasn’t just about the terrible conditions and death of the animals, but what you did see really makes you sick. Another video I watched which is a little closer to home was a 60 Minutes segment ‘Roam Free‘. I still can’t get the images out of my head of Steggles  live chickens eating other dead chickens in their pen and their terrible conditions. The Coles representative was really crafty as well and didn’t wanting to take ownership of those kinds of practices. Anyway I recommend viewing these if you want to know more about whats really going on behind the scenes.

For more whole roasted sweet potato recipes check out my Black bean & Corn Chili with Whole Roasted Sweet Potatoes and Broad bean GuacamoleWhole Roasted Japanese Sweet Potatoes with Almond Cinnamon Butter and Whole Roasted Sweet Potato with Mixed Bean Chili.

???????????????????????????????

Loaded Sweet Potatoes with Spinach and Tempeh ‘Bacon’ (vegan, gluten free, nut free)

Ingredients for Sweet Potato & Spinach:

4 medium or 8 small sweet potatoes

canola oil

1 tablespoon coconut oil

1 red onion, diced

2 garlic cloves, diced

1 head of silverbeet, roughly chopped (leaves only)

Ingredients: Tempeh ‘Bacon’:

100 g tempeh

1 teaspoon agave/maple syrup

1 teaspoon liquid smoke

1 teaspoon tamari/soy sauce

pinch of ground cayenne pepper

1 tablespoon coconut oil

Method:

1. Preheat the oven. Clean and scrub sweet potatoes.???????????????????????????????

2. Coat in oil and place in a baking tray. Piece a few times with a fork along the sweet potato, then bake for 45 mins or until soft inside.

3. Chop tempeh into small pieces and place into a small bowl.

4. Add agave, liquid smoke, tamari and cayenne, to the tempeh. Stir through and leave to marinate for 5-10 mins.???????????????????????????????

5. Heat coconut oil in a pan then add tempeh. Cook on medium heat for 7-10 mins or until golden. Leave to the side.

6. In another pan heat coconut oil. Saute red onion and garlic on medium heat for 5 mins.

7. Add silverbeet to the onion and garlic. Saute for 5 mins or until silverbeet is wilted.

8. Once sweet potatoes are ready, slice them down the center and stuff with silverbeet and onions. Sprinkle with Tempeh ‘bacon’ and serve with Cashew Cream and Guacamole.

*Serves 4

???????????????????????????????

Cashew Sour Cream (vegan, raw, gluten free, soy free)

Ingredients:

1 cup cashews (pre-soaked for 2 hours)

1/2 cup water

juice of 1 lemon

1/2 teaspoon apple cider vinegar

1/2 teaspoon sea salt

Method:

1. If you haven’t pre-soaked the cashews, then boil for 10 mins.

2. Place in a blender and grind until cashews break down.

3. Add water, lemon, apple cider and salt. Process until smooth.

*Makes about one cup.

Guacamole with Coriander & Lime (vegan, raw, gluten free, soy free, nut free)

Ingredients:

2 large avocado

juice from 1 lime

2 handfuls coriander, minced

sea salt & black pepper to taste

Method:

1. Mash avocodo flesh in a small bowl.

2. Add lemon juice, coriander, sea salt and black pepper.

*Serves 4

???????????????????????????????

Advertisements

Black bean & Corn Chili with Whole Roasted Sweet Potatoes and Broad bean Guacamole

I finally set up my veggie patch today. Its been empty for nearly a year since I went overseas. At Aldi they had a whole lot of starter plants in stock. So mum picked me up ???????????????????????????????some kale, lettuce, broccolini, cauliflower, cabbage, rainbow spinach and a whole lot of herbs. I also emptied out my compost, which I have been filling, but haven’t emptied for nearly two years. It was really smelly, but really healthy for my garden.

I had to Albie proof my veggie patch with some chicken wire and some steaks I found. Not sure its going to last a Queensland??????????????????????????????? storm, but anything to keep Mr Albie out. He likes to use my garden as a place to sleep or to attack possums on the fence. Bella also likes to use it as a toilet. So fingers crossed this will keep them out till I think of something else.

I have been really slack lately with preparing legumes. I was really craving black beans, so remembered to soak some today. I decided to make this Mexican inspired chili. I was really proud that I managed to make this entire dish with out any canned products. The beans, corn and tomatoes are all fresh.

For the Broad bean Guacamole I adapted the recipe from Daily unadventures in cooking. The taste was a lot different with the broad beans, so I added more avocado. It did have a nice fresh taste though with the lime juice.

I made a similar dish  last month, Whole Baked Sweet Potato with Mixed Bean Chili, Guacamole and Quinoa Salad. Tonight’s dish was just as delicious, but the flavors were a lot different.

???????????????????????????????

Black bean & Corn Chilli with Whole Roasted Sweet Potatoes (vegan, gluten free, soy free, nut free)

 

Black bean & Corn Chilli

Ingredients:

1.5 cups dried black beans (pre soaked for 8 hours/overnight)

1 tablespoon olive oil

1 large onion, diced

2-4 garlic cloves, diced

1 large green chilli, diced

1 small green capsicum, diced

1 small red capsicum, diced

1 carrot, diced

2 tablespoons cumin

1/2 tablespoons chilli powder or cayenne pepper

1 tablespoon ground smoked paprika

3 roma tomatoes,  chopped (or 1 can diced tomatoes)

corn kernels from 2 cobs of corn

2 cups of vegetable liquid stock

1.5 tablespoons hot chipotle sauce

2 tablespoons corn flour (or arrowroot or plain flour)

sea salt to taste

lime juice to serve (optional)

Method:

1. Bring a large pot with water and black beans to a boil, then cook for 40 mins or until tender.  Strain black beans then put to the side.

2. In the same pot heat oil then add onion, garlic and chili. Cook for 2-3 mins.???????????????????????????????

3. Add carrot, green & red capsicum and cook for 5 mins. Stir often.

4. Add cumin, chili powder, paprika and cook for 2 mins or until fragrant. Add some water or oil if the pot is too dry.???????????????????????????????

5. Add chopped tomatoes and 1/4 cup of water. If using can tomatoes then you don’t need the water. Cook for 5 mins.

6. Add black beans, corn kernels, liquid stock, hot chipotle sauce, flour and sea salt. Bring to the boil, then let it simmer for 40 mins to an hour.

* Serve on top of the whole sweet potatoes and/or basmati rice and with a squeeze of lime.

*Serves 8

Whole Roasted Sweet Potato  

Ingredients:

8 sweet potatoes

canola oil (optional)

Method:

1. Preheat the oven to 200 degrees. Clean and scrub sweet potatoes.

2. Coat in oil and place in a baking tray. Piece a few times with a fork along the sweet potato, then bake for 45 mins.

* Serve with Chili

* Serves 8

Broad Bean Guacamole 

Ingredients:

1 cup broad beans

1 avocado

juice 1/2 lime

1 tablespoon extra virgin olive oil

hot chipotle sauce to taste (optional)

sea salt & black pepper to taste

Method:

1. Bring a pot of water to the boil. Then cook the broad beans for 2-3 mins.

2. Strain the broad beans, rinse in cold water, then remove the outer skin of the beans.

3. Combine broad beans and avocado in a bowl. Mash with a fork.

4. Add lime, evo, hot chipotle sauce, sea salt & black pepper.

* Serves about 1 cup

???????????????????????????????