Hearty Barbecue Root Vegetables

This dish is pretty amazing.  It’s made with some veggies you may not have tried before.  The barbecue flavor and the richness of the vegetables makes this a truly satisfying and filling dish.  It’s great for a picnic or potluck.

Ingredients:

• 1 Japanese sweet potato, peeled and cubed
• 1 jicama, peeled and cubed
• 1 yucca root, peeled and cubed
• pinch of cinnamon
• 1 zucchini, cubed
• 1 onion, chopped
• 1 bell pepper, chopped
• Dash of paprika
• 1 tsp minced ginger
• 2 cloves of minced garlic
• 1/2 cup (or to taste) barbecue sauce (try a vegan one from an Asian market)
• 12 oz firm tofu, drained, cubed, and baked in 350 oven for15 minutes

To prepare:

1. Boil potato, jicama, and yucca with pinch of each cinnamon, salt, pepper till soft; drain and set aside.
2. To a wok or large skilled sprayed with cooking spray, add zucchini, onion, pepper and  stirfry.
3. Add paprika, ginger, garlic, barbecue sauce, tofu, and the root vegetables; stir well and cook till warm.

6 entree servings.  Weight Watcher PointsPlus value:  6

original recipe from a friend.

Yucca Root
Jicama

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Sweet Potato Biscuits

This is a great biscuit!  Made with sweet potatoes and a little flour, these are more filling than the traditional biscuit.  They’re very simple and quick to make for a late weekend breakfast and a great addition to your vegan slams.  With this breakfast I had the Smoky Maple “Bacon” Tempeh with a We-Can’t-Say it’s Cheese-spread cheesy scramble.  Was a great breakfast!

1. Preheat oven to 400 and coat baking sheet with cooking spray.
2. Combine:  1 cup mashed sweet potato, 3 tbsp canola oil, 1 tbsp maple syrup, 3 tsp orange juice, 1/2 tsp salt, 1 cup whole wheat pastry flour, 2 tsp baking powder, 2 tsp sugar, 1/2 tsp cinnamon.
3. Stir in 2 tbsp water.
4. Form 10 balls and place on sheet.
5. Bake for about 15 or more minutes till golden brown.

10 biscuits.  Weight Watchers PointsPlus value:  2 per biscuit.

original recipe by Yummly.

Sweet PotatoVegan

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Sweet ‘N’ Spicy Breakfast Hash with Tofu

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This yummy comfort food recipe comes from the cookbook Cook Yourself Thin: Skinny Meals You Can Make in Minutes. If you roast your potatoes in advance, it really just takes minutes to prepare.  When I put links to cookbooks at Amazon.com, I am in no way promoting the purchase of the book, rather you can get free recipes from the book on their website!  Get free recipes from the cookbook by clicking here (click on the book on Amazon, a big book will appear click on the arrows to flip through the book) and their TV show here.

RECIPE:

1. In a nonstick skillet over medium heat, add 1 tbsp vegetable oil, 1 cup chopped red onion, 1 large jalapeno chopped; season with  salt and pepper; cook until golden.
2. Add 4 cups peeled, roasted sweet potatoes cut into 1-inch cubes, 2 tbsp ketchup, 4 tbsp vegetarian/vegan Worcestershire sauce; press mixture into skillet and cook till golden ( 5 to 7 minutes).
3. When potatoes are done, gently add 8 oz. of diced baked tofu; season with chopped parsley.

Serve with chopped scallions, hot sauce, ketchup.  I used vegan sour cream.

Enjoy this one!  It’s really good.

4 servings.  Weight Watcher Plus Points value: 8*

*This is a hearty entree-size portion for sure.  If using as a side dish, you could double the servings to 8 for a points value of 4.

VeganSweet Potato

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