Tag Archives: vegetarian

Black Bean and Sweet Potato Tacos

16 Nov

I love black beans.  I love sweet potatoes.  I love tacos.

So of course I wanted to try this recipe when I ran across it on Joy the Baker’s blog!  My only dilemma was deciding when to do it.  Should I make them when the Big Guy is home for dinner?  Or should I make them when he’s gone, so there’s more (all) for me?

I made them for both of us.  One can only have so many beans.  Or should really have so many beans.  You know what I mean.

Black Bean & Sweet Potato Tacos

The Big Guy is a meat-eater of the highest order, so selling him on any meat-free dish is a challenge.  But he and I both loved this one!  Huge hit.  Plus, it’s an easy gluten-free option if you need to take a meal to a gluten-free family, as I did.  Just use corn tortillas instead of flour.

The cabbage slaw is an amazing, tangy addition to these tacos.  It would be so good on fish tacos, too.  I wanted to add slivers of green apple to it, but just didn’t have the time – so maybe you can try that!

The recipe does include preparing three different parts for your tacos, but don’t worry.  The preparations are all fast and easy.  And this is a recipe you can feel really good about eating before Thanksgiving, too.

Before the Roll-Up

Black Bean and Sweet Potato Tacos
recipe from Joy the Baker

For the Potatoes:
2 sweet potatoes, peeled and cut into small cubes
1 tablespoon olive oil
salt, chili powder, garlic powder, and onion powder to taste

For the Cabbage Slaw:
2 heaping cups shredded cabbage (I used a packaged coleslaw mix that has carrots, too – great time-saver)
1/4 cup finely diced yellow onions
2 heaping tablespoons chopped cilantro
juice of 2 limes
salt to taste (approx 1/4 – 1/2 tsp)

For the Beans:
1 teaspoon olive oil
1/4 cup finely diced yellow onion
1 teaspoon ground cumin
1 (15-ounce) can black beans, drained and rinsed
juice of 1 lime

whole-wheat tortillas
sour cream, for topping (highly suggested)

Place a rack in the center of the oven and preheat oven to 400 degrees F.  Place peeled and diced sweet potatoes on a cookie sheet.  Top with olive oil, salt and chili flakes, and lime juice.  Toss together until all of the potato chunks are coated.  Place in the oven to bake until softened through and toasted brown, about 35 – 40 minutes.   Remove the cookie sheet once or twice during baking to toss the potato chunks around.  This will ensure that the cubes cook evenly.  Remove from the oven and let stand when cooked through.

While the potatoes cook, assemble the Cabbage Slaw.  In a medium bowl, place cabbage, yellow onions, and chopped cilantro.  Add lime juice and salt.  Toss to coat and set aside while the potatoes cook and beans heat.  Letting the cabbage slaw sit will help soften the cabbage.

To cook the beans, heat olive oil in a medium saucepan.  Add onions and cook until transluscent, about 3 minutes.  Add ground cumin and stir until fragrant.  Add beans and lime juice.  Cook until heated through.

Pile the sweet potatoes, beans and slaw all together on a tortilla and thoroughly enjoy!  Sour cream takes it to the Next Level.


Pumpkin Ravioli

8 Oct

Pumpkin Ravioli

This recipe screams, “It’s fall!  Buy pumpkins and gourds and mums and hay bales, and scatter them across your front porch and deck and throughout your house!  Keep hot cider on the stove at all times!”

Or you can simply make this Pumpkin Ravioli.  It doesn’t look particularly striking, but it is absolutely delish.  Creamy and rich, plus a little tangy from the fresh parmesan.  Mmmm mmmm.  And if your grocery store happens to carry pepitas, all the better!  A little crunch to complement the creaminess.

Pumpkin Ravioli

Despite a little prep time, this is a simple recipe.  I should know.  I made my ravioli with this little pipsqueak periodically hanging on my legs.

The Pipsqueak

So yes, it really is simple.  A few easy-to-find, budget-friendly ingredients, a little pressing and sealing to form your ravioli, then you boil those suckers and toss them in warmed butter.  What could be better?

The Prep Station

Oh yes, I know.  A magical dish fairy who appears to wash all those dishes.

And perhaps a thyme-infused cream sauce?  The Big Guy hinted he’d like to try this Pumpkin Ravioli with a sauce next time.  Challenge accepted!

Pumpkin Ravioli
makes 4 servings
(a Rachael Ray recipe)

1 c. canned pure pumpkin puree
4 oz. cream cheese, softened
1/4 c. finely grated parmesan cheese, plus additional shavings for topping
1 large egg
salt and pepper
32 wonton wrappers (they’re in our produce section, of all places…)
1/4 c. shelled pumpkin seeds (pepitas), toasted
6 Tbsp. unsalted butter

In a medium bowl, mash together the pumpkin, cream cheese, grated parmesan, egg and 2 pinches each salt and pepper.

Line a baking sheet with parchment paper and set aside.  Place 16 wonton wrappers on the baking sheet.  Top each with a tablespoon of the pumpkin mixture.  Brush the edges with water, top with a wonton wrapper, and press to seal, gently squeezing out air pockets.  Try not to squeeze pumpkin out the sides!  Otherwise they might not seal well and you’ll end up with chunks of that delicious filling floating around wasted.

Bring a large pot of salted water to a boil.  The salt helps keep the ravioli from sticking together, so be liberal.  In a large skillet, melt the butter and keep warm.

Working with four ravioli each time, place into boiling water and let cook until they float to the surface, about three minutes.  Using a slotted spoon, remove the ravioli from the water and place in skillet with butter, turning to coat.  (At this point, next time I’ll put the ravioli directly on Plate 1, which I’ll keep warm in the oven until all are finished.  I piled all 16 of mine into the skillet and they stuck together horribly.)

Divide the ravioli between 4 plates.  Season with pepper, plus salt if needed.  Scatter toasted pepitas on top and pass shaved parmesan at the table.

Sweet Potato Cauliflower Soup

25 Sep

Sweet Potato Cauliflower Soup

I made this for my parents, brother, and husband this past weekend, and they all loved it!  It’s simple, it’s healthy, it’s full of flavor.  But I can’t really claim that it’s very hearty.  They all thought it would need to be served with meat to serve as a main course.

Oh, I forgot.  The Little Guy loved it, too.

Try it yourself!

I found this recipe on the blog Manifest Vegan.  Awesome name, right?  I’m not even vegan, and I want to try so many of the recipes I found there.  I didn’t have garam masala, so instead I seasoned my cauliflower with ground cumin and cinnamon before roasting it.

Sweet Potato Cauliflower Soup
makes 6-8 servings

1 large head cauliflower (about 7″ across), chopped into 1″ pieces
few dashes garam masala (or ground cumin and cinnamon)
drizzle olive oil
3 medium to large sweet potatoes, chopped into bite-sized pieces (I peeled 2 and left the peel on 1)
1 large yellow onion, diced
2 cloves garlic, minced
7 cups vegetable broth (or water or chicken broth)

Preheat oven to 400.  Place cauliflower in large baking dish, sprinkle with spices and drizzle with olive oil; shake or stir to coat evenly.  Roast until golden brown and tender (not mushy), about 25-35 minutes.

In a large stockpot, bring remaining ingredients to a boil.  Reduce heat; simmer until sweet potatoes are tender.  Add in cooked cauliflower and stir to combine.

Using a food processor or blender, pulse half the soup mixture until smooth.  Pour back into stockpot and stir.  Salt and pepper to taste.

P.S. I also made Smoky Chipotle Chicken Chili.  As usual, a crowd pleaser…