This is a twice baked sweet potato concoction. I’m ashamed to admit it, but I got the idea from Rachael Ray. At the same time you bake the sweet potatoes, bake a winter squash. Then, scoop out both the potato and squash flesh, and mix them together. I added some plain soy yogurt to bind them. Then toss it back into the skins. I added some Tofurkey Kielbasa, and topped it with Follow Your Heart Vegan Monterey Jack and some scallions. Back in the oven until the cheese melts, and it’s done. On the side is green beans with sesame chili oil, soy sauce and sesame seeds. Very tasty!
I Eat Plants
Tagssweet potato portland bokashi tomatoes spinach local cupcakes vegetarian desserts NGI recipe NYC restaurant peppers Cape Cod kale pizza salad green beans apples potatoes greens class chickpeas fruit gluten-free veganmofo2014 food raw cabbage xgfx ginger pasta travel New Haven area restaurant teese health topic soup healthy weeknight meals rice seitan breakfast tempeh tofu vegan veganmofo
Ingredientsapples assorted vegetables basil beets black beans black chickpeas bread butternut squash cabbage carrots cashews celery celery root chickpeas corn daikon flax flour frozen fruit garlic ginger hazelnuts herbs kidney beans lemon miso onion onions parsnips potatoes quinoa red wine rice scallions seitan serrano chile spinach sweet potato swiss chard tempeh tofu tomato vital wheat gluten whole wheat pasta wild rice
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