Spicy sweetpotato and butternut soup. Add the roasted sweetpotato, butternut and cream to the pot. Slice and dice the onions and potatoes and fry them in a heavy based pot till browned
Besides for the extremely cold mornings and struggling to get out of bed, the three things I love most about winter are fluffy coats, curries/stews and soup
Young and Hungry | delicious doesn't have to be difficult
If you want a chunky soupwith a thinner base, don’t put any of it through the blender at the end. Stir in the chashew/broth mixture to the pot along with desired amount of salt and pepper
There is NO need to serve it with rice on a fast day, which would add lots of extra calories, and if you aren’t a naan bread lover, then it stands up perfectly well by itself in a bowl – like a curry-cum-stew-cum-soup, although it is much thicker than a soup
Serve with mayonnaise dip. Scrub sweetpotatoes and cut into chips. Deep fry sweetpotatoes until almost cooked, then remove and place onto a lightly greased oven tray
I used a processor with the grating attached (much less time-consuming). I absolutely love sweetpotatoes, they give us vitamin C and help to protect our cells from damage caused by stress
Young and Hungry | delicious doesn't have to be difficult
I cannot make anything pastry related without thinking of good old Paddington Bear. This veggie version is adapted from an Ottolenghi recipe for sweetpotato galettes
Drizzle with olive oil and calamondin orange or lime juice. Sprinkle with salt. 2 small sweetpotatoes. Roast two peeled and sliced sweetpotatoes, drizzled with olive oil and sprinkled with salt & curry spices, at 220 degrees Celsius for 20 - 22 mins. 2 small sweetpotatoes
Place the cubed sweetpotatoes in a large pot and cover with cold water. Place the potatoes in a large bowl, then add casserole ingredients (through vanilla extract) and mix with electric mixer
To make these vegan sweetpotato and black bean enchiladas you don’t need to buy expensive products, all the ingredients are cheap and really easy to get, except maybe the vegan cheese, but it’s optional and you can also use our vegan cheese recipe, it’s made withpotatoes and carrots and it tastes like real cheese
I cannot make anything pastry related without thinking of good old Paddington Bear. This veggie version is adapted from an Ottolenghi recipe for sweetpotato galettes
This can then be served on rocket leaves with a crumble of your favourite feta cheese. I’m making the Chicken, SweetPotato and Leek Casserole for supper tonight but I have a feeling I won’t get a chance to take a picture before the light fades
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