I love the idea of
using sweet potato slices for «toast».
I serve the patties on a grilled slice of butternut squash to keep these burgers completely SCD compliant, but you can alternatively
use sweet potato slices prepared the same way if you are following a less restrictive grain free / Paleo diet.
I serve the patties on a grilled slice of butternut squash to keep these burgers completely SCD compliant, but you can alternatively
use sweet potato slices prepared the same way if you are following a less restrictive grain free / Paleo diet.
Not exact matches
Begin arranging
sweet potato slices on the baking sheets, oiling each
slice on the front and the back,
using a pastry brush for best results.
To assemble, arrange the portobellos caps on a tray or a platter, top with the corn and bean sauté,
sweet potato cubes, the remaining avocado (
sliced), olives, if
using, and red onion.
The vegan cake is my classic chocolate vegan cake just amplified so that it bakes fat, fluffy
slices and the topping is a revelation - instead of butter
use sweet potato to give it sweetness, creaminess and volume without adding butter or a lot of sugar!
Spiral
slice sweet potato using 3 mm blade.
The only part of the tool that I struggled with was the food holder that you
use when you get down to the end piece of that
sweet potato or fennel bulb and can't continue
slicing it without risking the integrity of your fingers.
Serve with fresh cut veggies, oil - free tortilla chips, grilled zucchini
slices,
use it in a soup or stew, or even serve it as a dip for roasted
sweet potato fries — yum!
Slice the
sweet potatoes into 1/8 inch thick straws or
use a mandolin slicer and do the same.
I baked
slices of pumpkin as a topping but you could also
use zucchini, flat mushrooms,
sweet potato, onion, any root vegetable you like!
To assemble the bowl add in the rocket (if
using) top it with the tofu scramble, garlic roast
sweet potatoes, spinach bites, vine tomatoes and the
sliced avocado.
2 1/2 pounds fingerling
potatoes, scrubbed,
sliced in half lengthwise 1 teaspoon salt, divided 1 tablespoon olive oil 1 medium
sweet onion, thinly
sliced in rings 1 medium red bell pepper, cored, seeded,
sliced into thin strips 1 (10 - ounce) package frozen artichoke hearts, thawed 1/2 teaspoon freshly ground black pepper 1 tablespoon minced fresh thyme 1 tablespoon minced fresh parsley 3/4 cup dairy - free sour cream substitute (or soft tofu, mashed and combined with 1 1/2 teaspoons distilled white vinegar) 3/4 cup milk of choice (rice, soy, hemp) 1 cup dairy - free Swiss cheese substitute 1/2 cup gluten - free, dairy - free cracker crumbs (
use buttery - type cracker) Vegetable oil spray
Using the rest of the
sweet potato slices, make an overlapping circle in the center of the crust (the pattern will look like a bull's - eye).
Autumn Filling coconut oil or olive oil for frying 1 small red onion, finely chopped 2 fresh sprigs of rosemary 1 leek, thinly
sliced (
use the green leaves as well) 500 g fresh baby carrots, divided lengthwise 1 small
sweet potato, thinly
sliced 1 small romanesco, cut into smaller pieces 6 brown mushrooms,
sliced 3 small kale leaves, stems removed and chopped 1/2 lemon, juice
Cook your
sweet potato toast
slices and let the pieces you're not
using cool.
If
using a toaster, place the
sweet potato slices in the toaster and toast several times, or until cooked through.
So here's my tip: if you're
using a toaster,
slice the
sweet potato as thin as possible, because thick pieces will take forever to cook (like, pushing the lever down 4 - 6 times).
Use any leftover
sweet potato slices from the stacks for the flatbread topping.
I
used a mandolin to
slice the
sweet potatoes and apples very thin, so I did not have to adjust the cooking time or add the
sweet potatoes early.
Used mandolin to
slice sweet potatoes thin so no cooking adjustment needed.
white or cremini mushrooms, chopped or thinly
sliced 1 medium yellow onion, diced 3 cloves garlic, minced 1 carrot, peeled and chopped 1 celery stalk, chopped 1 medium russet
potato or
sweet potato, peeled and chopped (I
used a
sweet potato) 2 cups cooked wild or brown rice (I
used brown rice) 2 tsp.
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
I'm thinking of
using my mandolin on the apples so I can stick a
slice between each
sweet potato slice.
Use a mandoline or food processor to
slice the
sweet potatoes, onion, and squash as paper - thin as possible.
1 tablespoon olive oil 1/2 medium onion, diced 1 large garlic clove, minced 1/2 teaspoon ground ginger (or 1 tablespoon fresh ginger, peeled and grated — I love fresh ginger but didn't have any) 3/4 teaspoons garam masala 3/4 teaspoons curry powder 1/4 teaspoon cayenne pepper 2 to 3 cups vegetable broth as needed 1
sweet potato, cut into 1/2 inch cubes 3/4 cup dried lentils (I
used green) 1 bay leaf 1/2 pound greens such as swiss chard, collards, kale, etc., center ribs removed and leaves thinly
sliced (I
used about 7 big leaves) 1/2 teaspoon kosher salt, or more to taste Zest of 1/2 lime 1 tablespoon lime juice Plain Greek yogurt and
sliced almonds for topping, if desired
But as I'm a fan of doing something creative with the classics, I
used thinly
sliced and baked
sweet potato as the bread and it turned out to be great with some cheese, pear, walnuts and thyme.
If you are
using mozzarella, remove
sweet potatoes from the oven at 8 minutes, top with a mozzarella
slice, return to oven, and bake for remaining 2 minutes or until the cheese is melted.
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.
sweet potato vermicelli noodles) * 2 tablespoons organic coconut oil (or olive oil) * 2 tablespoons toasted sesame oil, divided * 1 medium onion, peeled and
sliced thin * 2 cloves garlic, peeled and minced * 2 cups baby spinach * 3 carrots, peeled and julienned * 3 scallions (green parts only),
sliced * 5 mushrooms, trimmed and
sliced (I
used organic button mushrooms) * 1/2 medium zucchini, peeled and julienned * 1/2 package (4 oz.)
I
used a mandolin to
slice the
sweet potatoes, but you could
use a sharp knife and some knife skills as well.
Instead of carb - heavy lasagna noodles, I've
used very thinly
sliced sweet potato.
Slice the
sweet potato and zucchini lengthwise into thin strips
using a mandoline or vegetable peeler.
2 star anise 2 cinnamon sticks 1 teaspoon whole coriander seeds 1 1/2 teaspoon black peppercorn 5 whole cloves 3 cardamom pods — green shells removed 1 medium onion —
sliced into 8 wedges 3 garlic cloves — crushed with a knife 1 - inch piece ginger,
sliced and crushed with a knife 1/2 lb shiitake — hard stems removed, caps
sliced 6 cups purified water 3 1/2 tablespoons tamari 1 tablespoon brown rice vinegar 1/4 teaspoon sriracha 1 1/2 cup cooked beans (I
used these beautiful ones) 2 medium
sweet potatoes — spiralized (I
use this spiralizer) 1 tablespoon coconut oil 1 small or 1/2 large broccoli head — cut into florets 2 baby bok choy or 1 regular bok choy —
sliced handful mung bean sprouts juice of 1 lime, plus more for serving handful each cilantro, basil and mint leaves 1 tablespoon sesame seeds
If
using a toaster, place the
sweet potato slices in the toaster and toast on high for about 5 minutes, until cooked through and toasty at the edges.
Thinly
slice sweet potatoes and carrots into 3x 1/4» planks (
use a mandoline if you have one), then
slice lengthwise into matchsticks.
I
used the shaver for the thinner shavings of
sweet potato (I also
sliced some), the coarse grater for garlic and pecans, and the finest one for grating whole nutmeg — all were a pleasure to work with.
While the
sweet potatoes took the full 40 minutes to soften and the salmon needed a smidge less than the recommended 16 (I
used wild salmon, which is leaner than farmed and cooks faster), I had more than ample time to
slice the veg and pear and whip up the tangy ponzu sauce, which I would happily pour on any protein or veg.
Ingredients 200 ml double cream 200 ml full fat milk 2 - 3 garlic cloves, crushed or finely chopped Salt and pepper 500 - 600 grams large waxy
potato such as Desiree, peeled and
sliced fairly thin, about 3 mm 3 - 4 tablespoons
sweet and sticky well - caramelised onions (I
use ready made)
1
sweet potato, peeled and
sliced 1 green plantain, peeled and
sliced little olive oil 1 small onion, chopped very finely 1 clove of garlic, crushed16 fl oz (2 cups) homemade chicken stock 1 bay leaf 4 fl oz (1/2 cup) milk — you can
use cow's milk, or stick to breast milk or formula if you prefer
You can actually adapt most lasagna recipes by roasting
sweet potato slices and
using in place of noodles, but this is the best combination we've found.
If
using avocado, fan out avocado
slices on top of egg and top with one more
sweet potato round.
Using a mandoline, cut a large
sweet potato into thin
slices.
Slice each
sweet potato in half lengthwise and
use a spoon to scoop out the flesh, leaving about a half - inch border around the skin intact.
Instead of
using fried tortillas for the nachos — which are salty, processed and less nutritious — this recipe calls for thinly -
sliced, baked,
sweet potato chips.
2 tablespoons olive oil 1 onion, minced 1 teaspoon oregano 1 tablespoon chili powder 1 teaspoon cumin 1/2 teaspoon cinnamon 1 jalapeño pepper, seeded and diced 2 - 3 cloves garlic, chopped 3 large carrots,
sliced 2 stalks celery,
sliced 2 medium zucchinis, chopped 1 large red or orange bell pepper, seeded and diced 1 large
sweet potato, peeled and cubed in small pieces 2 cups fresh tomatoes with juice, diced 1 cup vegetable broth 1 cup water (add more or less to desired thickness) 1/4 cup cilantro, extra for garnish One 7 - ounce jar tomato paste (choose glass over canned, if possible) 3 cups cooked white beans (equivalent to two 15 - ounce cans —
use BPA free) 1 teaspoon sea salt Salt & fresh ground pepper to taste
1 large lime, juiced 1/4 teaspoon paprika 1/4 teaspoon cumin 1/4 teaspoon chili powder 1/2 jalapeño pepper, finely chopped 1/4 teaspoon sea salt 2 tablespoons olive or avocado oil 1 garlic clove, finely chopped 1 large
sweet potato, peeled and chopped into 1 - inch cubes 1 small red onion,
sliced in 1/4 - inch
slices 1 medium zucchini,
sliced into small cubes 1 medium yellow squash,
sliced into small cubes 1 medium red pepper,
sliced into strips or 1/2 - inch cubes 3/4 cup cherry or grape tomatoes, halved 1 cup corn, thawed if frozen 1 cup of cooked black beans, rinsed, drained, and dried (If
using canned beans, make sure BPA - free) 1/4 cup cilantro, chopped 1 avocado, cubed for garnish (or
use the avocado sauce below) Sea salt to taste OPTIONAL: 1/4 teaspoon crushed red pepper flakes (or more depending on level of desired spiciness)
Using a mandoline or knife,
slice sweet potatoes into thin rounds, about 1/8 - inch thick (microwaving
potatoes for 5 minutes makes them more pliable).
Slice beets and
sweet potatoes into thin layers, about 1/8 of an inch (
use a mandolin if possible) 3.
Instead, for snacks or rewards
use pieces of hard - boiled egg,
slices of fruit or
sweet potato, depending on the foods you're trying to eliminate during this trial.