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.

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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

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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

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Spicy Black bean and Rice Stuffed Capsicums, Spiced Roasted Vegetables and Southern Coleslaw

I had no idea what to cook tonight. All I knew was that I had vegetable stock in the fridge, but I didn’t want to have soup again. I decided to use it to flavor some rice and then the rest of the meal evolved from there.

The rice tasted so good with the spices and the black beans. I am already planning tomorrows lunch with the left overs. It did taste good in the capsicums,  but my capsicums were not as sweet as I would of liked. I think they must of been a more bitter variety. I decided to do the roasted vegetables and coleslaw since I thought they would fit the kind of southern theme, plus they are some of Marco’s favorite dishes. For the coleslaw,  I tried adapt from this recipe, Simple Creamy Southern Coleslaw with Mayonnaise. My dressing is a lot healthier and vegan friendly. I didn’t have any celery seeds, but I read that you can substitute them with celery leaves. Not sure if I got the correct flavor, but it tasted good.

Since I only cooked for two tonight I roughly doubled the measurements for the following recipes. Sorry about the photos, My kitchen is not well lit at night. Dam energy savers!

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Spicy Black bean and Rice Stuffed Capsicums (vegan, gluten free, soy free, nut free)

Ingredients:

3/4 cup basmati rice

1 cup vegetable liquid stock

1/2 teaspoon ground tumeric

4 red capsciums

1-2 tablespoons olive oil

1 red onion, diced

2 garlic cloves, diced

2 large stalks of celery, diced

1 red chili, diced

2 tablespoon ground cumin

1/2 teaspoon ground cayenne

1/2 teaspoon ground cinnamon

sea salt & black pepper to taste

1 cup cooked black beans

2 tablespoon coriander leaves, diced

Method:

1. Preheat the oven to 200 degrees.DSC01340

1. First you need to prepare the rice. Wash and place in the rice cooker. Add liquid stock to cover and tumeric to color the rice when its cooks. Let it cook till its tender and then set to the side. (If you make a cup you should have plenty left over for another meal).DSC01342

2. Carve out the top stump of the capsicums. Clean out the center, so that all the seeds are removed. Place in a baking dish.

3. Take a pan and heat olive oil. Then add the onion, garlic, celery and chili. Cook for 5 mins.DSC01347

4. Then add the cumin, cayenne, cinnamon and salt. Cook for another 2 mins.

5. Take off the heat and stir through the black beans, coriander and 1 cup of cooked rice.

6. Stuff the capsicums with the rice and beans. Then place in the oven and cook for 30 mins or until the skin of the capsicum goes very soft.

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Spiced Roasted Vegetables (vegan, gluten free, soy free, nut free)

Ingredients:

8 chat potatoes

3 sweet potatoes

6-8 garlic cloves

2 tablespoons ground cumin

1 teaspoons ground cayenne pepper

sea salt to taste

olive oil

Method:

1. Preheat the oven to 200 degrees.DSC01344

2. Peel the sweet potatoes, wash the potatoes and remove the skin from the garlic.

3. Place in a large bowl and toss with olive oil, cumin, cayenne, and sea salt.

4. Place in a baking tray and cook for 40 mins or until golden brown.

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Southern Coleslaw (vegan, gluten free, nut free)

Ingredients:

250g coleslaw mix

1/2 red onion

1/3 cup vegan mayonnaise

1 tablespoon agave

1 tablespoon apple cider vinegar

1 tablespoon minced celery leaves or celery seeds

sea salt & black pepper to tasteDSC01353

Method:

1. Wash the coleslaw and place in a large bowl.

2. Slice the red onion and add to the bowl.

3. Take a small bowl and combine the mayonnaise, agave, apple cider vinegar, celery leaves, sea salt & pepper.

4. Stir through the coleslaw and serve.

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