Sweet Potato & Carrot Casserole

sweet potato & carrot casserole

Ingredients
  • 6 Large Sweet Potatoes (about 5 lbs.)
  •  1 ½ lbs. Carrots, sliced
  •  ½ cup or 1 cup plant-based milk (depending on the consistency you prefer)
  • 2 Tbsp. Date Paste 
  • Recipe for Date Paste: 1 lb. dates, pitted, soaked overnight 1 cup liquid (water, unsweetened non-dairy milk, or juice) 
  • 1 tsp. lemon zest(optional)
  •  1 tsp. nutmeg
  •  1 tsp. cinnamon
  •  A dash of freshly ground pepper
  • Ingredients for the topping: 4 Tbsps. Maple Syrup, 4 Tbsps. Almond Butter, 4 Tbsps. White or whole wheat flour, 1 Cup Oats or Wellness Forum Health Multi-Grain Cereal, 1/2 cup chopped walnuts
Instructions
Step 1: Preheat oven to 400 degrees.  Bake sweet potatoes for 1 hour or until tender.   
Step 2: Meanwhile, steam carrots until tender. 
Step 3: Process Carrots in food processor and put in a large bowl. 
Step 4: Peel and cube sweet potatoes.  Process in batches in the food processor until smooth.  Add sweet potatoes to the carrot mixture.  Stir in plant-based milk and next 5 ingredients, stirring until blended.   Spoon mixture into a 9 x 13 inch baking dish.  
Step 5: For the topping, in a medium bowl whisk together maple syrup and almond butter until smooth.  Add oats and flour.  Toss to combine.  Spoon topping over the sweet potato & carrots.  Lightly press down. 
Step 6: Bake at 350 degrees for 30 minutes (covered). 





Summer Pasta Salad

SUMMER PASTA SALAD

Ingredients
  • 8 OZ pasta (any kind you prefer)
  • 1 small head broccoli, cut in small pieces
  • 8 0z cherry tomatoes (or 2 tomatoes diced)
  • 4-5 cloves garlic
  • 1 cucumber
  • 1 can chickpeas (reserve the liquid)
  • 1/2 can pitted olives
For dressing: 
Add reserved chickpea liquid (aka aquafaba), 1/3 cup white balsamic vinegar (or any vinegar of your choosing) to a bowl. Add salt & pepper to taste, 1 teaspoon each of dried oregano and basil. Whisk all ingredients together until frothy.

Instructions
Cook the pasta according to package directions. When the pasta is about 2 minutes away from al dente, add the broccoli.  Drain and let cool. While pasta is cooking, sauté the garlic together with the chickpeas until lightly browned. Oil free cooking is the best for low fat, but if using olive oil, use a sprayer and lightly spray the garlic and chickpeas. Set aside to cool. When pasta and broccoli are cooled, toss together with the other ingredients, including the garlic and chickpeas. Toss with the dressing.



Get Your Irish On!

Colcannon Potatoes (cabbage and potatoes) are an Irish mashed potato recipe and usually served with lots of butter and cream. Here is a healthier alternative to this yummy St. Patrick's Day favorite that I love to make from MonkeyandMeAdventures.com






Ingredients
  • 1 large yellow onion, fine diced (or green onions like the traditional recipe)
  • 2 tablespoons minced garlic
  • 4 cups roughly chopped green cabbage (I like savoy)
  • 1 cup low-sodium vegetable broth
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon pure maple syrup
Spices
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 to 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3-5 lbs Russet or Yukon potatoes (depending on how much you want to make)
Instructions:
Prepare mashed potatoes: peel, cut in cubes and cook potatoes; mash using 1/2-1 cup unsweetened plant milk, salt, black pepper, 1 teaspoon onion powder, 1 teaspoon garlic powder.
Mix together the spices & herbs into a small bowl.
In a large, hot skillet, add the diced onions, sauté over medium heat until they begin to soften, stir to prevent sticking (you can add a bit of broth if they stick)
Add the minced garlic and continue to sauté for another minute, then add the cabbage and remaining ingredients, including the spice mix. Simmer for 15 minutes until the cabbage is tender.
Remove from stove. The cabbage should soak up the liquid. Fold the cabbage into the mashed potatoes.
Enjoy!