Tropical Roasted Sweet Potatoes

Bite of History:

The sweet potato (also called yams in North America) is native to present-day Ecuador. It was domesticated in either Central or South America nearly 5 000 years ago! But is was grown in Polynesia from vine cuttings from sailors who went to South America and returned, spreading the seeds from Polynesia to Easter Island, Hawaii, and New Zealand. In the 11th century, sweet potatoes were being grown in Cook Island.

Patatas dulces asadas tropicales (Spanish)

Serves 4-6

Preheat the oven to 425F (22C)

2 pounds/ (910 g) organic sweet potatoes, peeled or not, cut into bite-size chunks

1/4 cup (60 ml) coconut oil

3 Tbs. (45 ml) organic lime juice

organic lime zest

4 organic scallions, thinly sliced (separate the green and white parts of the scallions)

dash of cayenne pepper to taste

uno 1. Toss the sweet potatoes with the oil in a bowl. Save the oil.

dos 2. Lay the chunks on a backing sheet in even layers.

tres 3. Roast without stirring until they are lightly brown, about 18-20 minutes.

cuatro 4. Add to the bowl with the oil, stir in the lime juice, zest, white scallions, and cayenne pepper.

cinco 5. Transfer the sweet potatoes to the bowl. Toss a few time while they set for 15 minutes.

seis 6. Transfer to a serving dish and sprinkle with the green scallions.

PS "Tropical?" Well the coconut oil and lime juice

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Breakfast dish with apples and Jerusalem artichokes

Jerusalem artichoke is also called sunroof, sunchoke, wild sunflower, topinambur, French or Canada potato, or earth apple. It is a species of sunflower native to central North America. It is neither related to Jerusalem nor a type of artichoke. Italian settlers in the United States called the plant girasole "sunflower"; the Americans pronounced the word as "Jerusalem".  The French 14th/15th century explorer Samuel de Champlain said that it tasked like artichoke. 

They can be eaten raw, cooked, or pickled.

I grew them for many years. Flowers are beautiful in the garden, but only pulled up the roots a few times. My grandmother used to grown them for years. -Mike

 

Serve 4

2 organic carrots, diced

6 organic radishes, thinly sliced

1 cup (130 g) organic sunchokes, scrubbed and diced

1 Tbs. (15 ml) coconut oil

1 organic yellow onion, diced

1 organic celery stalk, diced

2 organic garlic cloves, minced

2 different organic apples, sliced

4 strips of turkey bacon, cooked and crumbled

spices: black pepper, Himalayan salt, and/or sage

1. Bring a saucepan of water to a boil.

2. Add the carrots, radishes, and Jerusalem artichokes.

3. Blanch for 2 minute, drain, and set aside.

4. Heat the oil in a skillet.

5. Sauté the onions and celery over medium heat.

6. Add the garlic, blanched vegetables, and apple slices.

7. Sauté for 3 minutes. Do not over cook the vegetables.

8. Stir in spices and cook for a minute.

9. Serve with turkey bacon bits on top.

Try some other Jerusalem artichoke recipes:

Roasted Jerusalem Artichokes: https://veggiefernandezs.blogspot.com/2019/03/roasted-jerusalem-artichokes.html

Lemon Chicken with Jerusalem Artichokes: https://veggiefernandezs.blogspot.com/2017/10/lemon-chicken-with-jerusalem-artichokes.html

Jerusalem Artichokes Purée with...: https://veggiefernandezs.blogspot.com/2016/11/jerusalem-artichokes-puree-with.html

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Stuffed Kaboha Squash

The dish is from Mexico or Peru, with a touch of cocoa and a hint of chipotle, top off with dish of fresh tomatoes and you have one great dinner.

Kabocha Rellena (Spanish)

Serves 6

preheat the oven to 400F (200C)

Kabocha:

1 organic kabocha squash, about 4 pounds (1.820 g)

2 Tbs. (30 ml) organic coconut oil, melted

14 ounce (400 g) organic black beans, inside and drained

1 organic ripe avocado, diced

3 organi green onions, thinly sliced

1/4 cup (60 ml) (dairy-free) yogurt

chopped cilantro or parsley

optional crushed chilies

uno 1. Cut the squash in half, lengthwise, and scrap out the seeds.

dos 2. Cut each half into 3 wedges.

tres 3. Place on parchment-lined baking sheet and brush inside with melted coconut oil.

cuatro 4. Bake for 30-45 minutes, or until it is tender when pierced with a fork.

Salsa de tomate:

1 Tbs. (15 ml) organic coconut oil

1/2 diced organic sweet onion

2 large organic garlic cloves, smashed and minced

14 ounce (400 g) (fire-roasted) dice tomatoes, save the juice

2 dried pitted organic dates

1 Tbs. (15 g) each: tahini or cashew butter and chipotle pepper

2 tsp. (10 g) cocoa powder

1 tsp. (5 g) each: cinnamon and dried thyme

little Himalayan salt

juice of 1 organic lime

cinco 5. Sauté onions in oil.

seis 6. Add garlic for a minute.

siete 7. Stir in the tomatoes with the juice.

ocho 8. Simmer for 5-10 minutes.

nueve 9. Purée until smooth but a little chunky.

diez 10. Sit aside and cover to keep warm.

Ahora (now):

once 11. When squash is baked, remove, place wedges on serving plates.

doce 12. Drizzle with the tomato sauce.

trece 13. Scatter with black beans, dice avocado, and green onions.

catorce 14. Dollop of yogurt, some cilantro/parsley, little lime juice, and pinch of chilies.

!Buen Provecho!

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Miso Oatmeal

Oatmeal is de-husked, steamed, and flattened. It could lower the risk of heart disease when combined with a low-fat diet. Many counties have their variations. Here is a Japanese dish, using miso (fermented soybeans). 

味噌オートミール (Japanese)

/miso ōtomīru/

Serves 4

2 Tbs. (30 ml) organic coconut oil

1 1/2 cups (195 g) organic oats

4 organic green onions, thinly sliced

4 cups (960 ml) organic vegetable broth

2 Tbs. (30 g) organic (gluten-free) white miso paste

4 organic cooked eggs

i /long e/

一 /ichi/ 1. In a saucepan, add coconut oil, oats, and half of the green onions.

二 /ni/ 2. Cook over medium heat for 3-4 minutes.

三 /san/ 3. Add the broth and bring to a simmer over medium-high heat.

四 /shi/ 4. Reduce to medium-low, cover, cook about 10 minutes, until most of the broth has been absorbed.

五 /go/ 5. Stir in the miso.

六 /roku/ 6. Serve with the rest of the green onions on top and a cooked egg in the bowls.

 七 /shichi/ 7. Add a green salad, and it is a Japanese breakfast.

Try:

Pancakes à la Oatmeal: https://veggiefernandezs.blogspot.com/2024/04/pancakes-la-oatmeal.html

Curry Lentil and Rice Oatmeal: https://veggiefernandezs.blogspot.com/2023/08/curry-lentil-and-rice-oatmeal.html

Baked Apple and Nut Oatmeal: https://veggiefernandezs.blogspot.com/2023/01/baked-apple-and-nut-oatmeal.html

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Sweet Potato Bisque

Bisque is a smooth, creamy, seasoned French soup. This recipe is vegan, but it can be made with (wild) lobster, langoustine, crab, shrimp, prawns, or crayfish, which are cooked in a sauce or used as a topping. If you do not what fish, try organic: spinach or shredded kale or cooked chicken.

Bisque de patate douce (French)

Serves 4

Bisque:

1 Tbs. (30 ml) coconut oil

1 chopped organic sweet onion

2 chopped organic garlic

3 cups (7,5 dl) organic vegetable or chicken broth

1-2 chopped organic sweet potatoes

2 tsp. (8 g) each: turmeric and cumin

dash or two of cayenne pepper to taste

8 ounce (225 g) can of organic, white kidney beans, including the liquid

juice of 1 organic lime (save the skin to zest) 

olive oil 

un 1. Sauté the onions in hot coconut oil in a large saucepan.

deux 2. Add the broth, sweet potatoes, and spices. Bring to a boil.

trois 3. Cover, reduce the heat to medium-low and cook for 15-20 minutes, or until the potatoes are fork-tender.

quatre 4. Still in the beans and lime juice.

cinq 5. Transfer to a blender or food processor. Purée until creamy.

six 6. Pour back into the saucepan, cover, and keep warm over low heat.

Sauce:

1/4 cup (30 g) organic pumpkin seeds

1/4 cup (30 g) chopped cilantro or parsley

1 Tbs. (15 g) chopped chives

1 tsp. (5 g) organic lime zest

sept 7. Toast the seeds in a dry frying pan for about 5 minutes. Set aside to cool. 

huit 8. Stir in the bisque: some chopped seeds, cilantro/parsley, chives, and lime zest.

Serve:

neuf 9. Ladle the soup into shallow bowls and scatter with some toasted seeds over the top.

dix 10. Drizzle with a little olive oil.

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GF-DF/Vegan Chocolate Mousse Pie

It is difficult to find dairy-gluten free desserts, so this pie will be a treat, and vegan!

There are two types of crust, baked or no-baked.

Serves 12

Filling sets for 6 hours or up to 2 days

Chill the coconut milk overnight

CRUST: 

1 2/3 cups (215 g) organic old-fashioned rolled oats

1/4 cup (30 g) coconut sugar

1/4 tsp. (1,2 g) sea sat

1/4 cup (60 ml) melted coconut oil

1. Preheat the oven to 350F (175C).

2. In a blender or food processor, first blend the oats, sugar and salt, then the coconut oil. It will be like a cookie dough.

3. In a tart tin, use wet hands or a flat bottom of a glass to press the dough into and up the sides.

4. Bake for 15-20 minutes, until it is dry on top and fragrant.

5. Cool completely before the filling.

NO-BAKE CRUST:    

1 1/2 cups (195 g) organic pitted dates

1 1/2 cups (195 g) organic pecans or skinned orated hazelnuts

little water or almond butter

1. In a flood processor, pulse the dates and nuts. If needed, add a little water or almond butter

2. Press into the pice tin.

3. Chill before the filling.

FILLING: (Refrigerate at least for 6 hours.)

1 pound (455 g) medium-soft or firm organic tofu, drained, room temperature

1 Tbs. (15 g) cocoa powder

2 Tbs. (30 ml) diary-free milk or vegan nondairy milk

1 tsp. (5 ml) vanilla extract

1 tsp. (5 g) organic orange zest or instant coffee (optional)

1 3/4 cups (225 g) melted dark chocolate chips

1. Blend in a food processor all the ingredients except the chocolate chips.

2. When the mixture is at room temperature, add the melted chocolate.

3. Blend again until the mixture is uniformly chocolatey and creamy.

4. Smooth the filling onto the cooled pie crust, piling high.

5. Refrigerate for at least 6 hours or up to 2 days.

6. After 6 hours, cover it.

TOPPINGS: (It can be made up to a week before hand.)

14-ounce (415 ml) can of organic coconut milk, unshaken and chilled overnight

2 Tbs. (30 g) organic maple syrup

1/2 tsp. (2,5 ml) vanilla extract

1. Remove the coconut milk from the refrigerator but do not shake it!

2. Scoop out the hardened coconut milk into a bowl. Leave the coconut water behind (store in a glass jar in the refrigerator for other usages).

3. Hand whip or hand mixer until slightly fluffy.

4. Add the maple syrup and vanilla extra. Do not whip.

5. Store in airtight container in the refrigerator.

BERRIES or FRUITS:

Your choice of organic.

SERVE:

organic, vegan/dairy-free coconut whipped cream

1. Remove the pie from the tin, leave at room temperature for 5-10 minutes.

2. Side and serve chilled with berries and/or fruits topped with whipped cream.

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