Posts tagged ‘Sweet Potatoes’

Apple, Sweet Potato, and Sausage Breakfast Hash

I’m glad I saved this recipe from Emily Leveson’s blog before it disappeared because it has been a hit in our house. We’ve made it both on the stovetop and over the campfire.

We used Field Roast vegan sausage for our dish (the Smoked Apple Sage flavor). It might also be good with their Apple Maple breakfast sausages…. I doubled the recipe for the three of us.

  • 1 TBSP olive or coconut oil
  • 1/2 cup chopped onion
  • 1 cup sweet potato, peeled and cubed
  • 1 gala apple, core removed and cubed
  • 1 sausage, cut into small pieces
  • 1/2 tsp salt
  • 1/2 tsp pepper

Heat oil in a large skillet over medium-high heat. Add in onions and sweet potatoes and sauté for about 3-5 minutes.

Add in apple and sauté for another 2-3 minutes.

Add chicken sausage, salt, and pepper and sauté until veggies are fork tender; about 5 minutes.

Transfer to a bowl and enjoy!

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September 2, 2017 at 9:13 pm Leave a comment

Spicy Sweet Potato Wedges

I’m enjoying an abundance of sweet potatoes right now, and this recipe has been a hit. It’s adapted from the cookbook Simply in Season.

  • 4 medium sweet potatoes
  • 2 TBSP oil
  • 1/2 tsp salt
  • 1/3 cup Parmesan cheese (We’re enjoying the dairy-free Follow Your Heart brand lately)
  • 1 TBSP garlic
  • 1 tsp paprika
  • 1 tsp garlic
  • dash of cayenne
  1. Scrub, dry, and peel the sweet potatoes. Cut into wedges and place into a large bowl. Stir in the oil until the fries are thoroughly coated.
  2. Sprinkle the rest of the ingredients on the sweet potatoes (although the first time I made these, I forgot the Parmesan and sprinkled it on top after I was done cooking – still delicious).
  3. Spread wedges in a single layer on a baking sheet. Bake in a preheated oven at 425F until golden brown and fork tender, 30-45 minutes, stirring and flipping the wedges every 5-10 minutes. Serve immediately.

October 31, 2016 at 11:40 am Leave a comment

Breakfast Scrambles

So, I’m not so great at eating breakfast these days. I very much enjoy sleeping in. I’ve been testing several breakfast recipes recently in an effort to get inspired. Here are a couple I found that have been especially wonderful.

Both of these recipes are great eaten with corn tortillas.

Tofu/Chorizo Scramble, variation on the original recipe

  • 2 TBSP olive oil
  • 1 medium onion, chopped
  • 1/2 bell pepper, diced
  • 1 LB extra firm tofu
  • 6 oz. Tofutti brand Chorizo substitute
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp dried parsley
  • 1 1/2 tsp Bragg’s Liquid Aminos
  • 1 TBSP nutritional yeast
  • 1/2 tsp turmeric

Saute the onion and bell pepper in oil. Meanwhile, rinse and drain the tofu. Mix the tofu, chorizo, garlic powder, onion powder, parsley, nutritional yeast, and turmeric together.

When the onion and bell pepper are nearly softened, mix in the tofu/chorizo mixture. Sprinkle with Bragg’s. Cook until the tofu is just beginning to brown.

Smokey Sweet Potato/Tempeh Scramble

  • 2 TBSP olive oil
  • 1 small or 1/2 large sweet potato, finely diced
  • 1 small onion, diced
  • 1 small red pepper, diced
  • 2 garlic cloves, minced
  • 8 oz. package of tempeh, crumbled
  • 1 TBSP Bragg’s Liquid Aminos
  • 1 TBSP ground cumin
  • 1 TBSP smoked paprika
  • 1 TBSP maple syrup
  • juice of 1/2 lemon

Heat olive oil over medium heat in a large skillet. Add sweet potato and saute until lightly browned, about five minutes.

Add onion and pepper, and continue to saute until softened, about five minutes. Add garlic and saute another minute. Add tempeh and saute until browned, about five minutes. You may need to break up some bits of tempeh with a spatula.

Add soy sauce, cumin, paprika, maple and lemon juice. Saute about two more minutes.

Serve with avocado and salsa.

May 3, 2015 at 8:22 pm Leave a comment


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