That's why
I used sweet potato chunks instead.
Not exact matches
Flank steak is cut into bite - sized
chunks against the grain, then it's lightly dusted with
potato starch (in our case well
use cornstarch), flash - fried in oil, and doused with an amazing
sweet soy garlic sauce.
1 teaspoon olive oil 2 large onions, chopped 3 cloves garlic, peeled and sliced thinly 3
sweet potatoes, peeled and chopped into bite sized
chunks 1 butternut, peeled, seeded and chopped into bite sized
chunks 3 large carrots, peeled and chopped into bite sized
chunks Thumb size piece of fresh ginger, peeled and sliced into matchsticks 2 tablespoons ras - el - hanout Vegetable stock — I
use Marigold bouillon 2 -3 preserved lemons, washed, pulp removed and skin thinly sliced 1/2 cup pitted green olives 2 handfuls fresh coriander, roughly chopped A cupful of roasted almonds, roughly chopped
packages seitan, drained and cut into bite - size
chunks 1/2 cup flour (I
used white whole wheat flour) 1/4 teaspoon black pepper 3 large garlic cloves, minced 1 cup dry red wine, plus more if needed 2 tablespoons tomato paste 2 tablespoons low - sodium tamari (or half tamari, half Worcestershire if you aren't vegan) 4 cups vegetable broth, plus more if needed 1 1/2 pounds Yukon Gold
potatoes (about 3 medium - large), cut into large - ish
chunks 2 stalks celery, cut into 1 - inch pieces 2 small turnips, peeled and cubed (or substitute parsnips) 3 - 4 large carrots, cut into 2 - inch pieces (halve lengthwise if the carrots are very fat) 1 bay leaf 2 teaspoons chopped fresh thyme leaves 1/2 teaspoon chopped fresh rosemary 3 1 - inch strips orange zest 1 teaspoon
sweet paprika 1/8 teaspoon ground cloves Freshly ground black pepper to taste 1 cup frozen peas 1 tablespoon apple cider vinegar
Slice the bacon in half crosswise and then lengthwise to yield 16 - 24 strips,
use enough bacon to have one strip per
sweet potato chunk.
It goes like this: 8 ounces egg whites (I
used to consume protein powder but not anymore); 4 ounces coconut milk;
chunk of baked
sweet potato or half - can of pumpkin; apple pie or pumpkin pie spice.
My end product wasn't quite as pretty as yours [I
used sweet potato, in larger
chunks, and it «mushed» a little more than I think squash might have] but it was dang tasty and will make an excellent lunch today.
Easy Vegan Lentil Soup Recipe with
Sweet Potatoes 1 cup French green lentils 2 tablespoons olive oil 1 medium onion, chopped 1 serrano or jalapeno chile pepper, seeded and chopped 2 cloves garlic, finely chopped 4 cups water 1 pound
sweet potatoes, peeled and cut into
chunks 2 teaspoons kosher salt or fine sea salt 3 teaspoons smoked paprika or bittersweet paprika 2 teaspoons ground coriander 1 teaspoon ground cumin 1 can (14.5 ounces) organic fire roasted diced tomatoes (I
used Muir Glen) 1 tablespoon tamari (gluten free soy sauce)
Hi Ella, the trouble with
using sweet potato is that the
chunks will produce a sugary syrup as they cook, which will likely cause them to stick to the bottom of the pan.
I often make a whole pan of baked
sweet potatoes and save the cooked
chunks in a container in the refrigerator to
use for specific baby food combinations.
So far, I've mashed Al Arz tahini into baked
sweet potatoes with a pinch of salt (OMG), whisked it into some lemon - tahini salad dressing, drizzled it on toast with a bit of honey, and even baked a batch of banana - tahini muffins with chocolate
chunks (
using this Cooking Light banana bread recipe as a starting point):
Chop them up into
chunks or wedges for
sweet potato fries, roast them whole and then stuff them with beans and toppings, mash them with coconut oil and cinnamon, bake them into chips,
use sweet potato puree in baked goods, grate them raw over salads, or spread them over your favourite shepherd's pie instead of white
potatoes.