Here’s a really easy Thanksgiving dessert, in fact it may be the queen of easy Thanksgiving recipes! And if you’re wondering what to do with those leftover sweet potatoes or with that can of sweet potato puree, this is it! Our sweet potato pudding is the perfect last minute addition to any table (Thanksgiving, breakfast, after dinner, you name it) and the perfect way to use up those sweet potatoes!
Sometimes the easiest things are the best, and that is definitely true for these caramelized sweet potatoes! This recipe is a healthy way to enjoy sweet potatoes, and because it’s a baked sweet potato recipe you don’t even have to babysit it! What could be easier? Of course, it’s also true that while something can be easy as pie (or easy as sweet potatoes, in this case, even easier than pie!), if you don’t know about it, it doesn’t matter how easy it is. And that’s why we have written this up for you! And check it out, if you have a Costco nearby you can get 6 1/2 pounds of organic sweet potatoes for $10!
Coconut Mung Bean, Sweet Potato, and Mushroom Thing in the Instant Pot -It’s Easy, Vegan, and Gluten-Free!
Mung beans, mushrooms, sweet potato and coconut combine in this simple to make and delicous comfort food dish. It’s quickly become a favorite in our house!
Many of us have unpleasant childhood memories of being forced to eat Brussels sprouts. Such a mindset is unfortunate because, cooked properly, this cruciferous vegetable is both tasty and nutritious. Many chefs are beginning to appreciate the flavor of the oft-maligned Brussels sprout, so the tide is slowly turning in its favor. Our delicious vegan, gluten-free recipe utilizes dried cranberries, orange zest and toasted hazelnuts to create a taste sensation. You’ll be proud to showcase this offering on your Thanksgiving table. It’s crunchy yet tender, with a hint of sweetness, and packed full of vitamins. The hazelnuts add a bit of protein to our elegant side dish. Yum!
Vegan, Gluten-Free Sweet Potatoes With Avocado/Pea Puree and Spiced Chickpeas is an Amazing, Filling Meal
No vegetable is more synonymous with autumn than the sweet potato. We love these hardy, delicious vegetables with vegan butter and a bit of pepper, but they are so much more versatile than you might think. Our recipe looks and tastes exotic, but it’s incredibly easy to prepare. This dish is packed with protein and vitamins, and the ingredients are inexpensive. The combination of avocado, peas, chickpeas, and tahini creates a flavor explosion that will linger in your mouth after you’re done eating your meal. You just have to try our recipe, and you’ll know exactly what we mean.
There’s nothing quite like stew on a chilly fall night. It warms and comforts you, fills your belly, and gives you the vitamins you need to fight off colds. Really — what’s NOT to love about stew? This hearty West African peanut variety is packed full of vitamins and protein, since it contains peanut butter, collard greens, sweet potatoes, garlic, and other nutritious ingredients. On top of that, it’s delicious! Try it, we feel confident you’ll agree.
When we think of sweet potatoes, we usually envision Thanksgiving dinner. However, this vitamin-packed, naturally sweet vegetable is great during any season. Did you realize that sweet potatoes are high in fiber, and filled with vitamin C, potassium, vitamins B3, B5 and B6, copper and magnesium? They’re one of the most nutritious foods you could ever place inside your mouth. And so good! If you have leftover applesauce, this recipe is a great way to utilize it.
Roasted sweet potatoes and red peppers combine with a zesty, spicy peanut sauce to make a dish that is vegan, gluten-free, inexpensive, and delicious!
You’re going to love these vegan, gluten-free sweet potato/black bean burgers! Rich and hearty, with a subtle spiciness, these patties really satisfy.
I love my Instant Pot, and it makes cooking for just yourself a lot more enjoyable (I don’t know about you, but I don’t really enjoy making something that takes hours, and is complicated, just for myself). Today I was jonesing for sweet potatoes (must be a vitamin A thing) and chorizo (vegan, of course). So here’s what I did.