Tag Archives: sweet potato

Easy Sweet Potato Pumpkin Soup with Apples and Sage

Easy Sweet Potato Pumpkin Soup with Apples and Sage - Luminous Vegans

I’m ready for fall. Yet Atlanta still seems to be desperately clinging onto the remnants of summer. That doesn’t stop me from wearing hoodies even when it’s still in the 80s (F) outside. Of course, I’m inside most of the time so it’s not like I’m actually sweatin’ up some pit stains. But that’s beside the point.

The point is I am not going to let something like the weather dictate what should be fall. Bring on the cozy slippers, hoodies, warm apple cider and cinnamon. And I WILL eat all the orange foods. I’m looking at you sweet potato and pumpkin.

This no-recipe sweet and savory soup is easy to make and customizable. Mine was full of roasted sweet potatoes, onions and pumpkin puree. To add a little sumpin’ special, I topped it with sautéed apples and sage leaves and a sprinkling of vegan bacon bits. This no-recipe was inspired by a pumpkin soup from FoodNetwork.

Easy Sweet Potato Pumpkin Soup with Apples and Sage - Luminous Vegans

So the first step is to roast chopped veggies coated with a little olive oil and salt and pepper. I roasted three sweet potatoes with one onion at 400 degrees for 45 minutes. You could also use butternut squash, acorn squash or whatever roasty veggies you have on hand.

Easy Sweet Potato Pumpkin Soup with Apples and Sage - Luminous Vegans

The next step is to soupify the veggies in a blender. I put 1/2 – 2/3 of the roasted veggies in the Vitamix (I didn’t use all of it because it was too much) and added ~1/2 cup of canned pumpkin puree. Then I turned the blender on and slowly added vegan chikin broth until I got a consistency that I liked. I used about 3-4 cups of broth. I wanted this soup on the thicker side.

Easy Sweet Potato Pumpkin Soup with Apples and Sage - Luminous Vegans

Now it’s time to heat the soup while adding in some seasoning. Heating is important for dried herbs as it releases flavor. The blender I use heats as it blends so I did this directly in the blender (because dishes). Stirring herbs into the soup over the stove top is just as good.

I used dried tarragon, a pinch of nutmeg, maple syrup, salt and pepper all to taste. Thyme, cinnamon, cardamom, allspice and cloves are just a few other spices that would work well. Not sure how much of each spice to use? Start with small amounts, blend (or stir) and taste. Keep adding in small amounts until your tastebuds are happy.

For the soup topper I sautéed a cubed apple and ribbons of fresh sage leaves (about 3)  with vegan butter and sugar until the apples were soft. I used a Granny Smith apple because that’s what we had but I think a sweeter apple would work even better.

Easy Sweet Potato Pumpkin Soup with Apples and Sage - Luminous Vegans

To recap: roast veggies, blend with broth and pumpkin puree, heat and season and top with stuff. Pretty simple right? I also topped my apple topper with vegan bacon bits. The soup topper is totally optional but adds a nice fruity, crunchy and salty bite to everything that complements the sweetness of the soup.

So it may not be fall outside just yet but at least it is where it counts. My belly.

What are your favorite fall flavors?

BBQ Jackfruit Stuffed Sweet Potatoes

I came across the idea of BBQ pulled pork in sweet potatoes on my Flipboard (think Pinterest, but flippy-er). Out of curiosity, I did a google search for it and found many not-vegan recipes.  This bummed me out because it’s sooo easy to recreate this dish compassionate-style. All you need are plants, specifically jackfruit and sweet potatoes, and a little BBQ sauce.sweetpotJF-8452-1

And not only is this meal cruelty-free and tasty, it is one of those “set it and forget it” type meals. The only prep is the jackfruit and that just involves cutting and sauteing for a bit. The oven takes care of the rest.sweetpotJF-8420-2

BBQ Jackfruit Stuffed Sweet Potatoes

Ingredients

  • 4 large sweet potatoes, washed and wrapped in foil
  • two 20 oz cans of jackfruit in brine (not the sweet kind)
  • BBQ sauce
  • vegan butter

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Bake the potatotes in a 425 degree oven for about an hour.  While that is going, drain the jackfruit. Cut out the hard center (the non-stringy part). Sautee the jackfruit on medium heat for about 5 minutes to cook out some of the liquid and get rid of the raw jackfruit and brine taste . Then add BBQ sauce so the jackfruit is thoroughly coated and sautee for another 5 minutes or so. Transfer the jackfruit to a baking pan and smush it so there is an even layer of BBQ jackfruit  covering the pan. Stick it in the oven with the potatoes but only for 30 minutes, until some parts come out crispy (see this post for more info).

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When the potatoes are done, it’s time to assemble!  I check that the potatoes are done by gently pressing on the foil. If it smushes in easily, I know it’s done.  I like to melt vegan butter on the inside of my potatoes and fluff them up a bit before adding the jackfruit.sweetpotJF-8459-5

The sweetness of the tender potato mixed with a little savory butter goes so well with the crispy sweet and spicy BBQ jackfruit.  Yay! I can eat this and watch Babe without feeling all conflicty!

Sweet Potato Salad with Tangy Ancho Chili Sauce (Virtual Vegan Potluck)

Hey vegan potluckers! We are thrilled to be participating in the third virtual vegan potluck!

One of my favorite dishes is the classic potato salad. But Neal won’t go near it because most versions have vegan mayo in them and he detests mayo. Even if the potato salad is mayo-less, he won’t go near it because he associates it with mayo. Challenge accepted! IMG_5164 _Snapseed

This potato salad is a twist on the classic version. Instead of russet and/or red potatoes, I used sweet potatoes.
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And instead of the classic mayo, onions and pickle relish mixture, I used Mexican inspired ingredients like dried Ancho chili, cilantro, lime juice, harissa (technically, this ingredient is Moroccan)IMG_5127 _Snapseed

and black beans.IMG_5161 _Snapseed

The tangy sauce is cashew based and comes out nice and creamy but not in a mayo kind of way. IMG_5156 _Snapseed

Sweet Potato Salad with Tangy Ancho Chili Sauce

Ingredients (approximates)

  • 4-5 medium to large peeled and cubed sweet potatoes
  • 1-2 garlic cloves
  • 1/2 tsp salt
  • 1/2-1 tbs chopped dried ancho chili
  • 1/2 cup raw cashews
  • 1 tbs olive oil
  • 1/2 tsp harissa
  • 2 1/2 tbs lime juice (+ a couple of splashes at end)
  • 3/8 cup of water
  • 14.5 oz can of rinsed and drained black beans
  • 1/2 cup chopped cilantro

Directions

  1. Boil sweet potatoes until tender (about 5-7 minutes in boiling water). You want them tender but not too tender that they turn to mush. Drain and let cool.
  2. In a small blender or food processor (I used the small cup with my magic bullet), pulse the garlic, salt and ancho chili.
  3. Add the raw cashews and blend until it’s powdery/pastey.
  4. Add the olive oil, harissa, lime juice and water and blend until smooth.
  5. In a large bowl, add the sweet potatoes, black beans, cilantro and all the sauce. Gently fold ingredients until the sauce is incorporated.
  6. At this point, I tasted it and ended up mixing in a few more splashes of lime juice (to up the tang factor) as well as some salt, pepper and more harissa.

This salad is great warm or cold, by itself or inside a tortilla! If you want it more spicy, add more ancho chili. It is super tasty and best of all, it passes the Neal test. Finally. A potato salad that he will eat!

IMG_5193 _SnapseedStill hungry? There are more good vegan eats in the Virtual Vegan Potluck. Click the button below to see the dish before mine by Farmer’s Market Vegan.

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Click this button to see the dish after mine by The Vegan Gypsy.

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Or if you’re just joining in, click below to start from the beginning with our gracious host, Vegan Bloggers Unite.

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Happy virtual eating!