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Vegetarian Thanksgiving Menu with Some Exotic Flavors

A slice of homemade Thanksgiving pumpkin pie s...

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Thanksgiving, historically and traditionally, is about giving thanks to friends, family (and back in the day God) for everything that we have. There is nothing in there that says- to display your thankfulness eat a turkey. Therefore, the concept of Thanksgiving is not about the bird, it’s about being thankful for what you have and giving back to people. What’s the best way to express that than saving a birds life and making your Thanksgiving vegetarian (or vegan)?! After hearing my menu, you won’t even realize that the turkey is missing, cause the selections are just that good! Take a look at what I’m making (full recipes & pictures coming Friday!):

My Vegetarian Thanksgiving Menu-

  1. Roasted Garlic Mashed Potatoes with Rosemary, Chili & Chives (can be made Vegan)
  2. Baked Sweet & Spicy Sweet Potato Fries (Vegan)
  3. Herbed Brioche Stuffing with Walnut & Figs (and I’m baking a fresh loaf of Brioche!)
  4. Individual Acorn Squashes stuffed with Indian Biryani & Caramelized Onions (for those picky eaters AKA my Daddy) (Vegan)
  5. Homemade Dulce de Leche Ice Cream- drizzled with Fresh, thick Caramel
  6. Poached Pears with Brandy & Cranberries (Vegan)
  7. Pecan Pie
  8. Pumpkin Pie

I can’t WAIT to get started! It’s going to be a yummy and healthy Thanksgiving! So put your bib on, cause there’s going to be a lot of eating goin’ on! Oh, also notice that half of my menu items are vegan/can be made vegan! YUM :)

 

 
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Posted by on March 25, 2011 in Chef Priyanka

 

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Baked Sweet & Spicy Sweet Potato Fries

Picture of fries made from sweet potatoes.

Image via Wikipedia

by chefpriyanka
I love fries- who doesn’t! You’re only LYING to yourself if you say that you don’t like fries. I don’t eat fries because they’re deep-fried and unhealthy. Of course if someone handed me a nice crispy curly fry or waffle fry, I wouldn’t be able to refuse! However, I don’t like getting that greasy, fatty feeling that I generally get after eating deep-fried food; another reason why I avoid fried items!
But, this weekend I made some sweet & spicy sweet potato fries that were amazing- crispy, light, salty, sweet, spicy what can be better than that! Plus, sweet potato is generally low in calories (~150/medium potato) and high in Vitamin A and Dietary Fiber. Baked crisp with melted brown sugar and spicy cayenne- believe me the combination is delicious!
Baked Sweet & Spicy Sweet Potato Fries:
  • 3 sweet potatoes- washed & scrubbed
  • 3 tbsp dark brown sugar
  • 1 tbsp cayenne pepper
  • 1/2-1 tbsp smokey paprika
  • 1/2 tbsp extra virgin olive oil
  • coarse black pepper- few grinds
  • salt- to taste
  • 1 tbsp dark brown sugar (for garnishing)
  • few sprigs of chive- finely chopped
  • PAM olive oil flavor

1. Preheat oven to 425. In a small bowl whisk together oil, pepper, cayenne pepper and paprika.

2. Cut the potatoes into strips (french-frie size) and lay them on a baking sheet. Pour oil mixture over potatoes and toss until evenly coated. Spray with some pam and make sure each strip is hitting the baking sheet. Sprinkle with brown sugar evenly over potatoes.

3. Bake for 30-35 minutes until darker and crispy, tossing every 10 minutes. Remove and cool. While cooling, sprinkle with remaining brown sugar and garnish with chives. Serve with your favorite dipping sauce- I recommend Honey Mustard YUM :)

Serves 4

Look at those crispy fries sparkling with brown sugar.. yummy..

 

Want MORE Vegan?

Tandoori Tofu Masala “Salad”

Roasted Garlic Baba Ghanoush

Indian Sloppy Joe (Pav Bhaji)

…and more..

Nutritional Info

 

 

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Herbed Brioche Stuffing with Fig & Walnut

A mixture of black peppercorns from the Malaba...

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An awesome vegetarian side dish that’s great for the cold weather season. Warm and hearty, this stuffing is filled with my homemade Brioche, dried figs and crunchy walnut. I add some sweet, I add some spice, and you’ve got yourself a great side dish. The leftover can be turned into stuffing muffins, or just reheated and eaten as is.

Herbed Brioche Stuffing with Fig & Walnut:

  • brioche loaf- cubed and dried (overnight preferably)
  • 1 fuji apple- diced
  • 1 white onion- diced
  • 6-7 dried figs- diced
  • 23 cup glazed walnuts (RECIPE BELOW)
  • 1 tbsp sage- fresh chopped
  • 1 tbsp thyme- fresh chopped
  • salt- to taste
  • coarse black pepper- few grinds
  • 1-2 tbsp red crushed pepper (or to taste)
  • 2 1/2 cups vegetable stock (low sodium)
  • clove powder- small pinch
  • 1/8 tsp (or less) nutmeg- freshly grated
  • 1/8 tsp (or less) ginger powder
  • PAM Butter Flavor
  • fresh chives- chopped for garnishing

Preheat oven 350 degrees.

1. In a large skillet over medium-low heat spray with pam, add onion and apple. Saute until onions are translucent and apples are slightly soft. Add herbs, red crushed pepper and spices.

Cook for another few minutes until fragrant and soft. Add walnuts, dried figs, dried brioche, salt and pepper. Combine over low heat making sure to coat every piece. Pour into a large rectangular oven-proof dish.

2. Add the vegetable stock and mix until stuffing is moistened and sticking together. Add a few more fresh chopped herbs and taste for salt and pepper. Spread evenly in dish and cover with foil.

3. Bake at 350 for 30-40 minutes, until stuffing is cooked and browned. I removed the foil for the last 5-8 minutes, so the top would brown and get crispy.

4. Serve as a side dish to your favorite meal!

Homemade Glazed Walnuts:

  • 2/3 cup walnuts
  • PAM Butter Flavor
  • 1 tsp unsalted butter (optional)

1. In a small skillet over medium heat, spray with PAM and add butter. Add walnuts and toss. Cook for about 3-4 minutes until soft and heated through. You don’t want them to burn. Just want them coated and toasted. Remove from the heat and cool before adding to the stuffing.

Want More Yummy Vegetarian Side Dishes?

Roasted Garlic Mashed Potatoes with Rosemary, Chili & Chives

Baked Sweet n’Spicy Sweet Potato Fries

Mediterranean Hush Puppies with Feta & Olives

Italian Broccoli with Caramelized Onion & Balsamic Glaze

 
 

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Betty’s Traditonal Sweet Potato Pie Recipe

Sweet potatoes

Image via Wikipedia

In this video, Betty demonstrates how to make Traditional Sweet Potato Pie. This is great for the holiday season and a wonderful alternative to Pumpkin pie!

Ingredients:

1 ½ cups mashed cooked sweet potatoes (I used canned sweet potatoes, drained, and mashed them with a potato masher. You may cook fresh sweet potatoes in salted water until soft, and then drain, cool slightly, and mash, if you prefer.)
¾ cup brown sugar, firmly packed
¾ cup milk
2 eggs, well-beaten
1 tablespoon butter, melted
½ teaspoon salt
½ teaspoon ground cinnamon
unbaked pie 9-inch pie crust (I used Sensational Sesame Seed Pie Crust, available in bettyskitchen.)
whipped topping

In a large mixing bowl, stir together 1 ½ cups mashed cooked sweet potatoes, ¾ cup light brown sugar, ¾ cup milk, 2 well-beaten eggs, ½ teaspoon salt, and ½ teaspoon ground cinnamon. Beat well, until completely blended. Pour into unbaked pie crust. Cover the top outer edge of the pie crust with strips of aluminum foil to protect it from burning. Bake at 400 degrees F for 10 minutes. Reduce heat to 350 degrees F, and bake 35 minutes, or until a knife inserted in the center comes out clean. Serve warm or cold. Place a dollop of whipped cream on top of each piece of pie, if desired. This is a gorgeous pie, and it tastes wonderful. It is a perfect addition to your holiday table! Enjoy! Love, Betty ♥

 
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Posted by on March 22, 2011 in Baking, Betty's Kitchen, Sweets

 

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Betty’s Sweet Potato Souffle with Marshmallow Topping

Sweet potato brazil2

Image via Wikipedia

 

In this video, Betty demonstrates how to make Sweet Potato Souffle with Marshmallow Topping. This is a terrific dish for your holiday table (or any time of the year). It is a blend of mashed, cooked sweet potatoes, butter, brown sugar, orange juice and orange rind, baked in the oven add topped with marshmallows, which are then toasted for the finishing touch!

Ingredients:

(2) 15-oz. cans sweet potatoes
2 tablespoons butter, softened
¼ cup light brown sugar
¼ cup orange juice
½ tablespoon orange rind (zest)
8 to 10 large marshmallows

Drain (2) 15-oz. cans sweet potatoes. Place in a large mixing bowl and beat with an electric mixer until lumps are gone. Add 2 tablespoons butter, ¼ cup brown sugar, ¼ cup orange juice, and ½ tablespoon orange rind. Place in a small oven-proof casserole dish, and bake at 350 degrees (F) for 20 minutes. Remove from oven and cover with a topping of marshmallows. If you do not like marshmallows, your may use shredded coconut. Place back in the oven and brown topping until the marshmallows are golden. Serve immediately. Yum! –Betty 

 
 

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