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You say potato – we say sweet potato! Fabulous all-vegan recipes for your healthy kitchen





Sweet Potato Black Ravioli




This simple pasta dish is not only striking, but delicious, too.


Ingredients:


330g (3 cups) ‘00’ pasta flour

1 tsp sea salt flakes

2 tbsp activated charcoal

240ml (1 cup) warm water, plus extra

3 tbsp dairy-free butter

1 large sweet potato, peeled and cubed

1 clove garlic, peeled and sliced

1 tbsp fresh thyme, leaves only, plus extra to serve

1 tsp bouillon powder

• Sea salt and black pepper, to taste


Method:


1. Mix together the flour, salt and charcoal in a large bowl and stir in the water. Bring the mixture together with your hands and knead briefly for a few minutes. Cover with a tea towel and leave to rest at room temperature for 15 minutes.

2. Melt 1 tablespoon of the dairy-free butter in a pan and add the sweet potato cubes, thyme and the garlic. Season well and fry for 5 minutes, or until beginning to soften.

3. Add the bouillon to the pan and add water to just cover. Bring to a simmer and cook for 15 minutes, or until completely tender.

4. Drain the sweet potatoes and add 1 tablespoon dairy-free butter and some black pepper. Mash until very smooth.

5. Using a pasta machine or rolling pin, roll out dough as thinly as possible and cut into 2 long strips. Place small spoonfuls of sweet potato at even intervals on one of the strips and place the other on top. Seal each ravioli well with your fingers and cut to shape.

6. Bring a large pan of salted water to a rolling boil and gently add the ravioli. Simmer for 3 minutes before removing with a slotted spoon.

7. Toss with the remaining tablespoon dairy-free butter and season with salt and pepper to taste. Add a little extra fresh thyme. Serve immediately.




Sweet Potato and Kale Dehydrator Burgers




These hearty burgers are super healthy and very satisfying. Serve in chard or other leafy greens, with sliced tomatoes, onions, pickles and a dollop of cashew mayo.


Ingredients:


1 medium sweet potato, peeled and roughly chopped

1 small red onion, peeled and roughly chopped

35g (½ cup) kale, tightly packed

3 large mushrooms, roughly chopped

1 mild green chilli, roughly chopped

2 tbsp flax seeds

2 tbsp chia seeds

1 tbsp smoked paprika

2 tsp dried thyme

1 clove garlic, peeled

1 tsp sea salt flakes



Method:


1. Combine all the ingredients in a food processor and pulse until finely chopped.

2. Using wet hands, shape the mixture into 4 equal patties and place them on a dehydrator rack.

3. Dehydrate for 5-7 hours, or until firm.



Sweet Potato and Lentil Shepherds Pie



Shepherds pie is a comforting classic, and this version is no exception. Full of nutritious ingredients such as lentils and sweet potato, it is a healthier version of a classic warming dish.


Ingredients:


For the pie filling

1 tbsp olive oil

1 large onion, halved and sliced

2 cloves garlic, chopped

1 stalk of celery, chopped

2 large carrots (500g), cut into sugar-cube size pieces

2 tbsp fresh thyme, chopped

240ml water

400g tin chopped tomatoes

2 vegetable stock cubes

1 tbsp smoked paprika

400g tin green lentils

1 tbsp marmite

2 tbsp tomato puree

1 300g tin sweetcorn (or frozen sweetcorn), optional

1 tbsp sugar (optional)

• Salt and pepper, to taste

For the mash on top of pie

950g sweet potatoes, peeled and cut into chunks

4 tbsp (12g) nutritional yeast

2 tbsp vegan butter

85g vegan cheese, grated (we used violife)

60ml (¼ cup) plant-based milk

• Salt and pepper, to taste



Method:


1. Preheat oven to 190˚C/375 ˚ F/Gas 5.

2. Heat the olive oil in a frying pan, then fry the onion until soft.

3. Add the garlic, celery, carrots and most of the 2 tbsp chopped thyme reserving a sprinkling for later.

4. Pour in the water and the chopped tomatoes, then crumble in 2 vegetable stock cubes followed by the smoked paprika and simmer for 10 mins.

5. Tip in the lentils, marmite, tomato puree, sweetcorn and sugar (if the tomatoes are too acidic), then cover and simmer for another 10 mins until the carrots still have a bit of bite and the lentils are pulpy.

6. Meanwhile, boil 950g sweet potatoes, cut into chunks, for 15 mins until tender, drain well, then mash with the vegan butter, nutritional yeast, grated cheese, plant-based milk and season to taste.

7. Pile the lentil mixture into a pie dish, spoon the mash on top and spread it around the top of the filling with a fork.

8. Cook the pie for 20 mins if cooking straightaway, or for 40 mins from chilled (see om tip), until golden and hot all the way through. Serve with vegetables of choice – broccoli would go really well with this dish.




Tip:

Once assembled and before it is cooked, the pie can be covered and chilled for 2 days, or frozen for up to a month.




Roasted Red Pepper,Sweet Potato and Kale Soup



This warming and hearty soup is jam packed with nutrients. Whip up a batch at the start of the week to have on hand whenever you need a speedy meal.


Ingredients:


1 large red pepper

1 tbsp olive oil

2 onions, peeled and chopped

6 cloves garlic, peeled and chopped

1 large sweet potato, peeled and finely diced

2 large carrots, peeled and finely diced

200g (1 cup) dried red lentils

400g tin chopped tomatoes

920ml (4 cups) water

1 vegetable stock cube

1 tsp chilli flakes, or to taste

2 tsp dried Italian herbs

2 bay leaves

2 tsp sugar

• (3 cups) kale, trimmed

• Sea salt and black pepper, to taste


Method:


1. Preheat grill to medium. Halve the red pepper and remove the seeds. Place under the grill, skin side up and cook until the flesh is soft and the skin blistered and blackened. Remove from the grill and set aside.

2. Heat the oil in a large pan and add the onions with a pinch of salt. Cook until beginning to soften before adding the garlic, sweet potato and carrots. Continue to cook, stirring, for a few more minutes.

3. Peel the blackened skin from the pepper, and roughly chop the flesh before adding it to the pan. Add the remaining ingredients, except the kale, to the pan and mix to combine. Bring to a simmer and cook for 15 minutes, or until the lentils and carrots are tender.

4. Add the kale to the pan and add a little extra water if a thinner soup is preferred. Cook for 5 minutes.

5. Taste to check the seasoning and adjust if necessary. Serve hot, with crust bread for dipping.





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